Pumpkin Chocolate Chip Muffins
Want a muffin that tastes like autumn but eats like a hug?
If you like soft, slightly spiced cakes studded with melty chocolate, these Pumpkin Chocolate Chip Muffins will change your snack game.
They are simple enough for a weekday bake and special enough to make people ask how you did it.
Below is everything you need, written in short, usable chunks so your thumb can skim and still get it right.
What You’ll Need
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg)
- 1/4 teaspoon salt
Wet ingredients
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil (or melted unsalted butter)
- 1 teaspoon vanilla extract
The chocolate
- 1 1/2 cups semi-sweet chocolate chips (plus extra for sprinkling)
Tools Required
- 12-cup muffin tin
- Paper muffin liners or nonstick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk and rubber spatula (or wooden spoon)
- Measuring cups and spoons
- Cooling rack
- Toothpick or cake tester
Quick overview (if you need a glance)
- Preheat oven to 375°F (190°C).
- Mix dry ingredients. Mix wet ingredients. Fold together.
- Fold in chocolate chips, divide into pan, top, bake 18–22 minutes.
- Cool, eat, repeat.
Why these muffins work
- Pumpkin adds moisture without making batter runny.
- Oil keeps crumb tender.
- A mix of granulated and brown sugar boosts flavor and yields slightly chewy muffin tops.
- Chocolate chips add a hit of melty contrast.
Now the nitty gritty.
Pro Tips
1. Keep mixing gentle.
Fold until the flour is just incorporated. A few lumps are fine.
2. Use room temperature eggs.
They mix more evenly and the batter bakes up more uniformly.
3. Reserve some chips for the tops.
Sprinkling extra on each muffin makes them look like you put effort into them.
4. Check early.
Start checking at 16 minutes. Ovens vary. You want a toothpick with a few moist crumbs, not dry cake dust.
5. Fresh leavening matters.
If your baking soda is older than 6 months, it may give weak lift. Test it if you’re unsure: a pinch in a tablespoon of vinegar should fizz.
Substitutions and Variations
Gluten-free
- Use a 1:1 gluten-free baking flour blend that includes xanthan gum.
Dairy-free
- Use vegetable oil (the recipe already includes oil), and choose dairy-free chocolate chips.
Butter swap
- Replace oil with 1/2 cup melted unsalted butter for a richer flavor.
Sugar adjustments
- Swap half the granulated sugar for coconut sugar for a deeper note.
- Reduce sugar by 2 tablespoons if you prefer less sweet.
Spice variations
- Add a pinch of ground ginger or a 1/8 teaspoon of ground cloves to lift spice complexity.
Add-ins
- Chopped toasted pecans or walnuts (1/2 cup) for crunch.
- White chocolate chips for contrast.
Make-Ahead Tips
- Dry mix: Combine all dry ingredients, store in an airtight container in the fridge up to 48 hours.
- Batter: You can prepare the batter and keep it in the fridge for up to 12 hours. Bring back to room temperature before baking.
- Freeze before baking: Spoon batter into lined muffin tin, freeze solid, then transfer to freezer bags. Bake from frozen—add 4–6 minutes to baking time.
Full Instructions: Step by Step
1. Preheat and prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray each cup lightly with nonstick spray.
2. Combine dry ingredients
In a medium bowl, whisk together: all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
3. Whisk wet ingredients
In a large bowl, whisk pumpkin puree, eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
4. Bring dry and wet together
Add the dry ingredients to the wet mixture. Fold with a spatula until barely combined. Stop when you no longer see streaks of flour.
5. Fold in chocolate
Stir in 1 1/2 cups chocolate chips gently. Save a handful for sprinkling on top.
6. Portion the batter
Divide batter evenly among the 12 cups. I use an ice cream scoop for consistent size.
7. Top and bake
Sprinkle extra chocolate chips on top of each muffin. Bake 18–22 minutes, rotating the pan halfway through if your oven has hot spots.
8. Test for doneness
A toothpick inserted into the center should come out with a few moist crumbs. Avoid baking until the toothpick is dry; that dries the muffin out.
9. Cool
Allow muffins to rest in the pan 5 minutes, then transfer to a cooling rack. Let them cool for at least 15 minutes before storing or serving.
Baking time and temperature table
| Oven type | Temp | Time |
|---|---|---|
| Conventional | 375°F (190°C) | 18–22 minutes |
| Convection | 350°F (175°C) | 15–20 minutes |
| Mini muffins | 375°F (190°C) | 12–15 minutes |
Start checking at the low end of the range.
Additional useful details
Texture goal
- Tender crumb with a slightly domed top and melty chocolate pockets.
Flavor balance
- If pumpkin flavor feels muted, add 1/2 teaspoon extra pumpkin pie spice next time.
Why not 400°F?
- Higher temps can brown tops faster and risk an underbaked center. 375°F gives steady, even rise without a raw middle.
Nutrition snapshot (approximate, per standard muffin)
- Calories: ~280–320 kcal
- Fat: ~14–18 g
- Carbohydrates: ~36–44 g
- Protein: ~3–4 g
- Fiber: ~1.5–2.5 g
These are estimates based on common ingredient values and the recipe yield of 12 muffins.
Leftovers and storage
- Room temperature: Store in an airtight container for up to 3 days.
- Fridge: Up to 5 days, wrapped or in container. Bring to room temperature before serving.
- Freezer: Cool completely, wrap individually in plastic, then foil, and freeze up to 3 months. Thaw at room temperature or microwave 20–30 seconds.
Tips for reheating
- Microwave a chilled muffin 15–20 seconds for a warm, soft bite.
- For a crisper top, warm at 325°F (160°C) for 6–8 minutes.
FAQ
Can I use fresh pumpkin puree?
Yes. Roast sugar pumpkin until soft, scoop, and puree. Strain if it seems watery. Use the same volume as canned puree.
Why did my muffins sink?
Possible reasons: overmixing, opening the oven before they set, or old leavening. Check that baking soda/powder are fresh.
Can I halve this recipe?
Yes. Use one 6-cup muffin tin or make 6 muffins in a standard 12-cup tin. Reduce baking time slightly and check earlier.
Can I make this into cupcakes with frosting?
You can. Reduce chocolate chips slightly and cool fully before topping with cream cheese or maple frosting.
What if my batter is too thick or too thin?
Thicker batter: add 1–2 tablespoons milk.
Thinner batter: add 1–2 tablespoons flour.
Flavor experiments that surprised me
- A spoonful of espresso powder in the batter made chocolate taste deeper without a coffee flavor.
- A pinch of flaky sea salt on top created a tiny flavor explosion in each bite.
- Swapping 1/4 cup oil for applesauce reduced fat and kept moisture.
Troubleshooting quick list
- Dry muffins: check oven temp and reduce bake time next batch.
- Dense muffins: stop mixing sooner and confirm leavening is fresh.
- Too sweet: cut granulated sugar by 2–4 tablespoons and try brown sugar at 1/3 cup.
Wrapping Up
Make a batch today, even if it’s just to test the oven or to prove to yourself that comfort food can be quick and real.
Share what you changed. Tell me the tiny tweak that made them yours. Ask any question and I will answer with a short, useful fix so you can bake again the same week.
