Pumpkin Chocolate Chip Muffins are soft, tender bakery-style muffins made with pumpkin puree, warm fall spices, and plenty of chocolate chips. The pumpkin gives each muffin a moist, delicate crumb, while cinnamon, nutmeg, and ginger add cozy flavor without overpowering the chocolate. Lightly golden tops and pockets of melted chocolate make these muffins a satisfying breakfast treat, afternoon snack, or simple homemade dessert.
This recipe uses canned pumpkin puree, vegetable oil, and a combination of brown and granulated sugars to create a moist texture without requiring a mixer. The batter comes together in two bowls, and a brief burst of higher oven heat helps the muffins rise before they finish baking at a lower temperature. They are also convenient to make ahead and freeze for busy mornings.
Recipe at a Glance
Prep Time
15 minutes
Cook Time
22 minutes
Additional Time
20 minutes
Total Time
57 minutes
Yield
12 standard muffins
Servings
12 (1 muffin each)
Category
Breakfast & Brunch
Cuisine
American
Cooking Method
Baking
Difficulty
Easy
Calories Per Serving
Not calculated
Why This Recipe Works
- Pumpkin puree keeps the muffins moist. Its natural moisture creates a tender crumb without needing large amounts of added fat.
- Brown sugar adds moisture and depth. Combining brown sugar with granulated sugar gives the muffins a gentle caramel-like sweetness while maintaining a soft texture.
- Oil helps the muffins stay tender. Unlike butter, vegetable oil remains liquid at room temperature, helping the muffins retain their softness after cooling.
- Two oven temperatures encourage a good rise. Starting at 425°F (220°C) helps the batter expand quickly, while finishing at 350°F (175°C) allows the centers to bake without excessive browning.
- Chocolate chips balance the warm spices. Semi-sweet chocolate adds richness and a slight bitterness that complements the pumpkin and cinnamon.
Equipment Needed
- Standard 12-cup muffin pan, with cavities approximately 2 3/4 inches (7 cm) across the top
- 12 paper muffin liners
- Two medium mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Digital kitchen scale for accurate flour measurement
- Large cookie scoop or spoon for portioning the batter
- Wire cooling rack
- Wooden toothpick or cake tester
Ingredients List
- [Crispy Ginger Cookies – Once Upon a Chef](https://images.openai.com/static-rsc-4/16-ka7S7UxWx2FF5il99KLj9NP-5cGZ781cYzFGZekf2IoWpFlmDxKaELZBABpgNrvHY7dnGxp1ap2DSWFYgABq0JAsL4uADHWo16jZ0wLTlMJKcjiB1X1BAniQJ8b7VKrzJNNcLZxIhCsMaM6oY82VwzsZUO1CFUNL7Uzwao?purpose=inline)
- Dry Ingredients
- 1 3/4 cups (210 g) all-purpose flour, spooned and leveled
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon (2.5 g) baking soda
- 1 1/2 teaspoons (4 g) ground cinnamon
- 1/2 teaspoon (1 g) ground ginger
- 1/4 teaspoon (0.5 g) ground nutmeg
- 1/2 teaspoon (3 g) fine salt
- [Chocolate Chip Pumpkin Bread Delightfully Delicious Recipe – Recipe Website](https://images.openai.com/static-rsc-4/TZmJkw8U-jm0IPMlQuBbjnefBaiTAzg9MbFEyuWenR344AD7PHa00vMvRm0XpMhX4obTiXHtVlUyur0EHtTDqlp3-0j4wdgnoSP25x5yw2taWY4TApnrOgtV4VNjUczNl5w77AbSy8jGLQiBASCONY6KszWbP2n4D4sWTKtpsY?purpose=inline)
- Wet Ingredients
- 1 cup (245 g) plain pumpkin puree, canned or homemade, well-drained if watery
- 2 large eggs (about 100 g without shells), at room temperature
- 1/2 cup (120 ml) neutral vegetable oil, such as canola or sunflower oil
- 1/2 cup packed (110 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- [The Old Town Creamery](https://images.openai.com/static-rsc-4/gZAr4oFKu5vfWTxSg4aGBvDbPymXZ9zvf7zSFv45JAQ0N4JJ1SlS2d7UyHjvWFteshhCQaSOID05G0rb9ghQ2QK0eRG92tzW0ZtF8D8bMUpeYTd69gZBkaKo5apZRnWjO5vF55WnMryfTZqD3ZkZau43G8RAq18lGIJOec?purpose=inline)
- Chocolate Chips
- \- 1 cup (170 g) semi-sweet chocolate chips, divided: 3/4 cup (about 128 g) for the batter and 1/4 cup (about 42 g) for topping
Ingredient Notes and Substitutions
Pumpkin Puree
Plain pumpkin puree provides moisture, color, and a mild earthy sweetness. Use 100% pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
Homemade pumpkin puree works, but it should be thick and smooth. If it looks watery, drain it through a fine-mesh strainer before measuring. An equal amount of thick, unsweetened butternut squash puree can also work, although the flavor and color may differ slightly.
All-Purpose Flour
All-purpose flour gives the muffins enough structure to rise while keeping the crumb tender.
You can replace up to half the flour with whole wheat pastry flour for a slightly nuttier flavor. The muffins may be somewhat denser and more absorbent. A 1: 1 gluten-free baking flour designed for direct substitution may also work, but results depend on the blend and have not been verified for this formula.
Brown Sugar
Light brown sugar contributes moisture and a subtle molasses flavor that complements pumpkin and cinnamon.
Dark brown sugar can replace it in the same amount for a stronger molasses taste and slightly darker crumb. Granulated sugar can also replace it by weight, but the muffins may be less moist and lack some caramel notes.
Vegetable Oil
Neutral vegetable oil creates a tender crumb without introducing a competing flavor.
Melted unsalted butter can replace the oil in the same volume. Use 1/2 cup (113 g) melted butter, cooled until just warm. The muffins will have a buttery flavor but may feel slightly firmer once cooled.
Semi-Sweet Chocolate Chips
Semi-sweet chocolate provides enough sweetness to balance the spices without making the muffins overly sugary.
Milk chocolate chips produce a sweeter result, while dark chocolate chips create a more pronounced cocoa flavor. Chopped chocolate also works, although it produces irregular melted pockets rather than evenly shaped chips.
Step-by-Step Instructions
[Standard Size White Cupcake Liners – Non-Stick, Greaseproof, Food-Safe](https://images.openai.com/static-rsc-4/7bAscqNz2Tn2WgAYqHCWRaf76qfC1x-azMF93MfB-0dm7pydaUk7s2ex4tFGf7pgB12t0khPBR1454BhZEZhaTu-9p3mRxZiNk6zwKR-Ql9NQs4iEXwQSQhAAVDXt9hoDMc5-0ySCxwjxLIeP8LBinBg1ZzkOiE6E7g?purpose=inline)
1\. Preheat the Oven and Prepare the Muffin Pan
Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
Line a standard 12-cup muffin pan with paper liners. Make sure the oven is fully preheated before adding the batter, since the initial high heat helps create a stronger rise.
[Best Carrot Cake Recipe – How To Make Carrot Cake](https://images.openai.com/static-rsc-4/1To1ilr8T6zeLrcKQ3vARYs1kN4wNryWSRlsNBfEB8z4r3yzY-sNYbP6tlXs1mJ218J2VzlgmiQq7dh7xx3oryPxSOfVagy4CK3JbvkUMQ2OdDxJ-ilZaTEzfdRjWBOoCGq8FCX7SKcnFOoSQOdqCzAHsiWbXxg2YVDducvhY?purpose=inline)
2\. Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Mix until the spices and leavening agents are evenly distributed. The flour mixture should have a uniform pale beige color without visible pockets of cinnamon or baking powder.
[Whole Wheat Pumpkin Muffins – Marathons & Motivation](https://images. openai.com/static-rsc-4/rkYN7EZK82ZreWQRLOMn0K4nKJ60m7AVNT8aAjQ47kwoabHQePyt4McB06fVGT1S-1uHTUMxXgBgdyzXHqmn00G2dm4d6yk4C34agc8eZWpMvaOb16gs95odFBfZL9uVZph2FtlnwAkrjhwI1WerlDuOd6uJMwq1sKVny9RfE?purpose=inline)
3\. Whisk the Wet Ingredients
In a separate large bowl, combine the pumpkin puree, eggs, vegetable oil, light brown sugar, granulated sugar, and vanilla extract.
Whisk for about 1 minute, or until the mixture looks smooth, glossy, and evenly orange. Break up any brown sugar lumps so they do not remain in the finished muffins.
[Pumpkin Chocolate Chip Muffins — Laura's Bake Lab](https://images. openai.com/static-rsc-4/-UJ2ebbWbHfbsztuETzO0wsIrc6w0ON2cVF7hTEATGZeUwyz2mDDuvrlNXW2CbyA4tONBOk66dP9UeQe53bTo1zGfluV6qsRSCwqmEszF3bUYH7x1Ij8dlddJGzb43l6YJoeGkV4f02BLo2nPAhowuGpAd-ZBJM4DmfuA?purpose=inline)
4\. Combine the Wet and Dry Mixtures
Add the dry ingredients to the pumpkin mixture.
Using a silicone spatula, gently fold until the flour is just incorporated. The batter should be thick, soft, and scoopable rather than runny.
A few small lumps are normal. Stop mixing once no dry flour remains. If the batter looks slightly uneven, resist the temptation to keep stirring; excessive mixing can make the muffins tough.
[Pumpkin muffin batter with chocolate chips ready to be mixed in](https://images.openai.com/static-rsc-4/jymGeqXydzUzdXqrWATlCGhfSAG-gA2wKj8jp4j3DKaD9KT74Cwm-juMZ4kj5VYeV14PExdCr68xrpsFZyJClAmw-oEd1uGLu7YBOY7ZqbZ3QMpkcyEUCof3NhPWJTlPxYTeyC1Uu8FcHcDkLQL2YxOI4FgnvojTSchVcVie8NBRWMcLZSS7apACCN3uGT0?purpose=inline)
5\. Fold in the Chocolate Chips
Add 3/4 cup (about 128 g) of the semi-sweet chocolate chips to the batter.
Fold gently a few times until the chips are distributed throughout. Reserve the remaining 1/4 cup (about 42 g) for the muffin tops.
The batter should hold its shape briefly when lifted with a spoon.
[Pumpkin chocolate chip muffin batter ready to bake](https://images. openai.com/static-rsc-4/vAwbhR3C-TQdGOUksgYxyba7iTMOe2kYKvFxGh63fNzsWK5lvwCS96WuthZ3OUQb1NaggtkaqwNHfcE5NEa0pjZoYzJKPIHjllE494RmvPZ4h4KKwqf9IfHHYu2LYZ7Lo-iSxJTupUGVj2qyCTtepXtzwvchck2gNAWzGc88ulsCRK8QGF8V9cqp1xjdTy?purpose=inline)
6\. Fill the Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters to nearly full, depending on the depth of the pan.
Scatter the reserved chocolate chips over the tops, pressing them very lightly into the surface so they stay in place as the muffins rise.
[How to Make Muffins (Plus Pro Tips & Recipes) – The Busy Baker](https://images.openai.com/static-rsc-4/d1gZqSze6aDAk2QnpW1PXeHQwazliTDHj8KU2EFR8H05BGOLa4W3B8dwpy9K5pILfNJty2m07hnA80FnGrP2l9Wf3v6U6k78w-ZYsnJP9V7Kb1ta1OPzdJDCkj9KlNKCe0-24rRaVrcsyxLKAEo0wALQWyzWd6yC1D9FSzuaXw?purpose=inline)
7\. Bake at Two Temperatures
Place the muffin pan on the center rack and bake at 425°F (220°C) for 5 minutes.
Without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for approximately 15–19 minutes, for a total baking time of 20–24 minutes.
The muffins are ready when their tops are raised and set, the edges are lightly golden, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Avoid inserting the toothpick directly into a chocolate chip, which can make the center appear underbaked.
If wet batter remains on the toothpick, bake for another 2 minutes and check again.
[Pumpkin Chocolate Chip Muffins – How to Make Pumpkin Chocolate Chip Muffins](https://images.openai.com/static-rsc-4/ZN68co4A6bTfutzxhOgyKNb5v27bzESPWqQ04mIClFUqmWdVqDW36D6BXH8lx92VbCDGZaJRdyeOTEytmcyEgk6Rvq1H4ueqtHCaDl4qOQARg8AT0AGNPCjCjgqOVry3fMYO9mw2ocDTwvNPgucSsSxkMy12yrlOewJUV088?purpose=inline)
8\. Cool the Muffins
Let the muffins cool in the pan for 5 minutes.
Carefully transfer them to a wire rack and allow them to cool for another 15 minutes before serving.
The crumb continues to settle as the muffins cool. Moving them out of the pan prevents steam from collecting underneath and making the liners soggy.
Tips for Success
- Measure flour carefully. Scooping directly from the bag can pack too much flour into the measuring cup, resulting in dry, heavy muffins. Weighing 210 g is the most consistent option. – Use thick pumpkin puree. Excessively watery puree can create a gummy center. The puree should mound slightly on a spoon rather than pour like a liquid. – Keep the oven door closed during the temperature change. Opening it too early can interrupt the initial rise and cause the muffin tops to flatten. – Watch the chocolate when checking doneness. Melted chocolate can resemble uncooked batter. Check more than one muffin if the toothpick result is unclear. – Avoid leaving the muffins in the hot pan too long. Trapped steam can soften the bottoms and make paper liners difficult to peel away. – Allow the muffins to cool before storing. Packaging them while warm creates condensation, which can lead to sticky tops and soggy liners.
Storage, Freezing, and Make-Ahead Instructions
Room-Temperature Storage
Allow the muffins to cool completely before placing them in an airtight container.
Store at room temperature in a cool, dry place for up to 2 days. Line the container with a paper towel and place another paper towel over the muffins to absorb excess moisture.
Keep the container away from direct sunlight and heat.
Refrigerator Storage
For longer storage, place the completely cooled muffins in an airtight container and refrigerate for up to 5 days.
Refrigeration can make the crumb firmer, so allow the muffins to return to room temperature or warm them briefly before serving.
Freezing Instructions
Pumpkin Chocolate Chip Muffins freeze well after baking.
Once completely cooled, arrange the muffins in a single layer and freeze until firm. Transfer them to a freezer-safe bag or airtight container, removing as much air as possible.
Freeze for up to 3 months for the best quality. Keeping the muffins individually wrapped makes it easier to thaw only what you need.
Thawing and Reheating
Thaw frozen muffins at room temperature for approximately 1–2 hours, or overnight in the refrigerator.
To warm a muffin, microwave it for 10–15 seconds, adding a few seconds if needed. Alternatively, place it in a 300°F (150°C) oven for about 5–8 minutes, until warmed through.
Avoid overheating, which can dry out the crumb and make the chocolate excessively hot.
Make-Ahead Instructions
These muffins can be baked one day ahead and stored in an airtight container once completely cool.
For the most consistent rise, prepare and bake the batter immediately after combining the wet and dry ingredients. Leaving mixed batter overnight can reduce the effectiveness of the leavening agents.
For easier morning preparation, measure the dry ingredients in advance and keep them covered separately from the wet ingredients until ready to bake.
FAQ
Can I make Pumpkin Chocolate Chip Muffins ahead of time?
Yes. Bake the muffins up to 2 days before serving and store them in an airtight container at room temperature once completely cool. They can also be frozen for up to 3 months. Warm them briefly before serving if you prefer softer chocolate chips.
Why are my pumpkin muffins dense or gummy?
Dense muffins often result from overmixing, too much flour, or insufficient leavening. A gummy center can also indicate excess moisture from watery pumpkin puree or underbaking. Measure the flour accurately, use thick pumpkin puree, and bake until the centers are fully set.
Can I use pumpkin pie filling instead of pumpkin puree?
Pumpkin pie filling is not recommended because it already contains sweeteners and spices. Substituting it directly would change the recipe's sweetness, moisture balance, and flavor. Plain, unsweetened pumpkin puree is the appropriate ingredient.
How do I know when the muffins are fully baked?
The tops should look set and gently spring back when lightly touched. Insert a toothpick into the center of a muffin, avoiding the chocolate chips. It should come out clean or with a few moist crumbs, but no wet batter. Check more than one muffin if needed.
Can I make mini Pumpkin Chocolate Chip Muffins?
Yes, the batter can be divided among approximately 30–36 lined mini muffin cups, depending on their size. For mini muffins, bake at a steady 350°F (175°C) and begin checking at 10 minutes; they may need approximately 10–14 minutes. The smaller portions will bake faster than standard muffins, so watch closely and use the toothpick test.
Ingredients
Method
- [Standard Size White Cupcake Liners – Non-Stick, Greaseproof, Food-Safe](https://images.openai.com/static-rsc-4/7bAscqNz2Tn2WgAYqHCWRaf76qfC1x-azMF93MfB-0dm7pydaUk7s2ex4tFGf7pgB12t0khPBR1454BhZEZhaTu-9p3mRxZiNk6zwKR-Ql9NQs4iEXwQSQhAAVDXt9hoDMc5-0ySCxwjxLIeP8LBinBg1ZzkOiE6E7g?purpose=inline)
- 1. Preheat the Oven and Prepare the Muffin Pan
- Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- Line a standard 12-cup muffin pan with paper liners. Make sure the oven is fully preheated before adding the batter, since the initial high heat helps create a stronger rise.
- [Best Carrot Cake Recipe - How To Make Carrot Cake](https://images.openai.com/static-rsc-4/1To1ilr8T6zeLrcKQ3vARYs1kN4wNryWSRlsNBfEB8z4r3yzY-sNYbP6tlXs1mJ218J2VzlgmiQq7dh7xx3oryPxSOfVagy4CK3JbvkUMQ2OdDxJ-ilZaTEzfdRjWBOoCGq8FCX7SKcnFOoSQOdqCzAHsiWbXxg2YVDducvhY?purpose=inline)
- 2. Combine the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- Mix until the spices and leavening agents are evenly distributed. The flour mixture should have a uniform pale beige color without visible pockets of cinnamon or baking powder.
- [Whole Wheat Pumpkin Muffins - Marathons & Motivation](https://images.openai.com/static-rsc-4/rkYN7EZK82ZreWQRLOMn0K4nKJ60m7AVNT8aAjQ47kwoabHQePyt4McB06fVGT1S-1uHTUMxXgBgdyzXHqmn00G2dm4d6yk4C34agc8eZWpMvaOb16gs95odFBfZL9uVZph2FtlnwAkrjhwI1WerlDuOd6uJMwq1sKVny9RfE?purpose=inline)
- 3. Whisk the Wet Ingredients
- In a separate large bowl, combine the pumpkin puree, eggs, vegetable oil, light brown sugar, granulated sugar, and vanilla extract.
- Whisk for about 1 minute, or until the mixture looks smooth, glossy, and evenly orange. Break up any brown sugar lumps so they do not remain in the finished muffins.
- [Pumpkin Chocolate Chip Muffins — Laura's Bake Lab](https://images.openai.com/static-rsc-4/-UJ2ebbWbHfbsztuETzO0wsIrc6w0ON2cVF7hTEATGZeUwyz2mDDuvrlNXW2CbyA4tONBOk66dP9UeQe53bTo1zGfluV6qsRSCwqmEszF3bUYH7x1Ij8dlddJGzb43l6YJoeGkV4f02BLo2nPAhowuGpAd-ZBJM4DmfuA?purpose=inline)
- 4. Combine the Wet and Dry Mixtures
- Add the dry ingredients to the pumpkin mixture: Using a silicone spatula, gently fold until the flour is just incorporated. The batter should be thick, soft, and scoopable rather than runny.
- A few small lumps are normal: Stop mixing once no dry flour remains. If the batter looks slightly uneven, resist the temptation to keep stirring; excessive mixing can make the muffins tough.
- [Pumpkin muffin batter with chocolate chips ready to be mixed in](https://images.openai.com/static-rsc-4/jymGeqXydzUzdXqrWATlCGhfSAG-gA2wKj8jp4j3DKaD9KT74Cwm-juMZ4kj5VYeV14PExdCr68xrpsFZyJClAmw-oEd1uGLu7YBOY7ZqbZ3QMpkcyEUCof3NhPWJTlPxYTeyC1Uu8FcHcDkLQL2YxOI4FgnvojTSchVcVie8NBRWMcLZSS7apACCN3uGT0?purpose=inline)
- 5. Fold in the Chocolate Chips
- Add 3/4 cup (about 128 g) of the semi-sweet chocolate chips to the batter.
- Fold gently a few times until the chips are distributed throughout. Reserve the remaining 1/4 cup (about 42 g) for the muffin tops.
- The batter should hold its shape briefly when lifted with a spoon.
- [Pumpkin chocolate chip muffin batter ready to bake](https://images.openai.com/static-rsc-4/vAwbhR3C-TQdGOUksgYxyba7iTMOe2kYKvFxGh63fNzsWK5lvwCS96WuthZ3OUQb1NaggtkaqwNHfcE5NEa0pjZoYzJKPIHjllE494RmvPZ4h4KKwqf9IfHHYu2LYZ7Lo-iSxJTupUGVj2qyCTtepXtzwvchck2gNAWzGc88ulsCRK8QGF8V9cqp1xjdTy?purpose=inline)
- 6. Fill the Muffin Cups
- Divide the batter evenly among the 12 prepared muffin cups, filling each approximately three-quarters to nearly full, depending on the depth of the pan.
- Scatter the reserved chocolate chips over the tops, pressing them very lightly into the surface so they stay in place as the muffins rise.
