Pumpkin spice AND chocolate chips in one fluffy little muffin? Yes, please! These pumpkin chocolate chip muffins are soft, moist and loaded with melty chocolate in every single bite.

Two pumpkin chocolate chip muffins stacked, studded with chocolate chips

Pumpkin Chocolate Chip Muffins: Fall in a Muffin Liner

The minute the leaves start to turn, our crew of magic muffin makers starts pulling out the canned pumpkin. And trust us, this is the batch everyone fights over. We baked these again and again (tough job, we know) until the crumb was just right: light, fluffy and moist, with warm cinnamon and pumpkin spice and a full cup of chocolate chips.

They come together in two bowls with no mixer, so they are just as easy on a busy school morning as they are on a lazy Saturday. Love pumpkin but need it gluten free? Our Best Gluten Free Pumpkin Muffins have you covered!

Why you’ll love these pumpkin chocolate chip muffins

Real pumpkin puree keeps them moist for days
Pumpkin spice plus chocolate is a kid approved combo
No mixer needed, just two bowls and a whisk
Perfect for meal prep and the freezer

Overhead view of pumpkin chocolate chip muffins in parchment liners with a bowl of chocolate chips

Pumpkin Chocolate Chip Muffins ingredients

Full ingredient amounts are in the recipe card below.

Flour: pastry flour makes them extra light and fluffy, all purpose makes them a little sturdier. Both are delicious!
Granulated sugar: sweetens and helps the tops turn golden.
Baking powder and baking soda: the dynamic duo that gives you tall, domed tops.
Salt: just a pinch to balance the sweetness.
Cinnamon and pumpkin pie spice: that cozy fall flavor we all crave.
Pumpkin puree: use plain canned pumpkin, not pumpkin pie filling (it is already sweetened and spiced).
Eggs: room temperature eggs blend in more evenly.
Unsalted butter: melted, then cooled so it does not scramble the eggs.
Milk: dairy or plant based, you choose! We tested cow’s milk, almond milk and coconut milk and loved them all.
Vanilla extract: pure vanilla rounds out the spices.
Chocolate chips: semi sweet are our favorite. Mini chips spread the chocolate love even further.

Labeled ingredients for pumpkin chocolate chip muffins: pumpkin puree, flour, sugar, butter, milk, eggs, spices and chocolate chips

How to make pumpkin chocolate chip muffins

Full recipe instructions are in the recipe card below!

Preheat the oven to 375°F and line your muffin pan with liners.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, cinnamon and pumpkin spice. Set aside.
In a separate bowl, whisk together the pumpkin, eggs, melted butter, milk and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently mix, just until combined. Be careful not to overmix!
Fold in the chocolate chips (save a few to sprinkle on top for that bakery look).
Fill the liners to the top and bake for 18 to 22 minutes, until the tops are lightly golden and the muffins pass the toothpick test.
Remove from the oven, cool, and enjoy!

Pumpkin chocolate chip muffin batter in a glass mixing bowl with a spatula

Pumpkin chocolate chip muffin batter scooped into a lined muffin tin

Baked pumpkin chocolate chip muffins in the muffin tin

How do you know when the muffins are done?

There are a few easy ways to check:

The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
Check the tops: they should be lightly golden and bounce back when lightly pressed.
Use a thermometer: the center should register between 190 and 200°F.

Pumpkin chocolate chip muffin in a white tulip liner on a cooling rack

Variations and substitutions

Swap 1/4 cup of the chips for chopped pecans or walnuts for a little crunch.
Make them dairy free with plant butter and almond or oat milk.
Sprinkle a quick brown sugar and cinnamon crumble on top before baking.
Try white chocolate or butterscotch chips for a fun twist!

Tips for making pumpkin chocolate chip muffins

Blot watery pumpkin puree with a paper towel. Extra moisture can make the centers gummy.
Toss the chocolate chips in a teaspoon of flour so they do not all sink to the bottom.
Fill the liners all the way to the top for big, beautiful muffin tops.

Pumpkin chocolate chip muffin broken open to show the soft, chocolate studded crumb

How to store pumpkin chocolate chip muffins

Once cooled, store the muffins in an airtight container at room temperature. Lay a paper towel under and over them to soak up extra moisture.

How long do pumpkin chocolate chip muffins last?

When stored properly, these muffins will keep for up to 4 days.

How to freeze pumpkin chocolate chip muffins

We love doubling the batch and freezing extras for busy mornings! Let the muffins cool completely, wrap them individually, and freeze in a zip top bag for up to 3 months. Thaw on the counter or warm in the microwave for 15 to 20 seconds.

Pumpkin chocolate chip muffin with a bite taken out

Pumpkin Chocolate Chip Muffins FAQs

Can I use fresh pumpkin? Yes! Roast and puree it, then drain it well so it is as thick as canned.
Can I make mini muffins? Absolutely. Bake them for 10 to 12 minutes.
Why did my muffins sink? Usually too much liquid or not quite enough bake time. Blot the puree and bake until the centers spring back.

More muffins you’ll love

Pumpkin Chocolate Chip Muffins

Get ready for a flavor-packed adventure with our chocolate chip pumpkin muffins! These delightful treats blend the cozy warmth of pumpkin spice with the irresistible sweetness of chocolate chips, creating a magical fusion that'll make your taste buds sing with joy.

Print Recipe Pin Recipe

Prep Time 12

Cook Time 20

Servings: 12 servings

Course: Breakfast, Snack

Ingredients Method Notes

Ingredients

2 cups pastry flour or all-purpose flour (see note below)
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin spice
1 cup pumpkin puree
2 eggs lightly beaten room temperature
6 Tbs unsalted butter melted and cooled
1/2 cup milk (see note below)
2 tsp pure vanilla extract
1 cup chocolate chips (see note below)

Method

Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
In a large bowl, sift together 2 cups of flour, 1 cup granulated sugar, 2 teaspoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and 1 tsp pumpkin spice. Set this dry ingredient mixture aside for later use.
In a medium bowl, whisk together 1 cup pumpkin puree, 2 lightly beaten eggs, 6 Tablespoons of melted cooled unsalted butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
Gently fold in the chocolate chips, ensuring they're evenly distributed throughout the batter for the ultimate chocolaty delight in every bite.
Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Milk Selection Note: Hey there, culinary adventurer! We’ve whipped up this recipe using a whole bunch of milk options: classic cow’s milk, nutty almond milk, and tropical coconut milk. And guess what? Each one delivers scrumptious results! So go ahead, pick your milk of choice or raid your fridge for whatever you’ve got. It’s all good and it’s all delicious!

Pastry flour or all-purpose flour Note: Hey, muffin maestro! Wanna know the secret to perfect muffin texture? It’s all about the flour you choose! Opt for pastry flour if you’re aiming for those heavenly light and fluffy muffins. But if you’re craving something with a bit more heft and sturdiness, all-purpose flour is your go-to buddy. So go ahead, pick your flour wisely, and let the muffin magic begin!

Flour Measuring Tip: Wanna nail those measurements for the perfect muffins every single time? Here’s the scoop: forget about scooping flour straight from the container. Instead, grab your trusty spoon or small measuring cup and gently fill up your measuring cup. Then, give it a smooth swipe with the flat side of a knife to level it off. Voila! With this simple trick, you’ll ensure spot-on amounts of flour, guaranteeing consistently scrumptious muffins with every batch. Happy baking!

Chocolate Chip Selection: When it comes to decking out your muffins with chocolatey goodness, you’ve got a world of options at your fingertips. From teeny-tiny minis to big and bold chunks, and flavors spanning from deep, dark semisweet to velvety smooth milk chocolate – it’s a chocolate lover’s dream! Whether you’re craving that intense semisweet kick or diving headfirst into creamy milk chocolate bliss, there’s a chip out there with your name on it. Happy chocolate exploration!