Best Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins are the perfect cozy treat when the leaves start to fall and your cravings lean toward warm spices and melty chocolate. These bakery-style muffins strike a beautiful balance between soft pumpkin flavor and bursts of rich chocolate in every bite. Whether you’re baking for your family, prepping ahead for school lunches, or just treating yourself to a quiet morning moment, this recipe fits the bill. It’s easy to make, full of fall flavor, and kid-approved. With simple ingredients and a one-bowl method, these muffins are destined to become a staple in your fall baking lineup.

Why You’ll Love This Recipe

this recipe

These pumpkin chocolate chip muffins aren’t just delicious—they’re reliable, versatile, and downright comforting. Here’s why they’ll become a go-to in your kitchen:

• Classic fall flavor: Pumpkin puree and warm spices bring that familiar, cozy aroma that fills your kitchen and your soul.
• Perfect texture: Soft, moist, and tender thanks to the combo of oil, sour cream, and pumpkin—never dry or crumbly.
• Chocolate in every bite: The chocolate chips melt into rich pockets, making each muffin feel a bit indulgent.
• Easy to make: One bowl, no fancy tools. Just mix, scoop, and bake.
• Kid and adult approved: Sweet enough for kids, not too sugary for adults.
• Freezer-friendly: Make a batch, freeze half—future-you will thank you.

Ingredients

Here’s everything you need to whip up a batch of these pumpkin chocolate chip muffins. No complicated ingredients—just pantry staples and fall favorites:

• 1 can (15 oz) pure pumpkin (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil (or melted butter or coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream (or Greek yogurt)
• 1 tsp baking powder
• ½ tsp baking soda
• 1¼ tsp pumpkin pie spice (or DIY blend*)
• ¼ tsp kosher salt
• 2 cups all-purpose flour
• 1¼ cups semisweet chocolate chips, plus extra for topping

Optional DIY Pumpkin Pie Spice:

• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of ground cloves

Instructions

Follow these simple steps for perfect pumpkin chocolate chip muffins every time:

1. Preheat the oven
   • Set your oven to 350°F (175°C).
   • Line a 12-cup muffin tin with paper liners and lightly grease the top surface to prevent sticking.
2. Mix wet ingredients
   • In a large bowl, whisk together:
     • 1 can pumpkin puree
     • Granulated sugar
     • Brown sugar
     • Oil
     • Eggs
     • Vanilla extract
     • Sour cream
   • Whisk until the mixture is smooth and well combined.
3. Add leavening & spice
   • Stir in:
     • Baking powder
     • Baking soda
     • Pumpkin pie spice
     • Kosher salt
   • Mix well to evenly distribute.
4. Add flour & fold in chocolate
   • Gently mix in the flour until partially combined.
   • Add chocolate chips, then fold with a rubber spatula just until no streaks of flour remain. Don’t overmix!
5. Fill muffin cups
   • Divide batter evenly between liners, filling each almost to the top.
   • Sprinkle extra chocolate chips on top for a bakery-style look.
6. Bake
   • Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs.
   • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Recipe Details & Nutrition Facts

📋 Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–50 minutes
• Servings: 12 muffins
• Skill Level: Easy
• Storage:
  • Room temp: Up to 4 days (in airtight container with paper towel)
  • Freezer: Up to 3 months (wrap individually)

🍽️ Estimated Nutrition (Per Muffin)**

Note: May vary based on specific ingredients used

• Calories: 215–235
• Protein: 2.5–3 g
• Fat: 10–11 g
• Carbohydrates: 30–32 g
• Sugar: ~18 g

Tips & Variations

These pumpkin chocolate chip muffins are flexible and foolproof, but here are some tips and ideas to level them up or tailor them to your needs:

🔄 Substitutions & Variations

• No pumpkin? Use equal parts mashed sweet potato or butternut squash puree.
• No sour cream? Greek yogurt or buttermilk works great.
• Oil swaps: Try melted butter or coconut oil (cool before mixing).
• Chocolate twist: Swap with white chocolate, mini chips, or even dark chocolate chunks.
• Nutty boost: Add chopped pecans or walnuts for crunch.
• Less sugar: Reduce sugar slightly or use coconut sugar for a different flavor profile.

✅ Pro Tips for Success

• Don’t overmix! Fold until just combined.
• Toss chocolate chips in a little flour to prevent sinking.
• Fill muffin cups about ¾ full for nice domes.
• Let them cool slightly before removing from the pan to avoid crumbling.

Pumpkin Chocolate Chip Muffins

These moist and fluffy pumpkin chocolate chip muffins are packed with cozy spices and melty chocolate. An easy one-bowl recipe that’s perfect for fall mornings or lunchbox treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 43 minutes mins

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 235

Ingredients Equipment Method Notes

Ingredients

  

• – 1 can 15 oz pure pumpkin (not pie filling)
• – 1 cup granulated sugar
• – ½ cup packed light brown sugar
• – ½ cup vegetable oil or melted butter/coconut oil
• – 2 large eggs
• – 1 tsp vanilla extract
• – ¼ cup sour cream or Greek yogurt
• – 1 tsp baking powder
• – ½ tsp baking soda
• – 1¼ tsp pumpkin pie spice or DIY blend
• – ¼ tsp kosher salt
• – 2 cups all-purpose flour
• – 1¼ cups semisweet chocolate chips plus extra for topping

Equipment

• – 12-cup muffin tin
• Mixing bowl
• Whisk and spatula
• – Paper liners

Method

 

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the top surface.
2. In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
3. Stir in baking powder, baking soda, pumpkin pie spice, and salt until well combined.
4. Add flour and stir until about halfway mixed. Add chocolate chips and fold gently until just combined—don’t overmix.
5. Divide batter evenly into liners, filling each nearly full. Top with extra chocolate chips.
6. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

– Store at room temp for up to 4 days or freeze for up to 3 months.
– Substitute Greek yogurt for sour cream if preferred.

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just roast, mash, and strain your fresh pumpkin to remove excess moisture. You’ll need about 1½ cups.

Do these pumpkin chocolate chip muffins freeze well?

Absolutely. Wrap them individually in plastic wrap and freeze for up to 3 months. Reheat in the microwave or oven for a fresh-from-the-oven feel.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend. Make sure it includes xanthan gum for structure.

What can I use instead of chocolate chips?

Try chopped nuts, dried cranberries, or cinnamon chips for a fun twist.

How do I keep muffins from getting soggy the next day?

Line your storage container with paper towels to absorb moisture. Store at room temp and avoid sealing them when they’re still warm.

Conclusion

These pumpkin chocolate chip muffins are the kind of treat that makes fall baking truly special—soft, spiced, and studded with melty chocolate. Whether you’re whipping up a batch for cozy mornings or freezing them for on-the-go snacks, they’ll quickly become a seasonal favorite in your home. With minimal prep, simple ingredients, and bakery-worthy results, what’s not to love?