Best Pumpkin Chocolate Chip Muffins

Chocolate chip muffins are already a classic, but when you blend in the rich warmth of pumpkin and spice, they become something truly special. These muffins are the perfect balance of sweet, moist, and melt-in-your-mouth goodness—ideal for crisp mornings, afternoon treats, or even holiday brunch tables. With simple ingredients and an easy one-bowl method, this recipe is a go-to whether you’re an experienced baker or a kitchen newbie. Best of all, the aroma of cinnamon, vanilla, and melted chocolate will wrap your kitchen in the ultimate fall hug.

Why You’ll Love These Chocolate Chip Muffins

• Perfect for fall – Pumpkin puree and warm spices give these muffins that cozy, seasonal flavor we all crave.
• Soft & moist texture – Thanks to sour cream, oil, and pumpkin, each bite is tender and never dry.
• Quick & easy prep – No fancy tools needed—just one bowl and a whisk.
• Customizable – Swap chocolate chips for nuts, cranberries, or a mix!
• Kid-approved – The chocolatey sweetness wins over even picky eaters.
• Freezer-friendly – Make ahead and store for busy mornings or snacks.

Ingredients

Here’s what you’ll need to make these delicious chocolate chip muffins:

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

🧁 Tip: Lightly coat the chocolate chips with a little flour before mixing to keep them from sinking to the bottom.

Instructions

Follow these simple steps to bake perfect 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 rim of the pan to prevent sticking.
2. Mix wet ingredients
   In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla extract, and sour cream until smooth.
3. Add leavening & spices
   Stir in the baking powder, baking soda, pumpkin pie spice, and salt. Mix well to evenly distribute.
4. Incorporate flour & chocolate chips
   Add flour and stir gently until halfway combined. Then fold in the chocolate chips with a spatula until no dry streaks remain. Be careful not to overmix.
5. Fill muffin cups
   Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle extra chocolate chips on top for a bakery-style finish.
6. Bake & cool
   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–50 minutes
• Servings: 12 muffins
• Skill Level: Easy
• Estimated Cost: Low to Moderate

Nutrition Facts (Per Muffin – Approximate)

• Calories: 215–235
• Total Fat: 10–11 g
• Saturated Fat: 3.5–4.5 g
• Carbohydrates: 30–32 g
• Sugar: 17–19 g
• Protein: 2.5–3 g
• Fiber: 1–2 g

⚠️ Note: Nutrition varies based on brands used and optional toppings.

Tips & Variations

🔧 Baking Tips

• Avoid overmixing the batter. Stir just until the flour disappears to keep the muffins light and fluffy.
• Flour your chocolate chips lightly before folding them in. This prevents them from sinking to the bottom.
• Use a cookie scoop for even portions and perfectly domed muffin tops.
• Don’t skip the cooling time in the pan—let them rest for 5 minutes before transferring to a rack.

🌟 Variations

• Swap the chips: Try mini chocolate chips, white chocolate, or even chopped dark chocolate for a twist.
• Add texture: Fold in ½ cup chopped pecans or walnuts.
• Boost fall flavor: Add a handful of dried cranberries or a dash more cinnamon.
• Make it dairy-free: Use dairy-free chocolate chips and replace sour cream with coconut yogurt.

💡 Warm leftover muffins in the microwave for 10–15 seconds for that “just-baked” feel.

Chocolate Chip Muffins with Pumpkin

These chocolate chip muffins are moist, flavorful, and perfect for fall. Pumpkin and spice bring cozy depth, while chocolate chips add a sweet surprise in every bite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 235 kcal

Equipment

• – 12-cup muffin tin
• Mixing bowls
• – Whisk and spatula
• – Ice cream scoop (optional)

Ingredients

  

• – 1 can 15 oz pure pumpkin puree
• – 1 cup granulated sugar
• – ½ cup packed light brown sugar
• – ½ cup vegetable oil or melted butter
• – 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
• – ¼ tsp kosher salt
• – 2 cups all-purpose flour
• – 1¼ cups semisweet chocolate chips plus extra for topping

Instructions

 

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and lightly grease the top edges.
• In a large bowl, whisk together pumpkin, sugars, oil, eggs, vanilla, and sour cream until smooth.
• Add baking powder, baking soda, spice, and salt. Stir to combine.
• Add flour and mix halfway, then fold in chocolate chips. Do not overmix.
• Divide batter evenly among liners, filling to the top. Add extra chocolate chips on top.
• Bake 25–30 minutes, until a toothpick comes out with moist crumbs.
• Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool.

Notes

– Swap chocolate chips with nuts or dried fruit for variety.
– To freeze, wrap cooled muffins individually and store up to 3 months.

Keyword Chocolate Chip Muffins

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just be sure to use plain pumpkin puree, not pumpkin pie filling. If using homemade puree, drain excess moisture with a fine-mesh strainer for 30 minutes before adding.

How should I store these muffins?

Store them in an airtight container at room temperature for up to 4 days. Line the container with paper towels to absorb moisture. For longer storage, freeze individually and reheat as needed.

Can I make these gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just ensure it contains xanthan gum for structure.

Do these freeze well?

Yes! Let muffins cool completely, then wrap individually and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave or oven.

Can I make mini muffins instead?

You can! Reduce baking time to about 12–15 minutes and check for doneness with a toothpick.

Conclusion

These chocolate chip muffins are the perfect blend of rich fall flavor and classic comfort. With their moist, tender crumb and sweet chocolatey bursts, they’ll quickly become a family favorite—whether you’re packing lunchboxes, prepping for brunch, or just craving something cozy. Simple to make and easy to customize, this recipe is one you’ll return to all season long.