Made with pumpkin puree, pumpkin spice, and semi-sweet chocolate chips, these Pumpkin Chocolate Chip Muffins are the best of both worlds. Easy to make and ultra moist, they’ll become your go-to fall muffin!
Easy Pumpkin Chocolate Chip Muffins
These moist pumpkin chocolate chip muffins may become your new go-to for fall baking. Made with pumpkin, pumpkin spice, and chocolate chips, they’re the perfect combination of classic chocolate chip muffins and pumpkin muffins. Who knew chocolate + pumpkin was such an irresistible combination!
These pumpkin and chocolate chip muffins bake up in just 20 minutes and double as both breakfast and dessert. Be sure to make an extra batch to freeze because they may disappear faster than you think.
Why You’ll Love These Pumpkin and Chocolate Chip Muffins
This is one of my new favorite fall baking recipes. Here’s a few reasons why.
- Full of pumpkin flavor. Made with both pumpkin puree and pumpkin pie spice, these muffins have that classic fall pumpkin flavor we all love.
- Quick and easy. From start to finish, these muffins take just 30 minutes to prepare – including bake time!
- Freeze well. These pumpkin chocolate chip muffins store well – they last for up to 4 days at room temperature and even longer in the freezer!
What You’ll Need
These pumpkin muffins are made with standard baking ingredients, plus pumpkin pie spice and pumpkin puree. See the recipe card below for measurements.
- Pumpkin puree – You can either grab a can of pumpkin puree or use homemade pumpkin puree in these muffins.
- Canola oil – Vegetable oil will also work.
- Pumpkin pie spice – If you do not have pumpkin pie spice on hand, it is easy to make your own. You will use 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.
- Baking soda & baking powder – Both ingredients help the muffins rise in the oven.
- Vanilla extract
- Chocolate chips – These muffins work great with either semi sweet chocolate chips or milk chocolate chips.
How to Make Pumpkin Chocolate Chip Muffins
These pumpkin and chocolate chip muffins come together with just a few minutes of prep. You can enjoy warm muffins straight from the oven in just over 30 minutes.
- Make the batter. Whisk together the eggs, sugar, and pumpkin puree until smooth, then add in the vanilla extract and oil. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Add the flour mixture and the pumpkin pie spice to the wet ingredients. Mix just until combined.
- Add the chocolate chips. Set aside 1/4 cup of chocolate chips then fold the rest into the muffin mixture.
- Add to the muffin liners. Divide the batter into the muffin tin lined with cupcake liners. Top with chocolate chips, using a spoon to lightly press them into the batter.
- Bake. Bake for 15 to 20 minutes. Cool for 10 minutes in the pan then transfer to a cooling rack.
Tips for Success
Here are a few things to keep in mind when it comes to making these chocolate chip pumpkin muffins.
- Do not overmix the batter. Stir just until the dry ingredients are thoroughly combined into the wet ingredients. Overmixing can lead to dense muffins.
- Spray the pan if needed. If you do not have muffin liners, you can spray the muffin pan with cooking spray to keep the muffins from sticking.
- Try other chocolate chips. Instead of semi-sweet or milk chocolate chips, try dark chocolate chocolate chips instead.
- Avoid overbaking. The muffins are done when a toothpick inserted in the center comes out clean. Try to avoid overbaking, keeping in mind that the muffins will continue to bake as they cool in the pan.
If you can enjoy one of these pumpkin chocolate chip muffins warm from the oven – do it! These are absolutely mouthwatering when the chocolate is still melted and gooey.
These make a great breakfast or dessert, whichever you choose. They’re lovely at room temperature too, though I tend to pop mine in the microwave for a few seconds.
How to Store Leftovers
Store leftover pumpkin and chocolate chip muffins an airtight container for up to 4 days at room temperature. Be sure to keep them out of the sun or direct heat, as the chocolate can melt.
Can I Freeze Chocolate Chip Pumpkin Muffins?
Yes! These chocolate chip pumpkin muffins freeze quite well. Once they’ve cooled completely, wrap them individually in plastic wrap then place in a ziploc bag. Freeze for up to 3 months.
Thaw on the counter then enjoy at room temperature or pop them in the microwave.
More Easy Pumpkin Recipes
Pumpkin Chocolate Chip Muffins
- Preheat the oven to 400° F. Line a 12 cup muffin tin with cupcake liners.
- In a large bowl, add eggs, sugar and pumpkin and whisk until smooth. Add in vanilla extract and oil and whisk until well combined.
- In a small bowl, whisk together flour, baking soda, baking powder, and salt.
- Add in flour mixture and pumpkin pie spice to egg mixture and combine just until combined.
- Set aside ¼ cup of chocolate chips and fold in remaining chocolate chips to muffin mixture.
- Divide the batter evenly into the muffin cups. Place the remaining chocolate chips on top of the muffin batter. Using a spoon, lightly press down the chocolate chips into the batter.
- Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Cool for 10 minutes in the pan, then transfer muffins to a cooling rack until completely cooled.