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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!
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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.
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 by following this link. 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.
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.
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.
You can leave out the chocolate chips if you’d like. Swap them out with any nuts you enjoy like pecans or walnuts, or try raisins for a fun twist!
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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! Two of our unique pumpkin recipes, Nothing Bundt Cake Pumpkin Spice and our Gingerbread Pumpkin Trifle, are especially fun to make. Here’s some more to try:
How to Make Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
- 1 ½ 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
- Preheat oven to 375 degrees. In a small bowl, mix the dry ingredients – flour, baking soda, cinnamon, salt, and nutmeg.
- In a large bowl, mix pumpkin, brown sugar, buttermilk, egg, and oil.
- Add dry mixture to the wet mixture. Stir just until combined, DO NOT over mix. Mixture will be a bit lumpy.
- Fold in chocolate chips.
- Line a muffin tin with muffin liners. Fill each liner about ¾ of the way full. Sprinkle extra chocolate chips on top if desired.
- Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
- As soon as muffins are cool enough to touch, remove from pan and transfer to a cooling rack. Let muffins cool to room temperature.
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