Chocolate Chip and Pumpkin Muffins are sky-high, bakery-style treats that are flavorful, moist, and oh-so-delicious! They’re the perfect seasonal snack to enjoy this fall!
author’s note
Big Domes, Soft Centers, and Melty Chocolate!
The minute the air turns crisp, I go straight into baking mode. I’ve been making my favorite pumpkin muffin recipe for years, and it never lets me down.
This year, I wanted to give it a little twist and turn it into pumpkin chocolate chip muffins. I spent a few rounds testing, making small tweaks, but kept all the things I love about my original recipe: the soft, fluffy texture and the cozy pumpkin spice. Then I loaded them up with both mini and regular chocolate chips. The chocolate was a total game changer!
They were such a hit that we devoured the entire batch in a single day, and I had to bake another the very next morning.
Chocolate Chip And Pumpkin Muffins Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Light brown sugar | If the sugar is hard, microwave with a damp paper towel for 15 to 20 seconds to soften. |
| Vegetable oil | Any neutral oil works. Melted coconut oil works if cooled to room temp. |
| 100% canned pumpkin | Do not use pumpkin pie filling. If the pumpkin seems watery, blot with paper towels. |
| Milk & lemon juice or vinegar | Any milk works. Let sit 5 minutes to make quick buttermilk. |
| All purpose flour | Spoon and level. Swap up to half with white whole wheat for a heartier crumb. |
| Mini & regular chocolate chips | Toss with a little flour so they do not sink. |
How To Make Chocolate Chip and Pumpkin Muffins (My Top Tips!)
- Preheat & Prep: Use parchment liners. No liners? Spray each cup or brush with melted butter and dust with flour.
- Whisk Wet: Room-temp ingredients blend faster and stay silky.
- Whisk Dry & Prep Chips: A light flour coat keeps chips from sinking.
- Combine & Fill: Stop mixing early for a soft crumb. Use a scoop for even height.
- Bake & Cool: Don’t open the oven early. Let muffins rest 10 minutes so chips stay melty but set.
Storage
Let chocolate chip and pumpkin muffins cool, then store in an airtight container at room temp for 1 to 2 days or fridge for 3-4 days.
To freeze, wrap each muffin, place in a freezer bag for up to 3 months, then thaw at room temp or microwave to warm.
More Pumpkin Recipes:
Desserts
Cake Mix Pumpkin Cookies
Desserts
Pumpkin Cupcake Recipe
Desserts
Gluten-Free Pumpkin Cake
Desserts
Pumpkin Cheesecake Bars
Pumpkin Chocolate Chip Muffins
Video
Equipment
- Muffin pan see note 1
Ingredients
- 1/4 cup milk
- 1 teaspoon lemon juice or white vinegar
- 3/4 cup light brown sugar lightly packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin see note 2
- 1-1/2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1-1/4 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk chocolate chips
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 400°F. Grease and lightly flour a muffin pan, or use cupcake liners. To make buttermilk, measure out the milk and whisk in lemon juice or white vinegar. Set aside for at least 5 minutes.
- In a large bowl, whisk together the wet ingredients including the buttermilk. In a separate bowl, whisk together the dry ingredients.
- Add dry to wet and mix until just combined with no streaks of flour remaining.
- Divide the muffin batter evenly among the prepared muffin pan, filling all 12 cavities. All batter should be used. Bake in preheated oven for 18–23 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to slightly cool, about 5 minutes, before gently removing them to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chocolate Chip and Pumpkin Muffins FAQs
Pumpkin, oil, and brown sugar work together for moisture. The DIY buttermilk keeps the crumb soft.
For my muffins, oil wins. It gives consistent moisture and stays soft after day one.
Yes. Heat the oven to 350°F. Grease two 24-cup mini pans. Fill each cup with a heaping tablespoon of batter. Bake 12 to 15 minutes, until a toothpick comes out clean.
Variations
Switch Things Up!
- Nutty crunch: Stir in chopped toasted pecans or walnuts for some of the chocolate.
- Spice boost: Add a pinch of ginger or cardamom.
- Streusel top: Check out my Streusel Recipe. Make it and add on top before baking.
- Pumpkin-spice sugar: Brush warm tops with melted butter and dust with pumpkin spice sugar.
