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 132 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

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5 from 132 votes (73 ratings without comment)

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Recipe Rating


  1. 5 stars
    Having never made these before, I made the slightly odd decision to mix up a double batch because they sounded so good. The downside of this approach is that it was unclear how high to fill each muffin cup (i.e., I had enough batter for 24, so it wasn’t as simple as dividing evenly among 12). Anyway, I must have overfilled them, because they got slightly burned on top and stayed somewhat raw in the middle despite multiple trips back into the oven. Weirdly, a toothpick came out perfectly clean at 15 minutes, which really made it hard to gauge doneness. But… everyone loved them anyway! And I was very happy to have batter ready to go for another 12 muffins. For the second batch (which I baked a full week later, with no signs of spoilage), there was slightly less batter, so they were indeed smaller, which helped. Also, I modified the cooking approach slightly– I did 5 minutes at 425 followed by 20 minutes at 350. They came out perfectly! Just the right amount of browned on top and perfectly cooked through in the middle but still moist! I’ll be making these often. (Note: I used dark chocolate chips, which my kids love best.)

  2. 5 stars
    First, I made mini muffins so less time cooking and to keep them from browning too much I lowered the oven temp to 390. I slightly increased a few ingredients: baking powder, salt and my cup of pumpkin was heaping. This lightened them just a tad. Since I added all the ingredients except chocolate chips and flour together first, then carefully used a spatula to fold the flour/chocolate chips mixture into the wet mixture… I got a velvety melt in your mouth texture. I also added 1/2 tsp cinnamon and 1/4 tsp chinese ginger because I like my pumpkin muffins spicy. I’m diabetic so I decrease sugar as much as possible without affecting the flavor. For this I used 1/2 cup granulated sugar and 1/4 cup Splenda brown and used only a heaping cup of dark chocolate chips in the batter, and sprinkled walnuts for topping on some of them. Since this recipe is already truly scrumptious, my modifications to taste just made them perfect for my family.

  3. 5 stars
    Excellent recipe, kids love it.

    -I doubled the recipe and used coconut oil, warmed to liquid-state, but not hot, in the microwave.
    -Used the entire large can of pumpkin puree (800ml) because I didn’t want to be stuck with leftover puree.
    -Added another 1/4 cup of flour and 1tsp of cinnamon for funsies.
    -Reduced the sugar to 2/3c white and 2/3c brown, as per other comments.
    -Baking took significantly longer. About 22-24mins in a 400 degree convection oven.

    Kids have already requested them again!

  4. 5 stars
    This is a delicious no fail pumpkin recipe, I used coconut oil, instead of vegetable oil & I recommend pumpkin puree from home baked pumpkins, more moist, the canned puree, I needed to bake an extra 10 minutes, and mixed in white chocolates chips.

  5. 5 stars
    This was delicious and moist. I doubled the recipe and used 2 cups of whole wheat flour and 1 cup of white flour. It also froze and thawed really well.

  6. 5 stars
    These turned out so good I had to make 3 batches for Thanksgiving and another 2 for an event that weekend. My family’s request and its an easy combine and bake. Thank you!