Pumpkin Chocolate Chip Muffins

5 from 2 votes
3 Comments

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These Pumpkin Chocolate Chip Muffins combine warm pumpkin spice flavors and delicious pockets of chocolate. You will love how quickly they come together and how tender and moist they are!

An unwrapped pumpkin chocolate chip muffin

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are the perfect recipe to kick off your Fall and Winter baking. The batter is so easy to make and the muffins bake up in just 20 minutes! Whip up a batch for the kids as they head off to school or pair them with some hot chocolate for a movie night treat. Whenever and wherever you serve them, everyone will love the moist, tender cake with little pockets of melty chocolate.

Ingredients and Supplies

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.
  • Muffin Tin – This recipe makes 12 muffins, so you only need one tin. Feel free to double the recipe or use a mini muffin tin. However, if you make mini muffins you will have to adjust the cook time as needed.
  • Muffin Liners – Use traditional paper liners, or reusable silicone liners for an eco friendly muffin! If you don’t have muffin liners, use a generous amount of cooking spray.
A muffin cut in half

Gluten Free Pumpkin Chocolate Chip Muffins

Celiacs and those with gluten allergies, rejoice! Because this has so little flour, it is EASY to make gluten-free and have it still taste like the original. You can use any 1:1 flour substitute but my FAVORITE mix (by far) can be found HERE. This is the mix I used for the GF version of this pumpkin chocolate chip muffin recipe and it is amazing. I also use this mix when making the GF version of our Pumpkin Bread.

Recipe Tip

Pumpkin chocolate chip muffins on a cooling rack with some on the counter

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.

FAQ’s

Can I freeze these muffins?

Yes! Store these 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.

Do I have to use chocolate chips?

You can leave out the chocolate chips if you’d like. Swap them out with pecans or raisins for a fun twist!

More Pumpkin Recipes

We love to cook all kinds of recipes, but baking holds a special place in our hearts. Whether you are making a pie, a cake, or any other kind of dessert, we have pumpkin recipes that will help you make those special memories in the kitchen!

How to Make Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins on a cooling rack with some on the counter

Pumpkin Chocolate Chip Muffins

5 from 2 votes
These Pumpkin Chocolate Chip Muffins combine warm pumpkin spice flavors and delicious pockets of chocolate. You will love how quickly they come together and how tender and moist they are!
Prep Time 15 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12

Ingredients

Instructions

  • Preheat oven to 375 degrees. In a small bowl, mix the dry ingredients – flour, baking soda, cinnamon, salt, and nutmeg.
    A glass bowl with flour, baking soda, nutmeg, cinnamon, and salt being stirred with a whisk
  • In a large bowl, mix pumpkin, brown sugar, buttermilk, egg, and oil.
    A glass bowl full of pumpkin, buttermilk, eggs, and brown sugar
  • Add dry mixture to the wet mixture. Stir just until combined, DO NOT over mix. Mixture will be a bit lumpy.
    Pumpkin Muffin batter in a glass bowl
  • Fold in chocolate chips.
    Pumpkin Chocolate Chip Muffin batter in a glass bowl
  • Line a muffin tin with muffin liners. Fill each liner about ¾ of the way full. Sprinkle extra chocolate chips on top if desired.
    A muffin tin with white liners filled with batter and topped with chocolate
  • Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
    A muffin tin full with pumpkin chocolate chip muffins
  • As soon as muffins are cool enough to touch, remove from pan and transfer to a cooling rack. Let muffins cool to room temperature.
    Pumpkin chocolate chip muffins on a cooling rack with some on the counter

Nutrition Information

Calories: 185kcalCarbohydrates: 36gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 357mgPotassium: 63mgFiber: 1gSugar: 23gVitamin A: 42IUVitamin C: 1mgCalcium: 44mgIron: 1mg

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About the author

Kelsey Crist

Kelsey lives in Washington with her husband, Alex, and two cats, Diana and Nova. Her happy place is in the kitchen listening to an audiobook and trying new recipes. When she's not in the kitchen you can find her hiking, shopping at Trader Joe's, or playing Animal Crossing. Her favorite food is pasta and Alex loves when she makes Homemade Oreos.

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Comments

  1. 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. 🙂