Pumpkin-Chocolate Chip Muffins are the ultimate fall bake soft, moist, and filled with warm spices and gooey pockets of chocolate in every bite. They strike the perfect balance between sweet and spiced, making them ideal for breakfast, snacks, or a cozy dessert with coffee.
These muffins are quick to whip together, use simple pantry ingredients, and stay moist for days thanks to pumpkin puree and oil. Every bite captures the comforting flavor of pumpkin pie combined with the irresistible indulgence of chocolate chips.
Ingredients
- ¾ cup white sugar
- ¼ cup vegetable oil
- 2 large eggs
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup water
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Step-by-Step Method
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.
Step 2: Mix the wet ingredients
In a large bowl, whisk together the sugar, vegetable oil, and eggs until smooth and slightly pale. Add the canned pumpkin puree and water, stirring until well combined. The mixture should be thick and vibrant orange.
Step 3: Combine the dry ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. These spices bring the signature pumpkin warmth and aroma that make the muffins so cozy.
Step 4: Bring it all together
Add the dry ingredients to the wet mixture and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix the batter that’s the secret to keeping the muffins tender. Fold in the chocolate chips, distributing them evenly through the batter.
Step 5: Fill and bake
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean (or with a few melted chocolate smudges).
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Serve and enjoy
Enjoy these muffins warm with melted chocolate centers or at room temperature when the flavors have fully settled. They’re perfect for breakfast on the go or a weekend brunch spread.
Expert Tips for Success
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Use pure pumpkin puree: Skip pumpkin pie filling it contains added sugar and spices that can throw off the texture and flavor balance.
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Don’t overmix: The more you stir, the denser your muffins will be. Gentle stirring gives them a soft crumb.
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Add-ins: Beyond chocolate chips, try mixing in nuts, dried cranberries, or a sprinkle of oats on top for a crunchy finish.
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Moisture balance: Pumpkin keeps the muffins moist, so avoid overbaking. Pull them out just as the tops spring back lightly when touched.
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Make it mini: Spoon batter into a mini muffin tin and bake for 10–12 minutes for bite-sized treats.
Tasty Variations to Try
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Extra chocolatey: Use a mix of semisweet and milk chocolate chips for even more depth.
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Nut lover’s version: Add ½ cup chopped walnuts or pecans to the batter before baking for crunch.
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Spiced upgrade: Add a pinch of allspice or a teaspoon of pumpkin pie spice for a stronger autumn flavor.
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Maple glaze: Drizzle cooled muffins with a blend of ½ cup powdered sugar, 1 tablespoon maple syrup, and a splash of milk for a bakery-worthy finish.
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Whole wheat option: Replace half the all-purpose flour with whole wheat flour for a heartier, wholesome muffin.
Frequently Asked Questions
Can I use fresh pumpkin purée?
Yes, but make sure it’s thick and not watery. If your homemade puree is loose, strain it through a paper towel-lined sieve for 20 minutes before measuring.
Can I make these muffins ahead of time?
Definitely! These muffins stay soft and flavorful for up to 3 days at room temperature in an airtight container. They can also be frozen for up to 2 months; just thaw before serving.
Can I make them dairy-free?
Yes. Use dairy-free chocolate chips and swap vegetable oil for melted coconut oil if you like. The texture will remain wonderfully moist.
How can I tell when they’re done?
Check the center with a toothpick it should come out clean or with melted chocolate on it, but no wet batter.
What’s the best way to store leftovers?
Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5. To refresh, warm briefly in the microwave for that fresh-baked feel.
Print
Pumpkin-Chocolate Chip Muffins
- Total Time: 30
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Soft, moist muffins filled with warm autumn spices and gooey chocolate chips. Easy to prepare with simple ingredients, capturing the comforting flavor of pumpkin pie with a chocolate twist.
Ingredients
- ¾ cup white sugar
- ¼ cup vegetable oil
- 2 large eggs
- ¾ cup canned pumpkin puree (not pumpkin pie filling)
- ¼ cup water
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large bowl, whisk sugar, oil, and eggs until smooth. Stir in pumpkin puree and water until combined.
- In another bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Add dry ingredients to wet mixture, stirring gently until just combined. Fold in chocolate chips.
- Divide batter into muffin cups, filling about ⅔ full. Bake 18–20 minutes until toothpick inserted comes out clean or with melted chocolate but no raw batter.
- Cool 5 minutes in tin, then transfer to wire rack. Serve warm or at room temperature.
Notes
Use pure pumpkin puree for best texture and flavor.
Avoid overmixing to ensure soft crumb.
Optional: add nuts or dried fruit for variety.
For mini muffins, bake 10–12 minutes.
Muffins stay moist for up to 3 days in an airtight container at room temperature.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 15g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin chocolate chip muffins, easy fall muffins, spiced pumpkin muffins, autumn baking recipes, chocolate pumpkin dessert
