These pumpkin chocolate chip muffins are a fall favorite! Every muffin is packed full of cinnamon and pumpkin spice, chocolate chips and the best pumpkin flavor!
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. I love the combination of pumpkin and chocolate so much – like in this pumpkin chocolate chip bread, or these pumpkin chocolate chip cookies.
Whenever we go to the grocery store in the months of September, or October, or October or November and I see pumpkin chocolate chip cookies, or muffins in the bakery, I want to buy them and gobble them up so quickly. Now I can make my own pumpkin chocolate chip muffins at home, and they taste even better than the ones I can get from the store!
I first shared these pumpkin chocolate chip muffins as part of Cupcake Diarie’s 30 Days of Halloween. If you check it out here you can see all the other amazing posts that were shared in her 30 Days of Halloween series, from cute crafts, to recipes, to decorating ideas, costume ideas and more. For my Halloween/ fall post, for the series I shared these delicious pumpkin chocolate chip muffins.
How to make Pumpkin Chocolate Chip Muffins?
These pumpkin muffins are pretty simple to make! They’re similar to other muffin recipes, that you’ll need butter, sugar, brown sugar, eggs, vanilla, flour, etc.
First you’ll cream together your butter, sugar and brown sugar till they’re nice and smooth. Add in the vanilla and eggs, and then the pumpkin puree. In a separate bowl stir together all your dry ingredients, your flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Slowly add the dry ingredients into the wet ingredients while stirring. Then fold in the chocolate chips. I did a moderate amount of chocolate chips, but the muffins would be good with more if you want them even more chocolatey. I may even add an extra 1/2 cup next time 😉
Scoop the batter evenly into 12 greased muffin tin spots. You can make 14 or 15 muffins if you want them a little smaller, but they should fill the pan nicely, so you don’t have to worry about baking with 2 pans. Bake them up till the tops look done and a toothpick comes out mostly clean. A few crumbs are okay, cause then the muffins are nice and moist still, you just don’t want runny batter on it. Allow them to cool and voila, delicious pumpkin chocolate chip muffins.
I dare you not to eat a few of them at once!
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. 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.
How long can I store these pumpkin muffins?
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. You can add a paper towel beneath the muffins in their container if you are worried about them becoming too soggy. (The moisture of muffins tends to go from the inside out, making them possibly soggy on the edges.)
If you want to store the muffins for longer you can wrap each muffin up individually in plastic wrap, then place the plastic wrapped muffins into a ziplock bag and freeze them for up to 2 months. Allow them to thaw at room temperature when you’re ready to enjoy them again.
The pumpkin muffins are delicious, and light, and moist, and filled with little bursts of chocolate in every bite. They’re perfect to have on hand for a delicious snack, or for breakfast.
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Pumpkin Chocolate Chip MuffinsPrint Pin Rate
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup pumpkin puree
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 1/4 cups chocolate chips (divided)
- Preheat the oven to 375 degrees.
- In a large bowl, mix together your butter, sugar, and brown sugar.
- Stir in the vanilla extract and eggs, one at a time, while mixing until just ready.
- Stir in your pumpkin puree.
- In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
- Add the dry ingredients to your wet ingredients slowly, while mixing.
- Fold 1 cup chocolate chips to the batter.
- Fill greased muffin cups about 2/3 of the way full with batter, to evenly fill 12 muffin tin spots.
- Sprinkle extra chocolate chips on top of the muffins.
- Bake muffins for 16-20 minutes until a toothpick comes out clean (a few moist crumbs are okay)
Pumpkin Muffins first posted on September 30, 2013. Photos updated on October 4, 2019.