There’s nothing that says “autumn” quite like the warm, spicy scent of pumpkin baking in the oven. These are simply the best pumpkin muffins with chocolate chips, a recipe that feels like a cozy hug in every single bite. They are moist, packed with flavor, and so wonderfully easy to make.
My sister, Jennifer, has always been the artist in our family, adding a little sparkle to everything she touches. I remember one chilly October afternoon, the golden light was streaming through the kitchen window, and she decided my classic pumpkin muffin recipe needed a “joyful twist.” That twist was a generous handful of chocolate chips. The way her eyes lit up when she stirred them into the batter, laughing as she insisted we sprinkle extra on top, is a memory I treasure. Now, I can’t imagine them any other way.
Why These Muffins Feel Like a Hug
- Simple & Quick: This recipe comes together in under 40 minutes with basic pantry staples.
- Incredibly Moist: The combination of pumpkin purée and oil ensures a tender, moist crumb that lasts for days.
- Bakery-Style Finish: Sprinkling extra chocolate chips on top before baking gives them that professional, irresistible look.
- Perfect for Fall: The warm spices of cinnamon, nutmeg, and cloves make these the ultimate autumn treat.
Gathering Our Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Let’s Bake Together
First, Let’s Warm Up the Kitchen
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Getting everything ready first makes the whole process feel so much calmer and more enjoyable.
Next, The Scent of Autumn Spices
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all those lovely warm spices. I love this part, the moment the whisk hits the bowl, the kitchen starts to smell like autumn.
Then, The Heart of the Batter
In a separate large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, pumpkin purée, and vanilla until everything is smooth and well combined. Make sure you use pumpkin purée, not pumpkin pie filling, for the best flavor.
Now, Bringing It All Together Gently
Now, gently fold the dry ingredients into the wet mixture until they are just combined. It’s so important not to overmix here; a few little lumps are perfectly okay and are the secret to a tender muffin.
Jennifer’s Favorite Part: The Chocolate!
Stir in the chocolate chips, but remember to save a small handful to sprinkle on top later. This was always my sister Jennifer’s favorite part!
Time to Fill Our Muffin Tin
Divide the batter evenly among the prepared muffin cups. I find using an ice cream scoop helps make them all the same size. Fill each cup about three-quarters of the way full to give them room to rise.
A Little Extra Sparkle on Top
Sprinkle those reserved chocolate chips over the tops of the batter. This little step makes them look so special and adds a little extra chocolatey goodness to the first bite.
Into the Warm Oven They Go
Bake for 20–22 minutes. The best way to check for doneness is to insert a toothpick into the center of a muffin, if it comes out clean, they’re ready.
A Moment of Patience (The Hardest Part!)
Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack. This helps them set up properly. As tempting as it is, letting them cool completely makes them even better!
A Gentle Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. This recipe is intended as a comforting treat, meant to be enjoyed as part of a balanced diet.
A Few Little Swaps for a Lighter Touch
- Swap the Flour: For a nuttier flavor and extra fiber, you can replace half of the all-purpose flour with whole wheat flour.
- Reduce the Sugar: These muffins are quite sweet. You can reduce both the granulated and brown sugar by about 1/4 cup each without dramatically affecting the texture.
- Oil Substitute: For a lighter muffin, try replacing half of the vegetable oil with an equal amount of unsweetened applesauce.
My Favorite Ways to Enjoy These Muffins
- Enjoy a muffin warm from the oven with a generous pat of butter melting into it. It’s simple, classic, and absolutely perfect.
- Serve alongside a hot cup of coffee or a chai latte for the ultimate cozy afternoon snack.
- For a more decadent dessert, warm a muffin and top it with a dollop of vanilla bean ice cream or a simple cream cheese glaze.
A Little Advice for Perfect Muffins
- Using Pumpkin Pie Filling: Make sure your can says “100% Pure Pumpkin” or “Pumpkin Purée.” Pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor and sweetness of your muffins.
- Overmixing the Batter: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, which can lead to tough, dense muffins instead of light and tender ones.
- Overbaking: Keep a close eye on the muffins as they approach the 20-minute mark. Even an extra minute or two in the oven can dry them out. The toothpick test is your most reliable friend here!
Keeping Your Muffins Fresh and Cozy
To keep your pumpkin muffins fresh, store them in an airtight container at room temperature. Placing a paper towel in the bottom of the container can help absorb any excess moisture. They will stay wonderfully moist for up to 4 days. For longer storage, you can freeze the muffins in a freezer-safe bag or container for up to 3 months.
Baking Memories
There is so much love baked into these muffins, from the warmth of the spices to the memory of my sister’s smile. I hope that when you bake these in your own kitchen, they fill your home with a beautiful aroma and bring a little bit of joy to your table. May they help you create sweet memories of your own.
Just in Case You’re Wondering…
What if I have fresh pumpkin instead of canned?
Yes, you absolutely can! Just be sure that the fresh purée is thick and not too watery. You may need to blot it with paper towels to remove excess moisture so it doesn’t make the batter too wet.
Are the chocolate chips essential?
Of course. If you’re not a fan of chocolate, you can leave them out entirely or substitute them with chopped nuts like pecans or walnuts, or even raisins or dried cranberries for a different kind of sweet treat.
My muffins are always flat. What’s the secret to a high top?
The key to a nice dome is to make sure your baking soda and baking powder are fresh and active. Also, filling the muffin cups about three-quarters full gives the batter enough height to rise up beautifully without spilling over.
Print
Best Pumpkin Muffin Recipes With Chocolate Chips
- Total Time: 37 minutes
- Yield: 12 muffins 1x
Description
These are the best pumpkin muffins with chocolate chips—moist, flavorful, and irresistibly cozy with warm autumn spices and melty chocolate.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, whisk together granulated sugar, brown sugar, oil, eggs, pumpkin purée, and vanilla until smooth.
- Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in chocolate chips, reserving a handful for topping.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Sprinkle reserved chocolate chips on top.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a lighter version, substitute half the oil with unsweetened applesauce or swap part of the flour with whole wheat. Store muffins in an airtight container for up to 4 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin muffins, chocolate chips, autumn baking, easy muffins