Pumpkin Chocolate Chip Muffins are a lovely mix of sweet and cozy. These muffins bring together the warm flavors of pumpkin with little pockets of melty chocolate chips throughout. They’re soft, moist, and perfect for a snack or breakfast when you want something comforting but still a bit special.
I love these muffins because they’re easy to make and they fill the kitchen with that amazing fall aroma. The pumpkin keeps them tender, so even if you bake them a day ahead, they stay nice and soft. A little tip I have is to not overmix the batter — just enough to combine everything nicely so the muffins stay fluffy.
My favorite way to enjoy these muffins is warm, either fresh from the oven or lightly toasted with a spread of butter. They’re great with a cup of coffee or tea and always bring a smile. Whenever I make them, I find they’re gone pretty quick, which says a lot because everyone usually has their favorite muffin, and these become everyone’s new go-to.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for convenience or fresh pumpkin puree if you prefer homemade. Avoid pumpkin pie filling, as it contains extra sugars and spices that can change the flavor.
Chocolate Chips: Semi-sweet chips give a nice balance to the pumpkin’s warmth. If you want them less sweet, try dark chocolate chips or even white chocolate for a sweeter twist.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger creates that classic pumpkin spice flavor. If you don’t have all, cinnamon and nutmeg alone still taste great.
Oil vs. Butter: Vegetable oil keeps the muffins moist and tender. You can use melted butter instead for a richer taste, but the texture might be a little denser.
How Do You Avoid Overmixing the Muffin Batter?
Overmixing can make the muffins tough and dense. Here’s how to keep them light and fluffy:
- Combine dry and wet ingredients gently by folding, not stirring vigorously.
- Mix only until you see no more large streaks of flour; lumps are okay.
- Remember, batter thickens as you fold chocolate chips in, so it’s better to stop mixing early.
Taking your time with gentle folding helps keep the gluten from developing too much, resulting in tender muffins every time.
Equipment You’ll Need
- Muffin tin – holds the batter perfectly to create those classic muffin shapes.
- Muffin liners – make cleanup easier and help muffins pop right out.
- Mixing bowls – at least two, for dry and wet ingredients separately, so you can mix smoothly.
- Whisk and spatula – whisk for dry ingredients, spatula for gentle folding without overmixing.
- Measuring cups and spoons – for accuracy in your spices and wet ingredients.
- Toothpick or cake tester – to check when muffins are fully baked inside.
Flavor Variations & Add-Ins
- Swap chocolate chips for white chocolate or butterscotch chips for a sweeter twist.
- Add chopped nuts like walnuts or pecans for crunch and a nutty flavor.
- Mix in ½ cup dried cranberries or raisins for a fruity contrast that pairs well with pumpkin.
- Stir in a teaspoon of espresso powder to deepen the chocolate flavor when you want a more intense taste.
How to Make Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup (240ml) pumpkin puree (canned or fresh)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (175g) semi-sweet chocolate chips, plus extra for topping if desired
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Add a few more minutes for cooling. So, all together, plan for around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Muffin Tin
Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners so your muffins don’t stick and cleanup is easier.
2. Mix Dry Ingredients
In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This blends the spices evenly for that perfect pumpkin spice flavor.
3. Mix Wet Ingredients
In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil or melted butter, eggs, and vanilla extract until everything is combined and smooth.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture just until you don’t see big pockets of flour. Don’t overmix — a few lumps are perfectly fine!
5. Add Chocolate Chips
Fold in the chocolate chips evenly throughout the batter, saving a few extra to sprinkle on top if you like.
6. Fill the Muffin Cups and Bake
Divide the batter evenly among the muffin cups, filling each about three quarters full. Bake in your preheated oven for 18 to 22 minutes. To check for doneness, insert a toothpick into a muffin center—it should come out clean or with just a few moist crumbs attached.
7. Cool and Enjoy
Let the muffins cool in the tin for 5-10 minutes, then carefully transfer them to a wire rack. You can enjoy them warm or at room temperature.
8. Storage Tips
Keep any leftovers in an airtight container for up to 3 days. To freshen them up, warm gently in the microwave or toaster oven before serving.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using. This helps keep your muffins from becoming too wet.
Can I Substitute Applesauce for the Oil?
Absolutely! Replace the oil with an equal amount of unsweetened applesauce for a lighter, lower-fat muffin. Keep in mind the texture might be a bit denser.
How Should I Store Pumpkin Chocolate Chip Muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually in a zip-top bag for up to 3 months and thaw at room temperature before eating.
Can I Add Nuts or Other Mix-Ins?
Yes! Chopped walnuts or pecans add a nice crunch, and dried cranberries or raisins add a sweet, chewy contrast. Add about ½ cup of any mix-in when folding in the chocolate chips.
