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!

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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

5 from 129 votes

Pumpkin Chocolate Chip Muffins

AuthorSara Welch
A cross section of a pumpkin chocolate chip muffin.
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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course Dessert
Cuisine American
Serves 12


  • 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


  • 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.


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

Hello! I’m Sara!

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Recipe Rating


  1. 5 stars
    Just made. Topped with cream cheese icing. I think it’ might be the best pumpkin muffins i’ve ever tasted.

  2. 5 stars
    Found a can of pumpkin in my pantry that needed to be used up. Didn’t feel like making pie or bread, because there’s always too much leftover at our house that gets tossed out. This recipe seemed just right. Followed the instructions exactly, and like others, they needed more time to bake. (18-20 mins) But once they were done and cooled — OMG, incredible! Felt like eating a delicately spiced cloud! Just the right amount of sweet, spice, and pumpkin flavor; and SO moist! Definitely a keeper! Thanks for sharing this, Sara!

  3. 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

  4. 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.

  5. 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?

  6. 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!

  7. 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

  8. 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.

  9. 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?

    1. 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!

    2. 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.

    1. 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!!!

  10. 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.

  11. 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 😂

  12. 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!