These Pumpkin Chocolate Chip Muffins are the perfect balance of warm fall spices and sweet chocolatey goodness. Soft, moist, and bursting with flavor, they’re an ideal treat for breakfast, a lunchbox snack, or an afternoon pick-me-up with coffee or tea.
Made in just one bowl, this easy recipe requires minimal effort and delivers big flavor. Whether you’re baking for your family, a bake sale, or just to satisfy your pumpkin craving—these muffins won’t disappoint.
Ingredients:
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ cups canned pumpkin purée
- ½ cup vegetable oil
- ¼ cup milk (any kind)
- 1 teaspoon vanilla extract
Add-ins:
- ¾ to 1 cup semi-sweet chocolate chips (plus more for topping, optional)
Preparation:
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick baking spray.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Step 3: Mix Wet Ingredients
- In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin, oil, milk, and vanilla extract. Stir until fully combined.
Step 4: Combine
- Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 5: Fold in Chocolate Chips
- Gently fold in the chocolate chips. For extra chocolatey muffins, sprinkle a few on top of each before baking.
Step 6: Fill Muffin Cups
- Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Step 7: Bake
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean (avoid hitting a chocolate chip). Let cool for 5 minutes in the pan before transferring to a wire rack.
Variation:
- Mini Muffins: Bake in a mini muffin tin for 10–12 minutes.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Use dairy-free milk and chocolate chips.
- Add nuts: Stir in ½ cup chopped pecans or walnuts for texture.
- Extra spice: Add a pinch of cardamom for a richer flavor profile.
COOKING Note:
Avoid overmixing your batter—this can make muffins dense. Stir just until the flour is incorporated for light, fluffy muffins.
Serving Suggestions:
- Serve warm with a pat of butter
- Pair with coffee, pumpkin spice latte, or hot cocoa
- Add to a fall-themed breakfast spread
- Perfect for lunchboxes or after-school snacks
- Great as a grab-and-go breakfast
Tips:
- Use pure pumpkin purée, not pumpkin pie filling.
- For bakery-style muffin tops, fill liners slightly above ¾ and rest batter for 10 minutes before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Reheat in the microwave for 10–15 seconds to enjoy warm again.
- Freeze cooled muffins individually and reheat when needed.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cool Time: 10 minutes
- Total Time: ~45 minutes
🍽️ Nutritional Information (per muffin, approx.):
- Calories: ~280
- Protein: ~3g
- Carbohydrates: ~35g
- Fat: ~14g
- Sugar: ~19g
- Sodium: ~210mg
- Fiber: ~1g
Based on average ingredient brands and standard muffin size.
❓FAQs
Can I use fresh pumpkin instead of canned?
- Yes, just be sure it’s well-puréed and not watery. Drain excess moisture for best results.
How do I keep muffins from drying out?
- Store in an airtight container with a paper towel to absorb moisture, or wrap individually in plastic wrap.
Can I freeze these muffins?
- Absolutely. Freeze individually for up to 3 months. Thaw at room temp or microwave for 30 seconds.
Can I make these vegan?
- Yes—replace eggs with flax eggs, use plant-based milk and dairy-free chocolate chips.
Why did my muffins sink?
- Overmixing or underbaking can cause sinking. Be sure to mix gently and bake until fully set.
Conclusion:
These Pumpkin Chocolate Chip Muffins are the ultimate fall treat—warmly spiced, sweet, and loaded with gooey chocolate chips. Perfectly portable, irresistibly fluffy, and incredibly easy to make, they’ll become a regular in your seasonal baking routine.
Whether you enjoy them fresh out of the oven or freeze a batch for later, this cozy muffin recipe is a guaranteed crowd-pleaser