Pumpkin Chocolate Chip Muffins (Easy Fall Recipe!)

My daughter Gigi's friend told me that she'll only eat pumpkin-spiced treats that I bake if they also include chocolate. Well friend, I've got you covered! Pumpkin Chocolate Chip Muffins are the perfect blend of cozy fall flavor and chocolatey goodness. Mixed by hand (no mixer required!!) they come together in minutes with simple ingredients. Each bite is moist, tender, warmly spiced, and complemented with rich, melty chocolate chips.

Why these are (Indeed!) the Best Pumpkin Chocolate Chip Muffins

• Quick & simple: Mix these muffins by hand with minimal cleanup.
• Deliciously moist and tender : Thanks to oil and plenty of of pumpkin puree.
• Warmly spiced: Use my combination of five spices for that true fall flavor.
• Packed with chocolate chips in every bite: Use your choice of semisweet or bittersweet, regular sized or mini chips!
• Great for breakfast, snacks, or dessert: Whether you’re baking for a fall breakfast, an afternoon snack, or a holiday treat, these muffins are guaranteed to disappear fast.

Expert Tips for Preparing Perfect Pumpkin Muffins

1. Don't overmix the batter: Once the flour mixture has been added, mix just until thoroughly combined. Overmixing can result in dense muffins.
2. Use room temperature eggs: Room temperature eggs incorporate easily into batter. Bring cold eggs to room temperature quicky by submerging them in warm (not hot!) water for a few minutes.
3. Don't skimp on the chocolate: Chocolate and pumpkin spice are the holiday season duo that we didn't know we needed! You can even add extra chocolate chips on top before baking for bakery-style muffins.

Ingredients and Special Equipment

Please check the recipe card at the bottom of the post for specific quantities.

Ingredient Notes for your Pumpkin Chocolate Chip Muffins

• Pumpkin purée: Not pumpkin pie filling, as this has added ingredients. I use canned pumpkin puree for ease and proper consistency. Fresh puree can be too watery.
• Granulated sugar: Adds moisture and sweetness
• Vegetable oil: Substitute canola, safflower or melted coconut oil.
• Eggs: Create structure fore the muffins. Eggs should be at room temperature when added to the batter.
• All-purpose flour: Substitute an equal amount of your favorite gluten-free flour blend for gluten-free muffins.
• Baking powder + baking soda: Give the muffins rise and fluffiness.
• Warm spices: Ground cinnamon, nutmeg, cloves, allspice, and ginger. You can substitute 2 teaspoons pumpkin pie spice.
• Salt: Balances flavor in baking.
• Chocolate chips: You can use semi-sweet, bittersweet, or mini chocolate chips.

Recommended Special Equipment

• Standard 12-cup muffin tin(s): This recipe makes a generous 24 muffins, so if you have two tins, great. Otherwise, bake the batter in two batches. I've linked my favorite muffin / cupcake tins here.
• Paper muffin liners: If you don't have any, bake the muffins right in the tins. Just spritz the cups well with nonstick baking spray for easy release.
• 2-ounce (¼ cup) ice cream scoop: This is optional, but it comes in so handy when I bake muffins, cupcakes, oversized cookies, etc. Using a scoop is a great way to measure equal portions.

Step By Step Photos and Instructions

• Step 1: Preheat your oven to 375F and line one or two muffin tins with paper liners. In a medium to large bowl, whisk your dry ingredients (flour, baking powder, baking soda, salt, and spices.)
• Step 2: In a separate bowl, whisk pumpkin puree, sugar, and oil until well blended.
• Step 3: Add in the eggs, one at a time, mixing well after each addition.
• Step 4: Add your dry ingredients in two additions, alternating with the milk and mixing until just combined and smooth.

• Step 5: Fold in plenty of chocolate chips to evenly distribute.
• Step 6: Portion the batter into the prepared muffin tins (I like to use an ice cream scoop to do this), filling about ¾ full.
• Step 7: Bake for 17-20 minutes or until the tops of the muffins are puffed and golden and a toothpick inserted into the centers emerges clean.
• Step 8: Let the muffins cool in the tins for 10 minutes and then carefully remove them to cool on a wire rack (or enjoy them warm!)

Variations on My Pumpkin Chocolate Chip Muffins

1. Double Chocolate Pumpkin Muffins: Add ½ cup cocoa powder to the dry ingredients for a double punch of chocolate flavor.
2. Pumpkin Chocolate Chip Mini Muffins: Use mini chocolate chips instead of regular-sized.
3. Gluten-Free Pumpkin Chocolate Chip Muffins: Substitute an equal amount of your favorite gluten-free flour blend for the all-purpose flour.
4. Pumpkin Cream Cheese Muffins: Swirl about a tablespoon of cream cheese filling into the center of the batter before baking.

7. Storage & Freezing Instructions

• Once baked and cooled, you can store the muffins at room temperature for 3 days, sealed in a zip-top bag or in an airtight container.
• Refrigerate baked and cooled muffins for up to 5 days in an airtight container.
• Freeze muffins for up to 3 months. Wrap cooled muffins in foil and them seal them in a zip-top bag or in a freezer-safe container. Thaw at room temp overnight or warm muffins in the microwave.

Pumpkin Chocolate Chip Muffins: FAQs and Troubleshooting

• Can I use fresh pumpkin instead of canned?: Yes! Fresh pumpkin purée is fine. Just be sure to mash or blend the pumpkin until smooth. If it seems watery, strain it with a cheesecloth or paper towel to remove excess moisture—otherwise, your muffins may turn out too soft.
• Do pumpkin muffins need to be refrigerated? Not right away. The muffins stay fresh at room temperature for 3 days if stored in an airtight container. For storage up to 5 days, keep them in the refrigerator. Just bring them to room temp or warm them slightly before serving for the best texture.
• Can I use whole wheat flour? Yes, you can replace up to half of the all-purpose flour with whole wheat flour without changing the texture too much. Using 100% whole wheat flour will make the muffins denser and less fluffy, so I recommend starting with a 50/50 blend.

Looking for some More Fall-Inspired Sweet Treats? Here you Go!

• Fluffy Apple Cinnamon Scones with Maple Icing
• Pumpkin Cinnamon Rolls (Shaped Like Pumpkins!)
• Fried Apple and Cherry Hand Pies
• Apple Cider Donut Cake
• Pumpkin Bundt Cake with Brown Sugar Glaze

Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!