Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are the ultimate fall baked treat — soft, perfectly spiced, and loaded with melty semi-sweet chocolate chips in every bite. Pumpkin puree keeps them incredibly moist without making them dense, while a warm blend of cinnamon, nutmeg, and ginger delivers that classic autumn flavor. Easy enough for a weekday morning and impressive enough for a weekend brunch, these muffins are a crowd-pleasing staple you'll want to make all season long.
Equipment
- Muffin tin (standard 12-cup)
- Paper or silicone muffin liners
- Large mixing bowl For dry ingredients
- Medium mixing bowl For wet ingredients
- Whisk
- Rubber spatula For folding batter
- Measuring cups and spoons
- Ice cream scoop or large spoon For portioning batter evenly
- Wire cooling rack
Ingredients
- 1¾ cups all-purpose flour about 220g; spoon into measuring cup and level off — do not pack
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
- ½ tsp ground cinnamon
- ⅓ cup vegetable oil about 75ml; or melted coconut oil
- ½ cup granulated sugar about 100g
- ½ cup packed brown sugar about 110g, light or dark
- 2 large eggs room temperature
- 1 cup pumpkin puree about 245g; use 100% pure pumpkin, NOT pumpkin pie filling
- 1 tsp vanilla extract
- 1½ cups semi-sweet chocolate chips divided; reserve ¼ cup for topping
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease well with cooking spray. Position the oven rack in the center for even baking.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined with no lumps. Set aside.
- In a medium bowl, whisk the oil, granulated sugar, and brown sugar together, then add the eggs one at a time, whisking after each. Stir in the pumpkin puree and vanilla extract until smooth and uniform.
- Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula until just combined — a few small lumps are fine. Do not overmix.
- Reserve about ¼ cup of chocolate chips for topping, then gently fold the remaining chips into the batter until evenly distributed.
- Using an ice cream scoop or large spoon, divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin.
- Bake for 20–22 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs and the tops spring back when lightly touched.
- Let the muffins rest in the tin for 5 minutes, then transfer to a wire rack and cool for at least 10 minutes before serving.
Notes
- Don't overmix: Stir the batter until just combined — overmixing develops gluten and leads to tough, dense muffins.
- Measure flour correctly: Spoon flour into your measuring cup and level off; scooping directly from the bag packs in too much flour.
- Room temperature eggs: They blend more smoothly into the batter for a better crumb texture.
- Pumpkin puree vs. pie filling: Always use 100% pure pumpkin puree — pumpkin pie filling is pre-sweetened and spiced and will throw off the recipe.
- Check early: Ovens vary; start checking at 18 minutes with a toothpick to avoid overbaking.
- Dairy-free option: This recipe is naturally dairy-free when using vegetable or coconut oil — just confirm your chocolate chips are also dairy-free.
- Reduce sugar: You can cut up to ¼ cup of sugar without drastically changing the texture, though muffins may be slightly less moist.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Wrap individual muffins in plastic wrap and freeze in a zip-lock bag for up to 3 months. Reheat in the microwave for 15–20 seconds.
- Variations: Try adding ½ cup chopped pecans or walnuts, swapping in white chocolate chips, or adding a dollop of sweetened cream cheese before baking for a cream cheese swirl.
Nutrition
Serving: 1MuffinCalories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 195mgPotassium: 150mgFiber: 2gSugar: 26gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 10mg
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