Pumpkin Chocolate Chip Muffins

Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 1/2 cup flour; 1 1/2 teaspoon baking soda; 2 teaspoons cinnamon; 1 teaspoon salt; 1/2 teaspoon nutmeg; 1 cup pumpkin purée; 1 cup brown sugar; 1/2 cup low fat buttermilk; 1 egg; 1 tablespoon canola oil; 1/2 cup mini chocolate chips (plus extra for sprinkling)

The Perfect Muffin for Fall

These Pumpkin Chocolate Chip Muffins are my go-to recipe to kick off fall and winter baking. The batter is so easy to whip up, and in just 20 minutes, the muffins are ready to enjoy. I love making them for breakfast, or serving them with a warm cup of hot chocolate for a cozy movie night treat.

No matter when or where you serve them, everyone will love the moist, tender texture and little pockets of melty chocolate. They’re always a hit at my house!

🧡 Kelsey

5-Star Reviews

Perfectly moist and delicious! The sprinkling of mini chips on the top made them so pretty, and of course you can’t go wrong with more chocolate. – Kara

My kids can devour these muffins!! Soft & chocolatey with a hint of pumpkin means deliciousness!! – Natalie

This recipe is really delicious! The buttermilk makes it something special! Thanks! – Stephanie

Ingredients

Gather up a few pantry staples, and trusty baking tools and you will have these pumpkin muffins ready in no time!

Flour – Use all-purpose flour and also make sure to level off the measuring cup.
Baking Soda – Adding baking soda helps the muffins to rise and gives them a light and fluffy texture.
Spices – Use cinnamon, nutmeg, and salt to give the muffins that warm fall taste.
Pumpkin Puree – The star player of this recipe adds moisture and savory pumpkin flavor to the muffins.
Brown Sugar – Use brown sugar instead of white for a warmer taste.
Buttermilk – Buttermilk adds a tang and a richness to the muffins. However, if you don’t have buttermilk, you can add 1 tablespoon of lemon juice to a 1 cup measuring cup and fill the rest with milk. Next, let it sit for 5 minutes and then add it to the batter.
Egg – This acts as a binder for the batter and also helps with a fluffy texture.
Oil – Oil is another ingredient that adds moisture to the batter. You can use canola oil or coconut oil in this recipe.
Chocolate Chips – These little bits of semi-sweet chocolate take these muffins to the next level. However, you can also use milk or dark chocolate chips as well, depending on your preference.

Gluten-Free Flour Substitution

If you’re avoiding gluten, you’ll love this recipe! Since it uses very little flour, it’s super easy to make a gluten-free version without sacrificing taste. You can use any 1:1 flour substitute, I like this gluten-free flour blend from Gluten On a Shoestring. This is what I use for a gluten-free version of these pumpkin chocolate chip muffins, and they turn out amazing every time. I also use it when making the gluten-free version of our Pumpkin Bread.

How to Make Pumpkin Chocolate Chip Muffins

Glass bowl of dry ingredients to make pumpkin chocolate chip muffins.

Whisk the dry ingredients – flour, baking soda, cinnamon, salt, and nutmeg – in a mixing bowl.

Glass mixing bowl with pumpkin mixture for pumpkin muffins.

In a separate large bowl, mix pumpkin purée, brown sugar, buttermilk, egg, and oil.

Glass mixing bowl with pumpkin chocolate chip muffin batter and a wooden spoon.

Stir the dry mixture into the wet mixture until just combined. Be careful not to overmix. The batter will be lumpy.

Chocolate chips added to glass mixing bowl of pumpkin chocolate chip muffin batter and a wooden spoon.

Gently fold in the chocolate chips.

A muffin tin with white liners filled with batter and topped with chocolate

Fill each muffin liner about ¾ of the way with muffin batter. Optional: Sprinkle extra chocolate chips on top.

A close up of pumpkin chocolate chip muffins in a muffin tin

Bake at 375°F for 20 minutes. Remove from muffin tin and transfer to cooling rack.

Recipe Tip

While it is tempting to eat these straight out of the oven (we do all the time!), they come out of the liners much better if they are cooled to room temperature. Muffins shrink a little as they cool which helps them come away from the liner.

Pumpkin chocolate chip muffins on a cooling rack.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes! If you prefer using fresh pumpkin, you can prepare it three different ways using our pumpkin purée recipe. Be sure to strain any excess liquid to achieve the same consistency as canned pumpkin.

Can I make these muffins without chocolate chips?

You can omit the chocolate chips if you’d like. Enjoy the pumpkin muffins as they are or add nuts, like pecans or walnuts, or try raisins for a fun twist!

What can I use instead of buttermilk in this pumpkin muffin recipe?

If you don’t have buttermilk on hand, you make a substitute by adding 1 tablespoon of lemon juice to a 1-cup measuring cup and filling the rest with milk. Let it sit for 5-minutes before adding it to the batter.

Can I freeze these pumpkin muffins?

Yes! After the muffins cool, wrap each muffin in plastic wrap or foil. Store the wrapped muffins in an airtight container and freeze for up to 3 months. When ready to eat, let thaw on the counter or heat in the microwave for 20-30 seconds.

How do I know when these pumpkin chocolate chip muffins are done?

Do the toothpick test! Insert a toothpick into the center of the muffin. If it comes out clean (no wet batter), the muffins are done.

Pumpkin chocolate chip muffin cut in half on a plate.

More Pumpkin Recipes

We love all things pumpkin in the fall. Two of our unique pumpkin recipes, Nothing Bundt Cake Pumpkin Spice and our Pumpkin Trifle, are especially fun to make. Here are some more favorite pumpkin recipes to try: