Whip up a batch of these easy, moist, and fluffy Pumpkin Chocolate Chip Muffins, packed with warm fall spices and melty chocolate chips. The perfect treat for cozy autumn days!
Looking for the perfect fall treat? These Pumpkin Chocolate Chip Muffins are a cozy blend of warm spices, pumpkin, and melty chocolate chips. Whether you need a quick snack, a breakfast option, or something sweet to pair with your afternoon coffee, these pumpkin muffins will hit the spot!
They’re moist, fluffy, and loaded with cozy fall flavor, making them a favorite during the cooler months. And don’t worry, they’re easy to whip up in no time! I love baking with pumpkin because it adds such a rich flavor and makes everything extra moist. These muffins are no different – they’re wonderfully soft, flavorful, and light!
Plus, the combination of pumpkin and chocolate is irresistible—if you love this combo, you should also try my Pumpkin Chocolate Chip Bread.
Ingredients
See recipe card for quantities.
- Pumpkin Puree: Makes the muffins incredibly moist and gives them a rich, earthy flavor. You can buy it at the store, but it definitely tastes better homemade – check out my recipe for homemade pumpkin puree! If using the store-bought version, make sure you’re using canned pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- All-Purpose Flour: You can also use spelt flour for this recipe.
- Baking Powder: Helps the muffins rise beautifully. If baking powder isn’t an option, use ¾ teaspoon baking soda.
- Ground Cinnamon, Ginger, Nutmeg, Ground Cloves, Salt: These spices give your pumpkin muffins their signature flavor! If you don’t have all individual spices at home, use 2 teaspoon pumpkin pie spice blend instead.
- Eggs: They bind the ingredients. I recommend using organic eggs if possible.
- Sunflower Oil: Works too with vegetable oil or melted coconut oil.
- Sugar: You’ll need a mix of white and brown sugar. This recipe uses slightly less sugar than most pumpkin muffin recipes, making them a tad healthier with fewer calories!
- Chocolate Chips: For the perfect finishing touch! I prefer using dark chocolate chips, but semi-sweet will work too.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together the pumpkin puree, oil, eggs, milk, and sugar.
- In another bowl, mix the flour, baking powder, salt, and all the spices, then stir the dry ingredients into the wet ingredients. Fold in the chocolate chips.
- Divide the batter evenly between the prepared muffin cups. → Add a few more chocolate chips on top if you like to give them a pretty look!
- Bake the muffins in the preheated oven for 20 minutes, until a toothpick comes out mostly clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them while they’re still slightly warm!
Variations
- Nutty Twist: Add a handful of chopped walnuts or pecans for a crunchy texture.
- Vanilla Lovers: Add one teaspoon of vanilla extract.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1:1 baking flour for gluten-free pumpkin muffins.
- Dairy-Free: You can easily make them dairy-free if using dairy-free milk and dairy-free chocolate chips.
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Storage & Freezing Instructions
Store the pumpkin chocolate chip muffins in an airtight container at room temperature for up to three days.
They also freeze beautifully! Once cooled, place them in a freezer bag and freeze for up to three months. Allow to thaw in the fridge overnight, or rebake frozen muffins for a few minutes in the oven/microwave.
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📖 Recipe
Pumpkin Chocolate Chip Muffins
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 1 cup pumpkin puree
- ⅓ cup sunflower oil, or vegetable, coconut oil
- 2 eggs
- 3 tablespoon milk of choice, I used oat milk
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 ½ cup all-purpose flour
- 2 teaspoon baking powder, or ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 pinch ground cloves
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, oil, eggs, milk, and sugar.
- In another bowl, mix the flour, baking powder, salt, and all the spices, then stir them into the wet ingredients. Fold in the chocolate chips.
- Divide the batter evenly between the muffin cups. → Add a few more chocolate chips on top if you like to give them a pretty look!
- Bake the muffins in the preheated oven for 20 minutes, until a toothpick comes out mostly clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, or enjoy them while they’re still slightly warm!
Notes
- Pumpkin Puree: Make sure you’re using canned pumpkin puree and not pumpkin pie filling, which contains added sugar and spices. You can also follow this recipe for homemade pumpkin puree.
- Pumpkin Spice: If you don’t have all individual spices at home, use 2 teaspoon pumpkin pie spice instead.
Equipment
Nutrition
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