Best Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins are the perfect answer to fall cravings—moist, warmly spiced, and loaded with gooey chocolate in every bite. Whether you’re meal-prepping for the week or baking up something cozy for a crisp autumn morning, these muffins strike the ideal balance between sweet and spiced. Made in one bowl and ready in under an hour, they’re a seasonal staple you’ll want to bake on repeat. Plus, they’re freezer-friendly, kid-approved, and make your kitchen smell like a dream. If you’re looking for a muffin that’s soft, flavorful, and totally irresistible, this is the one to bookmark for every pumpkin season.

Table of Contents

Why You’ll Love This Recipe

• Fall in every bite: These pumpkin chocolate chip muffins deliver the cozy, spiced flavors of autumn thanks to real pumpkin puree and warm pumpkin pie spice.
• Moist and tender texture: The combination of pumpkin, sour cream, and oil ensures every muffin stays soft and fluffy—even days after baking.
• Quick and easy: You’ll only need one bowl and a few pantry staples. No mixer required, and cleanup is a breeze.
• Kid- and crowd-approved: Chocolate chips make these muffins a sweet treat that both kids and adults can’t resist.
• Freezer-friendly: Perfect for meal prep. Make a batch, freeze, and reheat for busy mornings.
• Customizable: Easily swap in nuts, mini chips, or dried fruit to fit your preferences or dietary needs.

Ingredients

To make the perfect batch of pumpkin chocolate chip muffins, gather these simple ingredients:

• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• ½ cup vegetable oil (or melted butter/coconut oil)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream (or Greek yogurt)
• 1 tsp baking powder
• ½ tsp baking soda
• 1¼ tsp pumpkin pie spice (or homemade blend)
• ¼ tsp kosher salt
• 2 cups all-purpose flour
• 1¼ cups semisweet chocolate chips, plus more for topping

Instructions

Follow these step-by-step directions for bakery-style pumpkin chocolate chip muffins every time:

1. Preheat the Oven
   Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the top edges to prevent sticking.
2. Mix the Wet Ingredients
   In a large bowl, whisk together:
   • Pumpkin puree
   • Granulated sugar
   • Brown sugar
   • Vegetable oil
   • Eggs
   • Vanilla extract
   • Sour cream
     Mix until smooth and fully combined.
3. Add Leaveners and Spices
   Whisk in:
   • Baking powder
   • Baking soda
   • Pumpkin pie spice
   • Salt
4. Incorporate the Flour
   Add the flour and stir until about halfway mixed. Avoid overmixing at this stage.
5. Fold in Chocolate Chips
   Switch to a spatula and gently fold in the chocolate chips. Mix just until no flour streaks remain.
6. Fill and Top the Muffins
   Divide the batter evenly into the muffin liners—fill each nearly to the top. Sprinkle a few extra chocolate chips on each muffin for a bakery-style look.
7. Bake
   Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.

Recipe Details & Nutrition

📋 Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–50 minutes
• Difficulty: Easy
• Servings: 12 standard muffins

🧮 Estimated Nutrition (Per Muffin)

Note: Based on total batch divided by 12 muffins; may vary depending on mix-ins or substitutions.

• Calories: ~220–235
• Protein: ~3 g
• Fat: ~10–11 g
• Carbohydrates: ~30–32 g
• Sugar: ~18–20 g
• Fiber: ~1–2 g

Tips & Variations

✅ Pro Tips for Perfect Muffins

• Don’t overmix the batter – Stir just until the flour disappears to avoid dense muffins.
• Fill the liners generously – Aim for nearly full cups to get that classic muffin-top rise.
• Toss chips in flour – Coating chocolate chips lightly in flour helps prevent them from sinking to the bottom.
• Test with a toothpick – A few moist crumbs are okay, but no wet batter should remain.

🔄 Ingredient Swaps

• Pumpkin puree: Swap with sweet potato or butternut squash puree for a different fall twist.
• Vegetable oil: Use melted butter, canola, or coconut oil (just cool it before mixing).
• Sour cream: Greek yogurt or buttermilk works well too.
• Pumpkin pie spice: DIY with cinnamon, nutmeg, ginger, and cloves.
• Chocolate chips: Try mini chips, white chocolate, chopped walnuts, or dried cranberries.

🍫 Fun Variations

• Double chocolate: Add 2 tbsp of cocoa powder to the batter for a rich chocolate-pumpkin combo.
• Streusel topping: Mix butter, flour, sugar, and cinnamon for a crunchy top layer.
• Mini muffins: Bake for 12–14 minutes if making minis.

FAQs

❓Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sugars and spices, which will throw off the balance of flavors and sweetness. Always use 100% pure pumpkin puree.

❓How do I store these muffins?

Store in an airtight container at room temperature for up to 4 days. Line the container with paper towels to absorb moisture and keep them fresh.

❓Can I freeze them?

Absolutely! Wrap each muffin individually in plastic wrap or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or microwave for 30–45 seconds.

❓What if I don’t have pumpkin pie spice?

You can make your own blend using:

• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• Pinch of cloves

❓Can I make these muffins gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.

Conclusion

Pumpkin chocolate chip muffins are the ultimate fall treat—warm, rich, and perfectly spiced with gooey chocolate in every bite. Whether you’re making them for a cozy weekend brunch or grabbing one on the go, they bring comfort and satisfaction with minimal effort. With easy substitutions, freezer-friendly storage, and simple prep, this recipe is one you’ll return to all season long. Give them a try, and don’t be surprised if they become a family favorite!