Pumpkin Chocolate Chip Muffins

You can never have just one of these soft and delicious Pumpkin Chocolate Chip Muffins. After trying several recipes, this one is our favorite!

During that time of year when pumpkin recipes are popular, I love to make pumpkin muffins!! Whether it’s this recipe, cinnamon sugar pumpkin muffins, or pumpkin donut muffins, they’re the perfect fall snack to have on hand.

Pumpkin chocolate chip muffins stacked on a dish towel

no other recipe compares

I first tried today’s recipe at my daughter’s Pre-K graduation. One of the other moms made them and I decided to try one, and I LOVED them. They had enough pumpkin to know they were definitely pumpkin but not so pumpkin-y that it was all you tasted.

Before I was able to get it though, I ended up experimenting with a few other recipes and none of them compared. I’m glad I was finally able to get this one because it’s the best of the best!

Maybe it’s these delicious pumpkin muffins because they’re so soft and full of fall flavors (oh yeah – and chocolate chips), but it’s hard not to have more than one.

My entire family loved these, and I have a feeling we will be making them several more times in the coming months. 😉

adding chocolate chips to muffin batter in a mixing bowl

make your Muffins:

Start by mixing together all of the dry ingredients. Once they are mixed well, add eggs, pumpkin, and vegetable oil, and beat until everything is all combined. Fold in chocolate chips and pour into a greased muffin tin or muffin liners about ¾ full. Bake at 350° for 17-19 minutes.

Here are some ideas for switching up the recipe:

  • Use dark chocolate instead of milk chocolate chips.
  • Use cinnamon chips.
  • Sprinkle cinnamon sugar on top of the muffins after they come out of the oven.
  • Substitute applesauce for the vegetable oil
  • Bake the muffins using a mini muffin tin (bake for only 13 minutes and then check for doneness)

chocolate chip pumpkin muffin batter in muffin tin

Better with time

I promise you, these muffins taste even more delicious after they’ve had time to sit. Keep them stored at room temperature in an airtight container, otherwise they will dry out (which would be a shame, because they’re originally SO moist!).

They freeze great too!  Once your muffins cool completely, flash freeze them on a baking sheet until they’re somewhat hardened. Then, transfer them to a freezer bag or storage container, and keep them in the freezer for 3 months.

close up of chocolate chip pumpkin muffins

If you’re looking for another version without the chocolate, I’d recommend the Cinnamon Sugar Pumpkin Muffins, but if not, the chocolate + pumpkin combo in this recipe is AMAZING!

And for even more pumpkin treats, check out:

Pumpkin Chocolate Chip Muffin Recipe

4.96 from 21 votes
You can never have just one of these soft and delicious Pumpkin Chocolate Chip Muffins. After trying several recipes, this one is our favorite!
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 36 muffins
Calories 205 kcal
Author Lil' Luna


  • 2 c all-purpose flour
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 2 c sugar
  • 4 eggs
  • 2 c pumpkin 16 oz can
  • 1 1/2 c vegetable oil
  • 1 bag milk chocolate chips


  • Preheat oven to 350. Add all dry ingredients to a bowl and mix well.
  • Add eggs, pumpkin and vegetable and beat until all combined.
  • Fold in chocolate chips and pour into greased muffin tin or muffin liners about ¾ full.
  • Bake for 17-19 minutes. ENJOY!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    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!

  2. 4 stars
    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.

    1. 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. 🙂

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