Pumpkin Chocolate Chip Muffins: Warm, Comforting, and Perfect for Fall Baking
There’s nothing quite like the smell of warm pumpkin spice filling the kitchen. These pumpkin chocolate chip muffins are soft, tender, and full of cozy flavor with just the right touch of sweetness from melty chocolate chips. They’re the kind of homemade treat that’s just as good with your morning coffee as it is for an afternoon snack.
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Why You’ll Love These Pumpkin Chocolate Chip Muffins
I make these muffins whenever I want something comforting that everyone will enjoy. They’re full of warm pumpkin spice and plenty of chocolate chips, making them an instant favorite with friends and family.
They’re also incredibly simple to pull together with basic pantry ingredients and canned pumpkin for extra moisture and flavor. If you’re looking for an easy homemade muffin that feels a little special without any fuss, this recipe always delivers.
Pro Tip: Be careful not to overmix the batter. Gently folding the wet and dry ingredients together until just combined helps keep these muffins soft and tender. It’s a small step that makes a big difference in the final texture.
Variations and Ideas
You can easily make these your own by swapping the chocolate chips for chopped nuts, such as walnuts or pecans, if you prefer a crunchier texture. Or leave out the chocolate chips altogether to let the pumpkin spice shine on its own.
These muffins also freeze really well. Bake a batch ahead of time, let them cool completely, and store them in an airtight container in the freezer. When you’re ready, just warm them up for that fresh-from-the-oven feel anytime you want.
If you’re planning a seasonal menu or just want more cozy options to start the day, you’ll find plenty of inspiration in this full collection of Fall Breakfast Ideas, everything from baked goods to savory skillet recipes.
More Fall Baking Ideas
- This chocolate pumpkin patch brownie cake is fudgy, festive, and almost too pretty to cut into. The candy-coated strawberry pumpkins make it a perfect centerpiece for fall parties and holiday tables.
- Baked Chai-Spiced Donuts bring all the warm, cozy flavors you love in an easy homemade treat. They’re perfect with your morning coffee or tea and make any day feel a little more special.
- Pumpkin cottage cheese donuts are the ultimate high protein fall treat. Baked, fluffy, and rolled in cinnamon sugar, each donut has 7g of protein for a cozy snack or dessert you’ll crave all season.
- These chai-spiced buttercream cookie bars take everything you love about a cup of chai and turn it into dessert. Perfect for fall gatherings or cozy evenings, they’re a dessert worth trying for your next baking session.
- These apple oatmeal raisin cookies are soft, chewy, and perfectly spiced, making them a timeless favorite. With their cozy flavor and just the right amount of sweetness, they’re the kind of cookie you’ll want to bake again and again.
Tried these Pumpkin Chocolate Chip Muffins? Let me know how they turned out, what you loved, or any twists you added. I’d love to hear how you made it your own. Please don’t forget to rate the recipe and leave a comment.
Equipment
- Paper liners
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil or melted butter
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350℉. Line a standard 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- In a separate bowl, whisk the eggs, pumpkin purée, oil, granulated sugar, brown sugar, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in ¾ cup of chocolate chips. Divide the batter evenly among the muffin cups, filling them about ¾ full. Sprinkle extra chocolate chips on top for a bakery-style finish.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Be sure to use plain canned pumpkin purée, not pumpkin pie filling.
- For an extra-rich flavor, use melted butter instead of oil.
- Feel free to adjust the amount of chocolate chips to taste.
