These Pumpkin Chocolate Chip Muffins are soft, moist, and full of cozy fall flavor. Pumpkin puree keeps the crumb tender, warm spices add a fragrant cinnamon flavor, and chocolate chips make every bite feel like a treat. They are easy to make for breakfast, lunchboxes, or an afternoon snack.
Pumpkin Chocolate Chip Muffins
Soft pumpkin muffins made with warm fall spices and plenty of semisweet chocolate chips. An easy homemade breakfast or snack.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (245 g) plain pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 1/2 cup (100 g) packed light brown sugar
- 1/3 cup (67 g) granulated sugar
- 1/2 cup (120 ml) neutral oil
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) milk
- 1 cup (170 g) semisweet chocolate chips, plus a few extra for the tops
Instructions
- Prepare the pan: Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Mix the wet ingredients: In a large bowl, whisk the pumpkin puree, eggs, brown sugar, granulated sugar, oil, vanilla, and milk until smooth.
- Make the batter: Add the dry ingredients to the pumpkin mixture. Stir gently just until no dry flour remains, then fold in the chocolate chips. Avoid overmixing.
- Fill the muffin pan: Divide the batter evenly among the 12 cups, filling each about three-quarters full. Sprinkle a few extra chocolate chips on top if desired.
- Bake: Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted into the muffin (avoiding a chocolate chip) comes out without wet batter.
- Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Enjoy warm or let them cool completely before storing.
Tips for the Best Pumpkin Chocolate Chip Muffins
- Use plain pumpkin puree: Do not use pumpkin pie filling, which already contains sweeteners and spices.
- Measure the flour carefully: Spoon it into the measuring cup and level it off rather than packing it down.
- Do not overmix: Stir just until the flour disappears so the muffins stay tender.
- Save a few chocolate chips for the tops: They make the muffins look inviting after baking.
Easy Variations
- Replace some of the chocolate chips with chopped walnuts or pecans.
- Use dark chocolate chips for a deeper chocolate flavor.
- Add 1/4 teaspoon ground cloves for a stronger pumpkin-spice flavor.
Storage
Store the cooled muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days if your kitchen is warm. To freeze, wrap the muffins individually and freeze for up to 2 months; thaw at room temperature or warm briefly before serving.
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes. Use plain canned pumpkin puree, not pumpkin pie filling.
Can I use chocolate chunks instead of chocolate chips?
Yes. Chopped semisweet or dark chocolate works well in this recipe.
How do I know when the muffins are done?
The tops should spring back lightly when touched, and a toothpick inserted into the muffin crumb should come out without wet batter. Avoid testing directly through a melted chocolate chip.
Can I freeze pumpkin chocolate chip muffins?
Yes. Let them cool completely, wrap them well, and freeze for up to 2 months for the best texture.