These pumpkin chocolate chip muffins are moist, tender and full of chocolate chips. They are quick and easy to make for a fall treat!
Love pumpkin recipes? Try these seasonal baked goods including pumpkin chocolate chip cookies, pumpkin cream cheese muffins or pumpkin dump cake!
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Pumpkin Muffins with Chocolate Chips
These pumpkin chocolate chip muffins are one of our favorites to make every fall along with my pumpkin blondies. Adapted from my favorite pumpkin muffins and pumpkin chocolate chip bread.
They are super moist, fluffy, and bursting with chocolate. They also have the perfect amount of pumpkin spice that isn’t overwhelming. When it comes to baked goods for fall these and snickerdoodle muffins are my favorites!
Key Ingredients
This pumpkin chocolate chip muffin recipe is made with basic pantry staples and a few popular fall ingredients.
Find the full printable recipe with specific measurements below.
How to Make Pumpkin Chocolate Chip Muffins
Whisk dry ingredients including flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. You can sift these ingredients together if you would like to make the muffins even fluffier.
Add the pumpkin puree, oil, eggs, and vanilla, and mix just until combined. Then fold in the semi-sweet chocolate chips.
Use a large cookie or ice cream scoop to fill the paper liners in a muffin pan about 3/4 of the way full with batter. Top with extra chocolate chips if desired.
Bake at 375°F for about 20 minutes, or until a toothpick comes out clean. Remove from oven and transfer to a cooling wire rack to cool.
Baking Tips and Variations
Use these helpful baking tips and variations to help make these pumpkin chocolate chip muffins even better!
- Do not overmix. Do not overmix the batter when you are making muffin recipes or you will get flat muffins. I like to use a wooden spoon to prevent over-mixing.
- Extra chocolate chips. Press a few extra chocolate chips into the batter right before baking to make them look prettier.
- Do not overbake. Check your muffins in the muffin tin a couple of minutes early with a toothpick. Once it comes out dry, remove them immediately.
- Oil combinations. I like to use a mix of vegetable oil and applesauce but you can use 1/2 cup of one or the other if that’s all you have on hand.
- Seasoning. Make your own pumpkin pie spice if you don’t have any on hand. You can also add an extra pinch of nutmeg, ginger, or cinnamon for more flavor.
- Cooking spray. No paper liners, no problem! Spray the inside of the muffin tins before adding the batter.
- Add nuts. You can use half chocolate chip and half pecans or walnuts if desired.
Love muffin recipes? You’ll also love my banana bread muffins, apple muffins, and blueberry muffins.
More Pumpkin Desserts
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Pumpkin Chocolate Chip Muffins
Video
Ingredients
- 1 ¾ cups (230 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup pumpkin puree
- ¼ cup vegetable oil , or canola oil
- ¼ cup apple sauce (I use a 3-ounce pouch)
- 2 large eggs , beaten
- 1 ½ teaspoon vanilla extract
- 1 cup chocolate chips , plus more for tops if desired
Instructions
- Prep. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- Dry ingredients. In a large bowl, whisk 1 3/4 cups flour, 1 cup sugar, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt.
- Wet ingredients. Stir in 1 cup pumpkin puree, 1/4 cup oil, 1/4 cup applesauce, 2 eggs, and 1 1/2 teaspoons vanilla and mix just until combined. Do not overmix. Fold in the 1 cup chocolate chips.
- Add batter to pan. Using a large cookie or ice cream scoop, scoop the batter into muffin pan, filling the liners 3/4 the way full. Press extra chocolate chips on top, if desired.
- Bake. Bake 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a cooling rack.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Pumpkin Chocolate Chip Muffins FAQs
Yes! You can make these healthier by reducing the sugar depending on your taste preference.
For this recipe, it is not gluten-free since it is using all-purpose flour. Use a gluten-free flour blend and substitute butter with dairy-free alternatives and non-dairy milk like almond milk.
Yes! They would be so cute! Use a mini muffin pan to add the batter. Adjust the baking time to about 10 to 12 minutes.
After the pumpkin chocolate chip muffins are cooled, place them in an airtight container or bag at room temperature for two to three days.
You can definitely freeze these. Let them cool completely, then place them in a freezer bag or container. Make sure to seal out as much air as possible so that they stay fresh. Then freeze for up to 3 months.
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Halloween, Kid-Friendly, Muffins, Muffins, Snacks
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I made these for the first time tonight and they came out perfectly fluffy and moist. This one’s a keeper- thanks Jamielyn!
I’m so glad you enjoyed them!
I’ve been considering making these for awhile but really wasn’t sure I’d like the combination of pumpkin, spices and chocolate. I made them this morning. Now, I’m sure, these are very scrumptious!
👍🏻🎃👍🏻
Thank you Jamielyn. I’ve tried many of your recipes and they’ve all been wonderful.
I’m so glad you enjoyed them! Thank you for your kind comment Mary. :)
These are so moist and yummy! I have to admit, my preschooler gave me a funny look when I told him to squeeze an applesauce pouch in, but he was convinced as soon as he ate one!
So pumpkin is a vegetable so these are a great side dish for a dinner, right?! Don’t judge me but I’m so going to serve these for dinner – delish!
Great flavor combo! Making these again soon, they were all eaten right up! :)