These moist pumpkin chocolate chip muffins are a simple, cozy breakfast or snack made for fall baking. They are soft, warmly spiced, filled with pumpkin flavor, and dotted with chocolate chips in every bite. The recipe comes together quickly with basic pantry ingredients, so it is easy enough for a weekday morning and special enough for holiday baking.
Why you’ll love it
It is easy to make. Muffins are one of the most approachable baked goods, and this pumpkin chocolate chip muffin recipe is beginner-friendly. You do not need a mixer or any complicated steps. Simply combine the dry ingredients, mix the wet ingredients, fold everything together, and bake.
It uses simple ingredients. This homemade muffin recipe is made with easy-to-find baking staples such as flour, sugar, brown sugar, eggs, butter, vanilla, baking soda, cinnamon, pumpkin pie spice, pumpkin puree, and chocolate chips. Everything can be found at a regular grocery store.
It is full of classic fall flavor. Pumpkin puree, cinnamon, and pumpkin pie spice give these muffins a warm seasonal taste. Chocolate chips add sweetness and make the muffins feel extra comforting. If you love pumpkin desserts, pumpkin breakfast recipes, or easy fall snacks, this recipe is a great one to keep on hand.
It works for breakfast, snacks, and holidays. These muffins are great with coffee in the morning, packed into lunch boxes, served as an afternoon treat, or added to a Thanksgiving breakfast spread. You can also drizzle them with maple icing for an extra touch of fall sweetness.
Ingredients
The ingredients for these pumpkin chocolate chip muffins are straightforward and balanced. All-purpose flour provides structure, while baking soda helps the muffins rise. Cinnamon and pumpkin pie spice bring warmth, and salt balances the sweetness. Pumpkin puree keeps the muffins moist and adds rich pumpkin flavor. A combination of granulated sugar and brown sugar gives the muffins sweetness and a soft texture. Melted butter, eggs, and vanilla round out the batter, and chocolate chips are folded in for a delicious finish.
Step by step instructions to make the best pumpkin chocolate chip muffins
Preheat your oven to 375ºF and place a rack in the center of the oven. Prepare a muffin tin with paper liners or a light coating of nonstick cooking spray.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined. In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, cooled melted butter, eggs, and vanilla until the mixture looks smooth.
Stir the chocolate chips into the pumpkin mixture. Add the wet ingredients to the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix the batter. Overmixing can make muffins dense instead of tender.
Fill each muffin cup about two-thirds full. Bake in the center of the oven for about 15 to 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for about 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Recipe notes and tips
This recipe makes 15 muffins. You can bake them in batches using one muffin tin, or you can bake them all at once if you have more than one pan. If baking all at once, place the pan with 12 muffins in the center of the oven and the pan with the remaining muffins on the rack below.
The muffins are ready when a toothpick comes out with a few moist crumbs. If the toothpick has wet batter on it, continue baking and check again every couple of minutes. If the toothpick comes out completely dry, the muffins may be slightly overbaked, but they will still taste good.
If you do not have chocolate chips, you can leave them out or use another mix-in such as dried fruit or nuts. The muffins will still have plenty of pumpkin spice flavor.
For maple icing, whisk together powdered sugar, maple syrup, and milk. Start with 1 tablespoon of milk for a thicker icing, then add more as needed until it reaches the consistency you like. Drizzle the icing over cooled muffins.
Store homemade pumpkin chocolate chip muffins at room temperature for up to three days. They can be refrigerated for up to one week. For longer storage, wrap them in plastic wrap and place them in a freezer-safe storage bag or container for up to three months.
More pumpkin recipes you’ll love
One Bowl Pumpkin Chocolate Chip Bundt Cake
Banana Pumpkin Bread with Streusel Topping
More easy breakfast recipes
Breakfast Egg Cups
Cheesy Grits Casserole
Lemon Blueberry Muffins
If you make these pumpkin chocolate chip muffins, a rating or comment is always appreciated. It helps show which recipes are most useful and worth making again.
📖 Recipe
Pumpkin Chocolate Chip Muffins
Equipment
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 ½ cups pumpkin puree one whole can
- ½ cup sugar
- ½ cup brown sugar
- ¾ cup chocolate chips
- ½ cup butter melted and cooled; canola or vegetable oil may also be used
- 2 large eggs
- 1 teaspoon vanilla
Maple Icing
- 2 tablespoons milk use 1 tablespoon for thicker icing
- 2 tablespoons maple syrup
- 1 ½ cups powdered sugar
Instructions
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Heat the oven to 375ºF.
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In a large bowl, mix the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
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In a separate bowl, mix the pumpkin puree, sugars, melted butter, eggs, and vanilla until smooth. Stir in the chocolate chips.
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Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Do not overmix.
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Spray or line a 12-cup muffin pan. Fill each cup about two-thirds full.
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Bake in the center of the oven for 15 to 20 minutes, or until a toothpick comes out with a few moist crumbs.
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Repeat with the remaining batter until all muffins are baked.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Drizzle with maple icing, if desired.
Maple Icing
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Mix the icing ingredients in a small bowl. Start with 1 tablespoon of milk, then add more until the icing reaches your preferred consistency.
Notes
- This recipe makes 15 muffins. Bake in batches or use two pans if needed.
- The muffins are done when a toothpick comes out with a few moist, not wet, crumbs.
- If you do not have chocolate chips, skip them or use dried fruit or nuts.
- Maple icing is optional but adds extra fall flavor.
- Store at room temperature for up to three days, refrigerate for up to one week, or freeze for up to three months in a freezer-safe container.
Nutrition
Carbohydrates: 52g
Protein: 4g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 43mg
Sodium: 273mg
Potassium: 99mg
Fiber: 2g
Sugar: 34g
Vitamin A: 4098IU
Vitamin C: 1mg
Calcium: 39mg
Iron: 2mg