Pumpkin Chocolate Chip Muffins

A recipe for Pumpkin Chocolate Chip Muffins! These sweet muffins are perfect for fall with the addition of pumpkin puree, pumpkin pie spice, and mini chocolate chips.

These Pumpkin Chocolate Chip Muffins are a wonderful way of using up any extra pumpkin puree during the fall baking season. They also come together in only about 30 minutes.

Simply whisk together the dry ingredients, mix in the wet, then fold in mini chocolate chips to create a thick batter.

Transfer to muffin tins, then bake in a 425˚F (220˚C) oven for 5 minutes to get that initial rise. Reduce the heat to 350˚F (180˚C) and continue to bake until lightly golden with a toothpick inserted in the center coming out clean of batter (there will be some melted chocolate unless you completely manage to miss a chocolate chip).

These Pumpkin Chocolate Chip Muffins are best the day they are made, especially warm from the oven. Any remaining muffins will keep for a couple of days at room temperature in an airtight container. Allow to cool completely to room temperature before storing.

Pumpkin Pie Spice

Pumpkin pie spice is a spice mixture often comprised of cinnamon, ginger, nutmeg, cloves, and allspice.

It can be found in the spice section of most American grocery stores, particularly in autumn. Orchids + Sweet Tea also has a recipe for a Homemade Pumpkin Pie Spice Blend.

A Few Pumpkin Chocolate Chip Muffin Tips

Use pure pumpkin puree in this recipe, not pumpkin pie filling. Pumpkin puree should be made up of only cooked and pureed pumpkin.

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

If the batter is too loose, add a little more flour (be careful not to add too much). If it is too dry to scoop, add a splash or two of milk. The result should be a thicker batter.

Take care to not over-mix. Blend together the wet and dry ingredients just until combined. Over-mixing will create a tougher muffin and it won’t rise as well.

This recipe is best with nonstick muffin liners. The liners will be easier to remove once the muffins have cooled to room temperature.

If not using liners, grease the muffin tins with oil to keep the muffins from sticking and falling apart.

Fill each prepared muffin tin about 3/4 full. I usually do this by slightly overfilling a standard ice cream scoop to transfer the batter to each of the prepared muffin tins.

I liked the look and texture of mini chocolate chips studded throughout the muffins, but you can also swap for standard semi-sweet chocolate chips if the mini ones aren’t available. After transferring the batter to the muffin tins, you can top them with a few more mini chocolate chips if desired for even more chocolate flavor.

Looking for more pumpkin recipes?

Try my:

• Pumpkin French Toast Casserole
• This Pumpkin Spicy Syrup
• Pumpkin Crème Brûlée

This recipe was originally posted in November 2017 and updated in October 2024.

Pumpkin Chocolate Chip Muffins Recipe

Adapted from Little Sweet Baker

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Pumpkin Chocolate Chip Muffins

A recipe for Pumpkin Chocolate Chip Muffins! These sweet muffins are perfect for fall with the addition of pumpkin puree, pumpkin pie spice, and mini chocolate chips.

Course Breakfast

Cuisine American

Keyword autumn, breakfast, brunch, chocolate, fall, muffin, pumpkin, pumpkin spice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 12 -14 Muffins

Ingredients

• 2 cups (250 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) packed light brown sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (225 grams) pure pumpkin puree
• 1/2 cup (120 milliliters) vegetable oil
• 1/4 cup (60 milliliters) milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 6 ounces (170 grams) mini chocolate chips

Instructions

• Preheat oven to 425˚F (220˚C). Line 12-14 muffin tins with nonstick liners or lightly grease.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt.
• Make a well in the center and add the pumpkin puree, vegetable oil, milk, eggs, and vanilla extract.
• Stir together just until everything is combined to form a batter with no streaks of flour remaining.
• Gently fold in the mini chocolate chips.
• Scoop the batter into the prepared muffin tins about 3/4 full and place in the preheated oven.
• Cook for 5 minutes, then reduce the heat to 350˚F (180˚C).
• Continue to cook until the muffins are puffed, lightly golden, and a toothpick inserted in the center comes out without batter (melted chocolate is ok), about 15 minutes.
• Allow the muffins to cool in the tins for 5 minutes before removing to wire rack.