Pumpkin Chocolate Chip Muffins are one of our favorite fall treats because they’re soft, moist, and filled with melty chocolate chips in every bite. These muffins come together quickly with simple pantry ingredients, canned pumpkin, warm cinnamon, and plenty of chocolate.
We love making a batch for breakfast, after-school snacks, lunchboxes, or sharing with neighbors. Sprinkle a few extra chocolate chips on top before baking and they come out looking extra cute and bakery-style. My kids ask for these all the time, especially during the fall, but we honestly make them year round.
We’ve made this recipe countless times over the years because it is simple, dependable, and always disappears fast. If you love these muffins, be sure to try Chocolate Chip Muffins, Pumpkin Bread, Cinnamon Muffins, and Banana Chocolate Chip Bread too.
Why you’ll love it + Why it works:
- Great for Sharing: This recipe makes a generous batch that is perfect for family breakfasts, bake sales, and gatherings.
- Easy Ingredients: Everything in this recipe is made with simple pantry staples you may already have on hand.
- Simple Mixing Method: The batter comes together quickly with no special equipment required.
- Kid Approved: Chocolate chips in every bite make these muffins a breakfast and snack favorite.
Pumpkin Chocolate Chip Muffin Ingredients
- All-Purpose Flour (2 cups): Provides the structure for the muffins and gives them a tender crumb. See How to Measure Flour.
- Salt (½ teaspoon): Enhances all the flavors and balances the sweetness.
- Cinnamon (2 teaspoons): Adds warm spice flavor that pairs perfectly with pumpkin and chocolate. Or add 1-2 teaspoons of other spices like cloves, ginger, nutmeg, or a Pumpkin Spice Blend.
- Baking Soda (1 teaspoon): Helps the muffins rise and creates a light, fluffy texture.
- Sugar (2 cups): Sweetens the muffins and helps keep them moist. Granulated sugar works best here.
- Eggs (4 eggs): Binds the ingredients together and contribute to the muffins’ soft texture.
- Pumpkin (2 cups, 16-ounce can): Adds moisture, flavor, and that classic pumpkin taste. We like using 100% pure pumpkin puree, not pumpkin pie filling.
- Vegetable Oil (1½ cups): Keeps the muffins incredibly moist and tender. Canola oil can also be used.
- Milk Chocolate Chips (1½ bags): Adds sweet chocolate flavor throughout the muffins. We love using milk chocolate chips for a sweeter muffin, but semi-sweet chips work great too.
- Optional toppings: Instead of topping with more chocolate chips, sprinkle with chopped pecans or walnuts, or top with a cinnamon sugar mixture.
How to Make Pumpkin Chocolate Chip Muffins
PREP. Preheat oven to 350°F. Add all-purpose flour, salt, cinnamon, baking soda, and sugar to a bowl and mix well.
BATTER. Add eggs, pumpkin, and vegetable oil and beat until combined.
Fold in chocolate chips and pour batter evenly into greased muffin tin or muffin liners about ¾ full. Sprinkle with more chocolate chips on top.
BAKE. Bake for 17-19 minutes. Test for doneness by inserting a toothpick into the center of the muffin. If it comes out clean or with a few moist crumbs, they are done.
Kristyn’s Recipe Tips
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Fill muffin cups about three-quarters full so they bake up with nice rounded tops.
- Sprinkle extra chocolate chips on top before baking for bakery-style muffins.
- Do not overmix the batter once the wet ingredients are added, which helps keep the muffins soft and tender.
Pumpkin Chocolate Chip Muffins Recipe
Video
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 2 cups sugar
- 4 eggs
- 2 cups pumpkin, (16-ounce) can
- 1½ cups vegetable oil
- 1½ bags milk chocolate chips
Instructions
- Preheat oven to 350°F. Add all dry ingredients to a bowl and mix well.
- Add eggs, pumpkin, and vegetables and beat until all combined.
- Fold in 1 bag of chocolate chips and pour into a greased muffin tin or muffin liners about ¾ full (sprinkle with more chocolate chips on top).
- Bake for 17-19 minutes. Test for doneness by inserting a toothpick into the center of the muffin. If it comes out clean or with a few moist crumbs, they are done.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Fill muffin cups about three-quarters full so they bake up with nice rounded tops.
- Sprinkle extra chocolate chips on top before baking for bakery-style muffins.
- Do not overmix the batter once the wet ingredients are added, which helps keep the muffins soft and tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep them stored at room temperature in an airtight container for 3-4 days. Placing a paper towel in the container can help absorb moisture that may cause the tops to become sticky.
Cool completely then flash-freeze on a baking sheet until they’re somewhat hardened. Transfer to a freezer bag or storage container and store for 3 months.
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This recipe was first shared August, 2016.
I gave this recipe another try last week and it turned out so much better! The only thing I changed was the brand of canned pumpkin, but I don’t know for sure if that’s what improved my recipe. I also decided to only use a wooden spoon for mixing rather than an electric hand mixer. I even overbaked the muffins by accident but I still got a better result than last time. You could definitely taste the pumpkin in this batch and the texture was much more muffin-like. I am so happy I gave this recipe another try rather than “cancelling” it when I felt it didn’t work the way I wanted it to the first time. Plus, I got excellent feedback from everyone I shared them with. I still didn’t yield 36 but 24 was a perfect amount as well.
Yay!! I’m so glad they turned out better this next time around. Thanks for giving the recipe a try (again!). Glad it worked and that the feedback was well. I imagine both the pumpkin brand and the less mixing helped… especially with muffins. Any kind of sweet bread like that should just be mixed until combined, so great idea to just use a spoon. Yay! I’m glad it was a better experience this time. 🙂
Just wondering about the oil content – 4 eggs and 1.5 cups of oil seems like a lot. I cut down the oil to 1 cup, but my batter still looked very oily.
How did the muffins turn out once they were baked?
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!