Chocolate chip pumpkin muffins are exactly what they sound like: warm, cozy pumpkin muffins spiced just right and studded with melty chocolate chunks.
September brings cooler air and the start of pumpkin season — the perfect excuse to bake. These chocolate chip pumpkin muffins combine pumpkin puree, warm autumn spices, and chocolate for a simple, satisfying treat. They make a great breakfast, snack, or dessert and come together quickly with minimal fuss.
How to make Chocolate Chip Pumpkin Muffins?
The method is straightforward. Whisk the wet ingredients together with the sugar until smooth, then gently fold in the dry ingredients until the batter is just combined. Finally, fold in the chocolate, reserving a few pieces for the tops of the muffins. Avoid overmixing so the muffins stay tender and light.
Ingredients:
- Flour: All-purpose flour works well. For consistent results, weigh your flour with a digital kitchen scale when possible.
- Baking soda and baking powder: This recipe uses both to give the muffins a good rise. Pumpkin adds moisture and weight to the batter, so leaveners help create a light crumb.
- Spices: A blend of cinnamon, nutmeg, cloves, ginger, and allspice creates classic pumpkin flavor. You can substitute 2–3 tsp pumpkin spice for the individual spices if you prefer — 3 tsp will give a warmer, spicier result.
- Sugar: The recipe uses light brown sugar for flavor and moisture. The muffins are not overly sweet; reducing sugar will change texture. For a less sweet muffin, use dark chocolate instead of milk chocolate.
- Oil: Neutral oils like vegetable or canola work well. Olive oil gives a subtle flavor and keeps the muffins moist if you prefer that.
- Chocolate: Use chopped chocolate or chocolate chips. Chopped chocolate gives larger pockets of melty chocolate and may increase bake time by a minute or two compared to chips.
How to store homemade muffins
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to one week. To freeze, wrap individual muffins in plastic wrap and place them in a freezer bag — they’ll keep 2–3 months. Thaw overnight at room temperature.
What kind of pumpkin puree to use
Canned pumpkin puree works well for convenience and consistent texture; Libby’s is a common choice, and many store brands are fine too. If using homemade puree, be aware it can be more watery — adjust slightly or drain excess moisture so the batter isn’t too thin. Refer to the process photos to check the intended batter consistency.
What kind of chocolate to use
Chopped milk chocolate gives larger, gooey pockets of chocolate, while milk chocolate chips melt more uniformly and can shorten the bake time by a minute or two. For a richer, less sweet muffin, use dark chocolate.
Thanks for reading! If you try these chocolate chip pumpkin muffins, I’d love to see your results — tag the creator on social media if you’d like to share photos. Happy baking and enjoy the flavors of fall!
Love, B
Muffins
Chocolate Chip Pumpkin Muffins Recipe
Equipment
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Muffin Pan
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Kitchen Scale (recommended)
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Rubber Spatula
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Cupcake Liners
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Cookie Scooper (optional)
Ingredients
- 150 grams all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp allspice
- 2 large eggs
- 150 grams light brown sugar, lightly packed
- 60 mL olive oil
- 227 pumpkin puree (grams)
- 170 grams chopped milk chocolate, or milk chocolate chips
Method
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Preheat the oven to 425°F (218°C) convection or 400°F (204°C) conventional. Line a 12-cup muffin tin with liners or grease the cups.
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In a small bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and allspice (or substitute pumpkin spice).
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In a large bowl, whisk the eggs, light brown sugar, oil, and pumpkin puree until smooth.
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Fold the dry ingredients into the wet mixture just until barely combined; a few streaks of flour are fine.
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Fold in the chocolate, reserving some to sprinkle on top of the batter.
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Divide the batter evenly among the 12 muffin cups (about 2.5 oz / 70 g per muffin).
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Bake at 425°F (218°C) for 5 minutes, then reduce the oven to 350°F (177°C) and bake another 8–10 minutes, until a muffin springs back when touched or a toothpick inserted near the center comes out clean or with a few moist crumbs.
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Let the muffins cool in the pan 5–10 minutes before transferring to a wire rack to cool completely.
Notes
**If using milk chocolate chips instead of chopped chocolate, muffins may finish baking 1–2 minutes sooner.