These pumpkin chocolate chip muffins are super moist, perfectly spiced, and loaded with gooey chocolate. They're an easy, delicious fall treat!
These pumpkin chocolate chip muffins are the perfect fall treat. They’re incredibly moist, warmly spiced, and studded with melty, gooey chocolate chips. To give you an idea of how much I love them, I’ve already made them 3 times this fall, and I’m about to head to the kitchen to make another batch. On a crisp October day, they’re simply the best breakfast or snack.
Like all my muffin recipes, these pumpkin chocolate chip muffins are easy to make. But they have something else going for them too: they use an entire can of pumpkin. I actually tested them with less pumpkin originally, but the full-can version totally won out. You don’t have any leftover puree to use up, and the muffins themselves are moister and more flavorful. I think you’re going to love them!
Pumpkin Chocolate Chip Muffins Ingredients
Here’s what you’ll need to make this pumpkin chocolate chip muffin recipe:
- Pumpkin, of course! Canned pumpkin puree, to be precise. Make sure to use plain puree and not pumpkin pie filling, which contains extra spices and sugar. No surprises here, but my go-to pumpkin brand is Libby’s.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and eggs – They help the muffins puff up as they bake.
- Brown sugar and cane sugar – They sweeten the muffins and perfect their moist, tender texture.
- Milk – For moisture. Feel free to use your favorite type. Regular milk, almond milk, and oat milk would all work well here.
- Vegetable oil – For richness. Another neutral oil or melted butter would work well too.
- Pumpkin pie spice and vanilla extract – For warm, spiced depth of flavor. If you don’t keep pumpkin pie spice on hand, you can substitute a mix of warm spices like cinnamon, ginger, nutmeg, and cloves.
- Chocolate chips – Whatever kind you like! I always use dark chocolate chips (the Enjoy Life brand is my favorite), but semi-sweet or milk chocolate chips would also be great.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Pumpkin Chocolate Chip Muffins
You can find the complete recipe with measurements below, but for now, here’s a quick overview of how it goes:
Start by making the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick! Fold in the chocolate chips.
Evenly divide the batter into a 12-cup muffin tin. You can grease the muffin pan with a little oil first or line it with paper liners. I prefer to make these with liners—baked straight in the pan, they can get a little dark on the sides.
Top with more chocolate chips, and bake! The muffins take 15 to 20 minutes at 400°F. They’re ready when the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached.
Let cool in the pan for 10 minutes before you transfer the muffins to a wire rack to continue cooling…or devour them warm. Enjoy!
How to Store
These muffins keep well in an airtight container at room temperature for up to 3 days.
Can you freeze pumpkin chocolate chip muffins?
Yes! These pumpkin chocolate chip muffins also freeze well. Allow them to cool completely before sealing them in an airtight container or freezer bag and freezing for up to 3 months.
Let frozen muffins thaw for an hour or so at room temp, or pop them in the microwave for about 30 seconds to defrost quickly.
More Favorite Pumpkin Recipes
If you love these chocolate chip pumpkin muffins, try one of these easy pumpkin recipes next:
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- ½ cup brown sugar
- ½ cup cane sugar
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- Heaping ½ cup chocolate chips, plus more as desired
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each one. Top with more chocolate chips, if desired.
- Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Love these muffins! I make them GF Df with dark chocolate “pastilles” and they always turn out great. I also freeze them and take one out when I want one – they keep great this way. 👍🏽
Hi Irena, I’m glad you loved them!
Very good. Took to a Halloween pumpkin carving family party. Everyone enjoyed. Easy to make. Taking to a wreath making party this weekend.
I don’t have cane sugar. Could I use white?
Hi Diana, yes!
Hi! Ive made these twice and they always come out burnt on the bottom to the muffin cup 🥴 i started with 15 minutes the first time i made them, and then ob the second tray only 14 minutes and it was okay, but this time i did 14 in my oven and they are baked well, but burnt and stuck on the bottom! HELP 😭
LOVE your recipes! Question with the chocolate chip muffins. Could I use cranberries? If so, do I cook them first or use fresh? Thank you so much for the work you put it making these recipes for us 🙂
This recipe looks absolutely delightful! The moist texture of the pumpkin paired with gooey chocolate chips is seriously tempting and makes me want to bake a batch this weekend. Also I recently tried something similar with Grabdeesnuts for crunch and it added an unexpected, fun twist that elevated the muffin experience well. Thanks so much for sharing such a cozy fall treat!
The muffins turned out so fluffy and were the perfect level of sweetness!
YUM! These are sooo good and so easy to make with minimal dishes. I substituted coconut oil and almond milk because that’s all I had, but they still turned out perfect.
Could whole wheat flour replace the all-purpose flour for this recipe?
Just made the muffins and they are delicious! I’ve used other recipes and they came out dry…not these!
Would you be able to post the nutritional facts?
Thank you!!
Hi Diana, I’m so glad you loved them! Thanks for the request, we’re just starting to post nutrition facts on some recipes.
I just made these and they are so good!!!! Me and my family loved them!!! They are so moist and delicious!!
Hi. I’m interested in the nutrition of recipes. (It’s about time, I’m over 60!) Could you add the nutrition label for your recipe? I will be making these this week!
Just like most recipes on this site, these muffins were a hit. Easy and delicious, my favorite combination. Thanks for the recipe!
I’m so glad you loved them, Sara!
I just made these muffins and I can see why you are making them on repeat. They are easy to make and taste amazing! Thank you!
I’m so glad you love them, Ara!
Could I use less sugar ?
Hi Acer, the amount of sugar does contribute to the muffins’ moist texture, but I think you could cut it back a little. 3/4 cup total might work fine.
Hi, in Malts we dont find pumpkin pure in a can., can i make it fresb pure?.
Can these be made gluten free?
Hi Ginger, I haven’t tested a gluten-free version of this recipe, but I think a 1-to-1 gluten-free flour blend would work in place of the all-purpose flour. I like King Arthur’s.
This looks absolutely amazing and I really, really want to make it immediately! However, I’m vegan and would love to know if I can freely substitute for the non-vegan ingredients (egg substitute for the eggs, plant-based butter and milk, etc.). And do you think the quantities of those substitutions could be done a like-for-like basis?
Hi Andrew, great question! I haven’t tested a vegan version of this recipe, but I think it could work. You’re all set on the oil (I think melted vegan butter would work too), and a plant-based milk would definitely work well. For the eggs, you could try flax eggs – 2 tablespoons ground flaxseed mixed with 6 tablespoons water to replace the 2 eggs. I would increase the baking powder measurement to 1 tablespoon too. The muffins might be a bit denser, but I think they’ll still be delicious. If you try it, let us know how it goes!
Hi Phoebe! Really appreciate your thoughtful response, and I can’t wait to give this a try now that I have some guidance. No problem at all if the muffins turn out a bit more dense. They’ll still taste amazing, I’m sure. Will definitely report back!