These Pumpkin Chocolate Chip Muffins are one of my favorite ways to kick off pumpkin season! They are soft, moist, perfectly spiced, with lots of chocolate chips in each bite, and they look like they came straight from the bakery!
These pumpkin chocolate chip muffins are one of my favorite fall recipes to make! They have the perfect cinnamon and pumpkin flavor in every bite, pair that with chocolate chips scattered throughout and it’s a match made in heaven.
If you love pumpkin chocolate chip cookies, you are definitely going to want to try these muffins too! They have the same classic pumpkin and chocolate combination, but now that its in a muffin you can eat it for breakfast, an afternoon snack, or anytime you’re craving something pumpkin-y. Don’t forget to try my pumpkin s’mores cookies, too!
Once its September and I go to the store and see all the pumpkin goodies, I want to buy them all! But making my favorite pumpkin treats at home, they taste even better than the ones from the store.
These muffins have everything I love in a good fall muffin. They’re easy to make, and have plenty of pumpkin flavor! The pumpkin keeps the muffins soft and moist, and the cinnamon and pumpkin pie spice gives them the perfect cozy fall flavor. Then you get little pockets of melty chocolate chips throughout too!
Why you’ll Love these Muffins
- The Best Soft Texture: The pumpkin helps these muffins stay extra moist and soft for days!
- Full of Fall Flavor: Canned pumpkin, cinnamon, and pumpkin pie spice all come together for the perfect pumpkin flavor!
- So Easy to Make: These are made by just mixing a few ingredients in a bowl, scooping into a muffin pan, and baking!
- A Family Favorite: This is the kind of recipe that disappears pretty quickly at our house! I think they will be loved at your house too.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Pumpkin Muffin Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted butter: moistens the muffins and gives them a nice buttery flavor
- Granulated sugar and brown sugar: to sweeten the muffins and the crumb topping
- Eggs: to help bind everything together
- Pumpkin puree: this should be pure pumpkin, not pumpkin pie filling that contains other ingredients
- Spices: cinnamon and pumpkin pie spice add the best warm fall flavor
- Baking soda and baking powder: to give the muffins the perfect light texture, and high tops
- Salt: balances out the sweetness, and adds flavor
- Chocolate chips: Adds the best pockets of melty chocolate to the muffins, you can use your favorite chocolate chips.
How to make Pumpkin Chocolate Chip Muffins?
Step 1: Mix together the Wet Ingredients. Cream the butter, sugar and brown sugar in a large mixing bowl for a couple minutes. Add in the eggs and vanilla extract and stir until combined. Then stir in the pumpkin puree.
Step 2: Add in the Dry Ingredients. Add in the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt and stir them into the batter until it is nice and thick. Fold in the chocolate chips. Let the batter rest for 15 minutes, while you pre-heat the oven.
Step 3: Scoop the Batter. Scoop the batter into a muffin tin lined with paper liners, filling every other spot all the way to the top.
Step 4: Bake the Muffins. Bake the muffins at 425 F for 5 minutes, then with the muffins still in the oven lower the temperature to 350 and continue baking until cooked through. Test the muffins with a toothpick, to make sure they are baked through, a few moist crumbs are okay.
Tips and Tricks:
- Room Temperature Ingredients – Make sure your eggs are at room temperature to mix the muffin batter easier, and give your pumpkin muffins a better texture.
- Don’t overmix the batter – To avoid muffins that are dense, mix the ingredients at each step until they are just combined.
- How to get bakery style muffins – I used my friend Beth’s tips for how to get tall muffins, by letting the batter rest for 15 minutes, then only filling every other muffin spot, and filling them to the top (not just 3/4 full). Also by starting with a high temperature to help the muffins rise quickly, then lowering it so they don’t over bake. These will get you tall muffins like pictured.
- Mini Muffins: You can also bake these up as mini muffins, in a mini muffin tin, the recipe should make about 36 mini muffins. The mini muffins will bake at the same temperature, but should only need about 10-13 minutes baking time.
- Bake in a Loaf Pan: You can also bake the batter up as a loaf of sweet bread. Pour the batter into a greased 9×5 bread pan, and lower the oven temperature to 350 degrees. Bake the loaf for about 50-60 minutes, or until a toothpick comes out with only a few moist crumbs, or totally clean.
Storage Instructions
These pumpkin chocolate chip muffins can be stored at room temperature in an airtight container or ziplock bag for up to 4 or 5 days. Add a paper towel underneath the muffins to soak up any extra moisture.
You can also wrap each muffin in plastic wrap and place them in a freezer safe bag and freeze them for up to 3 months. Let them thaw at room temperature, then enjoy!
These Pumpkin Chocolate Chip Muffins will be your new favorite fall recipe. They’re soft, full of pumpkin and loaded with chocolate chips, which is pretty much everything you’ll want in a fall muffin.
Bake a batch for breakfast, pack them for school snacks, or freeze a few so you’ll have an easy treat whenever that pumpkin craving hits!
Looking for more Pumpkin Recipes
- Pumpkin Cake
- Pumpkin Roll
- Pumpkin Streusel Muffins
- Pumpkin Ice Cream
- Pumpkin Snickerdoodle Cookies
- Mini Pumpkin Pies
If you make this Pumpkin Chocolate Chip Muffin Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Pumpkin Chocolate Chip Muffins
Ingredients
- 1/2 cup Unsalted Butter (softened)
- 3/4 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 large Eggs
- 1 tsp Vanilla Extract
- 1 cup Pumpkin Puree (not Pumpkin Pie Filling)
- 1 3/4 cups All Purpose Flour
- 1 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 cups chocolate chips (divided)
Equipment
- Large Mixing Bowl
Instructions
- Mix together the butter, granulated sugar, and brown sugar until light and creamy, about 2-3 minutes. 1/2 cup Unsalted Butter, 3/4 cup Granulated Sugar, 1/2 cup Brown Sugar2 large Eggs
- Add in your eggs, one at a time, stirring until combined, then stir in the vanilla extract.
- Stir in your pumpkin puree. 1 cup Pumpkin Puree
- Add in the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Mix them into the wet ingredients until just combined. 1 3/4 cups All Purpose Flour, 1 tsp Ground Cinnamon, 1 tsp Pumpkin Pie Spice, 1 tsp Baking Soda , 1/2 tsp Baking Powder, 1/2 tsp Salt
- Fold 1 cup of the chocolate chips into the batter. 1 1/2 cups chocolate chips
- Preheat the oven to 425 degrees Fahrenheit. Line two muffin pans with muffin liners in every other spot. While the oven is preheating, let the muffin batter sit aside for 15 minutes.
- Scoop muffin batter into every other muffin spot, dividing it evenly between the 12 muffin spots, filling them to the top. Sprinkle extra chocolate chips on top of the muffins.
- Bake the muffins for 5 minutes in the preheated oven. Lower the oven temperature to 350 F. Bake for another 13 to 17 minutes, or until a toothpick can be inserted in the center of the muffins and comes out clean, or mostly clean.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes. Carefully twist and transfer the muffins to a cooling rack.
Notes
- Room Temperature Ingredients – Make sure your eggs are at room temperature to mix the muffin batter easier, and give your pumpkin muffins a better texture.
- Don’t overmix the batter – To avoid muffins that are dense, mix the ingredients at each step until they are just combined.
- How to get bakery style muffins – I used my friend Beth’s tips for how to get tall muffins, by letting the batter rest for 15 minutes, then only filling every other muffin spot, and filling them to the top (not just 3/4 full). Also by starting with a high temperature to help the muffins rise quickly, then lowering it so they don’t over bake. These will get you tall muffins like pictured.
- Mini Muffins: You can also bake these up as mini muffins, in a mini muffin tin, the recipe should make about 36 mini muffins. The mini muffins will bake at the same temperature, but should only need about 10-13 minutes baking time.
- Bake in a Loaf Pan: You can also bake the batter up as a loaf of sweet bread. Pour the batter into a greased 9×5 bread pan, and lower the oven temperature to 350 degrees. Bake the loaf for about 50-60 minutes, or until a toothpick comes out with only a few moist crumbs, or totally clean.
Nutrition
These Pumpkin Chocolate Chip Muffins were first posted on September 30, 2013. The photos and blog text were updated for clarity on September 9, 2026.
Melinda says
This recipe deserves more reviews than what it has. It is beyond excellent! As well as the pumpkin cake with cream cheese from here as well. The muffins are ridiculously moist and the flavor is decadent in just the right amount. I chose to pair it with ghirardelli milk chocolate chips. I have made this several times without disappointment.
Ann says
You cannot imagine how glad I was when I saw several recipes for sweet pastries with pumpkin on your blog! Yummy! I really love pumpkin in any dishes, it has a unique taste and aroma. I will cook these pumpkin muffins with chocolate chips today and eat at least three at once :))) By the way, I have a similar recipe for muffins, but they are carrot, and I also add there nutmeg and walnuts. Your blog is cool, keep it up!
Aimee says
We love pumpkin over here, hope you’ll love these as much as we do!
Jill A says
Hi! I’ve been making these delicious muffins for many years. Was the recipe updated recently? Do you still have record of the original? Thanks!
Aimee says
Hi Jill! So sorry, yes I updated the recipe, but I can email you the old recipe if you’d like 🙂 I’ve also pasted it here. Hope that helps!
1 1/2 cups white sugar
1/4 cup brown sugar
1/4 cup vegetable oil
4 eggs
1 3/4 cup canned pumpkin
1/2 cup water
3 cups flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 1/2 tsp cinnamon
1/2 tsp salt
2 tsp allspice
10 oz chocolate chips
1. Preheat your oven to 375 degrees.
2. In a large bowl, mix together you sugar, brown sugar, vegetable oil and eggs until combined.
3. Stir in your pumpkin and water.
4. In a separate bowl, combine your dry ingredients; flour, baking powder, baking soda, salt, cloves, cinnamon, salt and all spice.
5. Add your dry ingredients into your wet ingredients slowly while stirring.
6. Add your chocolate chips to the batter and carefully fold in to the mixture.
7. Grease your muffin pan with cooking spray.
8. Fill muffin cups about 2/3 of the way with batter.
9. Bake mini muffins for about 13 minutes in preheated oven. Bake regular sized muffins for about 20 minutes.
Jill A says
Oh thank you so much !! 😊😊
Kate's Cakes says
These are delicious! I’m making them for an open house event next weekend. Thank you for sharing!
Candi McKee says
Oh my goodness!!! These chocolate chip pumpkin muffins are delicious!!! They are so moist!!! Thank you for the recipe!!!
Aimee Berrett says
Candi, I am so glad you liked them. Thanks for letting me know! 🙂
My Recipe Magic/Six Sisters says
Thanks so much for linking up your Chocolate Chip Pumpkin Muffins on our Strut Your Stuff Saturday link party. We are so glad you stopped by to share your recipes!! -The Six Sisters
Alli Miller @ Cupcake Diaries says
These look sooo yummy! Thanks so much for taking part in the series!! 🙂