Moist Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are soft, warmly spiced, and loaded with chocolate chips. They’re made with an entire can of pumpkin puree, cinnamon, nutmeg, and a pinch of cloves, so they actually taste like pumpkin—not just chocolate chip muffins wearing an orange costume.

I love making these when fall baking season starts, but honestly, canned pumpkin exists all year for a reason. The batter comes together in two bowls, there’s no mixer involved, and one batch makes enough to share or freeze for later.

They’re really good with coffee in the morning, as an afternoon snack, or slightly warm when the chocolate is still melty. Obviously, that last option is my favorite.

Jump to:

• Why You’ll Love This Recipe
• Pumpkin Chocolate Chip Muffins Ingredients
• How to Make Pumpkin Chocolate Chip Muffins
• Top Tip
• Substitutions
• Pumpkin Chocolate Chip Muffin Variations
• What to Serve with Pumpkin Chocolate Chip Muffins
• Make Ahead
• How to Store Pumpkin Chocolate Chip Muffins
• Frequently Asked Questions
• Pumpkin Chocolate Chip Muffins

Why You’ll Love This Recipe

• They stay moist: Pumpkin puree and vegetable oil keep the muffins soft for days.
• No mixer needed: A whisk and spatula will do the job.
• Lots of chocolate: This recipe uses an entire bag of chocolate chips. We’re not scattering six chips across the top and pretending that’s enough.
• Great for freezing: Make the full batch, freeze the extras, and warm one whenever you want it.
• Easy to customize: Use semisweet, milk, dark, or white chocolate chips depending on what you like.

Pumpkin Chocolate Chip Muffins Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

All-purpose flour: Spoon the flour into the measuring cup and level it with a knife. Scooping directly from the bag can pack in too much flour and make the muffins dry.

Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will throw off the recipe.

Chocolate chips: Semisweet chocolate chips are my first choice because they balance the sweetness of the muffins. Dark chocolate works really well too.

Eggs: Eggs give the muffins structure and help bind the batter. Letting them come to room temperature helps them mix more evenly, but don’t stress if you forgot.

Vegetable oil: Oil keeps these chocolate pumpkin muffins soft even after they cool. You can also use another neutral oil, such as canola or avocado oil.

Granulated sugar: Sugar sweetens the muffins and helps give them a soft, tender texture.

Cinnamon, nutmeg, and cloves: These are the warm fall spices that make the pumpkin flavor stand out. The cloves are strong, so you only need a pinch.

Baking soda: This helps the muffins rise. Make sure yours is fresh, especially if that box has been sitting in the back of your pantry since last fall.

Water: Water loosens the batter and gives the flour enough moisture to hydrate properly.

Salt: Salt balances the sweetness and makes the chocolate and spices taste stronger.

See recipe card for quantities.

How to Make Pumpkin Chocolate Chip Muffins

Top Tip

Don’t keep mixing until the batter looks perfectly smooth. Once the flour is hydrated, extra stirring develops more gluten and can make the muffins dense or rubbery. Fold just until you no longer see dry pockets of flour, then stop.

Substitutions

Chocolate chips: Semisweet, dark, milk, or white chocolate chips will all work. You can also use a chopped chocolate bar for larger melted pockets.

Vegetable oil: Substitute canola oil, grapeseed oil, or a mild avocado oil. Melted coconut oil can work, but it may add a slight coconut flavor and should be cooled before mixing with the eggs.

Individual spices: Replace the cinnamon, nutmeg, and cloves with approximately 2 teaspoons of pumpkin pie spice.

All-purpose flour: You can substitute up to half of the flour with whole-wheat flour. The muffins will be slightly denser and heartier.

I would not label these gluten-free without developing and testing a separate version with a specific gluten-free flour blend.

Pumpkin Chocolate Chip Muffin Variations

Add nuts: Fold in up to 1 cup of chopped pecans or walnuts with the chocolate chips.

Use mini chocolate chips: Mini chips distribute more evenly throughout the batter, so you get chocolate in basically every bite.

Add a crunchy top: Sprinkle coarse sugar over the batter before baking.

Make mini muffins: Fill a mini muffin pan about three-quarters full and begin checking them after 10 minutes.

Add cream cheese: A cream cheese center would be really good here, but that becomes a different recipe with different baking behavior. I would test it separately instead of improvising halfway through the batch.

What to Serve with Pumpkin Chocolate Chip Muffins

These muffins are especially good with a homemade Pumpkin Spice Latte. Pumpkin with more pumpkin. Obviously.

If you’re putting together a larger breakfast or holiday spread, add Mexican Conchas, Bigotes Pan Dulce, or these easy Mexican Orejas.

For something warm and chocolatey, serve them with Champurrado.

If this becomes one of those recipes you make every fall, you can also write it down and keep it in my Cilantro Parsley Recipe Card Box Set. Sometimes having the actual recipe in your kitchen is much easier than reopening 47 browser tabs.

Make Ahead

You can bake these pumpkin muffins one or two days before serving. Let them cool completely, then store them in an airtight container at room temperature.

You can also prepare the dry ingredients in advance. Whisk them together and keep the mixture covered until you’re ready to make the batter. Wait to combine the wet and dry ingredients until immediately before baking because the baking soda begins reacting once the batter is mixed.

How to Store Pumpkin Chocolate Chip Muffins

At room temperature: Store completely cooled muffins in an airtight container for up to three days. Place a paper towel under and over them to absorb excess moisture.

In the refrigerator: Refrigeration can dry muffins out, so it isn’t my first choice. If your kitchen is especially warm, refrigerate them in an airtight container for up to five days.

In the freezer: Freeze the muffins in a freezer-safe container or bag for up to three months. If you stack them, place parchment paper between the layers.

To reheat: Microwave a thawed muffin for approximately 10 to 15 seconds. The chocolate gets soft again, which is exactly what we want.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling contains added sugar and spices, while pumpkin puree is simply cooked pumpkin. Using pie filling would change both the sweetness and consistency of the batter.

Why are my pumpkin muffins dense?

Overmixing is the most common cause. Stir the wet and dry ingredients just until combined. Old baking soda or incorrectly measured flour can also affect the rise.

Can I make these pumpkin muffins without chocolate chips?

Yes. Leave the chocolate chips out for simple spiced pumpkin muffins, or replace them with chopped pecans, walnuts, or raisins.

Can I make mini pumpkin chocolate chip muffins?

Yes. Fill a mini muffin pan about three-quarters full and bake at 350°F. Begin checking them after approximately 10 minutes because mini muffins bake much faster.

How do I know when the muffins are done?

The tops should spring back when lightly pressed. A toothpick inserted into the center should come out without wet batter, although melted chocolate or a few moist crumbs are fine.

Can pumpkin chocolate chip muffins be frozen?

Absolutely. Let them cool completely before freezing, then store them in a freezer-safe bag or container for up to three months.

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