Pumpkin Chocolate Chip Muffins

It was one of those crisp October mornings when the air smelled like leaves and cinnamon. I had music playing softly, slippers on, and a warm cup of coffee in hand. My daughter sat at the counter, swinging her legs and asking, “Are we making the pumpkin muffins with the little chocolate chips again?” And just like that, our Saturday had a plan.

These pumpkin chocolate chip muffins are cozy in muffin form. Warmly spiced, lightly sweet, and speckled with melty chocolate in every bite. You only need one bowl and just about 30 minutes, start to finish. Let’s bake a batch together.

Why You’ll Love These Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are everything fall mornings should be. Comforting, quick, and just sweet enough to make you reach for seconds. You only need one bowl, which means less cleanup and less stress.

They’re perfectly spiced with pumpkin pie flavors and have a gentle warmth that pairs beautifully with rich chocolate chips. I love making them for breakfast, but they also make a great afternoon snack or lunchbox treat.

Even better, they freeze well. So you can stash a few away and reheat them on busy mornings. You can also swap ingredients to suit different diets. They’re flexible, family-friendly, and just plain good.

Ingredients You’ll Need

Here’s what you’ll need to make these soft and spiced pumpkin chocolate chip muffins at home.

Pumpkin puree: Make sure to use only 1 cup, not the whole can. A 15-ounce can holds more than you need, so measure carefully.

Butter: Melted unsalted butter gives these muffins a tender texture and buttery flavor. You can swap in coconut oil if you need them dairy-free.

Honey or maple syrup: Either works to sweeten the muffins naturally. Maple syrup adds a deeper, earthy sweetness.

Milk: Any milk will do. I often use whole milk, but almond or oat milk works great too.

Eggs: Two large eggs help bind everything together and give the muffins structure.

Vanilla: Just a touch for cozy flavor.

Spices: Pumpkin pie spice or a mix of cinnamon, nutmeg, allspice, and cloves.

Leavening: Both baking soda and baking powder help the muffins rise perfectly.

Flour: Use white whole wheat for a little extra fiber, or all-purpose if that’s what you have.

Mini chocolate chips: I recommend mini chips because they spread out more evenly and melt beautifully in every bite.

Step-by-Step: How to Make Pumpkin Chocolate Chip Muffins

Prep the Pan and Melt Butter

Preheat your oven to 350°F. Grease a standard muffin tin or line it with paper liners. I like to give the pan a quick spritz of baking spray even if I’m using liners — just in case.

In a large bowl, melt your butter in the microwave. Let it cool for a minute so it doesn’t cook the eggs later.

Mix Wet Ingredients

Whisk in the pumpkin puree, honey or syrup, and milk until smooth. Then add your eggs and vanilla and whisk again until everything’s blended. The mixture should look thick and creamy.

Add Spices and Leavening

Now add the baking soda, baking powder, salt, and your spices. If you’re using homemade pumpkin spice, just measure it all into the bowl. Whisk gently to combine.

Stir in Flour and Chocolate Chips

Add the flour and mini chocolate chips to the bowl. Use a rubber spatula to stir until just combined. The batter will be thick and golden. Avoid overmixing here — it keeps the muffins soft and tender.

Fill Muffin Tin and Bake

Divide the batter evenly into 12 muffin cups. I use an ice cream scoop to keep things neat. If you like, sprinkle a few extra chocolate chips on top for that bakery-style look.

Bake for 15 to 18 minutes. For mini muffins, start checking at 12 minutes. A toothpick should come out clean or with just a few moist crumbs (not wet batter).

Cooling and Serving Tips

Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to finish cooling. They’ll smell amazing — warm pumpkin, sweet spice, and chocolate. Try not to eat one too soon, but I won’t judge if you do.

Expert Baking Tips

Use mini chocolate chips for better distribution. You get more chocolate in every bite that way.

Scoop the batter evenly so the muffins bake at the same rate. A cookie scoop or large spoon works well.

Don’t overmix. Stop stirring once the flour disappears into the batter. Overmixing can make the muffins dense.

If you’re using homemade pumpkin puree, skip the milk. Fresh pumpkin tends to be wetter than canned, and this helps balance the moisture.

For prettier muffins, press a few extra chocolate chips into the top before baking. It makes them look polished and extra tempting.

Variations to Try

Dairy-Free Option

Swap the butter for melted coconut oil and use non-dairy milk. Choose dairy-free chocolate chips, like Enjoy Life brand. The muffins still turn out rich and tender.

Vegan-Friendly Version

Use maple syrup instead of honey. Replace the eggs with two flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Then follow the dairy-free tips above. They’re cozy and satisfying even without eggs.

Mini Muffin Adaptation

Use a mini muffin pan and reduce the baking time to about 12 minutes. Great for toddlers or snack trays. They also freeze beautifully this way.

Storage and Freezing Instructions

Let the pumpkin chocolate chip muffins cool completely before storing them for later. At room temperature, they’ll stay fresh in an airtight container for up to 3 days.

To freeze, place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. I like to wrap them individually for grab-and-go breakfasts.

To reheat, microwave for 20–30 seconds or warm them in the oven at 300°F until heated through.

Pumpkin Chocolate Chip Muffins Recipe

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Related Recipes to Try

If you love these, you might also enjoy my pumpkin oatmeal muffins for a cozy fall breakfast or these soft and chewy pumpkin oatmeal cookies. For something more indulgent, try this rich and moist chocolate chip pumpkin bread or my easy pumpkin coffee cake with streusel topping.

You can also find more cozy baking ideas over on Pinterest.

Frequently Asked Questions