Best Pumpkin Chocolate Chip Muffins

Chocolate chip muffins are a beloved classic, but when you add pumpkin to the mix, they become the perfect fall indulgence. These pumpkin chocolate chip muffins are moist, tender, and packed with cozy seasonal flavor in every bite. With rich chocolate chunks and warm spices wrapped inside a soft, golden crumb, this recipe is a guaranteed crowd-pleaser. Whether you’re baking for a cozy breakfast, prepping school snacks, or impressing guests at brunch, these muffins strike the ideal balance between comfort and indulgence—without being overly sweet or fussy.

Why You’ll Love This Recipe

this recipe

• Perfectly balanced flavor – The warmth of pumpkin pie spice pairs beautifully with sweet chocolate chips for a muffin that’s comforting without being overly rich.
• Soft, moist texture – Thanks to pumpkin puree, sour cream, and oil, each muffin is irresistibly tender and stays that way for days.
• One-bowl wonder – No complicated steps or fancy tools—just a quick mix of ingredients and you’re ready to bake.
• Freezer-friendly – Make a batch ahead of time and freeze for quick breakfasts or snacks all week long.
• Kid- and adult-approved – The chocolate makes them feel like a treat, while the pumpkin adds subtle nutrition parents can appreciate.

Ingredients

• 1 can (15 oz) 100% pure pumpkin (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil (or melted butter/coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream (or plain Greek yogurt)
• 1 tsp baking powder
• ½ tsp baking soda
• 1¼ tsp pumpkin pie spice (or homemade blend)
• ¼ tsp kosher salt
• 2 cups all-purpose flour
• 1¼ cups semisweet chocolate chips (plus extra for topping)

💡 Optional swaps: Use mini chocolate chips, chopped pecans, or even dried cranberries for variation.

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the top of the pan to prevent sticking.
2. Mix wet ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and sour cream until smooth and fully combined.
3. Add leavening and spices: Stir in the baking powder, baking soda, pumpkin pie spice, and salt until evenly mixed.
4. Incorporate flour and chocolate chips: Add the flour and gently mix until about halfway combined. Then fold in the chocolate chips with a spatula, being careful not to overmix.
5. Fill muffin cups: Divide the batter evenly among the liners, filling each to the top. Sprinkle a few extra chocolate chips on each muffin for a bakery-style finish.
6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–50 minutes
• Servings: 12 muffins
• Skill Level: Easy

Nutrition Facts (per muffin, estimated)

• Calories: ~220–235
• Protein: 2.5–3 g
• Fat: 10–11 g
• Carbohydrates: 30–32 g
• Sugar: ~18–20 g

⚠️ These are estimates and may vary based on ingredient brands and portion size.

Tips & Variations

🔪 Baking Tips

• Don’t overmix the batter. Stir just until the flour disappears to keep muffins light and fluffy.
• Flour your chocolate chips before folding them in. This prevents them from sinking to the bottom.
• Fill liners all the way to the top for that domed bakery-style muffin look.
• Let them cool in the pan for 5 minutes before transferring to a wire rack to avoid crumbling.

🔁 Easy Variations

• No pumpkin pie spice? Use ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves.
• Switch up the chips: Try white chocolate, dark chocolate, or even butterscotch.
• Add-ins: Chopped walnuts, pecans, or dried cranberries make great seasonal additions.
• Mini muffins: Bake at 350°F for 12–15 minutes for bite-sized treats.

Chocolate Chip Muffins with Pumpkin

Moist, bakery-style pumpkin chocolate chip muffins packed with fall flavor. One bowl, no fuss, freezer-friendly, and a family favorite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• – 1 can 15 oz 100% pure pumpkin
• – 1 cup granulated sugar
• – ½ cup packed light brown sugar
• – ½ cup vegetable 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
• – ¼ tsp kosher salt
• – 2 cups all-purpose flour
• – 1¼ cups semisweet chocolate chips plus more for topping

Equipment

• – Muffin tin (12-cup)
• Mixing bowls
• – Whisk & rubber spatula
• – Paper muffin liners

Method

 

1. Preheat oven to 350°F (175°C). Line a muffin tin with 12 paper liners and lightly grease the top rim.
2. In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
3. Add baking powder, baking soda, pumpkin pie spice, and salt. Mix well.
4. Stir in flour until mostly combined, then fold in chocolate chips. Don’t overmix.
5. Divide batter evenly into muffin cups. Fill to the top and sprinkle extra chocolate chips on each.
6. Bake 25–30 minutes or until a toothpick comes out with just a few moist crumbs.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

– Swap sour cream with Greek yogurt.
– Use mini chocolate chips or add chopped nuts for variation.
– Store at room temp for 4 days or freeze up to 3 months.

FAQs

❓ Can I use fresh pumpkin instead of canned?

Yes! Just be sure it’s pureed smoothly and well-drained. Let it sit in a fine mesh strainer for 30 minutes to remove excess moisture.

❓ What can I use instead of sour cream?

Plain Greek yogurt works perfectly. You can also use regular yogurt or even buttermilk for a slightly tangier flavor.

❓ Can I make these muffins gluten-free?

Absolutely. Substitute a 1:1 gluten-free baking flour blend. Just be sure it includes xanthan gum for structure.

❓ How should I store these muffins?

Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze individually wrapped muffins for up to 3 months.

❓ Can I use mini chocolate chips?

Yes! Mini chips distribute more evenly and make each bite extra chocolatey.

Conclusion

These chocolate chip muffins are the ultimate answer to fall cravings—soft, moist, packed with pumpkin, and studded with melty chocolate in every bite. They’re simple enough for a weekday bake and cozy enough for a holiday breakfast. Whether you enjoy them fresh from the oven or pull them from the freezer for a quick treat, one thing’s for sure: they’ll disappear fast.