Pumpkin Chocolate Chip Muffins

These delicious and decadent Pumpkin Chocolate Chip Muffins come together in about 30 minutes and are perfect for busy weekdays or slow, fall weekends.They’re soft, moist, and brimming with warm, comforting flavors you expect from a fall muffin recipe. Bonus: Your house will smell amazing!

There’s just something magical about the smell of pumpkin spice muffins wafting through the kitchen on a crisp fall morning. There’s something even more magical when you know chocolate is also involved. Know what I’m saying?

This delicious and moist Pumpkin Chocolate Chip Muffin recipe uses simple ingredients for an easy breakfast, snack, or dessert treat that comes together quickly. And like my Chocolate Covered Pumpkin Bread and my Pumpkin Chocolate Chip Cookies, the chocolate and pumpkin combination is absolutely delicious.

Why Try This Pumpkin Muffin Recipe

• Quick and Easy Recipe – this delicious and moist pumpkin and chocolate chip muffin recipe comes together quickly with simple ingredients for an easy snack or dessert treat 
• Festive – Who doesn’t love pumpkin spice flavors this time of year? Plus, chocolate!
• Make Ahead Recipe – These muffins freeze well and are great for breakfast, snacks, or dessert.

Ingredients for Chocolate Chip Pumpkin Muffins

You just need a handful of ingredients for these great muffins! Check out additions and variations in the Substitution Section.

• Pumpkin puree – not pumpkin pie filling
• Flour – All purpose flour
• Pumpkin Pie Spice – use the link for my homemade pumpkin spice or use a store-bought mix
• Brown sugar & granulated sugar – for sweetness and tenderness
• Eggs – at room temperature
• Oil
• Semi-sweet chocolate chips – adds creamy sweetness

Equipment Needed To Make Muffins

• Large bowl
• Rubber spatula/Whisk
• Muffin tin

Substitutions & Variations

• Swap the chocolate chips for white chocolate, cinnamon chips, or peanut butter chips.
• Add some chopped pecans or walnuts for a nutty crunch.
• You can use whole wheat flour in place of all purpose flour. It’s recommended to add an extra 2 tablespoons of water for each cup of flour used when using whole wheat flour.
• Use a trusted gluten free flour if needed

How to Make Pumpkin Chocolate Chip Muffins   

Step by Step Instructions overview – Full recipe in recipe card below. 

Raquel’s Time-Saving Tips to make the Best Chocolate Chip Pumpkin Muffins 

• Be sure you are using pumpkin puree and not pumpkin pie filling.
• Use paper muffin liners for easy clean up.
• Use room temperature eggs for better batter texture.
• Do not overmix the muffin batter or you could end up with tough, rubbery muffins.
• For big, bakery-style muffins, fill the muffin cups nearly full.
• Sprinkle extra chocolate chips or raw pepitas on top before baking for a pretty finish.
• Store leftover muffins in an airtight container for 2-3 days at room temp or up to 4 days in the fridge. 

What to Serve with Chocolate and Pumpkin Muffins

These fall muffins are a great addition to the kids’ lunchboxes or a satisfying afternoon snack any time of year.

• Delicious served slightly warm topped with a little butter or peanut butter.
• Pair them with yogurt and Fresh Fruit Salad or Rainbow Fruit Parfait for a simple breakfast.
• Serve them with a scoop or two of No Churn Homemade Pumpkin Ice Cream for a decadent dessert.

Storage and Freezing Instructions

Store muffins in an airtight container at room temp for 3-4 days.

You can also freeze these muffins for 2-3 months. Place the muffins in a single layer on a baking sheet and place in the freezer for at least 3-4 hours, then transfer to a freezer bag. Thaw at room temp or microwave slightly before eating.

More Fall Pumpkin Recipes

• Pumpkin Spice Rice Krispie Treats
• Pumpkin Swirl Cheesecake Bars
• Easy Streusel Topped Pumpkin Bread
• No-Bake Pumpkin Pie

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