Pumpkin Chocolate Chip Muffins
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Pumpkin Chocolate Chip Muffins are all about the warm flavors of spiced pumpkin mingling with sweet chocolate chips in every bite! These little cakes are irresistible, and the perfect fall treat for breakfast or dessert.
The Best Fall Muffins!
Loaded with Flavor: The sweetness of chocolate chips mixed with cozy spices make these pumpkin muffins taste amazing.
Super Moist: By using a whole can of pumpkin puree, you get a super moist and tender little cake.
Whip Up in a Jiffy: This recipe is really simple to make. Even if you're not a baker, you can make these from scratch without a hitch!
Pumpkin Chocolate Chip Muffins are made with melty chocolate and the pumpkin spice flavor you crave! If you're anything like me, you'll have a hard time not eating the whole batch in one sitting. 🙂
These muffins are take-a-bunch-to-your-neighbors worthy. It's the only way to stop the frenzy, because the aroma coming out of your kitchen will be undeniable.
Crazy about pumpkin spice? Be sure to try my Pumpkin Spice Donuts with maple pecan glaze, and this amazing Pumpkin Pie Dump Cake with cream cheese frosting! And, don't forget to enjoy these muffins with this Pumpkin Spice Latte Recipe, which makes the perfect pair.
Ingredient Notes
Quantities are listed in the recipe card at the bottom of this page.
- Flour - I use White Lily brand, but any type of all-purpose flour will do just fine
- White Sugar - using both granulated sugar and brown sugar makes a difference in taste
- Light Brown Sugar - the lighter type of brown sugar works best
- Baking Powder - main rising agent
- Cinnamon, Cloves, Ginger - warm spices that add all of the flavor!
- Eggs - use large eggs for best results
- Vegetable Oil - creates a moist muffin
- Pumpkin Puree - be sure to use pumpkin puree and not pumpkin pie filling
- Semi-Sweet Chocolate Chips - can substitute milk chocolate or dark chocolate if desired
Instructions
- Preheat the oven to 350ºF and line muffin tins with paper liners. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- Add in the egg, vegetable oil, and pumpkin puree. Stir gently until you see no more dry ingredients.
- Fold in the chocolate chips.
- Fill each muffin liner ¾ full in each muffin tin. For big muffin tops, fill it all the way to the top.
- Bake for 20 minutes, or until a toothpick comes out clean. The more filling added, the longer it will take.
Customize It!
Add Oatmeal: Add ½ cup of rolled oats to the batter to boost fiber.
Sub White Chocolate Chips: Swap out regular chocolate chips for white chocolate.
Add Pecans or Walnuts: Mix in a cup of chopped pecans or walnuts for a nice crunch.
What to Serve with Pumpkin Muffins
Hot Drinks: What's better than a hot cup of coffee, chai tea, or crockpot wassail alongside a pumpkin chocolate chip muffin? The heat of the beverage will help the chocolate melt to the perfect consistency.
Fresh Fruit: Serve with a bowl of sliced apples, golden pears, or a trio of fresh berries. Or, make a beautiful fresh fruit platter for your next fall party.
Candied Bacon: You can never go wrong with a slice of million dollar bacon as a sidekick!
Tips for Success
Mix the Batter Gently: Fold the wet and dry ingredients together until just combined. If you over mix the batter, it can make the muffins tough.
Use Pumpkin Puree: Use pumpkin puree for best results. Pumpkin pie filling is thinner and will mess up the recipe.
Add Extra Chocolate Chips: To make your muffins look amazing, add more chocolate chips on top right before baking. You can sprinkle them with raw sugar too!
Storing Leftovers
Room Temperature: Place leftovers in an airtight container and keep them at room temperature for up to 3 days.
Refrigeration: Store leftovers in an airtight container in the fridge for up to a week. Warm them up in the microwave for about 10 seconds before serving.
Freezing: To freeze, individually wrap the muffins in plastic wrap or foil and place them in a freezer-safe bag. They’ll stay good for up to 3 months. Thaw at room temperature or defrost in the microwave.
Recipe FAQs
You can, it may slightly alter the flavoring, but it will still taste delicious. Use 1 to 1 ½ teaspoons of pie spice if you’re replacing cinnamon, cloves, and ginger.
Absolutely! Using a whole 15 ounce can of puree is what makes these muffins so soft and not dry out!
Simply add anywhere from 3 to 6 chocolate chips on top before baking, and press down into the batter slightly.
More Brunch Recipes
Looking for great brunch recipes? You'll find them here!
Recipe Card
Pumpkin Chocolate Chip Muffins
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 ¾ cup all-purpose flour
- ¾ cup white granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 2 large eggs
- ⅓ cup vegetable oil
- 15 ounce can pumpkin puree
- 1 cup semi-sweet chocolate chips (plus extra for the top of muffins)
- raw sugar (optional to sprinkle on top)
Instructions
- Preheat the oven to 350ºF and line muffin tins with paper liners. Set aside.
- In a large bowl, whisk together all of the dry ingredients.
- Add in the egg, vegetable oil, and pumpkin puree. Stir gently until you see no more dry ingredients.
- Fold in the chocolate chips.
- Fill each muffin liner ¾ full in each muffin tin. For big muffin tops, fill them all the way to the top.
- If you want bakery style muffins, add a few chocolate chips on top before baking. You can also dust the batter with raw sugar if desired.
- Bake for 20 minutes, or until a toothpick comes out clean. The more filling added, the longer it will take.
- Cool muffins in muffin tin pan until they're not too hot to touch, then transfer to a wire rack to finish cooling.
Notes
Storing Leftovers
- Room Temperature: Place leftovers in an airtight container and keep them at room temperature for up to 3 days.
- Refrigeration: Store leftovers in an airtight container in the fridge for up to a week. Warm them up in the microwave for about 10 seconds before serving.
- Freezing: To freeze, individually wrap the muffins in plastic wrap or foil and place them in a freezer-safe bag. They’ll stay good for up to 3 months. Thaw at room temperature or defrost in the microwave.
Nutrition
Nutrition info is an auto generated estimate.
Sharing is Caring! Love my RECIPES? Please SHARE with friends!
Made these last night and they were great. Very soft inside and love the addition of the chocolate chips. I did add some pecans to the batter and we liked it alot.
Sounds like a great idea!