Pumpkin Chocolate Chip Muffins are soft, fluffy, and full of cozy fall flavors with a sweet chocolatey twist. The pumpkin makes them perfectly moist, while warm spices like cinnamon and nutmeg give them that classic autumn aroma. I love baking a batch of these muffins when I want something comforting, slightly sweet, and super easy to grab for breakfast or a snack.
Why You’ll Love This Recipe
I love this recipe because it’s simple to make, and the results are always delicious. The pumpkin keeps the muffins tender for days, and the chocolate chips melt into little pockets of goodness in every bite. They’re great for lunchboxes, morning coffee breaks, or holiday baking—and they freeze beautifully, so I can always have some on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Baking powder
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Salt
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Ground cinnamon
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Nutmeg
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Pumpkin puree (not pumpkin pie filling)
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Brown sugar
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Granulated sugar
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Eggs
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Vegetable oil (or melted butter)
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Vanilla extract
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Semi-sweet or dark chocolate chips
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Optional: ground cloves or ginger for extra spice
Directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
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In a medium bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In a large bowl, I mix the pumpkin puree, brown sugar, granulated sugar, eggs, oil, and vanilla until smooth.
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I stir the dry ingredients into the wet mixture just until combined, being careful not to overmix.
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I fold in the chocolate chips.
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I divide the batter evenly among the muffin cups, filling them about ¾ full.
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I bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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I let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes 12 standard muffins and takes about 30 minutes total—10 minutes to prep and 18–22 minutes to bake. They’re perfect for making ahead or serving warm from the oven.
Variations
Sometimes I add chopped walnuts or pecans for crunch. For a dairy-free version, I use dairy-free chocolate chips and oil instead of butter. If I want mini muffins, I reduce the baking time to about 12–14 minutes. I’ve also sprinkled coarse sugar on top before baking for a little extra crunch.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, I let them cool completely, then store them in a freezer bag for up to 2 months. I reheat in the microwave for 20–30 seconds or warm them in a low oven.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I can. I just make sure to roast and puree it until smooth, then drain any excess moisture before using it in the batter.
What kind of chocolate chips work best?
I prefer semi-sweet, but milk or dark chocolate chips also work well depending on how sweet I want them.
Can I make these muffins gluten-free?
Yes, I use a 1:1 gluten-free flour blend, and they turn out just as fluffy and moist.
How do I keep the muffins moist?
Pumpkin helps keep them soft naturally, but I also avoid overbaking. I check them at the minimum baking time with a toothpick.
Can I turn this into a loaf instead of muffins?
Definitely. I pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 50–60 minutes, checking doneness with a toothpick.
Conclusion
Pumpkin Chocolate Chip Muffins are one of my favorite fall bakes—sweet, spiced, and easy to make in one bowl. They’re perfect for cozy mornings, afternoon treats, or sharing with friends. Whether I make them in big batches or freeze them for later, they never last long in my kitchen.
