Incredibly moist pumpkin chocolate chip muffins are loaded with sweet chocolate chips and amazing fall flavor. They make a delicious breakfast or snack on the run.
Bonus? They are incredibly easy to make! Simple ingredients, maximum flavor – don’t skip these fast and easy muffins!
This time of year, it’s all about pumpkin everything. We can’t seem to get enough of that incredible fall flavor.
This is a simple twist on my melt in your mouth Pumpkin Muffin Recipe! Chocolate and pumpkin goes together like PB and J. The sweet chocolate balances savory pumpkin into a delightful muffin the whole family will love!
These are hands down THE BEST pumpkin chocolate chip muffins out there! They’re soft, moist, light and fluffy with a tender crumb you can’t resist.
Each bite is loaded with chocolate and pumpkin flavor. I like to make them into mini muffins because they’re perfectly poppable, but you can also make them into full size muffins by increasing the baking time.
Pumpkin chocolate chip muffins take just about 10 minutes hands on time.
Why You’ll Love these Pumpkin Chocolate Chip Muffins
- So Easy
- Pantry Ingredients + Eggs
- Great for Breakfast or Snacking
- Full of Fall Flavor
One of the things that make pumpkin chocolate chip muffins so incredible is that they’re incredibly moist thanks to the canned pumpkin. You’ll never get a dry muffin!
The girls devour them in less than 24 hours between breakfast and snacks, but they keep well thanks to their moisture content.
★★★★★
5 STAR REVIEW
“I have made this recipe many times and a few times I have substituted the Pumpkin for Sweet Potato and had them turn out just as amazing. They freeze brilliantly and make a great addition to my children’s lunchboxes.”
— CHLOE —
Ingredients and Substitutions
- Flour – We generally use all purpose flour for muffins and most quick breads.
- Baking powder – For rise and a fluffy finish, these muffins have both baking powder and soda.
- Baking soda – For perfectly fluffy muffins every time!
- Spices – cinnamon, ginger and nutmeg – This combination of spices sings fall and adds so much flavor to these muffins!
- Eggs – Large eggs.
- Pumpkin Puree – You can used canned or fresh pumpkin puree for this recipe. Don’t substitute with pumpkin pie filling, though, as that has extra additives and flavorings.
- Chocolate Chips – Milk Chocolate, Semi-Sweet or Dark Chocolate, the choice is yours!
Variations
- Try dark chocolate chips, or mini chocolate chips, or even chocolate chunks, if that’s your preference.
- Use cinnamon chips instead of chocolate.
- Add nuts like pecans, walnuts or almonds.
- Add a glaze, like this Cream Cheese Glaze or Basic Glaze.
- Roll in the Sugar and Spice Mixture from our classic pumpkin muffins.
How to Make Pumpkin Chocolate Chip Muffins
- Combine dry ingredients.
- Add eggs, pumpkin, sugars and oil.
- Fold in chocolate chips.
- Bake as directed.
- Remove from oven and allow to cool 3 minutes.
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups
- Measuring Spoons
- Mini Muffin Pan
Tips
- Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the slider in the recipe card.
- Don’t Overfill Your Muffin Pan – Fill 2/3 full to compensate for rise.
- Want regular sized muffins instead of minis? Simply bake for longer – aim for 22 minutes.
- Use the Toothpick Test – Insert a toothpick in the center of each muffin. When it comes out clean, it’s done.
- Don’t over bake your mini muffins. This will keep them melt-in-your-mouth tender!
- Serve warm if possible – the slightly melted chocolate chips make these muffins irresistible.
Frequently Asked Questions
Of course! To use fresh pumpkin puree, drain the liquid out first using a paper towel. Fresh pumpkin holds more water than canned pumpkin and produces really moist cupcakes.
Yes! These muffins freeze well, stored in an airtight container for up to three months. Read more in the “how to store” section below.
Dietary Considerations
- Vegetarian
- Nut Free
- To Make Gluten Free – Substitute with a 1:1 gluten free flour alternative.
How to Store
- Room Temperature – Store these pumpkin chocolate chip muffins for 2-3 days at room temperature in an airtight container.
- Refrigerator – Store in an airtight container for up to 4-5 days in your fridge.
- Freezer – To freeze, wrap muffins in saran wrap and place them in a freezer bag to store up to three months. To thaw, bring to room temperature (about 3-4 hours). To warm, preheat oven to 350 degrees and bake three minutes.
For more tips and tricks to store quick breads and keep them as fresh as the day they were baked, don’t skip How to Store Banana Bread.
Get my complete guide to the 12 Best Muffin Recipes around!
More Pumpkin Recipes
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground nutmeg
- 2 eggs
- 1 cup canned pumpkin puree
- ½ cup white granulated sugar
- ½ cup light brown sugar packed
- ½ cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease or line mini muffin tin.
- Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- Add eggs, pumpkin puree, sugars, and oil. Mix until just combined.
- Fold in chocolate chips.
- Bake 16 minutes, or until a toothpick comes clean. (Ovens vary, you may need to bake for as long as 20 minutes. For full size muffins, aim for 22-24 minutes.) Remove from oven and allow to cool 3 minutes.
Julie’s Tips
Variations
- Try dark chocolate chips, or mini chocolate chips, or even chocolate chunks, if that’s your preference.
- Use cinnamon chips instead of chocolate.
- Add nuts like pecans, walnuts or almonds.
- Add a glaze, like this Cream Cheese Glaze or Basic Glaze.
- Roll in the Sugar and Spice Mixture from our classic pumpkin muffins.
Tips
- Don’t Overfill Your Muffin Pan – Fill 2/3 full to compensate for rise.
- Want regular sized muffins instead of minis? Simply bake for longer – aim for 22 minutes.
- Use the Toothpick Test – Insert a toothpick in the center of each muffin. When it comes out clean, it’s done.
- Don’t over bake your mini muffins. This will keep them melt-in-your-mouth tender!
- Serve warm if possible – the slightly melted chocolate chips make these muffins irresistible.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Have you made these in a regular size muffin pan? If so, how long do they need to cook? Thanks.
Hi Jay,
We updated this recipe and included more specific steps for the regular size muffins!
I hope that’s helpful and I hope you love these delicious muffins,
Julie
Absolutely delicious every time!
I have made this recipe many times and a few times I have substituted the Pumpkin for Sweet Potato and had them turn out just as amazing. They freeze brilliantly and make a great addition to my children’s lunchboxes.
Delicious idea! Thanks for sharing!
I made these the other day and forgot to put the eggs in……they were delicious. Obviously the batter did not make as many muffins but if someone is allergic to eggs just leave the eggs out and you still have a winner recipe…..ps I froze some of them and they defrosted fine . Am making them with eggs today ๐
Hi Linda!
I love hearing that! It’s so frustrating when you forget an ingredient but so glad they still turned out great for you.
Happy Fall!
Julie
Baking powder… how much?
I am so sorry for the confusion! Thanks for catching. 1 tsp baking powder, 1/2 tsp baking soda. Enjoy!