This Pumpkin Chocolate Chip Muffins recipe with combines warming fall pumpkin flavor with sweet chocolate. It's the perfect treat for fall and winter that can be eaten as a snack, dessert, or sweet breakfast! Ready in just 20 minutes.
These Pumpkin Chocolate Chip Muffins are super easy to make, taste incredible, and are full of pumpkin puree, warming spices, and chocolate chips!
Muffins are one of my favorite things to bake. It’s like having a small sized cake that’s already in individual portions.
The best muffins are ones that are light and fluffy but also dense and moist at the same time.
It can be a hard texture to achieve unless you’re using an ingredient like pumpkin puree.
Pumpkin adds a rich texture to the muffins that gives them the perfect texture.
The base of these muffins contains pumpkin puree and light spice from cinnamon and nutmeg. Then they are mixed with chocolate chips to give you a dose of sweet chocolate in every bite!
They take just 20 minutes to make from start to finish and are the perfect way to celebrate fall for dessert, snack, or even as breakfast!
You'll also love these easy Gingerbread Brownie Bites - they're both perfect for the holiday season!
Why Make This Recipe
These pumpkin muffins are made from start to finish in just 20 minutes including baking time.
Pumpkin and chocolate are a great flavor combination that pairs well in muffin form.
You can make these for Thanksgiving dessert, or to have for a school or work function.
All of the ingredients used are simple and may already be in your baking pantry.
- Flour - Makes up the dry base of the muffins holding all of the flavors and seasonings.
- Granulated Sugar - Sweetens up the base of the muffin which enhances the pumpkin flavor.
- Baking Powder - Makes sure the muffins rise to a light and fluffy consistency.
- Spices - A mix of cinnamon, nutmeg, and salt are used to season the pumpkin muffin batter.
- Pumpkin Puree - Gives these muffins fresh pumpkin flavor and a beautiful orange color.
- Eggs - Helps bind the muffins together and set while cooling after baking.
- Butter - Gives a buttery base to the batter that adds a dense and moist texture.
- Vanilla Extract - Infuses the muffins with a light vanilla flavor.
- Chocolate Chips - Adds a sweet chocolate flavor in every bite.
Please scroll down to the recipe card below for the full quantities.
How to Make Pumpkin Muffins
Wondering how to make this pumpkin chocolate chip muffin recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat your oven to 400f (200C). Add muffin liners to a muffin tin that has 12 holes. Set aside.
Mix the dry ingredients: In a large bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg, and salt together until well combined.
Mix the wet ingredients: In another bowl or container, add the pumpkin puree and eggs. Whisk until fully combined and smooth.
Assemble the muffin batter: Add the pumpkin and egg mixture to the dry ingredient mix along with the melted butter and vanilla.
Combine the batter: Mix with a hand mixer or whisk until the mixture is fully combined. Fold in the chocolate chips using a rubber spatula.
Bake the muffins: Evenly distribute the muffin mixture into the prepared muffin tin until each muffin liner is filled ¾ of the ay. Bake for 15 minutes in the preheated oven or until an inserted toothpick comes out clean.
Cool and serve: Remove the cooked muffins from the oven and allow them to cool for 5 minutes. After 5 minutes, transfer to a wire rack to let them cool completely.
Make sure you purchase pumpkin puree and not pumpkin pie filling as the filling already contains sugar and seasonings.
If you don’t have muffin liners, grease each muffin tin thoroughly and dust with a layer of flour to prevent them from sticking.
Make sure the eggs are at room temperature before mixing them with the other ingredients for even cooking.
Do not fill the muffin liners all the way as they will rise in the oven and spill over losing their muffin shape and consistency.
When mixing the wet and dry ingredients together, it's important not to overmix the batter as it can become too dense when baked. Mix just until everything is combined.
Make this recipe using white chocolate or dark chocolate chips to change up the chocolate flavor.
Instead of the cinnamon and nutmeg, try using pumpkin pie spice for even more fall flavor.
Dried fruit such as cranberries, raisins, or golden berries make a great addition to or replacement for chocolate.
Add some chopped pecans or walnuts to the batter for a crunchy texture and nutty flavor.
Storage & Freezing
Storing: Store cooled pumpkin chocolate chip muffins in a sealed container on the counter for 3-4 days. You can refrigerate them for up to 1 week in a sealed container or bag.
Freezing: If you’d like to freeze any leftovers, wrap each in plastic wrap, then add to a freezer-safe bag with as much air removed as possible. Freeze for up to 4 months, then thaw on the countertop before serving.
Yes! However, homemade pumpkin puree may a bit more liquid than the canned variety so be sure to drain as much excess liquid from the puree if needed.
You can pour the muffin batter into a greased loaf pan and bake at 350F or until the center comes out clean when a toothpick is inserted. Make sure to let it fully cool before serving.
Pumpkin Chocolate Chip Muffins
- Mixing Bowl
- Muffin pan
- 1 ¾ cups (225g) all purpose flour (plain flour)
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup (250g) pumpkin puree
- 2 eggs
- ½ cup (125g) butter melted and cooled slightly
- 2 teaspoons vanilla extract
- ½ cup (80g) chocolate chips
- Preheat the oven to 400 degrees F (200 degrees C) and line a 12-hole muffin pan with paper cases.
- Whisk the flour, sugar, baking powder, cinnamon, nutmeg and salt in a large mixing bowl.
- Add the pumpkin puree to a jug or bowl along with the eggs. Whisk well, then add to the dry ingredients with the melted butter and vanilla.
- Beat for a minute or so to combine, then stir in the chocolate chips.
- Spoon the mixture into the muffin pan ¾ full. Bake for 15 minutes or until risen and an inserted toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make sure you purchase pumpkin puree and not pumpkin pie filling as the filling already contains sugar and seasonings.
- If you don’t have muffin liners, grease each muffin tin thoroughly and dust with a layer of flour to prevent them from sticking.
- Make sure the eggs are at room temperature before mixing them with the other ingredients for even cooking.
- Do not fill the muffin liners all the way as they will rise in the oven and spill over losing their muffin shape and consistency.
- When mixing the wet and dry ingredients together, it's important not to overmix the batter as it can become too dense when baked. Mix just until everything is combined.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.