Pumpkin Chocolate Chip Muffins are the perfect mix of warm, cozy pumpkin flavor and sweet, melty chocolate chips in every bite. These muffins are soft and moist with a little sweetness that makes them feel just right for breakfast or an afternoon snack. The pumpkin gives them a lovely orange color and a subtle spice that’s so comforting.
I love making these muffins when the weather starts to cool down because they fill the kitchen with such a nice smell that makes you feel like fall is really here. One of my favorite tricks is to use a bit of cinnamon and nutmeg to bring out the pumpkin flavor even more, which makes them taste extra special. Plus, the chocolate chips melt just a little inside so you always get a little surprise of gooey chocolate.
These muffins are great for grabbing on the go or packing in lunchboxes because they don’t need any frosting or fancy topping to be delicious. I often enjoy them with a cup of coffee or tea, and they always brighten up my morning. If you want, you can add some chopped nuts for a bit of crunch, but I like them just the way they are—simple and full of good pumpkin and chocolate love.
Key Ingredients & Substitutions
Pumpkin puree: Canned pumpkin puree is great for this recipe because it’s smooth and consistent. If you prefer, you can use fresh cooked and mashed pumpkin, but make sure to cook it down to remove excess moisture.
Flour: All-purpose flour works perfectly to create a tender crumb. For a gluten-free option, try a gluten-free flour blend, but note that texture can be slightly different.
Spices: Cinnamon, nutmeg, ginger, and cloves add warmth and depth to your muffins. If you don’t have cloves, just skip them—the muffins will still be delicious!
Chocolate chips: Semi-sweet chocolate chips add sweetness and melty pockets. You can swap for dark chocolate, white chocolate, or even dairy-free chocolate chips depending on your preference.
Oil: Vegetable oil keeps muffins moist and soft. You can substitute melted coconut oil or a light olive oil, but avoid strong-flavored oils.
How Do You Avoid Overmixing the Batter?
Mixing the wet and dry ingredients gently and just until combined is key. Overmixing can make muffins tough by developing gluten in the flour. Here’s how to do it:
- After adding wet to dry ingredients, use a spatula to fold the batter carefully.
- Stop mixing when you see no more dry flour, but a few lumps are okay.
- Add the chocolate chips last, folding them in gently so they don’t break or melt too early.
Taking your time with this step helps create light, fluffy muffins with a tender crumb every time.
Equipment You’ll Need
- Muffin tin – holds the muffins in shape and helps them bake evenly.
- Muffin liners – make cleanup easy and keep muffins from sticking.
- Mixing bowls – you’ll want at least two for wet and dry ingredients.
- Whisk or fork – great for mixing dry ingredients without lumps.
- Rubber spatula – perfect for folding wet and dry ingredients gently.
- Measuring cups and spoons – important for getting ingredient amounts right.
Flavor Variations & Add-Ins
- Swap semi-sweet with white chocolate chips for a sweeter, creamier taste.
- Add 1/2 cup chopped walnuts or pecans for crunch and extra nuttiness.
- Mix in 1/2 cup dried cranberries instead of chocolate chips for a fruity twist.
- Stir in 1 teaspoon pumpkin pie spice to boost warm spices if you like it extra cozy.
How to Make Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup water or milk
Add-ins:
- 3/4 cup semi-sweet chocolate chips (plus more for topping if desired)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Allow an additional 5 minutes to cool before serving. So, overall, you’ll spend around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. Mix Wet Ingredients:
In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and water or milk until smooth.
4. Combine Wet and Dry:
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; a few lumps are okay. Avoid overmixing to keep your muffins tender.
5. Add Chocolate Chips:
Fold in most of the chocolate chips carefully, saving a few to sprinkle on top of each muffin.
6. Fill Muffin Cups:
Divide the batter evenly into the muffin cups, filling about 3/4 full. Sprinkle the remaining chocolate chips on top.
7. Bake:
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
8. Cool and Serve:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast it until soft and mash well. Make sure to remove excess moisture by draining or cooking it down; this keeps the muffins from becoming too wet.
Can I Substitute Milk for Water in the Recipe?
Absolutely! Using milk instead of water adds extra richness and tenderness to the muffins. Feel free to use any type of milk, including dairy-free alternatives.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 2 months. Thaw at room temperature before eating.
Can I Add Nuts or Other Mix-Ins?
Yes! Chopped walnuts or pecans, dried cranberries, or even shredded coconut work wonderfully. Just fold them in along with the chocolate chips before baking.
