There is something magical about baking muffins on a crisp fall morning. The oven hums, the kitchen fills with the scent of pumpkin pie spice, and a tray of golden muffins rises slowly, their domed tops promising warmth and sweetness. These are not just any muffins. These are the Best Pumpkin Chocolate Chip Muffins, a treat that blends the cozy comfort of pumpkin flavor with the irresistible decadence of melty chocolate. Perfect for fall breakfast traditions, afternoon snacks, or even a festive dessert, these muffins will quickly become a seasonal favorite in your home.
Pumpkin muffins hold a special place in fall baking recipes. They are moist, tender, and packed with earthy pumpkin flavor balanced by spices like cinnamon, nutmeg, and cloves. Add chocolate chips to the mix, and you get the kind of muffin that makes you close your eyes with the first bite. It is the perfect balance of wholesome and indulgent.
This recipe is simple enough for busy mornings but delivers bakery style results. With canned pumpkin as the star ingredient, these muffins come together quickly without peeling or roasting fresh pumpkins. Whether you are new to baking or a seasoned home cook, this pumpkin chocolate chip muffin recipe will become your go to during pumpkin season.
Why Pumpkin and Chocolate Belong Together
Pumpkin and chocolate might not be the most obvious pair, but one bite of these muffins proves how well they complement each other. Pumpkin provides moisture and a naturally sweet, earthy base. Chocolate brings richness and a touch of indulgence. Together, they create a muffin that feels like dessert yet is wholesome enough for breakfast.
If you have ever tried 3 ingredient pumpkin chocolate chip muffins, you know how surprisingly delicious and easy they can be. But when you take the time to use flour, spices, and a balanced muffin batter, the flavor becomes even more rewarding.
Ingredients for the Best Pumpkin Chocolate Chip Muffins
The beauty of these muffins lies in their simplicity. Most of the ingredients are pantry staples, making this one of the easiest pumpkin muffin recipes you can bake at home.
- 1 ¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Optional:
- ¼ cup rolled oats for topping if you love pumpkin chocolate chip muffins with oats
- ½ cup whole wheat flour to replace some all purpose flour for a healthier twist
Step by Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F. Line a 12 cup muffin tin with paper liners or grease with nonstick spray.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This ensures even distribution of leavening agents and spices.
Step 3: Whisk Wet Ingredients
In another bowl, beat the brown sugar and eggs until smooth. Add the pumpkin puree, oil, and vanilla extract. Stir until everything is well combined.
Step 4: Combine Wet and Dry
Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins fluffy.
Step 5: Add Chocolate Chips
Fold in most of the chocolate chips, reserving a small handful to sprinkle on top of the muffins before baking.
Step 6: Fill Muffin Tin
Divide the batter evenly among the prepared muffin cups. Sprinkle extra chocolate chips and optional oats on top for a bakery style look.
Step 7: Bake
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 8: Cool and Enjoy
Allow the muffins to cool for at least 5 minutes before transferring them to a wire rack. Serve warm to enjoy the gooey chocolate or let them cool completely for easy storage.
Nutritional Value
These muffins strike a balance between comfort and nutrition. Thanks to canned pumpkin, they are naturally moist and provide a boost of vitamins A and C. You can make them lighter by reducing the sugar slightly, using whole wheat flour, or trying low fat pumpkin oatmeal chocolate chip muffins.
Each muffin contains approximately:
- Calories: 220
- Protein: 4g
- Carbohydrates: 29g
- Fat: 11g
- Fiber: 2g
Variations to Try
One of the best parts of muffin recipes is how easy they are to customize. Here are a few variations to keep things interesting:
- 3 Ingredient Pumpkin Chocolate Chip Muffins
Mix one box of spice cake mix, one can of pumpkin puree, and one cup of chocolate chips. Scoop into muffin tins and bake. Perfect for busy mornings. - Pumpkin Chocolate Chip Muffins with Oats
Add rolled oats to the batter or sprinkle on top for extra texture and fiber. - Whole Wheat Pumpkin Chocolate Chip Muffins
Replace half of the flour with whole wheat flour for a heartier and more nutritious version. - Mini Pumpkin Muffins
Use a mini muffin tin for bite sized treats that are perfect for kids or portion control. - Low Fat Pumpkin Oatmeal Chocolate Chip Muffins
Swap oil for unsweetened applesauce and add oats to reduce fat and boost nutrition. - Ww Pumpkin Chocolate Chip Muffins
Use a sugar substitute and whole wheat flour to make muffins that align with point based diet plans.
Tips for Perfect Muffins
- Do not overmix the batter. Stir until the flour is just incorporated to avoid dense muffins.
- Use high quality chocolate chips for the best flavor. Dark or semisweet chocolate pairs beautifully with pumpkin.
- Check early at the 18 minute mark. Muffins can go from perfect to dry quickly.
- Add a topping like oats, cinnamon sugar, or chopped nuts for texture and visual appeal.
Why These Are the Best Pumpkin Chocolate Chip Muffins
- Moist texture thanks to pumpkin puree
- Rich chocolate flavor in every bite
- Easy to make with simple pantry ingredients
- Adaptable for healthier or indulgent versions
- Perfect for fall breakfast or afternoon snacks
Storage and Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. You can also freeze these muffins for up to 3 months.
To reheat, microwave a muffin for 15 seconds or warm in a low oven until soft. This brings back the fresh baked texture and melts the chocolate slightly.
Serving Ideas
- Fall breakfast with a hot cup of coffee or tea
- Afternoon snack with a smear of cream cheese or nut butter
- Lunchbox treat for kids or workday pick me up
- Holiday platter served alongside mini pumpkin muffins and other fall baked goods recipes
Cultural Note on Pumpkin Baking
Pumpkin baking has deep roots in American fall traditions. From pumpkin pies to pumpkin breads, this seasonal ingredient is celebrated at family gatherings and holidays. Pumpkin chocolate chip muffins bring together old fashioned comfort with a modern sweet twist.
Frequently Asked Questions
Can I make these muffins dairy free?
Yes, use dairy free chocolate chips and substitute oil for butter.
Can I replace sugar with honey or maple syrup?
Yes, but reduce the liquid slightly to keep the batter balanced.
Why are my muffins dense?
Overmixing the batter is usually the cause. Stir gently until just combined.
Can I double this recipe?
Absolutely. Just be sure to use two muffin pans or bake in batches.
Final Thoughts from Emma
These Best Pumpkin Chocolate Chip Muffins are the kind of recipe that makes a house feel like home. They are simple, cozy, and filled with the flavors of fall. Whether you are baking them for family breakfasts, school snacks, or just to enjoy with a cup of tea, they will bring joy to your table.
I hope this recipe finds a place in your autumn traditions. Bake a batch, share with a friend, and let the warm flavors of pumpkin and chocolate brighten your season.
If you loved this recipe, do not miss my other pumpkin muffin recipes for even more cozy ideas.
Best Pumpkin Chocolate Chip Muffins
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
Wet Ingredients
- 3/4 cup brown sugar packed
- 2 eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
Mix-ins & Topping
- 1 cup semisweet chocolate chips
- 1/4 cup rolled oats optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In another bowl, beat brown sugar and eggs until smooth. Add pumpkin puree, oil, and vanilla; stir to combine.
- Gradually fold the wet ingredients into the dry mixture until just combined. Do not overmix.
- Fold in most of the chocolate chips, reserving a few to sprinkle on top.
- Divide the batter evenly into muffin cups. Top with reserved chocolate chips and optional oats.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.