Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Soft, fluffy, warmly spiced pumpkin muffins filled with melty chocolate chips. These are the kind of muffins you bake once and immediately add to your fall favorites list!
These Pumpkin Chocolate Chip Muffins are everything cozy fall baking should be — soft, sweet, warmly spiced, and loaded with melty chocolate chips. They come together in one bowl, bake quickly, and fill your kitchen with the most comforting pumpkin spice aroma.
The pumpkin makes them unbelievably moist, and the chocolate adds the perfect amount of sweetness. These muffins work for breakfast, snack time, or dessert, and they stay soft for days.
They’re also freezer-friendly, so you can prep a batch ahead for easy grab-and-go treats. If you’re looking for a fall muffin recipe that everyone loves — kids, adults, neighbors, teachers — this is the one.
Simple Ingredients, Big Flavor
One of the best things about this recipe is how simple the ingredients are. Just pumpkin, warm spices, and a handful of pantry staples. The chocolate chips add a little indulgence, making the muffins feel like something you’d get from a cozy bakery.
More fall recipes you may enjoy:
These muffins turn out perfect every single time because the pumpkin keeps them incredibly moist without needing butter or milk. Using both granulated and brown sugar adds flavor and softness, and the spices bring all the cozy fall warmth.
For an extra bakery-style touch, sprinkle additional chocolate chips on top of each muffin before baking — it makes them look beautiful in photos and even more irresistible in real life.
Jennie’s Thoughts
There is something so comforting about the combination of pumpkin and chocolate. Every bite is soft and warm, and the chocolate melts just enough to make these feel like a dessert even though they’re totally breakfast-approved.
I love baking these in the morning when I’m working on blog posts because the whole house smells like fall, and they stay fresh all week. These are also the muffins I make when I want a recipe that everyone loves — they’re simple, cozy, and honestly addictive.
And if you warm one in the microwave for just 10 seconds? The chocolate gets melty again, and it tastes like a bakery muffin straight from the oven.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
Wet Ingredients
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
Mix-ins
- 1 to 1 ¼ cups chocolate chips (semi-sweet or milk chocolate)
Instructions
1. Prep
Preheat oven to 350°F. Line a 12-count muffin pan with paper liners.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix Wet Ingredients
In a large bowl, whisk pumpkin puree, oil, eggs, granulated sugar, brown sugar, and vanilla until smooth.
4. Combine
Add the dry ingredients to the wet ingredients and stir until just combined.
Do not overmix.
5. Fold in Chocolate Chips
Gently fold in the chocolate chips, reserving a handful for the tops.
6. Fill & Bake
Divide the batter evenly into the muffin cups.
Sprinkle extra chocolate chips on top for a bakery-style look.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
Let muffins cool for 10 minutes in the pan before transferring to a cooling rack.
Storage & Freezing
These muffins store beautifully at room temperature in an airtight container for up to 4 days.
They also freeze well — just wrap individually and freeze for up to 3 months.
Warm them for a few seconds and enjoy anytime you need a little fall comfort.
