Delicious homemade pumpkin chocolate chip muffins with visible chocolate chips on a textured light surface.

Embrace the cozy flavors of fall with these incredible pumpkin chocolate chip muffins! This recipe delivers a wonderfully moist, perfectly spiced, and delightfully chocolatey treat that everyone will love. Making them is super easy, even for beginners, and it uses a full can of pumpkin puree, so no waste! Get ready to bake a batch of these simple, irresistible muffins today.

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Why You’ll Love These Pumpkin Chocolate Chip Muffins

You’ll quickly fall in love with these easy-to-make pumpkin chocolate chip muffins for so many great reasons:

Super Moist Texture: Thanks to a full can of pumpkin and a touch of oil, every bite is incredibly tender and moist.
Rich, Warm Pumpkin Spice Flavor: The perfect blend of spices creates that comforting taste of autumn in every single muffin.
Gooey, Melty Chocolate Chips: Little pockets of melted chocolate add a delicious sweetness that perfectly complements the pumpkin.
Quick and Easy to Make: This recipe is straightforward, making it perfect for busy parents and baking beginners alike.
Uses a Whole Can of Pumpkin Puree: No need to wonder what to do with leftover pumpkin, this recipe uses it all up!
Perfect for Breakfast or Snack: Enjoy them with your morning coffee or as a delightful afternoon treat.
Great for Freezing Ahead: Bake a double batch and freeze some for quick grab-and-go options later.

Ingredients

Get ready to bake the best pumpkin chocolate chip muffins with these simple ingredients!

1 (15-ounce) can pumpkin puree
2 large eggs
½ cup brown sugar
½ cup cane sugar
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Heaping ½ cup chocolate chips, plus more as desired

Notes & Substitutions

When baking these delicious pumpkin chocolate chip muffins, a few notes can make all the difference. Always use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar, as highlighted by Martha Stewart’s explanation of the difference between pumpkin puree and pumpkin pie filling. For accurate measuring, “spoon and level” your flour by scooping flour into a measuring cup and leveling off the excess with a straight edge.

Feel free to use milk alternatives like almond milk or oat milk instead of regular milk. For the oil, any neutral-flavored oil like canola or sunflower oil works well; you can also use melted unsalted butter for a richer flavor. If you don’t have pumpkin pie spice, create your own blend: use 1½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Experiment with different chocolate chip types too, such as milk, dark, or white chocolate.

Equipment

You don’t need fancy tools to make these delightful pumpkin chocolate chip muffins!

Standard 12-cup muffin tin
Large mixing bowls (two)
Whisk
Measuring cups and spoons
Wire rack

Instructions

Let’s get baking these fantastic pumpkin chocolate chip muffins! Follow these simple, step-by-step directions for perfect results every time.

Prepare your oven and muffin tin: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin thoroughly or line it with paper liners. This ensures your muffins won’t stick and are easy to remove.
Whisk wet ingredients: In a large mixing bowl, combine the pumpkin puree, large eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract. Whisk these ingredients together until they are smooth and well combined. This is your flavorful liquid base for the pumpkin chocolate chip muffins.
Whisk dry ingredients: In a separate medium bowl, add the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and sea salt. Whisk them thoroughly to ensure all the leavening agents and spices are evenly distributed.
Combine wet and dry: Pour the dry ingredient mixture into the wet ingredient mixture in the large bowl.
Mix until just combined: Gently mix the batter using a spatula or spoon until the dry ingredients are just moistened. A few lumps are perfectly fine! Avoid overmixing at all costs, as this can lead to tough muffins. The Foodie RD explains how overmixing muffin batter can cause excess gluten formation and a tough texture. You want a tender crumb in your pumpkin chocolate chip muffins.
Fold in chocolate chips: Gently fold in the heaping ½ cup of chocolate chips. Distribute them evenly throughout the batter.
Divide the batter: Evenly divide the prepared batter among the 12 muffin cups. Aim for about a heaping ⅓ cup of batter in each cup.
Add extra chocolate chips: If you like, sprinkle a few extra chocolate chips on top of each filled muffin cup before baking. This makes for a beautiful presentation.
Bake the muffins: Place the muffin tin into the preheated oven. Bake for 15 to 20 minutes, or until the tops are golden brown and spring back to the touch. A toothpick inserted into the center of a muffin should come out with just a few moist crumbs attached.
Cool and serve: Let the baked pumpkin chocolate chip muffins cool in the muffin pan for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely before enjoying.

Pro Tips & Troubleshooting

Achieve bakery-worthy pumpkin chocolate chip muffins every time with these helpful tips!

Achieving Tall Muffin Tops: Start baking at a higher temperature (like 400°F) for the first few minutes, then reduce it. This initial blast of heat causes the batter to rise quickly, creating those desirable tall domed tops.
Avoid Overmixing: Overmixing develops the gluten in the flour too much, leading to tough, chewy muffins. Mix only until the dry ingredients are just moistened; a few lumps are okay.
Don’t Overfill: Filling muffin cups more than two-thirds full can cause the batter to overflow, creating messy, oddly shaped muffins. Stick to the suggested amount for perfect individual portions.
Doneness Test: The best way to check if your pumpkin chocolate chip muffins are done is by inserting a toothpick into the center of a muffin. It should come out with just a few moist crumbs attached, not wet batter.
Evenly Distributed Chocolate: If you find your chocolate chips sink to the bottom, try tossing them with a tablespoon of flour before folding them into the batter. This light coating helps them stay suspended.

Serving, Storage & Variations

These pumpkin chocolate chip muffins are incredibly versatile. Here’s how to enjoy and store them, plus some fun ways to change things up.

Serving Suggestions

Enjoy these muffins warm from the oven or at room temperature.
Pair them with a hot cup of coffee, tea, or a glass of milk for a comforting treat.
Serve them for a delightful breakfast, a satisfying snack, or even a simple dessert.

Storage

Store cooled pumpkin chocolate chip muffins in an airtight container at room temperature.
They will stay fresh and delicious for up to 3 days.

Freezing Instructions

To freeze, ensure the muffins are completely cooled first.
Place them in an airtight freezer-safe container or a heavy-duty freezer bag.
Freeze for up to 3 months.
Thaw at room temperature for a few hours, or microwave briefly (about 30 seconds) for a quick warm-up.

Variations

Add Chopped Nuts: Fold in ½ cup of chopped pecans or walnuts for extra crunch and flavor.
Cream Cheese Swirl: Prepare a simple cream cheese filling (softened cream cheese, sugar, vanilla) and swirl a spoonful into the top of each muffin before baking.
Streusel Topping: Combine flour, sugar, butter, and cinnamon for a crumbly streusel topping. Sprinkle it generously over the batter.
Dried Fruit: Add ½ cup of dried cranberries or raisins along with the chocolate chips for a fruity twist.

Nutrition

Here is an estimated nutritional breakdown for one of these delicious pumpkin chocolate chip muffins.

Nutrient	Amount Per Muffin
Calories	280
Total Fat	12g
Saturated Fat	3g
Cholesterol	30mg
Sodium	260mg
Total Carbs	40g
Dietary Fiber	2g
Total Sugars	25g
Protein	4g

Please note: Nutritional information is an estimate based on ingredients and preparation. Actual values may vary depending on specific brands and quantities used.

FAQ

Got questions about making the perfect pumpkin chocolate chip muffins? Here are some quick answers.

Can I use fresh pumpkin puree? Yes, you can! Just make sure it’s cooked and pureed smooth, with no excess water.
Can I reduce the amount of sugar? You can try reducing the sugar by about ¼ cup, but this may slightly alter the texture and moisture.
How to make these muffins gluten-free? Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum.
Can I make this recipe vegan? Yes, substitute eggs with flax eggs, milk with plant-based milk, and ensure your chocolate chips are dairy-free.
What kind of chocolate chips are best? Semi-sweet chocolate chips are a classic choice, but milk, dark, or even white chocolate chips are also delicious.
Why are my muffins tough/dry? Overmixing the batter is the most common reason for tough muffins. Also, ensure you’re not overbaking them.

Conclusion

You’ve just discovered how simple it is to bake the most delightful pumpkin chocolate chip muffins right in your own kitchen! With their irresistible moist texture, warm spices, and gooey chocolate chips, these muffins are truly a perfect treat for any occasion. This recipe makes baking easy and fun, bringing the cozy flavors of autumn to your home. We hope you enjoy making and sharing these delicious muffins with your loved ones. Please leave a comment and rate the recipe if you try it!