Pumpkin Chocolate Chip Muffins

Let’s talk about these pumpkin chocolate chip muffins — the kind that fill your kitchen with the warm scent of fall spices and make you want to curl up with a blanket and coffee, no matter what season it is. These muffins are soft, moist, and loaded with cozy flavors, but the best part? You get that perfect little pop of sweetness in every bite thanks to the melty chocolate chips. They’re like a cross between your favorite banana bread and a spiced fall treat, with just enough chocolate to make them feel a bit indulgent.

I first started baking these during a late September weekend when I had half a can of pumpkin left from another recipe and didn’t want it to go to waste. I didn’t expect them to become a staple — but after the first batch disappeared within hours, they quickly turned into a go-to recipe for when I want something quick, comforting, and crowd-pleasing. They’re just the right balance of sweet and spice without being overly sugary or heavy. Plus, they’re a great excuse to bake with pumpkin outside of Thanksgiving season.

What I love most about these muffins is how effortlessly they come together. No mixer needed — just a couple of bowls, a whisk, and you’re good to go. The ingredients are pantry-friendly too, especially if you keep a can or two of pumpkin puree on hand (highly recommend doing that). And they’re super adaptable! Want to swap the chocolate chips for nuts? Go for it. Prefer a dairy-free version? Easy. These muffins are forgiving, which makes them great for beginner bakers or anyone just looking for a cozy baking project that doesn’t take all day.

Whether you’re baking for a lazy Sunday breakfast, a midweek treat, or a snack to bring to a fall gathering, these pumpkin chocolate chip muffins deliver every time. They’re sweet without being over the top, spiced just enough to make you feel cozy, and let’s be honest — who can resist chocolate chips in anything?

Why You’ll Love It

• Perfectly Moist and Fluffy: These muffins are soft, tender, and have that ideal bakery-style texture — thanks to the pumpkin puree, which adds moisture without making them dense.
• Warm Fall Flavors with a Chocolate Twist: The cozy combination of cinnamon, nutmeg, and cloves pairs beautifully with rich chocolate chips. It’s a comforting flavor combo that feels like a hug in muffin form.
• One-Bowl Friendly and No Mixer Needed: Minimal cleanup and super simple to make — you can mix everything by hand in one bowl, which makes them perfect for busy mornings or spontaneous baking.
• Great for Breakfast, Snacks, or Dessert: Enjoy one with coffee in the morning, pack it in a lunchbox, or serve it as a light dessert. These muffins are versatile enough for any time of day.
• Freezer-Friendly and Make-Ahead Approved: They store well for days and freeze like a dream, so you can always have a batch ready to go when the craving hits.

Ingredient List

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ tsp ground ginger

Wet Ingredients

• 1 cup canned pumpkin puree
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ¼ cup milk (dairy or non-dairy)
• 1 tsp vanilla extract

Add-ins

• ¾ cup semi-sweet chocolate chips (plus extra for topping, optional)

Ingredient Notes

• Pumpkin Purée – Make sure you’re using 100% pure pumpkin, not pumpkin pie filling. Libby’s is my go-to brand for consistent texture and flavor.
• Brown Sugar – Adds a deeper, richer flavor and helps keep the muffins moist.
• Oil – Vegetable oil gives the muffins a tender crumb, but melted coconut oil works great too if you want a hint of natural sweetness.
• Spices – You can adjust these to taste or use 1½ teaspoons of pumpkin pie spice if you want to keep things simple.
• Chocolate Chips – I use semi-sweet to balance the sweetness, but dark chocolate or mini chips work beautifully too.
• Milk – Any milk works here; almond or oat milk are great dairy-free options that don’t change the flavor much.

Kitchen Equipment Needed

• Mixing Bowls (1 large, 1 medium) – For separating wet and dry ingredients before combining. I love using glass bowls so I can easily see everything coming together.
• Whisk & Spatula – A whisk helps blend the wet ingredients smoothly, while the spatula is perfect for folding everything together without overmixing.
• 12-Cup Muffin Tin – Standard size works perfectly. If you have a nonstick one, even better — I use my USA Pan muffin tin and it releases like a dream.
• Paper Liners or Nonstick Spray – For easy cleanup and to prevent sticking. I usually go with parchment-style liners for a more professional finish.
• Cooling Rack – Helps the muffins cool evenly and prevents sogginess on the bottom. Definitely worth having around if you bake often!

Instructions

Step 1: Preheat and Prep Your Pan

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Pro Tip: If you want beautifully domed muffin tops, let your filled muffin tin rest on the counter for 5–10 minutes before baking.

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Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp ginger
• Set the bowl aside.

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Step 3: Whisk the Wet Ingredients

• In a large bowl, add the following:
  • 1 cup pumpkin purée
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 tsp vanilla extract
• Whisk everything together until smooth and fully combined.

Pro Tip: Make sure your eggs are at room temperature — they blend better and give you a more uniform batter.

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Step 4: Combine Wet and Dry Mixtures

• Pour the dry ingredients into the wet mixture.
• Use a spatula to gently fold everything together until just combined.
  Don’t overmix — stop when you no longer see dry streaks of flour.

Pro Tip: Overmixing can lead to dense muffins. A few small lumps in the batter are totally okay!

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Step 5: Fold in the Chocolate Chips

• Add ¾ cup chocolate chips to the batter.
• Gently fold them in using your spatula, making sure they’re evenly distributed.

Pro Tip: Save a few chocolate chips to sprinkle on top of the muffins before baking for that bakery-style look!

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Step 6: Fill the Muffin Tin

• Use a scoop or spoon to divide the batter evenly between the 12 muffin cups.
• Fill each cup about ¾ full for nicely rounded tops.
• If you saved extra chocolate chips, sprinkle them over the tops now.

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Step 7: Bake

• Place the muffin tin in the center of the oven.
• Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is fine!).

Pro Tip: Start checking at 18 minutes — oven temperatures can vary, and you don’t want to overbake.

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Step 8: Cool and Enjoy

• Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
• Enjoy warm, or store them for later once they’re fully cooled. (They’re even better the next day!)

Pro Tip: These freeze well! Just wrap them individually and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 20–30 seconds.

Tips and Tricks for Success

• Use room temperature ingredients – Especially the eggs and milk. It helps everything blend more smoothly and evenly, giving your muffins a better texture.
• Don’t overmix the batter – Stir just until the dry spots disappear. Overmixing can make your muffins dense and tough instead of fluffy and moist.
• Use an ice cream scoop for even portions – This makes dividing the batter easier and ensures all your muffins bake evenly with consistent size and shape.
• Let the batter rest before baking – A quick 5–10 minute rest lets the flour hydrate and can help give you those perfect domed tops.
• Cool completely before storing – If you store them warm, the trapped steam can make them soggy. Let them cool on a wire rack for the best texture.

Ingredient Substitutions and Variations

• Swap the oil – Use melted coconut oil or even melted butter for a richer flavor. Applesauce also works for a lower-fat option (use ½ cup unsweetened applesauce).
• Make it dairy-free – Use a plant-based milk like almond, oat, or soy, and make sure your chocolate chips are dairy-free too (Enjoy Life is a great brand).
• Add nuts – Fold in ½ cup of chopped walnuts or pecans along with the chocolate chips for a little crunch.
• Use pumpkin pie spice – No single spices on hand? Replace all the spices with 1½ teaspoons of pumpkin pie spice.
• Try white or dark chocolate – Mix up the flavor by using white chocolate chips for sweetness or dark chocolate for a bolder taste. Even mini chips work great!
• Gluten-free option – Use a 1:1 gluten-free all-purpose flour blend. Make sure it includes xanthan gum for best results.

Serving Suggestions

• With a hot cup of coffee or chai – These muffins pair so well with warm drinks, especially spiced teas or a cozy latte in the morning.
• As a quick breakfast on the go – I often grab one (or two!) with a banana or yogurt when I’m running late but still want something filling and tasty.
• Topped with a smear of cream cheese – It sounds simple, but it’s so good. The tangy creaminess balances the sweetness perfectly.
• Warmed up with a scoop of vanilla ice cream – For dessert, just heat the muffin for a few seconds and top it with ice cream. It’s an easy fall-inspired treat!
• Packed into lunchboxes or picnic baskets – These travel well and stay moist for days, making them perfect for school snacks, road trips, or outdoor eats.

Storage and Reheating Instructions

• Room Temperature: Store muffins in an airtight container at room temp for up to 3 days. Line the bottom with a paper towel to absorb moisture.
• Fridge: If you want them to last longer, refrigerate them in a sealed container for up to 5 days. Bring to room temperature or warm slightly before eating.
• Freezer: Wrap each muffin in plastic wrap or foil, then place in a freezer-safe zip-top bag. They’ll keep for up to 2 months.
• To Reheat (Microwave): Heat in the microwave for 15–25 seconds for a warm, fresh-from-the-oven taste.
• To Reheat (Oven): Wrap in foil and bake at 300°F (150°C) for about 10 minutes, especially helpful if you’re reheating multiple at once.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-puréed and not too watery. Roast and mash your pumpkin, then blot with paper towels to remove excess moisture for best results.

How can I make these muffins healthier?

You can substitute half the flour with whole wheat flour, use less sugar, or replace the oil with unsweetened applesauce or Greek yogurt. They’ll still be moist and flavorful!

Can I make these muffins vegan?

Absolutely. Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), plant-based milk, and dairy-free chocolate chips. Swap oil or use melted vegan butter for richness.

Why are my muffins too dense or flat?

Overmixing is usually the culprit. Mix gently just until combined and make sure your baking soda and powder are fresh. Also, avoid overfilling the cups.

Can I turn this recipe into a loaf or mini muffins?

Yes! For a loaf, bake at 350°F for about 45–55 minutes. For mini muffins, bake for 10–12 minutes—just keep an eye on them and test with a toothpick.

Do the muffins taste strongly of pumpkin?

Not overpoweringly. The pumpkin adds moisture and warmth, but the spices and chocolate really shine through for a balanced flavor that even non-pumpkin fans enjoy.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!