Name: Pumpkin Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 2 eggs; 1 cup canned pumpkin puree; ½ cup white granulated sugar; ½ cup light brown sugar, packed; ½ cup vegetable oil; 1 cup chocolate chips

Jump to Recipe· 4.2 from 76 reviews

If you adore the cozy flavors of fall and crave something sweet with a tender crumb, then this Pumpkin Chocolate Chip Muffins Recipe is bound to become your new favorite treat. Imagine soft, moist mini muffins bursting with warm spices, rich pumpkin puree, and melty chocolate chips in every bite. These little wonders are perfect for breakfast, snack time, or an anytime pick-me-up that feels like a warm hug. Whether you’re baking for a crowd or just treating yourself, this recipe delivers comfort and joy in every batch.

Ingredients You’ll Need

The image shows several golden brown muffins with a soft, moist texture. One muffin at the front is broken into two pieces, revealing a rich, dark chocolate inside with a slightly melted look. The top of the muffins have a few semi-melted chocolate chips scattered, adding a smooth and shiny texture. The muffins sit in white paper liners and are placed on a white marbled surface, giving a clean and bright background. The close-up view highlights the crumbly but tender nature of the muffins’ inside. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential to create the perfect balance of taste, texture, and that beautiful autumnal color in your Pumpkin Chocolate Chip Muffins Recipe. Each item plays a unique role—from the spices that awaken your senses to the chocolate chips that add pockets of delicious surprise.

1 cup all-purpose flour: The foundation that gives structure and fluffiness to your muffins.
1 teaspoon baking powder: Helps the muffins rise to tender perfection.
½ teaspoon baking soda: Works alongside baking powder to create the perfect lift.
½ teaspoon salt: Balances and enhances all the sweet and spicy flavors.
1 teaspoon ground cinnamon: Adds warm, sweet spice that’s classic with pumpkin.
¼ teaspoon ginger: Gives a subtle zing that brightens the spice profile.
¼ teaspoon ground nutmeg: Deepens the flavor with its aromatic charm.
2 eggs: Bind everything together and add richness.
1 cup canned pumpkin puree: Delivers moisture, sweetness, and that signature pumpkin taste.
½ cup white granulated sugar: Sweetens the muffins while lightening their texture.
½ cup light brown sugar, packed: Brings a slightly caramel note and extra moisture.
½ cup vegetable oil: Keeps the muffins tender and soft.
1 cup chocolate chips: The star ingredient adding gooey sweetness with each bite.

How to Make Pumpkin Chocolate Chip Muffins Recipe

Step 1: Prepare Your Oven and Muffin Tin

Start by preheating your oven to 350°F to get it nice and hot for baking. Grease or line your mini muffin tin to ensure your muffins release easily after baking. This simple prep step makes all the difference in the final presentation and ease of serving.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mixing the dry ingredients first ensures the spices and leavening agents are evenly distributed, promising a consistent flavor and rise in every muffin.

Step 3: Incorporate the Wet Ingredients

In a separate bowl, beat the eggs and then add the pumpkin puree, white sugar, brown sugar, and vegetable oil. Stir this wet mixture until just combined, creating a smooth base that will keep your muffins moist and flavorful.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together. It’s important to mix gently and only until combined—overmixing can lead to dense muffins rather than light and fluffy ones.

Step 5: Fold in the Chocolate Chips

Finally, fold in the chocolate chips with a spatula. These little nuggets will be pockets of sweetness and gooey charm after baking, creating that irresistible contrast with the pumpkin and spices.

Step 6: Bake Your Muffins

Fill your mini muffin cups about two-thirds full to allow room for rising. Bake for 16 minutes, but ovens vary so keep an eye on them—if a toothpick inserted in the center comes out clean, they’re ready. Minis finish quicker; if you choose full-size muffins, bake for 22-24 minutes instead. After baking, let them cool for a few minutes before digging in.

How to Serve Pumpkin Chocolate Chip Muffins Recipe

Garnishes

Though delightful as is, a light dusting of powdered sugar adds a charming touch that makes these muffins feel extra special. For a brunch or dessert upgrade, drizzle a basic vanilla glaze or a tangy cream cheese glaze to complement the warm spices and rich chocolate.

Side Dishes

Serve these muffins alongside a steaming cup of coffee, hot tea, or a spiced latte for a perfect cozy combo. They also go wonderfully with fresh fruit or a dollop of whipped cream to brighten the plate and balance the sweetness.

Creative Ways to Present

For a festive spread, arrange the muffins on a rustic wooden board with a scattering of pecans, cinnamon sticks, and little pumpkins for an inviting centerpiece. You can even slice the muffins in half, toast them lightly, and spread with butter or cream cheese for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

These pumpkin chocolate chip muffins stay fresh for up to three days when stored in an airtight container at room temperature. Keeping them covered prevents them from drying out while preserving their tender texture.

Freezing

If you want to enjoy these muffins later, freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag. They freeze beautifully, maintaining their flavor and texture for up to two months—perfect for a quick treat any time.

Reheating

To bring frozen or refrigerated muffins back to life, warm them in the microwave for about 15-20 seconds. The chocolate chips will start to melt again, and the muffin will taste freshly baked. For a crisp top, pop them into a toaster oven for a couple of minutes.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll want to roast and puree your fresh pumpkin first to achieve the same texture and moisture content as canned pumpkin puree for the best results.

What size muffin tin should I use?

This recipe is designed for mini muffins, yielding about 36, but if you prefer regular-size muffins, simply fill larger tins and bake longer, around 22-24 minutes.

Can I substitute the vegetable oil with butter?

Absolutely! Melted butter will add a rich, buttery flavor but may slightly change the texture, making it a bit denser. It’s a delicious alternative though, if that’s your preference.

How do I prevent the chocolate chips from sinking?

To keep chocolate chips evenly distributed, toss them in a little flour before folding into the batter. This helps them suspend better and not sink to the bottom.

Are these muffins good for meal prep or lunchboxes?

Definitely! The Pumpkin Chocolate Chip Muffins Recipe makes for a nutritious, portable snack or breakfast option that kids and adults love alike. Just pack them up, and you’re set for the day.

Final Thoughts

There is something so joyful about baking a batch of these Pumpkin Chocolate Chip Muffins Recipe—whether it’s the aroma filling your kitchen or the first delicious bite. They’re truly a little bundle of happiness and warmth that you can share with family, friends, or savor quietly on your own. Go ahead and give this recipe a whirl; I promise it will brighten your day and become one of your sweetest seasonal staples.