Pumpkin Chocolate Chip Muffins are a fall favorite—moist, warmly spiced, and studded with melty chocolate chips in every bite. These muffins are the perfect way to use up that can of pumpkin purée and fill your kitchen with cozy autumn aromas. Whether you’re baking them for a weekend brunch, school snack, or holiday breakfast, they’re quick to make and freezer-friendly, too. The blend of pumpkin pie spice and rich chocolate creates a comforting combo that feels like a hug in muffin form. Plus, they’re ready in just 35 minutes—perfect for busy fall mornings!
Table of Contents
Why You’ll Love This Recipe
- 🍂 Warm & cozy flavor from pumpkin and fall spices
- 🍫 Chocolate chips in every bite for rich, gooey goodness
- 🧁 Soft & tender crumb that stays moist for days
- 🕒 Quick to make—ready in just over half an hour
- ❄️ Freezer-friendly for make-ahead baking
Ingredients
- Baking spray with flour, for pan
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup buttermilk
- ½ tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp pumpkin pie spice
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup mini semisweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C). Spray or line a 12-cup muffin tin.
- In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, oil, eggs, buttermilk, and vanilla until smooth.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add dry ingredients to wet and stir gently until just combined—do not overmix.
- Fold in ¾ cup of the chocolate chips.
- Divide batter evenly among muffin cups and sprinkle remaining ¼ cup chocolate chips on top.
- Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Recipe Details
- Prep Time: 13 minutes
- Cook Time: 22 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Nutrition Facts (Per Muffin – Approximate)
- Calories: 250
- Fat: 12g
- Carbs: 32g
- Sugar: 18g
- Protein: 3g
- Fiber: 2g
Tips & Variations
- 🍌 Swap it up: Use mashed banana or applesauce for half the pumpkin
- 🌾 Make it whole grain: Replace ½ cup flour with whole wheat flour
- 🍫 More chocolate? Add 1 tbsp cocoa powder to the batter
- ❄️ To freeze: Wrap cooled muffins individually and freeze for up to 3 months
- 🧁 Mini muffins: Bake 10–12 minutes for bite-sized treats
Pumpkin Chocolate Chip Muffins
Equipment
- – 12-cup muffin tin
- Mixing bowls
- – Whisk or spatula
- Cooling rack
Ingredients
- – Baking spray with flour
- – 1 cup canned pumpkin purée
- – ½ cup packed brown sugar
- – ½ cup granulated sugar
- – ½ cup vegetable oil
- – 2 eggs
- – ¼ cup buttermilk
- – ½ tsp vanilla extract
- – 1½ cups all-purpose flour
- – 1 tsp pumpkin pie spice
- – ¾ tsp baking powder
- – ½ tsp baking soda
- – ½ tsp salt
- – 1 cup mini chocolate chips divided
Instructions
- Preheat oven to 350°F. Line or spray muffin tin.
- Mix pumpkin, sugars, oil, eggs, buttermilk, and vanilla.
- In a second bowl, combine dry ingredients.
- Stir dry into wet until just mixed.
- Fold in ¾ cup chocolate chips.
- Fill muffin cups ¾ full. Top with remaining chips.
- Bake 20–22 min. Cool before serving.
Notes
– Freeze for up to 3 months
– Substitute buttermilk with milk + vinegar if needed
FAQs
Can I use fresh pumpkin?
Yes! Just roast, puree, and drain to match the thickness of canned pumpkin.
Do I need buttermilk?
It adds tenderness and richness, but you can substitute with milk + ½ tsp vinegar.
Can I make these dairy-free?
Use plant-based milk instead of buttermilk and dairy-free chocolate chips.
Can I skip the chocolate chips?
Absolutely! They’re optional—but recommended for extra indulgence.
Conclusion
Pumpkin Chocolate Chip Muffins are a must-bake for cozy mornings, fall gatherings, or just a sweet seasonal treat. With a rich, moist texture and bursts of chocolate throughout, they strike the perfect balance between healthy-ish and indulgent. Make a batch (or two), pop them in the freezer, and enjoy a taste of fall anytime you like. These muffins are the kind of recipe that becomes a yearly tradition.