Pumpkin Chocolate Chip Muffins

Nothing says cozy fall mornings like these pumpkin chocolate chip muffins. They come out soft and moist, bursting with warm pumpkin spice and pockets of melty chocolate chips in every single bite. Honestly, they’re the ultimate fall muffin recipe—perfect for a quick breakfast, a little afternoon pick-me-up, or even a sweet dessert that everyone will ask you to make again.

When the leaves start turning, I’m all about pumpkin everything! If you love Pumpkin Bars, the classic Libby’s Pumpkin Bread, Pumpkin S’mores Cookies, or even Pumpkin White Chocolate Chip Cookies, this pumpkin chocolate chip muffin recipe fits right in as a fall favorite you’ll want to bake again and again. These muffins are quick to mix up and bake in less than 30 minutes. The softness paired with those gooey chocolate chips and warm spices make them a crowd-pleaser every time. Trust me, they’ll become your go-to pumpkin muffins once you try them. And if you’re leaning more toward cookies, don’t miss out on my Pumpkin Cookies with Cream Cheese Frosting—they’re a family favorite here!

Enjoy one with your morning coffee, stash a few in your kids’ lunchboxes, or warm them up for a cozy afternoon treat. Not a chocolate chip fan? No worries—just skip them and you’ll still get that classic pumpkin flavor everyone loves.

Ingredient Notes

Let’s quickly run through what you’ll need to pull off these pumpkin chocolate chip muffins. The full amounts are right in the recipe card below.

• Pumpkin Puree – Make sure you grab pure pumpkin puree, not pumpkin pie filling. I usually use Libby’s canned pumpkin, but homemade puree works wonderfully too!
• Sugars – A blend of light brown sugar and granulated sugar keeps these muffins moist, sweet, and tender.
• Oil – Vegetable or canola oil keeps things soft and moist. Olive oil works too if you don’t mind a slight twist in flavor.
• Eggs – Two large eggs at room temperature add richness and help bind the batter seamlessly.
• Vanilla Extract – Pure vanilla gives that warm, comforting note that makes these muffins taste like home.
• Leavening Agents – Baking powder and baking soda team up to give your muffins a nice, fluffy rise.
• Salt – A pinch boosts all the flavors and keeps the sweetness balanced.
• Pumpkin Pie Spice – The heart of any pumpkin recipe, this blend of cinnamon, nutmeg, cloves, ginger, and allspice delivers the perfect seasonal taste. Feel free to mix these spices yourself with about ¼ teaspoon each.
• Flour – All-purpose flour works perfectly, but if you need gluten-free, a 1:1 GF flour blend is a simple swap.
• Chocolate Chips – Semi-sweet is classic here, but you can use milk, dark, or even mini chocolate chips depending on your preference.

How to Make Pumpkin Chocolate Chip Muffins

Step 1. Heat your oven to 400°F and line your muffin tray with paper liners. In a large bowl, whisk together the pumpkin puree, sugars, oil, and vanilla extract until it’s smooth and creamy—this base packs all the cozy flavors.

Step 2. Add in the eggs and whisk again until fully blended. Next, sprinkle in the baking powder, baking soda, salt, and pumpkin pie spice. Fold in the flour gently, just until there are no dry spots—overmixing can make the muffins tough, so take it easy.

Step 3. Carefully fold in those semi-sweet chocolate chips so they’re evenly spread throughout the batter and ready to give you gooey bites.

Step 4. Scoop the batter into your prepared muffin cups, filling each about two-thirds full to leave room for rise. Bake for 17 to 20 minutes, until a toothpick poked in the center comes out clean or with just a few crumbs. Let them rest a bit, and enjoy warm or at room temperature for that perfect cozy treat.

Tips for the Best Pumpkin Chocolate Chip Muffins

• Be gentle when folding in the flour—mix just until combined to keep your muffins light and fluffy, not dense.
• Make sure your baking powder and baking soda are fresh, so your muffins get the best, fluffiest rise possible.
• Want bakery-style muffins? Sprinkle a few extra chocolate chips on top before baking—it makes them look amazing and adds even more chocolatey goodness.
• For a little extra warmth, dust the tops with cinnamon sugar or pumpkin spice before baking—that sweet crust is irresistible.
• Feeling adventurous? Toss in chopped walnuts, pecans, or even a handful of oats to add some crunch that pairs beautifully with the soft crumb.

Storage & Make Ahead

These pumpkin chocolate chip muffins stay delicious for days whether you keep them on the counter, chill them in the fridge, or freeze some for later snacking. Just be sure they’re completely cooled before storing.

• Room Temperature – Keep muffins in an airtight container for up to 4 days to hold on to their softness and flavor.
• Refrigerator – Store in the fridge for about a week. Warm them up a little before eating to bring back their fresh-baked charm.
• Freezer – Freeze muffins up to 3 months. Thaw at room temp, or zap in the microwave for a quick treat.
• Make Ahead – You can mix your batter and keep it in the fridge for up to 24 hours before baking—such a lifesaver on hectic mornings or when prepping ahead.

If you’re looking for a pumpkin chocolate chip muffin recipe that’s moist, flavorful, and bakery-worthy without the fuss, this one’s a total winner every time. Fast, easy, and oh-so-delicious—it’s a fall staple you’ll rely on all season!