Dessert Recipes Archives – Like Mother, Like Daughter https://lmld.org/category/dessert-recipes/ A blog where a mother and daughter share their favorite recipes Wed, 09 Sep 2026 23:52:05 +0000 en-US hourly 1 https://lmld.org/wp-content/uploads/2022/01/cropped-favicon-32x32.png Dessert Recipes Archives – Like Mother, Like Daughter https://lmld.org/category/dessert-recipes/ 32 32 Pumpkin Chocolate Chip Muffins https://lmld.org/chocolate-chip-pumpkin-muffins/ https://lmld.org/chocolate-chip-pumpkin-muffins/#comments Wed, 09 Sep 2026 14:00:00 +0000 http://lmld.org/?p=6881 These Pumpkin Chocolate Chip Muffins are one of my favorite ways to kick off pumpkin season! They are soft, moist, perfectly spiced,

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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!

A stack of two bakery style pumpkin muffins on a plate.

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!

An above view of pumpkin chocolate chip muffins in a muffin tin.

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!

A bakery style pumpkin chocolate chip muffin with a bite out of it, set on its side in a muffin pan.

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.
A side view of a pumpkin chocolate chip muffin with a tall bakery style dome.

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.
Small bowls of the ingredients needed to make pumpkin chocolate chip muffins.

How to make Pumpkin Chocolate Chip Muffins?

A bowl of pumpkin muffin batter.

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.

A bowl of pumpkin muffin batter.

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. 

Pumpkin chocolate chip muffin batter in a muffin tin.

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.

pumpkin chip muffins on a wire cooling rack.

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.
An above view of pumpkin chocolate chip muffins in a muffin tin.

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!

A hand holding a pumpkin chocolate chip muffin with a bite out of it.

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

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!

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A stack of two bakery style pumpkin muffins on a plate.
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Pumpkin Chocolate Chip Muffins

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!
Course Dessert
Cuisine American
Keyword autumn, fall, Pumpkin Chocolate Chip Muffins
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings 12 muffins
Calories 351kcal

Equipment

  • Large Mixing Bowl

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)

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

Calories: 351kcal | Carbohydrates: 53g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 221mg | Potassium: 107mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3510IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg

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.

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