If you are a fan of cozy, comforting treats that blend the best flavors of fall with a decadent chocolate twist, these Pumpkin Chocolate Chip Muffins are going to become your new obsession. Bursting with moist pumpkin goodness, sweet brown sugar, and melty chocolate chips in every bite, this recipe brings together simple ingredients that create a delightfully tender and flavorful muffin. Whether you’re baking for a chilly morning, a festive gathering, or just because, these Pumpkin Chocolate Chip Muffins promise smiles and warm hands with every delicious bite.

Pumpkin Chocolate Chip Muffins Recipe - Recipe Image

Ingredients You’ll Need

Getting these Pumpkin Chocolate Chip Muffins just right is all about balancing basic ingredients that work together beautifully to create perfect texture, flavor, and color. You’ll see familiar pantry staples transformed by the magic of pumpkin and chocolate into something truly special.

Pumpkin puree (1 15oz can): This adds moisture, natural sweetness, and that classic autumn flavor everyone loves.

Granulated sugar (1 cup): Gives sweetness and helps create a tender crumb.
Light brown sugar (1/2 cup, packed): Adds a deeper, caramelized flavor and keeps the muffins moist.

Vegetable oil (1/2 cup): Essential for a soft, rich texture without overpowering the pumpkin flavor.
Eggs (2 large): Bind all the ingredients and contribute to muffin rise and structure.

Vanilla extract (1 tsp): Enhances the overall flavor with a warm, sweet note.
Sour cream (1/4 cup): Adds tanginess and extra moisture for tender crumb.
Baking powder (1 tsp): Helps the muffins rise beautifully and become fluffy.

Baking soda (1/2 tsp): Works with the acidic pumpkin and sour cream to give lift.
Pumpkin pie spice (1 1/4 tsp, optional): A special blend of cinnamon, nutmeg, and cloves to bring out that signature pumpkin flavor.
Kosher salt (1/4 tsp): Balances sweetness and deepens flavor.

All-purpose flour (2 cups): The base that gives these muffins their structure.
Semisweet chocolate chips (1 1/4 cup, plus extra for topping): Sweet pockets of melty chocolate that make these muffins impossible to resist.

How to Make Pumpkin Chocolate Chip Muffins

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 350 degrees Fahrenheit. This ensures the perfect baking temperature for a balanced rise and golden tops. Then, lightly grease around the edges of your muffin tin’s cup rims and line the cups with paper liners – this prevents sticking and makes cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and sour cream. This creates a smooth, rich base that will keep your muffins moist with every bite.

Step 3: Add the Rising Agents and Spices

Whisk in the baking powder, baking soda, pumpkin pie spice if you’re using it, and salt. Each plays a key role in flavor and texture: the baking powder and soda provide lift, while the spice adds warmth.

Step 4: Incorporate the Flour

Add all the all-purpose flour at once and whisk gently until it’s about halfway combined. Avoid overmixing to keep your muffins tender, as too much stirring can make them tough.

Step 5: Fold in the Chocolate Chips

Dump in the semisweet chocolate chips and use a rubber spatula to fold them fully into the batter. This gives you those glorious, gooey pockets of chocolate in every bite that make Pumpkin Chocolate Chip Muffins truly irresistible.

Step 6: Fill the Muffin Liners and Top

Divide the batter evenly among the 12 lined muffin cups, filling each almost to the top. For an easy and mess-free method, use a large ice cream or cookie scoop. Then, sprinkle extra chocolate chips on top for a pretty, melty finish.

Step 7: Bake and Cool

Bake the muffins for 25 to 30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them rest for about 5 minutes in the tin before carefully transferring them to a cooling rack. The muffins are best enjoyed slightly warm, so dig in soon after baking!

How to Serve Pumpkin Chocolate Chip Muffins

Garnishes

While these muffins are already packed with flavor, a light dusting of powdered sugar or a smear of butter can elevate them even more. For a touch of extra indulgence, try drizzling a bit of honey or maple syrup, which pairs beautifully with the pumpkin and chocolate.

Side Dishes

Pumpkin Chocolate Chip Muffins are incredible on their own but can be served alongside a steaming cup of coffee or chai tea to complement the warm spices. A bowl of creamy yogurt or fresh fruit makes a balanced and colorful breakfast plate too.

Creative Ways to Present

For a festive touch, arrange the muffins in a rustic basket lined with a cozy linen napkin. You can also top them with a dollop of whipped cream or cream cheese frosting for celebrations. These muffins make charming little gifts when wrapped individually in parchment paper tied with twine.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Chocolate Chip Muffins in an airtight container at room temperature. They will stay fresh and soft for up to 3 days, perfect for quick breakfasts or snacks.

Freezing

If you want to enjoy the muffins later, freeze them in a single layer on a baking sheet first, then transfer to an airtight freezer bag or container. They freeze beautifully for up to 3 months. Just thaw at room temperature or overnight in the fridge.

Reheating

To bring your muffins back to that freshly-baked warmth, pop them in the microwave for 15 to 20 seconds or warm them in a toaster oven briefly. This softens their texture and makes the chocolate chips melt again, mimicking that just-out-of-the-oven goodness.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you use fresh pumpkin, roast it until soft and puree it until smooth, then strain any excess water for best results. Keep in mind fresh pumpkin can be a bit less sweet and may alter the moisture slightly.

What type of chocolate chips work best for these muffins?

Semisweet chocolate chips are ideal because they provide a nice balance of sweetness and rich chocolate flavor that complements the pumpkin perfectly. You can also experiment with dark or milk chocolate chips depending on your preference.

Is it okay to omit the pumpkin pie spice?

Yes! The pumpkin pie spice is optional, but it adds that extra cozy fall aroma. Without it, your muffins will still taste delicious thanks to the pumpkin and vanilla, but adding cinnamon or nutmeg individually can help substitute the spice blend.

Can I make these muffins gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum for structure. The texture might be slightly different but still tasty and enjoyable.

How long do Pumpkin Chocolate Chip Muffins keep fresh?

Stored properly at room temperature in an airtight container, these muffins stay fresh for about 3 days. For longer storage, freezing is a great option to maintain their moistness and flavor.

Final Thoughts

There’s something truly heartwarming about the combination of pumpkin and chocolate nestled in a soft, tender muffin. These Pumpkin Chocolate Chip Muffins are a surefire way to bring comfort and joy, whether for a busy weekday, a special weekend brunch, or an autumn celebration. I promise once you try them, they’ll become a beloved staple in your baking repertoire. So preheat that oven and dive into the delightful world of pumpkin-flavored indulgence today!

Pumpkin Chocolate Chip Muffins Recipe

★★★★★

4.9 from 22 reviews

Author: Mariam

Total Time: 40-45 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Chocolate Chip Muffins combine the rich, moist texture of pumpkin with melty semisweet chocolate chips, creating a perfect fall-inspired treat. Soft and fluffy with just the right amount of sweetness and spice, these muffins are ideal for breakfast, snacks, or dessert.

Instructions

Preheat and prepare the pan: Preheat your oven to 350°F (175°C) and lightly grease the surface of a muffin tin around the top rims of each cavity. Line the cavities with 12 paper liners for easy removal.

Mix wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, and sour cream until the mixture is smooth and well combined.
Add dry leavening ingredients: Whisk in the baking powder, baking soda, pumpkin pie spice (if using), and kosher salt to the wet mixture to evenly distribute the leaveners and spices.
Incorporate flour: Gradually add the all-purpose flour and whisk until the mixture is about halfway combined. Avoid overmixing to keep the muffins tender.

Fold in chocolate chips: Add the semisweet chocolate chips and gently fold them into the batter using a rubber spatula until fully combined.
Fill muffin liners: Use a large ice cream scoop or spoon to divide the batter evenly among the 12 liners, filling each muffin cup all the way to the top and slightly over for a generous muffin.
Top with extra chips and bake: Sprinkle additional chocolate chips on top of each muffin for a melty, chocolatey finish. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and serve: Let the muffins rest in the tin for 5 minutes then carefully remove and transfer them to a wire rack to cool slightly. These muffins are best enjoyed warm for the most flavorful experience.

Notes

Using canned pumpkin puree ensures a consistent texture, but you can substitute with homemade pumpkin puree if desired.
For a dairy-free option, substitute sour cream with coconut yogurt or a plant-based sour cream alternative.

Pumpkin pie spice is optional but adds warm, aromatic flavors. You can make your own by mixing cinnamon, nutmeg, ginger, and cloves.
Do not overmix the batter to maintain the muffins’ moist and tender crumb.
Adding extra chocolate chips on top creates a visually appealing and deliciously chocolate-topped muffin.

Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 25-30 minutes

Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 310 kcal
Sugar: 23 g

Sodium: 220 mg
Fat: 15 g
Saturated Fat: 2.5 g

Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g

Fiber: 2 g
Protein: 4 g
Cholesterol: 40 mg

Keywords: pumpkin muffins, chocolate chip muffins, fall recipes, pumpkin chocolate chip, moist muffins