Pumpkin Chocolate Chip Muffins

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The ultimate BEST EVER bakery-style pumpkin muffins! Read the rave reviews!! via chelseasmessyapron.com

Sky-high bakery-style Pumpkin-Chocolate Chip Muffins are flavorful, moist, and so delicious! 

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These muffins have quickly become my boys’ favorite fall treat. They’re soft, moist, packed with pumpkin flavor, and filled with melting pools of chocolate!

Healthy Pumpkin Chocolate Chip Muffins

While these muffins aren’t the healthiest pumpkin muffin recipe out there, they do replace a lot of fat/oil in a typical muffin recipe thanks to the canned pumpkin. The spices also add a ton of flavor to these muffins without adding extra calories. And instead of using buttermilk (a typical ingredient in “bakery-style” muffins), we’re using low-fat (1%) milk.

More healthy swaps: You can change out the milk chocolate for dark chocolate (it’s a healthier type of chocolate, packed with antioxidants and healthy fats) or chopped nuts. You can also swap out some applesauce for the oil. While these swaps will make them less “bakery-style,” these easy muffins will still be super delicious!

Making Pumpkin-Chocolate Chip Muffins

What makes these Pumpkin-Chocolate Chip Muffins so great?

  • Two kinds of chocolate: We’re using regular and miniature chocolate chips, which ensure there is chocolate in every bite, a more complex flavor (semi-sweet chocolate and milk chocolate), and an even better texture.
  • DIY Buttermilk: This muffin recipe uses a “DIY buttermilk” by combining milk with lemon juice or vinegar. The buttermilk makes for a slightly acidic batter that helps baked goods remain moist and tender. It does this by breaking down the tough, long strands of gluten.
  • Evenly dispersed chocolate: These muffins have chocolate in every bite as already mentioned, and we achieve this by tossing the chips with the dry ingredients. When the chips are coated in flour, they don’t all sink to the bottom of the muffins!


The pumpkin we use for this muffin recipe is solid-pack, 100% pure canned pumpkin. It’s not the same as Pumpkin Pie Filling, which contains sweetener, spices, and milk.

Chocolate Chip-Pumpkin Muffins pair well with:

To make mini muffins with this recipe:

  • Preheat the oven to 350 degrees F. Coat the cups of (2) 24-cup mini muffin tins with cooking spray.
  • Prepare the Pumpkin-Chocolate Chip Muffin batter according to the recipe.
  • Fill each muffin cup with a heaping tablespoon of batter.
  • Bake until the muffins pull away from the sides of the pan and a toothpick, when inserted into the center of a muffin, comes out clean (about 12-15 minutes).

Pumpkin-Chocolate Chip Muffins

Can I freeze these muffins?

  1. Yes! They freeze beautifully. Cool muffins completely before wrapping and freezing. To freeze, wrap individually in plastic wrap and then place in large freezer bags.
  2. To thaw: Set out at room temperature, or heat frozen muffins in the microwave.
I hope you love these easy muffins!

Pumpkin-Chocolate Chip Muffins

More Amazing Pumpkin Treats:

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Pumpkin-Chocolate Chip Muffins

5 from 1 vote
Sky-high bakery-style pumpkin chocolate chip muffins that are flavorful, moist, and so delicious! 
Print Recipe

Pumpkin-Chocolate Chip Muffins

5 from 1 vote
Sky-high bakery-style pumpkin chocolate chip muffins that are flavorful, moist, and so delicious! 
Course Breakfast, Snack
Cuisine American
Keyword pumpkin chocolate-chip muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 279kcal
Author Chelsea


  • 3/4 cup (164g) light brown sugar, lightly packed
  • 1/4 cup (47g) vegetable oil
  • 2 large eggs
  • 1 cup (229g) canned pumpkin, (dab it with some paper towel if there is excess liquid)
  • 1/4 cup (52g) milk 1%, 2%, or whole milk or buttermilk
  • 1 teaspoon lemon juice or white vinegar
  • 1 and 1/2 cups (182g) white all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 and 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (88g) miniature chocolate chips
  • 1/2 cup (85g) regular milk chocolate chips


  • Preheat the oven to 400 degrees F. Grease and lightly flour a muffin pan or use cupcake liners. Measure out the milk and whisk in the 1 teaspoon lemon juice or white vinegar. Set aside for at least 5 minutes. 
  • In a large bowl, mix together the brown sugar, oil, eggs. Add pumpkin and milk mixture. (It will look a little curdled -- this is intentional; we're essentially making buttermilk out of regular milk!)
  • In a separate bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Stir in both types of chocolate chips. Combine wet and dry ingredients and mix until JUST combined. Overmixing results in dense muffins.
  • Divide the muffin batter evenly among the prepared muffin tin, filling up 12 cavities. Each cavity should be 2/3 full with batter. Bake in preheated oven for 18-23 minutes or until a toothpick when inserted in the center comes out clean.
  • Allow to slightly cool before removing them to a cooling rack.
  • Muffins are best eaten within 3-4 days. Store muffins in an air-tight container in the fridge.


Nutrition Facts

Calories: 279kcal | Carbohydrates: 46g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 147mg | Potassium: 112mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3144IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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  1. The instructions say 400 but your instructions with illustrations say 350. Which one should I use? Amazing recipees!!!

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