Our pumpkin chocolate chip muffins are the perfect blend of warm spice and rich chocolate in every bite. These moist, flavorful muffins are just what you need to kick off your fall baking season!

Pumpkin chocolate chip muffins recipe showcasing soft homemade muffins with spiced pumpkin and rich chocolate chips.

Fall is the perfect time for new baking recipes, and these pumpkin chocolate chip muffins are a must-try!

They’re soft, tender, and filled with sweet chocolate chips and spiced pumpkin, making them the perfect for breakfast.

Whether you’re looking for a quick snack or a crowd-pleaser, this pumpkin muffin recipe is sure to become a favorite.

I absolutely love making pumpkin recipes, and if you’re a fan of seasonal treats, these won’t disappoint.

If you’re more of an apple lover like John, you’ll want to try my apple chips or apple butter pie!

For more fall favorites, check out my pumpkin muffins, cinnamon apples, and pumpkin oatmeal muffins. They’re perfect for pairing with your favorite hot beverage on a chilly day!

Ingredients You’ll Need

Pumpkin purée: This adds moisture and a delicious pumpkin flavor to the muffins. Canned pumpkin works perfectly for convenience.
Chocolate chips: These provide pockets of melty, sweet chocolate in every bite.
All-purpose flour: The base of your muffins, providing structure and texture.
Baking powder and soda: These leaveners help the muffins rise, making them light and fluffy.
Granulated sugar: Adds sweetness and helps create a tender crumb in the muffins.
Pumpkin pie spice: This warm spice gives the muffins that classic fall pumpkin spice flavor.
Vanilla extract: Enhances the overall flavor of the muffins and complements the pumpkin and chocolate perfectly.
Eggs: Bind the ingredients together while adding moisture and structure to the muffins.
Oil: Keeps the muffins moist and soft, ensuring they don’t dry out.
Salt: Balances the sweetness and enhances the flavors of the other ingredients.

Overhead view of labeled ingredients for pumpkin chocolate chip muffins including oil, pumpkin puree, chocolate chips, vanilla extract, all-purpose flour, granulated sugar, eggs, baking powder, baking soda, cinnamon, nutmeg, and salt.

How to Make Pumpkin Chocolate Chip Muffins

Preheat your oven to 425°F (220°C) and prepare your muffin tin with paper liners or spray with cooking spray.

In a large bowl, whisk together your dry ingredients: flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.

Dry ingredients including flour and pumpkin pie spice.

In another bowl, combine the wet ingredients: pumpkin purée, eggs, oil, and vanilla extract.

Gently fold the dry ingredients into the wet ingredients until just combined, then fold in 1 cup of chocolate chips.

Mixing chocolate chips into pumpkin muffin batter.

Scoop the batter into the muffin pans, filling each about ⅔ full. Use the remaining ½ cup of chocolate chips to dot the tops of the muffin batter.

Pumpkin chocolate chip muffin batter scooped into a muffin tin.

Bake at 425°F for 5 minutes, then reduce the heat to 350°F and continue baking for an additional 13-17 minutes or until a toothpick comes out clean.

Allow the muffins to cool on a wire rack before serving or storing.

Freshly baked pumpkin chocolate chip muffins in a muffin tin, showcasing the best pumpkin muffin recipe with chocolate chips for fall baking and viral food boards.

What can I add to muffins to keep them moist?

To keep muffins moist, try adding ingredients like sour cream, yogurt, or applesauce. These will help retain moisture without altering the flavor too much.

In this recipe, the pumpkin purée and oil do a good job at keeping the muffins nice and soft.

Also, be sure not to overbake the muffins and store them in an airtight container once cooled.

Why do my muffins keep sinking?

Muffins can sink if the oven temperature is too high, causing them to rise too quickly.

To avoid this, always preheat your oven properly and bake at the recommended temperature.

Another reason could be overmixing the batter, which leads to dense muffins that sink.

Why do the chocolate chips sink in my muffins?

Chocolate chips can sink in your muffins if the batter is too thin or if the chocolate chips are too heavy.

To prevent this, you can lightly coat the chocolate chips with a bit of flour before folding them into the batter.

This helps them stay suspended and evenly distributed throughout the muffins. Additionally, make sure your batter is thick enough to hold the chocolate chips in place.

Best pumpkin chocolate chip muffins featuring a rich spiced pumpkin muffin recipe with melted chocolate chips.

Storage

Store leftover pumpkin chocolate chip muffins in an airtight container in the refrigerator. They will stay fresh for about 3-4 days.

If you want to store them longer, you can freeze them for up to 2 months. Just wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container.

When you’re ready to enjoy them, let them thaw at room temperature or warm them in the microwave for a few seconds.

More Muffin Recipes

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