🎉 Introduction
When autumn arrives, there’s nothing cozier than a warm muffin fresh from the oven. These Moist Pumpkin Chocolate Chip Muffins are the ultimate fall treat—soft, tender, and loaded with pumpkin spice flavor. Each bite combines the earthy sweetness of pumpkin with gooey chocolate chips, making them irresistible for breakfast, snacks, or dessert.
These muffins are quick to make, use simple pantry ingredients, and stay moist for days thanks to pumpkin puree. Whether you’re baking for a family breakfast, packing school lunchboxes, or preparing for a Halloween or Thanksgiving gathering, this recipe is a seasonal must-have.
🧰 Equipment Needed
- Muffin tin (12-cup standard)
- Paper muffin liners (or non-stick spray)
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Measuring cups & spoons
- Wire cooling rack
🛒 Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger blend)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted butter)
- ¼ cup milk
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
👩🍳 Directions
Step 1: Prepare the muffin tin
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Step 3: Mix wet ingredients
In a large bowl, whisk sugars, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and combined.
Step 4: Combine mixtures
Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain—do not overmix.
Step 5: Add chocolate chips
Fold in the chocolate chips, reserving a few to sprinkle on top before baking.
Step 6: Fill muffin cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Top with extra chocolate chips for a bakery-style look.
Step 7: Bake
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (with maybe a little melted chocolate).
Step 8: Cool and serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
🍽️ Servings & Timing
- Servings: 12 muffins
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cooling Time: 5 minutes
- Total Time: ~40 minutes
🧊 Storage & Reheating
- Store muffins in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze muffins (individually wrapped) for up to 2 months. Thaw overnight or microwave for 20 seconds to reheat.
🥄 Variations
- Pumpkin Nut Muffins: Add ½ cup chopped walnuts or pecans.
- Double Chocolate Pumpkin Muffins: Use cocoa powder in the batter and add chocolate chips.
- Healthy Version: Replace half the flour with whole wheat and reduce sugar slightly.
- Gluten-Free Option: Use a gluten-free flour blend.
- Mini Muffins: Bake in a mini muffin tin for 12–14 minutes.
❓ 10 FAQs
- Can I use fresh pumpkin puree? – Yes, just drain excess liquid first.
- Do I have to use paper liners? – No, you can grease the pan instead.
- Why are my muffins dense? – Overmixing the batter or not measuring flour correctly can cause density.
- Can I make these vegan? – Yes, use flax eggs, non-dairy milk, and dairy-free chocolate chips.
- Can I use pumpkin pie filling? – No, it already has sugar and spices; stick with plain puree.
- Do muffins rise a lot? – Yes, fill cups ¾ full for a nice dome.
- Can I make them ahead? – Yes, bake and store for up to 3 days or freeze.
- What kind of chocolate works best? – Semi-sweet chips balance sweetness, but milk or dark chocolate work too.
- How do I keep muffins moist? – Store with a paper towel in the container to absorb excess moisture.
- Can kids help with this recipe? – Absolutely! Kids can stir, scoop, and add chocolate chips.
🏁 Conclusion
Moist Pumpkin Chocolate Chip Muffins are the perfect cozy treat for fall. With their soft, tender crumb, warm spice, and melty chocolate, they capture everything we love about the season in one bite.
Whether you bake them for breakfast, school snacks, or holiday gatherings, these muffins will fill your kitchen with the aroma of autumn and your belly with comfort. Bake a batch, brew some hot cider or coffee, and savor the flavor of fall.
Moist Pumpkin Chocolate Chip Muffins | Perfect for Fall Season
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, whisk sugars, eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth and combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain—do not overmix.
- Fold in the chocolate chips, reserving a few to sprinkle on top before baking.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Top with extra chocolate chips for a bakery-style look.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (with maybe a little melted chocolate).
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
Moist Pumpkin Chocolate Chip Muffins are the perfect cozy treat for fall. With their soft, tender crumb, warm spice, and melty chocolate, they capture everything we love about the season in one bite. Whether you bake them for breakfast, school snacks, or holiday gatherings, these muffins will fill your kitchen with the aroma of autumn and your belly with comfort. Bake a batch, brew some hot cider or coffee, and savor the flavor of fall.
