Pumpkin Chocolate Chip Muffins are soft, moist, and packed with the cozy flavors of pumpkin and warm spices. The little pockets of melty chocolate chips add just the right touch of sweetness, making these muffins a perfect treat for chilly mornings or afternoon snacks.
I love making these muffins when the weather starts to cool down because the smell of pumpkin and cinnamon baking fills the whole kitchen with warmth. One tip I always follow is to not overmix the batter so that the muffins stay light and fluffy while still being full of those delicious chocolate surprises.
My favorite way to enjoy these muffins is fresh out of the oven with a little pat of butter melting right on top. They also freeze well, so I often keep some ready for busy mornings or when I need a quick pick-me-up. These muffins always bring a smile, whether for a family breakfast or just a cozy snack break.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent texture and flavor. Avoid pumpkin pie filling as it contains extra sugar and spices. You can also use fresh pumpkin, cooked and pureed, for a more natural taste.
Flour: All-purpose flour provides the right balance of structure and tenderness. For a gluten-free option, try a 1:1 gluten-free baking flour blend.
Spices: Cinnamon, nutmeg, ginger, and cloves add warmth and depth. If you don’t have all these, just cinnamon and nutmeg work well. Adjust cloves to your taste or skip if you’re sensitive to strong flavors.
Oils: Vegetable oil keeps muffins moist. I often use melted coconut oil for a subtle flavor twist. For a lower-fat choice, applesauce can replace some oil, but muffins may be less rich.
Chocolate Chips: Semi-sweet chips are classic here and balance the pumpkin’s earthiness. For a dairy-free version, try vegan chocolate chips. You could also swap some chips for chopped nuts for extra texture.
How Do I Avoid Overmixing the Muffin Batter?
Overmixing muffin batter can lead to tough, dense muffins. To get light, tender muffins, mix just until the dry ingredients are moistened:
- Combine dry and wet ingredients separately first.
- Gently fold the dry into the wet with a spatula, using slow, careful strokes.
- Stop mixing as soon as you see no more dry flour. The batter should be a little lumpy, not perfectly smooth.
This helps keep the gluten from developing too much and keeps your muffins soft and fluffy.
Equipment You’ll Need
- Muffin tin – a 12-cup tin holds the perfect amount and helps muffins bake evenly.
- Muffin liners – make cleanup easier and stop muffins from sticking.
- Mixing bowls – one for dry ingredients and one for wet, to mix separately before combining.
- Rubber spatula – great for folding the batter gently without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts to get the right texture.
- Wire cooling rack – lets muffins cool evenly without getting soggy bottoms.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch and nutty flavor that pairs great with pumpkin.
- Swap semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier twist.
- Mix in dried cranberries or raisins for a tart and chewy contrast to the soft muffins.
- Replace half the pumpkin with mashed banana for a different fruity taste and extra moisture.
How to Make Pumpkin Chocolate Chip Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup semi-sweet chocolate chips (plus extra for topping if you like)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 18-22 minutes to bake. Add an extra 5 minutes for cooling, so plan for around 35 minutes from start to finish. Perfect for a quick and comforting treat!
Step-by-Step Instructions:
1. Get Your Oven and Pan Ready:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until everything is well combined.
3. Combine the Wet Ingredients:
In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract together until the mixture is smooth and uniform.
4. Bring the Batter Together:
Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula until just combined — don’t overmix! It’s okay if the batter looks a little lumpy.
5. Add the Chocolate Chips:
Fold in the semi-sweet chocolate chips evenly throughout the batter.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. If you like, sprinkle a few extra chocolate chips on top of each muffin for a pretty finish.
7. Bake Your Muffins:
Bake in the preheated oven for 18-22 minutes. To check if they’re done, insert a toothpick in the center of a muffin — it should come out clean or with just a couple moist crumbs.
8. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature, with your favorite coffee or tea!
If you loved these bakery-style muffins, try my tender Gluten-Free Pumpkin Muffins and the nutty, cozy Pumpkin Pecan Muffins.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, cook and puree it until smooth before measuring the same amount as canned pumpkin. Make sure it’s well-drained to avoid extra moisture in the batter.
Can I Substitute the Oil in This Recipe?
Absolutely! You can replace vegetable oil with melted coconut oil, melted butter, or even applesauce for a lighter option. Keep in mind that using applesauce may slightly change the texture and richness.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before eating.
Can I Make These Muffins Gluten-Free?
Yes, swap the all-purpose flour for a gluten-free baking blend in a 1:1 ratio. Choose one that includes xanthan gum for the best texture, and bake as directed.