There’s something about baking with pumpkin that instantly makes my house feel like home. When the air turns crisp and my kids start pulling out their scarves and sweaters, I find myself reaching for a can of pumpkin puree. And one of my favorite ways to use it? Pumpkin Chocolate Chip Muffins.
The combination of warm pumpkin and melty chocolate feels like a hug in muffin form. I remember the first time I baked these after a long bike ride on a chilly October afternoon. My kitchen smelled like cinnamon, chocolate, and roasted pumpkin—and before the muffins had even cooled, I caught little hands sneaking them off the rack. That’s when I knew this recipe was going to stay in my family forever.
What Are Pumpkin Chocolate Chip Muffins?
Pumpkin Chocolate Chip Muffins are tender, bakery-style muffins made with pumpkin puree, a blend of sugars, and oil for maximum moisture. Each muffin bakes with a tall, domed top and bursts with gooey chocolate chips in every bite. They’re quick to make, require only one bowl, and are ready in under an hour—perfect for fall mornings or after-school snacks.
Why You’ll Love This Recipe
- One-bowl recipe – fewer dishes, faster cleanup.
- Tall muffin tops – bakery-style muffins right at home.
- Perfectly moist – pumpkin and oil keep them soft for days.
- Chocolate-packed – melty chips in every bite.
- Versatile – enjoy plain or with a touch of pumpkin spice.
Tips for Making the Best Pumpkin Muffins
- Always use 100% pumpkin puree, not pumpkin pie filling.
- Measure flour by spooning and leveling—never scoop directly.
- Don’t overmix once flour is added; fold gently for tender muffins.
- Fill muffin cups to the brim for big, domed tops.
- Add extra chocolate chips on top for bakery-style looks.
Ingredients
- 1 (15oz) can pumpkin puree
- 1 cup (200g) granulated sugar
- ½ cup (105g) packed light brown sugar
- ½ cup (112g) vegetable oil (or olive/avocado oil)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup (63g) sour cream
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ¼ tsp pumpkin pie spice (optional)
- ¼ tsp kosher salt
- 2 cups (265g) all-purpose flour
- 1 ¼ cups (225g) semisweet chocolate chips, plus extra for topping
Step-by-Step Instructions
- Preheat oven – to 350°F (175°C). Line muffin tin with 12 liners.
- Mix wet ingredients – In a large bowl, whisk pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
- Add leavening & spices – Whisk in baking powder, baking soda, pumpkin pie spice (if using), and salt.
- Fold in flour – Gently whisk until halfway combined.
- Add chocolate chips – Fold in chips with a spatula until just combined. Batter should be thick but scoopable.
- Fill muffin tin – Scoop batter generously into liners, filling to the top. Sprinkle with extra chips.
- Bake – for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
- Cool & enjoy – Let rest 5 minutes before transferring to a rack. Best served slightly warm!
You Must Know
- Pumpkin puree makes these naturally moist.
- Optional spices let you control the flavor balance.
- Filling the liners high guarantees bakery-worthy muffin tops.
FAQs
How do you make pumpkin muffins moist?
Pumpkin puree and oil ensure soft, tender muffins. Avoid overbaking for best texture.
Can I freeze pumpkin chocolate chip muffins?
Yes! Wrap cooled muffins and freeze up to 3 months. Reheat in the microwave for 20 seconds.
What kind of chocolate is best for pumpkin muffins?
Semi-sweet or dark chocolate balance the sweetness. Milk chocolate adds extra sweetness.
Why are my pumpkin muffins dense?
Overmixing the batter or using too much pumpkin can cause density. Mix gently until just combined.
Storing & Reheating
- Counter: Airtight container, up to 2 days.
- Fridge: Keeps 1 week, reheat before eating.
- Freezer: Up to 3 months; thaw overnight.
Tools You’ll Need
- Mixing bowl & whisk
- Muffin tin (12-count)
- Paper liners
- Ice cream scoop (for even batter distribution)
- Cooling rack
Conclusion
Pumpkin Chocolate Chip Muffins are more than just a seasonal bake—they’re a way to bring comfort and joy to your table, no matter the weather outside. Each bite has that tender pumpkin warmth balanced with melty chocolate, making them the kind of treat you’ll want to bake on repeat.
I love how these muffins fill my kitchen with the scent of fall spices, reminding me of cozy afternoons spent with my kids around the table, mugs of cider in hand, muffins disappearing faster than I can bake them. They’re quick enough for a weekday breakfast and special enough for a holiday brunch, which is why they’ve become a staple in my recipe box.
Bake a batch, share them with the people you love, and let them become part of your own traditions. Because sometimes, the simplest recipes are the ones that linger in our hearts the longest.
Print
Pumpkin Chocolate Chip Muffins
- Total Time: 45
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Pumpkin Chocolate Chip Muffins are soft, moist, and filled with gooey chocolate chips. This one-bowl fall recipe bakes into tall, bakery-style muffins perfect for breakfast or snacking.
Ingredients
- 1 (15oz) can pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (112g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (63g) sour cream
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp pumpkin pie spice (optional)
- 1/4 tsp kosher salt
- 2 cups (265g) all-purpose flour
- 1 1/4 cups (225g) semisweet chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-count muffin tin with paper liners.
- In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
- Whisk in baking powder, baking soda, pumpkin pie spice, and salt.
- Gently fold in flour until halfway combined.
- Add chocolate chips and fold until just combined. Batter will be thick.
- Scoop batter into muffin liners, filling each to the top. Sprinkle with extra chocolate chips.
- 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. Serve warm or store for later.
Notes
Store muffins in an airtight container at room temperature for 2 days, in the fridge for up to 1 week, or freeze up to 3 months. Reheat in the microwave for 20 seconds to enjoy warm.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: pumpkin chocolate chip muffins, pumpkin muffins, fall baking, bakery-style muffins
