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.
iโve made these so many times and theyโve become a family fave! so so good
Thank you for taking a moment to share!
I added vanilla extract to mine and doubled the recipe, I also used fresh baked pumpkin. I baked half with paper cups in metal cupcakes tins and the other half I put into silicone cups in a glass casserole dish. My oven took about 40 minutes for the full size silicone cups and 35 minutes for the full size paper cups. These turned out great! I plan on bringing them to Christmas with the family.
Holy cow! These are SO good!! Thanks so much for the recipe!!
I made these in cupcake tins. It made 20 “cupcakes”. I’m at higher altitude (5000 feet) and they baked in about 17 minutes. They were perfect! Hugely popular.
Hi Shannon,
Thanks so much for your kind words! I really appreciate it and I’m so glad you enjoyed!
Have a beautiful weekend,
Julie
Local coffee shop used to sell one of these that I would crave and now I can make it for myself! Whole family loves it! We downed a double batch in 2 days! I’d like to try it as a bundt cake?
Hi Lori,
Love to hear that! I do have a recipe for pumpkin pound cake, as well as a pumpkin bread and a pumpkin cheesecake bread you might enjoy as well.
Thanks so much for your kind words.
Have a great week,
Julie