Pumpkin Chocolate Chip Muffins

Why You’ll Love Pumpkin Chocolate Chip Muffins Recipe

• The use of a full 15-ounce can of pumpkin ensures the muffins stay ultra-moist and packed with pumpkin flavor.

• They are generously studded with chocolate chips, offering a comforting contrast between the spiced pumpkin batter and gooey chocolate.

• The warm spices (pumpkin pie spice) give them that seasonal, autumnal feel — perfect for cooler mornings or afternoon snacks.

• They’re relatively straightforward to make, requiring basic pantry ingredients and a couple mixing bowls.

• The recipe has great flexibility for changes and adaptations (see Variations section) so you can tailor it to your taste or dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 (15-ounce) can pumpkin puree

• 2 large eggs

• ½ cup brown sugar

• ½ cup cane sugar

• ½ cup vegetable oil

• ¼ cup milk

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour (spooned and leveled)

• 1 tablespoon pumpkin pie spice

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon sea salt

• Heaping ½ cup chocolate chips (plus more for topping, if desired)

Directions

1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin or line it with paper muffin liners.

2. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract until smooth and well combined.

3. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and sea salt.

4. Add the dry ingredients to the wet mixture and stir until just combined—do not overmix.

5. Gently fold in the chocolate chips.

6. Divide the batter evenly among the muffin cups (about a heaping ⅓ cup per muffin). Add extra chocolate chips on top if desired.

7. Bake for 15 to 20 minutes, or until the tops spring back when touched and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

8. Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely—or enjoy them warm.

Servings and timing

• Servings: 12 muffins

• Prep time: 15 minutes

• Cook time: 15–20 minutes

• Total time: 30–35 minutes

Variations

• Use milk chocolate or semi-sweet chips based on your preference.

• Substitute part of the all-purpose flour with whole wheat flour for a nuttier texture.

• Add chopped walnuts or pecans for extra crunch.

• Fold in dried cranberries or raisins for a sweet-tart bite.

• Reduce the sugars slightly for a less sweet version.

• Use flax eggs and plant-based milk to create a dairy-free, egg-free version.

• Boost spice flavor with extra cinnamon, ginger, or nutmeg.

Storage/Reheating

• Store cooled muffins in an airtight container at room temperature for up to 3 days.

• For longer storage, freeze the muffins in a sealed container or freezer bag for up to 3 months.

• To reheat, thaw at room temperature or microwave for 20–30 seconds until just warmed through.

• Avoid repeated reheating to preserve texture and moisture.

FAQs

What kind of pumpkin puree should I use?

Use plain canned pumpkin puree, not pumpkin pie filling. The latter contains added sugars and spices that will alter the taste and balance of the muffins.

Can I use fresh pumpkin instead of canned?

Yes, you can substitute fresh pumpkin puree. Be sure it’s smooth and well-drained to match the consistency of canned pumpkin.

Can I make these muffins gluten-free?

Yes, a 1-to-1 gluten-free flour blend can be used in place of all-purpose flour. The texture may be slightly different, but they’ll still bake well.

Can this recipe be made vegan?

Possibly. You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk. Results may vary slightly in texture.

Why did my muffins stick to the pan or burn on the bottom?

This can happen due to uneven oven heating or insufficient greasing. Use paper liners or grease well, and ensure your oven temperature is accurate.

How do I get domed muffin tops?

Fill each muffin cup nearly full, use fresh leavening agents, and avoid opening the oven during baking. Starting with a hot oven helps give the batter a quick lift.

Why are my muffins dense?

Overmixing can lead to dense muffins. Mix just until the ingredients are combined, and spoon and level your flour to avoid using too much.

Can I reduce the sugar in this recipe?

Yes, you can reduce the total sugar slightly. Just keep in mind sugar affects both sweetness and moisture, so a small reduction is best.

How do I make mini muffins?

Use the same batter but divide it into mini muffin tins. Reduce baking time to 8–10 minutes and check with a toothpick for doneness.

Can I add other mix-ins to these muffins?

Absolutely. Try adding chopped nuts, dried fruit, or even white chocolate chips to customize the muffins to your liking.

Conclusion

Pumpkin chocolate chip muffins are the perfect balance of seasonal spice, tender texture, and rich chocolatey goodness. They’re easy to prepare, freezer-friendly, and endlessly customizable to suit your tastes. Whether you enjoy them as a cozy breakfast, afternoon snack, or dessert, these muffins are sure to become a go-to favorite during pumpkin season and beyond.