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Home » Dessert » Pumpkin Chocolate Chip Muffins

Published: October 4, 2018 Last Modified: March 12, 2019 By Sara 73 Comments

Pumpkin Chocolate Chip Muffins

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Pumpkin Chocolate Chip Muffins Recipe | Pumpkin Muffins | Chocolate Pumpkin Muffins #muffins #pumpkin #fall #chocolate #dessert #snack #dinneratthezoo

These pumpkin chocolate chip muffins are light and tender treats full of warm spices and plenty of chocolate chips. Pumpkin muffins make for a great dessert, after school snack or party offering.

You can never go wrong with baked goods when they involve pumpkin. Some of my favorites include pumpkin gooey butter cake and pumpkin chocolate chip cookies. These pumpkin chocolate chip muffins are great to have on hand for a fall snack, and they freeze well too, so make a double batch!

Pumpkin Chocolate Chip Muffins Recipe | Pumpkin Muffins | Chocolate Pumpkin Muffins #muffins #pumpkin #fall #chocolate #dessert #snack #dinneratthezoo Pumpkin Chocolate Chip Muffins Recipe | Pumpkin Muffins | Chocolate Pumpkin Muffins #muffins #pumpkin #fall #chocolate #dessert #snack #dinneratthezoo

A cross section of a pumpkin chocolate chip muffin.

It’s time for everything pumpkin, and these pumpkin chocolate chip muffins definitely do not disappoint. They’re loaded with gooey chocolate chips and plenty of pumpkin spice flavor. I love to make these muffins as an after school snack for the kids!

How do you make pumpkin chocolate chip muffins?

These muffins rely on pumpkin puree and vegetable oil for their moist and tender texture. Other ingredients include flour, eggs, sugar and pumpkin pie spice. Toss in some chocolate chips and your muffins are ready to go into the oven.

A bowl full of pumpkin chocolate chip muffin batter.

Tips for Pumpkin Muffins

  • Looking to cut back on calories? You can substitute applesauce for half of the oil.
  • If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger and nutmeg mixed in.
  • You can make these muffins with either semi-sweet or milk chocolate chips.
  • Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for an extra special presentation.
  • You can either use paper muffin liners, or simply spray the muffin tin with cooking spray before pouring in the batter.
  • The batter can be made in advance and refrigerated for up to one day before use.

Pumpkin muffin batter with chocolate chips in a mixing bowl.

These muffins freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat. This recipe makes 12 muffins, but can easily be doubled to make 24 muffins if you’re banking on having extras for the freezer.

Pumpkin muffin batter in muffin tins.

You can get creative and add some more mix-ins aside from the standard chocolate chips. Other great options include

  • Pecans
  • Coconut
  • Oats
  • Walnuts

Pumpkin chocolate chip muffins on a serving plate.

Pumpkin and chocolate are the perfect flavor pairing, and these muffins are no exception. I make a batch of pumpkin chocolate chip muffins almost every week during the fall months. They’re even great to package up in cute boxes to give to friends, family and teachers for a welcome treat.

More pumpkin delights

  • Pumpkin Dip
  • Pumpkin Bars
  • No Bake Pumpkin Cheesecake
  • Pumpkin Spice Cake
  • Pumpkin Meringue Pie
A cross section of a pumpkin chocolate chip muffin.
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4.99 from 68 votes

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are light and tender treats full of warm spices and plenty of chocolate chips. Pumpkin muffins make for a great dessert, after school snack or party offering.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 288kcal
Author Sara Welch

Ingredients

  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3/4 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips divided use
  • cooking spray

Instructions

  • Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
  • Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
  • Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
  • Fold in 1 cup of chocolate chips.
  • Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
  • Bake for 15 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. 
  • Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
  • Serve, or store the muffins in an airtight container for up to 5 days.

Nutrition

Calories: 288kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 16g | Cholesterol: 28mg | Sodium: 154mg | Potassium: 213mg | Fiber: 2g | Sugar: 25g | Vitamin A: 3230IU | Vitamin C: 0.8mg | Calcium: 35mg | Iron: 2.6mg
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    Comments

    1. Jennifer J Wilson says

      January 14, 2023 at 7:31 pm

      5 stars
      I made these tonight and for sizing I used an ice cream scoop to measure them into the muffin tin. Other reviewers had reduced the sugar and I decided to only add 1/2 C sugar and they were moist, sweet and incredibly tasty! Thanks

      Reply
    2. Traci L says

      November 16, 2022 at 11:30 pm

      5 stars
      Super yummy! Just made these in my air fryer. I did adjust the sugar down to 3/4 cup and I think I could have went down to half. They are delicious. Muffins cooked at 275F took about 15 minutes and the same recipe in a 8 inch silicone Bundt pan at 250F took about 25 min.

      Reply
    3. Deborah says

      November 15, 2022 at 7:29 am

      Haven’t made them yet because I’m a bit ahead of schedule. Taking the muffins to my daughters Thanksgiving dinner next Thursday. Are they able to be frozen until Thanksgiving?

      Reply
      • Sara says

        November 15, 2022 at 12:22 pm

        Yes you can freeze them!

        Reply
    4. Lisa says

      November 12, 2022 at 6:30 pm

      These are delicious! I actually used the whole can of pumpkin, and they were yumm!

      Reply
    5. Cassandra says

      November 5, 2022 at 11:46 am

      5 stars
      These are delicious! My insanely picky 4 year old devoured it! These will go into my favorite recipes for sure!

      Reply
    6. Linda says

      October 26, 2022 at 6:51 pm

      5 stars
      WINNER!! I thought this recipe sounded great, and the reviews were good. Made four batches this week, all with GREAT reviews, and everyone wants the recipe! Thanks for this yummy, easy, fun recipe! I agree to bake them a little longer – 23 minutes for me – slightly dent at the touch was perfect. Leftover pumpkin in the can? Just enough for a half-batch of mini muffins! Took about 17 minutes for those. Half-scoop and add chocolate chips is such a great tip. Thanks!

      Reply
    7. perfectfitpant#45 says

      October 26, 2022 at 1:28 pm

      5 stars
      This Recipe was scrumptious, YUM! All of my friends loved it, very gooey, I finally fit in my pants #slaypumpkinmuffins #thanks granny for the pants, they fit now! ayyyyyy

      Reply
    8. Rene says

      September 9, 2022 at 10:32 am

      5 stars
      Love these pumpkin chocolate chip muffins! Muffins are a favorite in my house. I usually stick to chocolate chip or blueberry but bought my first container of pumpkin pie spice. I know, crazy, right?! I told my nephew I was gonna try my hand at pumpkin muffins and he suggested pumpkin chocolate chip. So I did a Google search and found these amazingly, delicious muffins. Will be my go to from now on.
      I used mini chocolate chips and still used the 1 1/2 cups that’s called for but cutting it down to a cup or even 3/4 cups would’ve probably been fine if using minis. I don’t mind the abundance of chocolate chips but just a suggestion incase anyone else is planning to use minis. Other than that, I woulsnt change a thing in this recipe. Just perfect.

      Reply
    9. Finny says

      December 11, 2021 at 7:28 pm

      Hi! I’m wanting to double this recipe to use up the rest of my pumpkin puree, I’m justtt shy of 2 cups ( a little over 1 1/2). Do I need to make any other tweaks to the rest of the ingredients to finish this up?

      Reply
      • Sara says

        December 13, 2021 at 8:27 am

        I have not tested the recipe with less pumpkin. My best guess is that you could substitute applesauce for the rest of the pumpkin but I’m not sure how it would turn out!

        Reply
      • Alex says

        January 9, 2022 at 3:23 pm

        5 stars
        I always double the recipe because the muffins are delicious and I don’t like having leftover pumpkin puree! I cannot eat eggs, so I always replace 2 of the 4 eggs with chia eggs (2 tablespoons chia seeds plus 6 tablespoons buttermilk or water) and the other 2 eggs are replaced with 2 mashed ripe bananas. The mashed ripe bananas replace the bit of missing pumpkin puree and also allow you to greatly reduce the sugar content. I reduce the sugar by half.

        Reply
    10. Alli says

      November 30, 2021 at 5:33 am

      5 stars
      Mine always take 25 minutes to bake. At 15 minutes they’re still raw in the middle.
      Family favorite recipe!

      Reply
      • GLORY says

        September 12, 2022 at 6:44 am

        5 stars
        These were the most moist and delicious muffins ever!! I also had to bake them for around 25 minutes, as 15 minutes was definitely not enough time. And now I am left with less than one cup of pumpkin puree but want to make another dozen – will try to fill in with either apple sauce or banana and maybe a touch more pumpkin pie spice. This recipe is definitely a keeper!!!

        Reply
      • Janna says

        October 16, 2022 at 10:59 am

        Same, mine took 25 min

        Reply
    11. Michelle says

      November 24, 2021 at 2:22 pm

      4 stars
      Just made these cause I had pumpkin left over and what is better than pumpkin muffins. So moist! I love it. I made 1.5 times the recipe and it was great. I added buttermilk cause I needed to use that too. So incredibly wonderfully pumpkin-y and moist, I sense no dryness at all thank you for this recipe.

      Reply
    12. Cheryl Anton says

      November 15, 2021 at 5:46 am

      5 stars
      Great recipe! I used 1 cup organic sunflower oil, 1/2 cup organic unsweetened applesauce and 1 cup Ghirardelli 60% choc chips. 1 pecan half was pressed on the top and they were scrumptious! Will definitely make them again only not too soon, cause my pants are getting tight 😂

      Reply
    13. Diane Winegar says

      November 13, 2021 at 7:36 am

      I love this recipe, and make it on a regular basis! My family loves it too!

      Reply
    14. Megan says

      November 1, 2021 at 9:19 am

      5 stars
      I have made this recipe several times and it is always delicious and comes out perfect. I like to put my chocolate chips just on top vs. mixing into the batter. In case you are trying to make the recipe just a tiny bit heathier, I did want to share that the last time I made the muffins I lowered the amount of oil to 1/2cup + ~1 Tbs water instead of the 3/4 cup oil and could not tell the difference!

      Thanks for a great recipe!

      Reply
    15. Eliana d says

      October 30, 2021 at 11:46 am

      5 stars
      These are so delicious and easy! A wonderful fall treat for Sunday brunch

      Reply
    16. Madeleine says

      October 28, 2021 at 5:53 am

      5 stars
      Super yummy.

      Reply
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