I whipped up a Pumpkin Chocolate Chip Muffin Recipe that uses pantry staples and a simple secret hack to make every batch reliably perfect for busy mornings and grab and go snacks.

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I never thought pumpkin and chocolate chips would make me second guess a bakery, but these muffins do. After messing with everything from Gf Pumpkin Chocolate Chip Muffins to 3 Ingredient Pumpkin Choc Chip Muffins I landed on a version that feels wrong in the best way.

The crumb is incredibly moist, the spice sneaks up on you, and pockets of melted semisweet chocolate chips surprise you in every bite. I keep the base simple, using canned pumpkin puree and all purpose flour so you can grab ingredients fast.

They vanish faster than I expect, and yeah, you’ll want that recipe.

Ingredients

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All purpose flour: Provides structure and carbs, makes muffins tender if not overmixed.
Pumpkin puree: Adds moisture, fiber and beta carotene, gives pumpkin flavor and color.
Granulated and brown sugar: Sweetens, brown sugar adds caramel notes and helps browning.
Eggs: Bind ingredients, add protein and richness, it’ll make muffins rise and hold shape.
Vegetable oil or butter: Fat gives moistness and tenderness, butter brings richer flavor.
Semisweet chocolate chips: Melty chocolate pockets, add bittersweet contrast to the sweet batter.
Pumpkin pie spice: Warm spice mix tastes like fall, cinnamon notes boost aroma.
Optional nuts: Adds crunch and healthy fats, can be toasted for extra flavor.

Ingredient Quantities

1 3/4 cups (220g) all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup (200g) granulated sugar

1/2 cup (100g) packed light brown sugar

2 large eggs room temp

1 cup (240g) canned pumpkin puree

1/2 cup (120ml) vegetable oil or melted butter

1/4 cup (60ml) milk or buttermilk

1 teaspoon vanilla extract

1 cup (170g) semisweet chocolate chips plus a few extra for the tops

Optional 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or spray with cooking spray, I like using liners so they dont stick.

2. In a large bowl whisk 1 3/4 cups (220g) all purpose flour with 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt and 2 teaspoons pumpkin pie spice until evenly mixed.

3. In another bowl beat together 1 cup (200g) granulated sugar and 1/2 cup (100g) packed light brown sugar with 2 large eggs (room temp is best), then stir in 1 cup (240g) canned pumpkin puree until smooth.

4. Add 1/2 cup (120ml) vegetable oil or melted butter, 1/4 cup (60ml) milk or buttermilk and 1 teaspoon vanilla extract to the pumpkin mixture and whisk until combined, dont overdo it just get it smooth.

5. Make a well in the dry ingredients and pour in the wet mixture, stir gently with a spatula until just combined, you should still see a few streaks of flour cause overmixing makes muffins tough.

6. Toss 1 cup (170g) semisweet chocolate chips and optional 1/2 cup chopped walnuts or pecans with a tablespoon of flour to keep them from sinking, then fold them into the batter.

7. Divide batter among the 12 cups, filling about 3/4 full, press a few extra chocolate chips into the tops for a pretty look.

8. Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted in the center comes out with moist crumbs not raw batter, ovens vary so start checking at 18 minutes.

9. Let muffins cool in the pan for 5 to 10 minutes then transfer to a wire rack to cool completely, if you try to remove them too early they’ll fall apart.

10. Store cooled muffins in an airtight container up to 3 days at room temp or freeze for longer, to reheat microwave 10 to 20 seconds or warm in a 325°F oven for a few minutes, they taste great slightly warmed.

Equipment Needed

1. 12-cup muffin tin (plus paper liners or nonstick spray, I like liners so they dont stick)
2. Set of mixing bowls, at least one large and one medium
3. Measuring cups and spoons, and a kitchen scale if you prefer the gram amounts
4. Liquid measuring cup for the oil/milk
5. Whisk and a rubber spatula (or a wooden spoon if thats what you got)
6. Electric hand mixer or a sturdy whisk for beating the sugars and eggs
7. Small bowl for tossing chocolate chips and nuts with flour
8. Wire cooling rack, oven mitts and toothpicks to check doneness

FAQ

Q: Can I swap the vegetable oil for melted butter? A: Yes, you can use an equal amount of melted butter for a richer flavor. Let the butter cool a bit so it doesnt scramble the eggs, and if it was salted cut the recipe salt by about half.

Q: How do I keep the muffins from turning out dense? A: Dont overmix the batter, fold until the flour just disappears. Measure flour by spooning into the cup then leveling it, use room temp eggs and bake right away so the leavening stays active.

Q: Can I use fresh pumpkin instead of canned puree? A: Yes but youll need to roast or steam then puree it well and squeeze out excess moisture. Fresh pumpkin is more watery so reduce any added milk a little if the batter seems thin.

Q: How should I store or freeze the muffins? A: Cool completely then store in an airtight container at room temp for 2 to 3 days. To freeze, wrap individually or place in a freezer bag, freeze up to 3 months. Thaw at room temp and warm in a 300 F oven for a few minutes to revive the texture.

Q: Can I make mini muffins or add nuts or different chips? A: Yes to both. For mini muffins bake about 12 to 15 minutes and watch closely. Add the optional walnuts or pecans toasted for more flavor, or swap semisweet chips for dark, milk or white chips, or even chopped dried fruit.

Q: Why did some muffins sink in the middle or stick to the pan? A: Sinkers usually mean underbaked or the oven door was opened too early. Use a toothpick to test and avoid opening the oven for the first 12 minutes. If they stick, try paper liners or grease the tin well and let muffins cool 5 to 10 minutes in the pan before removing.

Best Pumpkin Chocolate Chip Muffins Recipe Substitutions and Variations

All purpose flour -> Whole wheat pastry flour, 1:1. Gives a nuttier, slightly denser muffin. Or use a gluten free 1-to-1 blend, swap cup for cup.
Vegetable oil or melted butter -> Melted coconut oil, 1:1 (same fat, subtle coconut note). For lower fat, replace up to half the oil with unsweetened applesauce (or do a full 1:1 swap but muffins will be more cake-like and less crisp).
Milk or buttermilk -> Make buttermilk by stirring 1 tablespoon lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. Or thin plain yogurt to 1 cup (about 3/4 cup yogurt + 1/4 cup water) and use that.
Granulated sugar -> Light brown sugar or coconut sugar, 1:1 (brown adds more moisture and caramel flavor). If using honey or maple syrup, use about 3/4 cup for every 1 cup sugar, reduce other liquids by ~3 tablespoons and lower oven temp by 25 degrees F.

Pro Tips

– Measure the flour by spooning it into the cup and leveling it, or even better weigh it if you can; too much flour makes muffins dense and dry.
– Use room temp eggs and liquids, or sit cold eggs in warm water for 5 minutes, then mix gently and stop when you still see a few streaks of flour — overmixing makes them tough.
– Toss chocolate chips and nuts with a tablespoon of flour so they dont all sink, and save a few chips to press on top for a prettier muffin. Toasting the nuts a few minutes really ups the flavor.
– If you want richer taste swap the oil for melted butter but let it cool a bit before adding so it doesnt cook the eggs, and let muffins sit in the pan 5 to 10 minutes before moving to a rack so they dont fall apart.

Best Pumpkin Chocolate Chip Muffins Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I whipped up a Pumpkin Chocolate Chip Muffin Recipe that uses pantry staples and a simple secret hack to make every batch reliably perfect for busy mornings and grab and go snacks.

Servings

servings

Calories

331

kcal

Equipment: 1. 12-cup muffin tin (plus paper liners or nonstick spray, I like liners so they dont stick)
2. Set of mixing bowls, at least one large and one medium
3. Measuring cups and spoons, and a kitchen scale if you prefer the gram amounts
4. Liquid measuring cup for the oil/milk
5. Whisk and a rubber spatula (or a wooden spoon if thats what you got)
6. Electric hand mixer or a sturdy whisk for beating the sugars and eggs
7. Small bowl for tossing chocolate chips and nuts with flour
8. Wire cooling rack, oven mitts and toothpicks to check doneness

Ingredients

1 3/4 cups (220g) all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup (200g) granulated sugar
1/2 cup (100g) packed light brown sugar
2 large eggs room temp
1 cup (240g) canned pumpkin puree
1/2 cup (120ml) vegetable oil or melted butter
1/4 cup (60ml) milk or buttermilk
1 teaspoon vanilla extract
1 cup (170g) semisweet chocolate chips plus a few extra for the tops
Optional 1/2 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C) and line a 12 cup muffin tin with liners or spray with cooking spray, I like using liners so they dont stick.
In a large bowl whisk 1 3/4 cups (220g) all purpose flour with 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt and 2 teaspoons pumpkin pie spice until evenly mixed.
In another bowl beat together 1 cup (200g) granulated sugar and 1/2 cup (100g) packed light brown sugar with 2 large eggs (room temp is best), then stir in 1 cup (240g) canned pumpkin puree until smooth.
Add 1/2 cup (120ml) vegetable oil or melted butter, 1/4 cup (60ml) milk or buttermilk and 1 teaspoon vanilla extract to the pumpkin mixture and whisk until combined, dont overdo it just get it smooth.
Make a well in the dry ingredients and pour in the wet mixture, stir gently with a spatula until just combined, you should still see a few streaks of flour cause overmixing makes muffins tough.
Toss 1 cup (170g) semisweet chocolate chips and optional 1/2 cup chopped walnuts or pecans with a tablespoon of flour to keep them from sinking, then fold them into the batter.
Divide batter among the 12 cups, filling about 3/4 full, press a few extra chocolate chips into the tops for a pretty look.
Bake at 350°F (175°C) for 18 to 22 minutes, or until a toothpick inserted in the center comes out with moist crumbs not raw batter, ovens vary so start checking at 18 minutes.
Let muffins cool in the pan for 5 to 10 minutes then transfer to a wire rack to cool completely, if you try to remove them too early they'll fall apart.
Store cooled muffins in an airtight container up to 3 days at room temp or freeze for longer, to reheat microwave 10 to 20 seconds or warm in a 325°F oven for a few minutes, they taste great slightly warmed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.