Pumpkin Chocolate Chip Muffins are the ultimate cozy morning treat. With their soft, moist texture and warm spice, they’re everything you want from a fall bake. Add mini chocolate chips, and you’ve got the perfect sweet balance to earthy pumpkin flavor. These muffins are ready in just over 30 minutes, freeze beautifully, and are made with pantry staples — making them a seasonal staple you’ll want to bake again and again.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy – ready in under 40 minutes
- Super moist thanks to pumpkin and buttermilk
- Chocolate chips add just the right touch of indulgence
- Freezer-friendly – bake once, enjoy all week
- Fall favorite – great for breakfast, snacks, or dessert
Ingredients
Wet Ingredients
- 1 cup unsweetened pumpkin puree
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup buttermilk
- ½ tsp vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 tsp pumpkin pie spice
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup mini semisweet chocolate chips, divided
Other
- Baking spray with flour or muffin liners
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with baking spray.
2. Combine Wet Ingredients
In a large bowl, whisk together pumpkin, brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until smooth.
3. Add Dry Ingredients
Add flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir until just combined — don’t overmix.
4. Fold in Chocolate Chips
Gently fold in ¾ cup of the mini chocolate chips. Save the remaining ¼ cup for topping.
5. Fill Muffin Tin
Scoop batter evenly into the muffin cups, using about ⅓ cup per muffin. Sprinkle remaining chocolate chips on top.
6. Bake
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
Nutrition Facts (Estimated per muffin)
- Calories: ~270
- Fat: 13g
- Carbs: 35g
- Sugar: 20g
- Protein: 3g
Tips & Variations
- Don’t have buttermilk? Substitute with ¼ cup milk + 1 tsp lemon juice or vinegar.
- Try mix-ins like chopped walnuts, pecans, or dried cranberries.
- Make it whole grain by swapping half the flour for whole wheat.
- Storage: Keep in an airtight container at room temp for up to 3 days or freeze up to 3 months.
Pumpkin Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
- In a large bowl, whisk pumpkin, sugars, oil, eggs, buttermilk, and vanilla.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir gently.
- Fold in ¾ cup chocolate chips.
- Fill muffin cups with ⅓ cup batter each. Top with remaining chocolate chips.
- Bake 20–22 min or until a toothpick comes out clean. Cool and serve.
Notes
– No buttermilk? Use milk + lemon juice.
– Store at room temp 3 days or freeze 3 months.
FAQs
Can I use canned pumpkin pie mix instead of puree?
No — pumpkin pie mix contains added sugar and spices. Use 100% pumpkin puree for best results.
Can I use regular chocolate chips?
Yes! Mini chips distribute more evenly, but regular chips or chunks work great too.
Are these muffins kid-friendly?
Absolutely. They’re naturally moist, mildly spiced, and perfectly sweet for little taste buds.
Conclusion
These Pumpkin Chocolate Chip Muffins are the kind of bake you’ll turn to all autumn long. With cozy spices, warm pumpkin flavor, and melty chocolate in every bite, they’re the perfect make-ahead breakfast or afternoon snack. They freeze beautifully, reheat in seconds, and taste just as good (or better!) the next day. Whip up a batch and see why this recipe is a seasonal must-have.