These Pumpkin Chocolate Chip Muffins are truly one of the best pumpkin muffin recipes you'll bake this Fall season! They are so easy to make, simple, moist, fluffy, and filled with chocolate chips!
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Does Pumpkin and Chocolate go well together?
Yes! The earthy, mildly sweet flavor of pumpkin purée pairs beautifully with the rich, dark decadence of chocolate. This combo is especially popular in fall baked goods, where pumpkin adds moisture and coziness, while chocolate brings contrast and indulgence. When chocolate chips or chunks are folded into pumpkin batter, they melt into gooey pockets of richness that elevate both the flavor and texture—making every bite soft, creamy, and irresistible.
I modified my pumpkin cream cheese cake recipe by incorporating ½ teaspoon of baking powder for extra lift and then stirred in semi-sweet chocolate chips. It is an easy recipe for pumpkin muffins that is perfect bakery-style!
Canned Pumpkin Puree for Pumpkin Muffins
This muffin recipe calls for 1 cup of canned pumpkin purée—make sure to use 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices. I usually go with Libby’s, as it's thick and flavorful.
A standard 15-ounce can contains about 1¾ cups of purée, so you'll have some left over. Don’t let it go to waste—use the extra to make a quick pumpkin mug cake or my best ever pumpkin cupcakes with cream cheese frosting!
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¾ cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- 1 cup sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ¾ cup semi sweet chocolate chips plus more for topping
Instructions
- Pre heat oven to 350°F and line a standard muffin pan with 12 paper liners.
- Whisk flour, cinnamon, baking soda, baking powder and salt together in a bowl and set aside.
- Add the eggs, sugar, oil, water and 1 teaspoon vanilla extract into a large bowl and whisk for about 1 minute, or until the sugar is dissolved. Whisk in the pumpkin puree.
- Mix in the combined flour mixture and chocolate chips, until just combined. Be careful not to overmix.
- Divide the batter into the prepared muffin pan, place more chocolate chips on top.
- Bake for about 26 to 29 minutes or a tooth pick inserted in the middle comes clean. Place pan on a wire rack to cool.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make pumpkin muffins with chocolate chips?
You can find full printable recipe for pumpkin spice muffins below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7 - Divide batter evenly into a paper lined muffin pan, top with more chocolate chips and bake at 350 degrees.
How to store pumpkin muffins?
They are especially amazing when served warm, with the chocolate chips partially melted and ooey-gooey for the ultimate Fall indulgence. However, it can be stored at room temperature for up to 2 to 3 days or frozen for up to 2 months.
Recipe tips
- I like to use Libby’s brand of pumpkin puree as it is thick with rich color and taste.
- Use 2 teaspoons of pumpkin pie spice instead of the cinnamon.
More Pumpkin Breakfast Recipes
- Pumpkin Waffles are soft and light with a pillowy texture. It captures Fall flavors with cozy cinnamon and plenty of pumpkin, and tastes amazing!
- Transform your day-old croissants into a fall sensation! These irresistible pumpkin croissants infuse buttery, flaky pastry with the rich flavors of honey, pumpkin and almond flour. Easy & scrumptious!
- Healthy Pumpkin Pancakes are made with almond flour! They turn out thick and fluffy and make a delicious Fall breakfast - Gluten-free, protein-rich, flourless, low carb with dairy-free option!
- Pumpkin Cream Cheese Cake has a soft and plush texture topped with the most decadent cream cheese swirl. It is an ideal fall brunch or dessert for a crowd.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Kelly @ Kelly Lynns Sweets and Treats
Great minds think alike!! Between your pumpkin pie wontons and my sweet potato pie wontons, we got pies covered for the holidays hehehehe. Looks so yummy!!!
Abby Hein
Did a half cup regular sugar and a half cup brown sugar and subbed the oil for 1/4th cup Greek yogurt. Turned out so yummy!!!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡