Chocolate Chip Pumpkin Muffins combine moist and flavorful pumpkin muffins with irresistible bites of chocolate. These quick and delicious muffins only take 30 minutes to make, freeze well, and are perfect for grab and go breakfasts or snacks. Your family will love this quick muffin recipe.
Reasons You’ll Love This Recipe
Quick and Easy – This recipe is so quick and easy to make. You don’t even need to pull out your hand mixer. Just stir, scoop, bake and serve.
Simple Ingredients – These muffins are made with simple ingredients, nothing out of the ordinary here!
Perfect Texture – One of the great things about these muffins is that they stay moist for days.
Make Ahead – These muffins freeze wonderfully, so stock the freezer and have them anytime you want.
Festive Flavor – If you love fall baking, these chocolate chip pumpkin muffins are a must make treat.
Chocolate Lovers – Chocolate fans will love the great flavor created by combining pumpkin and chocolate.
Pumpkin and chocolate are an undeniably dynamic duo. I love adding chocolate to my pumpkin recipes, especially dark chocolate. It gives pumpkin a whole new depth of flavor. This recipe can be made with any type of chocolate that you like, from milk to dark, chips to chunks. You can see I used dark chocolate chunks, but use whatever you like!
Ingredient Notes and Substitutions
Recipe Discussion
Let’s discuss how to make this recipe, the ingredients, substitutions, FAQs and helpful tips. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
Pumpkin – Canned pumpkin is the star of the show. Make sure you are using pure pumpkin and not pumpkin pie filling, which contains other ingredients. I recommend Libby’s Pumpkin. I make a lot of pumpkin recipes and I have found that other brands can have textures that vary greatly. Libby’s is usually nice and thick. If your pumpkin is watery, try and drain off some of that liquid.
Sugar – This recipe uses both granulated and brown sugar. You can use light or dark brown sugar.
Butter – You can use salted or unsalted butter. I don’t notice any flavor difference, but if you are super sensitive to salt, maybe go with unsalted.
Spices – You’ll need cinnamon and pumpkin pie spice. If you don’t have it on hand, you can make your own pumpkin pie spice.
Chocolate – You can use chocolate chips or chocolate chunks. Jumbo pieces, or mini chips. Personally I like to use semi-sweet or dark chocolate, but if you prefer milk chocolate, go with that! The recipe calls for the chocolate chips to be stirred into the muffin batter. If you like, you can save some of the chocolate, or use additional chocolate, to press chocolate chips or chunks into the top of the muffins before you bake them. This gives you that chocolate filled, bakery style look.
How To Make Chocolate Chip Pumpkin Muffins
- Preheat oven to 375 degrees F. Line a muffin pan with paper muffin liners, or spray generously with non-stick cooking spray.
- In a medium bowl, combine flour, sugars, cinnamon, pumpkin pie spice, baking soda and salt. Mix to combine, then set aside.
- In a large bowl combine pumpkin puree, eggs, vanilla, oil and butter. Mix until well combined. Add in dry ingredients and stir until just combined, but do not overmix.
- Stir in chocolate chips or chunks.
- Scoop ingredients into prepared muffin pan. Well should be filled about 3/4 of the way full. If desired, press additional chocolate chips or chunks into the top of each muffin. You can see I have done that below.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean, or muffins springs back when lightly pressed.
- Place on wire cooling rack for five minutes, then remove muffins from pan.
Recipe Tips and Advice
Storage – Store covered at room temperature for up to three days. If desired, muffins can be stored covered in the refrigerator, which will extend the time to 7 days.
Freeze – These muffins freeze incredibly well. Make sure to allow them to cool completely prior to freezing. They will last in the freezer for up to three months. You can thaw them at room temperature, or defrost in the microwave.
Mix It Up – Feel free to get creative with these muffins. Instead of chocolate chips you could use butterscotch chips, cinnamon chips, white chocolate chips, chopped walnuts, chopped pecans, dried fruit – whatever you like!
More Recipes To Try
If you love muffins, here are some other recipes I think you’ll enjoy!
- Banana Bread Muffins
- Vegan Chocolate Chip Pumpkin Muffins
- Chocolate Banana Muffins
- Lemon Poppy Seed Muffins
- Sweet Potato Muffins
- Chocolate Chocolate Chip Muffins
- Pumpkin S’mores Cookies
Can’t get enough of the pumpkin and chocolate flavor combo? Try my Pumpkin S’mores Cookies!
More Pumpkin Recipes To Try
Chocolate Chip Pumpkin Muffins
Equipment
- Standard Sized Muffin Pan
Ingredients
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar dark or light
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 15 ounces canned pumpkin puree not pumpkin pie mix
- 3 eggs
- 2 teaspoons vanilla extract
- 1/3 cup oil
- 1/4 cup butter melted and cooled
- 1 cup chocolate chips or chunks
- additional chocolate chips or chunks for topping if desired
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper muffin liners, or spray generously with non-stick cooking spray.
- In a medium bowl, combine flour, sugars, cinnamon, pumpkin pie spice, baking soda and salt. Mix to combine, then set aside.
- In a large bowl combine pumpkin puree, eggs, vanilla, oil and butter. Mix until well combined. Add in dry ingredients and stir until just combined, but do not overmix.
- Stir in chocolate chips or chunks.
- Scoop ingredients into prepared muffin pan. Well should be filled about 3/4 of the way full. If desired, press additional chocolate chips or chunks into the top of each muffin.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean, or muffins springs back when lightly pressed.
- Place on wire cooling rack for five minutes, then remove muffins from pan.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Nichole says
We all loved these muffins. Great for a fall inspired breakfast or snack