These pumpkin chocolate chip muffins are super moist, perfectly spiced, and loaded with gooey chocolate. They’re an easy, delicious fall treat!
These pumpkin chocolate chip muffins are the perfect fall treat. They’re incredibly moist, warmly spiced, and studded with melty, gooey chocolate chips. To give you an idea of how much I love them, I’ve already made them 3 times this fall, and I’m about to head to the kitchen to make another batch. On a crisp October day, they’re simply the best breakfast or snack.
Like all my muffin recipes, these pumpkin chocolate chip muffins are easy to make. But they have something else going for them too: they use an entire can of pumpkin. I actually tested them with less pumpkin originally, but the full-can version totally won out. You don’t have any leftover puree to use up, and the muffins themselves are moister and more flavorful. I think you’re going to love them!
Pumpkin Chocolate Chip Muffins Ingredients
Here’s what you’ll need to make this pumpkin chocolate chip muffin recipe:
- Pumpkin, of course! Canned pumpkin puree, to be precise. Make sure to use plain puree and not pumpkin pie filling, which contains extra spices and sugar. No surprises here, but my go-to pumpkin brand is Libby’s.
- All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
- Baking powder, baking soda, and eggs – They help the muffins puff up as they bake.
- Brown sugar and cane sugar – They sweeten the muffins and perfect their moist, tender texture.
- Milk – For moisture. Feel free to use your favorite type. Regular milk, almond milk, and oat milk would all work well here.
- Vegetable oil – For richness. Another neutral oil or melted butter would work well too.
- Pumpkin pie spice and vanilla extract – For warm, spiced depth of flavor. If you don’t keep pumpkin pie spice on hand, you can substitute a mix of warm spices like cinnamon, ginger, nutmeg, and cloves.
- Chocolate chips – Whatever kind you like! I always use dark chocolate chips (the Enjoy Life brand is my favorite), but semi-sweet or milk chocolate chips would also be great.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Pumpkin Chocolate Chip Muffins
You can find the complete recipe with measurements below, but for now, here’s a quick overview of how it goes:
Start by making the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick! Fold in the chocolate chips.
Evenly divide the batter into a 12-cup muffin tin. You can grease the muffin pan with a little oil first or line it with paper liners. I prefer to make these with liners—baked straight in the pan, they can get a little dark on the sides.
Top with more chocolate chips, and bake! The muffins take 15 to 20 minutes at 400°F. They’re ready when the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached.
Let cool in the pan for 10 minutes before you transfer the muffins to a wire rack to continue cooling…or devour them warm. Enjoy!
How to Store
These muffins keep well in an airtight container at room temperature for up to 3 days.
Can you freeze pumpkin chocolate chip muffins?
Yes! These pumpkin chocolate chip muffins also freeze well. Allow them to cool completely before sealing them in an airtight container or freezer bag and freezing for up to 3 months.
Let frozen muffins thaw for an hour or so at room temp, or pop them in the microwave for about 30 seconds to defrost quickly.
More Favorite Pumpkin Recipes
If you love these chocolate chip pumpkin muffins, try one of these easy pumpkin recipes next:
Pumpkin Chocolate Chip Muffins
Serves 12
I can’t get enough of these pumpkin chocolate chip muffins in the fall! Made with a full can of pumpkin, they’re insanely moist and packed with pumpkin flavor. They freeze well too!
Prevent your screen from going dark
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Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.
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In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.
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In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
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Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each one. Top with more chocolate chips, if desired.
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Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
