Pumpkin Chocolate Chip Muffins

The first crisp breeze of fall always makes me want to bake something cozy. There’s something special about the scent of pumpkin and spice filling the kitchen. These pumpkin chocolate chip muffins are perfect for chilly mornings, quick snacks, or an after-dinner treat. Soft, spiced, and dotted with melty chocolate chips, they bring pure comfort to your table.

Why I Love It

I love this recipe because it’s so easy and forgiving — just one bowl, no mixer, and pantry-friendly ingredients. The combination of pumpkin and chocolate is pure magic: warm, rich, and satisfying without being too sweet. Plus, these muffins stay moist for days, making them a reliable go-to whether I’m baking for my family or packing treats for a friend. Honestly, every bite feels like a cozy hug on a cool day.

Ingredients You’ll Need

Here’s everything you’ll need for this easy one-bowl recipe:

• 6 tbsp unsalted butter, melted
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup honey or pure maple syrup
• ¼ cup milk (any type works)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tbsp pumpkin pie spice
  (or 1½ tsp cinnamon, 1 tsp allspice, ½ tsp nutmeg, ¼ tsp cloves)
• 1½ cups white whole wheat flour (or regular whole wheat/AP flour)
• ½ cup mini chocolate chips (plus extra for topping, optional)

How to Make Pumpkin Chocolate Chip Muffins

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F. Grease a muffin tin or line it with paper liners so muffins don’t stick.

Step 2: Combine Wet Ingredients

In a large mixing bowl, melt butter. Then whisk in pumpkin puree, honey or maple syrup, and milk.
Next, add eggs and vanilla. Whisk until smooth.

Step 3: Add Dry Ingredients and Fold in Chocolate Chips

Sprinkle baking soda, baking powder, salt, and pumpkin pie spice into the wet mixture. Stir to combine.
Gently fold in flour until just combined. Then stir in chocolate chips, being careful not to overmix.

Step 4: Fill, Top, and Bake

Spoon batter into the prepared muffin tin, filling each well nearly to the top.
Sprinkle extra chocolate chips on top if desired. Bake for 15–18 minutes, until a toothpick comes out clean.

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Step 5: Cooling and Serving Tips

Cool muffins in the pan for 10 minutes. Then transfer them to a wire rack to finish cooling.
Serve warm for melty chocolate goodness or store for later.

Tips for Perfect Muffins

Canned pumpkin puree works best here — just use one cup, not a full can.
Homemade pumpkin puree may be wetter, so you might need to reduce or skip the milk.
Sprinkling extra chocolate chips before baking makes them look bakery-style.
Avoid overmixing to keep the muffins light and tender.

Variations and Substitutions

Try these simple changes to suit your needs:

• Dairy-free: Use coconut oil, non-dairy milk, and dairy-free chocolate chips.
• Vegan: Replace eggs with flax eggs, and use maple syrup plus dairy-free substitutes.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Add-ins: Pecans, raisins, or a nut butter swap (like peanut butter instead of butter) work well too.

Storage and Freezing Instructions

Store in an airtight container at room temperature for up to 3 days.
Freeze cooled muffins for up to 3 months. Thaw at room temp or microwave gently to warm.

Pumpkin Chocolate Chip Muffins Recipe

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More Such Recipes

Craving more pumpkin goodness? Check out this Easy Pumpkin Oatmeal Muffins recipe.
You may also enjoy Classic Pumpkin Bread for fall baking, Pumpkin Cream Cheese Muffins with a swirl, and Cinnamon Swirl Pumpkin Bread.

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