These Pumpkin Chocolate Chip Muffins are soft, moist, warmly spiced, and filled with melty chocolate chips. They’re an easy fall baking recipe that’s perfect for breakfast, an afternoon snack, or a cozy treat with coffee.
Made with pumpkin puree, cinnamon, brown sugar, and simple pantry ingredients, these muffins come together quickly and fill the kitchen with the best autumn aroma.
Why You’ll Love These Pumpkin Chocolate Chip Muffins
- Soft and moist: Pumpkin puree helps keep every muffin tender.
- Easy to make: No complicated equipment or techniques required.
- Perfect for fall: Pumpkin and warm spices create a classic autumn flavor.
- Chocolate in every bite: Semi-sweet chocolate chips balance the pumpkin and spices.
- Great for meal prep: Make a batch ahead for breakfast or snacks throughout the week.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 cup (240 g) pumpkin puree
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips, plus extra for topping
How to Make Pumpkin Chocolate Chip Muffins
1. Prepare the Oven and Muffin Pan
Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
3. Mix the Wet Ingredients
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, vegetable oil, and vanilla extract and whisk again until fully combined.
4. Combine the Batter
Add the dry ingredients to the wet ingredients. Gently stir until just combined. Avoid overmixing the batter, as this can make the muffins less tender.
5. Add the Chocolate Chips
Fold the chocolate chips gently into the batter, reserving a small handful for the tops of the muffins.
6. Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining chocolate chips over the top.
7. Bake
Bake for approximately 20–24 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Tips for Soft and Moist Muffins
- Use 100% pumpkin puree, not pumpkin pie filling.
- Measure the flour carefully to avoid adding too much.
- Do not overmix once the flour is added.
- For the best texture, remove the muffins from the oven as soon as they are fully baked.
- Add a few extra chocolate chips on top before baking for a bakery-style appearance.
Can I Use Pumpkin Pie Spice?
Yes. If you have pumpkin pie spice at home, you can use about 1 1/2 to 2 teaspoons instead of the cinnamon, nutmeg, and ginger.
How to Store Pumpkin Chocolate Chip Muffins
Once completely cooled, store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to about 5 days.
You can also freeze the cooled muffins in a freezer-safe container or bag. Thaw them at room temperature before serving.
Frequently Asked Questions
Can I use fresh pumpkin?
Yes. Homemade pumpkin puree can work, but its moisture content can vary. Canned pumpkin puree generally gives more consistent results.
Can I use milk chocolate chips?
Absolutely. Semi-sweet, milk, or dark chocolate chips can all work depending on how sweet you want the muffins.
Why are my pumpkin muffins dense?
Overmixing the batter or adding too much flour can result in dense muffins. Stir the batter only until the dry and wet ingredients are combined.
Perfect for Fall Baking
These easy Pumpkin Chocolate Chip Muffins combine everything we love about fall baking: warm spices, pumpkin, chocolate, and a soft, moist texture.
Serve them slightly warm with coffee or tea, pack them for a quick snack, or make a batch for a cozy weekend breakfast.
Sources & Inspiration
Allrecipes—Fall Breakfast Recipes
King Arthur Baking — Guide to Baking with Pumpkin
This Eat With Yum recipe was independently written and developed for home cooking. Baking times can vary slightly depending on the oven and muffin pan used.
Pumpkin Chocolate Chip Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, whisk the eggs, granulated sugar, and brown sugar until combined. Add the pumpkin puree, vegetable oil, and vanilla extract and whisk until smooth.
- Add the dry ingredients to the wet ingredients and gently stir until just combined. Do not overmix.
- Fold the chocolate chips into the batter, reserving a small handful for topping.
- Divide the batter evenly among the 12 prepared muffin cups. Sprinkle the remaining chocolate chips over the tops.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool.