If you’ve been hunting for a cozy, irresistible treat that perfectly captures the essence of fall, you have to try this Pumpkin Chocolate Chip Muffins Recipe. These muffins are the ultimate mix of moist pumpkin-spice goodness layered with melty pockets of chocolate that make your taste buds sing. Whether it’s a chilly morning breakfast or an afternoon pick-me-up, this recipe balances warm spices with sweet chocolate chips in the most comforting way. Trust me, once you make these, they’ll become your go-to pumpkin treat all season long.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making these Pumpkin Chocolate Chip Muffins truly shine. Each one plays a vital role—from the pumpkin puree lending moisture and that rich autumnal color, to the pumpkin pie spice that brings in the signature warm fragrance. The chocolate chips add the perfect touch of indulgence without overpowering the natural pumpkin flavor.
- 2 cups all-purpose flour: Provides structure and the perfect base for fluffy muffins.
- 1 can (15 oz) pumpkin puree: Gives moisture, flavor, and that gorgeous orange hue—make sure it’s pure pumpkin, not pie filling.
- 3/4 cup brown sugar: Adds warmth and deep caramel notes that complement the pumpkin beautifully.
- 1/4 cup granulated sugar: Balances sweetness and helps with muffin texture.
- 1/2 cup vegetable oil or melted butter: Keeps the muffins moist and tender.
- 2 large eggs: Bind the ingredients and contribute to the muffins’ delicate crumb.
- 1 tsp baking powder: A leavening agent to help muffins rise perfectly.
- 1 tsp baking soda: Works alongside baking powder to create that light, airy texture.
- 2 tsp pumpkin pie spice: The star seasoning that brings in warm cinnamon, nutmeg, and cloves.
- 1/2 tsp salt: Enhances the flavor and balances out the sweetness.
- 1 tsp vanilla extract: Adds depth and rounds out the flavor profile.
- 1 cup semi-sweet chocolate chips: Melts into delightful, gooey patches throughout and on top of the muffins.
How to Make Pumpkin Chocolate Chip Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). While it warms up, line your muffin tin with paper liners or grease each cup well to prevent sticking. This prep step ensures your muffins bake evenly and release effortlessly once done.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Combining these dry ingredients first distributes the leavening agents and spices evenly, making sure every muffin is perfectly spiced and rises beautifully.
Step 3: Combine Wet Ingredients
In a separate medium bowl, stir together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is completely smooth. This blend brings moisture and sweetness together, creating the rich batter base.
Step 4: Bring Them Together Gently
Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the two together until just combined. Remember, overmixing can cause muffins to become dense, so patience here is key for that perfect light texture.
Step 5: Add the Chocolate Chips
Fold in 3/4 cup of the semi-sweet chocolate chips into the batter. Reserve the remaining chocolate chips to sprinkle on top of each muffin, creating a beautiful, melty topping that’s as pleasing to the eye as it is to the palate.
Step 6: Portion and Bake
Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the remaining chocolate chips on top, then slide the tin into the oven. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Step 7: Cool and Enjoy
Allow the muffins to cool in the tin for about five minutes, then transfer them to a wire rack to cool completely. This resting time lets the muffins set and makes them easier to handle while preserving their tender crumb and the luscious melted chocolate pockets inside.
How to Serve Pumpkin Chocolate Chip Muffins Recipe
Garnishes
Elevate your muffins by dusting a little powdered sugar on top or adding a light drizzle of warm maple glaze. For an extra cozy touch, a sprinkle of chopped toasted pecans pairs beautifully with the pumpkin and chocolate flavors.
Side Dishes
These muffins go wonderfully alongside a steaming cup of chai tea or coffee, making your breakfast or snack feel like a special occasion. A dollop of vanilla yogurt or a smear of cream cheese also complements their texture and taste perfectly.
Creative Ways to Present
Transform your Pumpkin Chocolate Chip Muffins Recipe into a festive treat by serving them in colorful cupcake wrappers or arranging them on a rustic wooden board with mini jars of honey or spiced butter. They make delightful edible gifts, too—wrap a couple in parchment paper tied with twine for charming homemade presents.
Make Ahead and Storage
Storing Leftovers
Keep your leftover muffins fresh by storing them in an airtight container at room temperature for up to three days. This keeps them moist and soft while preserving those melty chocolate chips that make every bite special.
Freezing
Want to enjoy these Pumpkin Chocolate Chip Muffins Recipe whenever the craving strikes? Freeze them individually wrapped in plastic wrap or foil, then place in a freezer-safe bag for up to three months. When ready to eat, thaw at room temperature or gently warm in the oven.
Reheating
To revive that just-baked warmth, pop a muffin in the microwave for about 20 seconds or warm it in a 300°F oven for 5-7 minutes. This brings back the softness and makes the chocolate chips gooey and luscious again.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree because pie filling contains added sugars and spices that can throw off the batter’s balance and texture. Using pure pumpkin gives you full control over sweetness and spice levels.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, mix ground cinnamon, nutmeg, ginger, and cloves or allspice to recreate that warm, aromatic blend. About 1 1/2 teaspoons cinnamon, 1/2 teaspoon each nutmeg and ginger, plus a pinch of cloves will do the trick.
Are these muffins gluten-free?
As written, this Pumpkin Chocolate Chip Muffins Recipe uses all-purpose flour, which contains gluten. To make them gluten-free, try a 1-to-1 gluten-free baking flour blend and ensure your baking powder and chocolate chips are gluten-free certified.
Can I replace the oil with butter?
Absolutely! Melted butter adds a richer flavor and slightly denser crumb compared to oil’s lighter texture. Both work wonderfully, so use whichever you prefer or have on hand.
How do I know when the muffins are done baking?
The best way is to insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, they’re done. The tops should spring back lightly when touched, and the muffins will start to pull away slightly from the pan edges.
Final Thoughts
This Pumpkin Chocolate Chip Muffins Recipe is one of those truly comforting treats that feel like a warm hug from the inside out. It’s easy enough to whip up any day, yet special enough to impress family and friends. Don’t wait for the perfect fall day—grab your ingredients and enjoy the cozy, chocolate-studded pumpkin goodness that these muffins bring to your table. You’re going to love every bite!
Print
Pumpkin Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Chocolate Chip Muffins are moist and flavorful, combining the warm spice of pumpkin pie spice with sweet chocolate chips for a perfect fall treat. Easy to prepare and baked to perfection, they’re ideal for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
Wet Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- Combine Wet Ingredients: In a medium bowl, mix the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and consistent.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful to mix just until combined to avoid tough muffins.
- Fold in Chocolate Chips: Incorporate 3/4 cup of the semi-sweet chocolate chips into the batter, saving the remainder to sprinkle on top.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full.
- Add Toppings: Sprinkle the remaining chocolate chips on top of each muffin to add a decorative and flavorful touch.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Do not overmix the batter to keep the muffins light and tender.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Make sure to use pumpkin puree, not pumpkin pie filling, which contains added spices and sugars.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding a sprinkle of coarse sugar on top before baking can add a nice crunch.
