Pumpkin Chocolate Chip Muffins Easy Recipe Best Fall Treats

The first time I pulled a batch of these pumpkin chocolate chip muffins out of my oven, my whole house smelled like a cozy October afternoon—warm, a little spicy, and honestly, absolutely magical. The way the cinnamon and nutmeg mingle with sweet pumpkin and gooey chocolate chips? It’s like wrapping yourself up in your favorite sweater and taking that first sip of pumpkin spice latte. I started baking these muffins years ago on a whim, mostly to use up an extra can of pumpkin puree. Now, every fall, they’re a non-negotiable. Friends start hinting in September, my kids ask for them as after-school snacks, and I can’t imagine a chilly morning without one (or, let’s be real, two) alongside my coffee.

What I love most about this easy pumpkin chocolate chip muffins recipe isn’t just the flavor—though you’d be hard-pressed to find a more delicious fall treat. It’s also the simplicity. No fancy equipment, no weird ingredients, just classic pantry staples and a few minutes of mixing. Whether you’re an experienced baker or just want something quick for Sunday brunch, these muffins have your back. And let’s face it, there’s something downright comforting about pumpkin and chocolate together—it’s nostalgic and new at the same time.

After baking these muffins at least a dozen times (okay, probably closer to fifty), I’ve tweaked the recipe so it’s moist, tender, and never dry. I’ve tried adding extra spices, swapping in different types of chocolate, and even making them gluten-free for my neighbor. They turn out perfectly every time. I promise: if you’re looking for the best pumpkin chocolate chip muffins, these are the ones you’ll want to bake all season long. Whether you’re baking for family, friends, or just yourself, this is the fall treat you’ll want to make again and again.

Why You’ll Love This Pumpkin Chocolate Chip Muffins Recipe

• Quick & Easy: You can mix up a batch in under 15 minutes, and they bake in just 20—no need to spend all afternoon in the kitchen.
• Simple Ingredients: Everything is easy to find, and you probably have most of it in your pantry already. No specialty flours or hard-to-find spices.
• Perfect for Any Occasion: These pumpkin chocolate chip muffins shine at brunch, make a great lunchbox treat, or work as a comforting dessert after dinner. They’re my favorite to take to fall potlucks, too!
• Crowd-Pleaser: I’ve never met anyone who could eat just one. Kids, adults, even folks who claim they “don’t like pumpkin”—everyone asks for seconds.
• Unbelievably Delicious: The combination of moist pumpkin, warm spices, and melty chocolate chips is pure comfort. Every bite is soft, rich, and just the right amount of sweet.

What really sets this pumpkin chocolate chip muffins recipe apart is the balance. I tested (and tasted) so many muffins that were either too dense or too bland. Here, the pumpkin keeps things moist without making them heavy, and the spices are bold but not overwhelming. Blending the wet ingredients thoroughly—especially the pumpkin and sugar—makes everything extra smooth (no weird lumps here!). And if you’re like me and want your muffins packed with chocolate, this recipe delivers.

Honestly, these muffins are more than just a quick snack. They’re the kind of treat you bake to share and remember. There’s a bit of nostalgia in every bite, but it’s also just a happy, easy recipe you can count on to work every single time. If you want a fall baking recipe that’s equal parts comforting and impressive, these pumpkin chocolate chip muffins are it. Trust me, after one bite, you’ll see what all the fuss is about!

What Ingredients You Will Need

This pumpkin chocolate chip muffins recipe uses classic, wholesome ingredients to create irresistible fall flavor and the perfect soft crumb. Most are pantry staples and super easy to swap or adjust based on what you have on hand.

• For the Muffin Batter:
  • 1 3/4 cups (220g) all-purpose flour (regular or use 1:1 gluten-free blend if needed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional, but adds cozy warmth)
  • 1/4 teaspoon ground ginger
  • 1 cup (200g) granulated sugar (I sometimes do half brown sugar for extra depth)
  • 1/2 cup (120ml) vegetable oil (can use melted coconut oil or light olive oil)
  • 2 large eggs, room temperature
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling!)
  • 1/4 cup (60ml) milk (dairy or unsweetened almond milk both work great)
  • 1 teaspoon pure vanilla extract
• For the Add-ins:
  • 3/4 cup (130g) chocolate chips (semisweet is classic, but milk or dark chocolate chips work too)
  • Optional: 1/2 cup (60g) chopped walnuts or pecans (for crunch—skip if nut-free)
• For the Topping:
  • 2 tablespoons coarse sugar (for sparkle and crunch—totally optional)
  • Extra chocolate chips for sprinkling (makes every muffin look bakery-worthy!)

Ingredient Notes and Tips:

• Flour: I’ve used both King Arthur Measure for Measure gluten-free and Bob’s Red Mill 1:1 with good results.
• Pumpkin puree: Libby’s is my go-to. If you use homemade, make sure it’s not too watery or your muffins might be dense.
• Oil: Oil keeps these muffins super moist. Melted butter works too, but oil gives the best texture, in my opinion.
• Chocolate chips: I love using mini chocolate chips for more even distribution, but regular chips are fantastic too.
• Milk: Any milk is fine here—almond, oat, or regular dairy all work.
• Spices: You can use a pre-mixed pumpkin pie spice (about 2.5 teaspoons) if you want to keep it even simpler.

Feel free to play with the mix-ins—sometimes I add a handful of dried cranberries for a little tartness, or swap in white chocolate chips for something different. This recipe is super forgiving!

Equipment Needed

• Muffin tin (12-cup standard size): Nonstick is easiest, but any will work. If yours is older, line with paper liners or grease well to prevent sticking.
• Mixing bowls: One large for wet ingredients, one medium for dry—makes cleanup easier.
• Whisk and spatula: A whisk helps get the wet ingredients nice and smooth, while a spatula is perfect for folding in flour and chocolate chips without over-mixing.
• Measuring cups and spoons: For accuracy—a kitchen scale is great if you have one, but not required.
• Ice cream scoop or large spoon: This makes portioning muffin batter super easy and keeps sizes even (less mess, too!).
• Wire cooling rack: Not necessary, but helps muffins cool quickly and prevents soggy bottoms.

If you don’t have a muffin tin, you can use oven-safe ramekins or even make a pumpkin chocolate chip loaf (just increase baking time). I’ve also had success with silicone muffin pans, though they can be a little trickier to handle when full—just set them on a baking sheet for stability. Maintenance tip: wash your muffin tin right away after baking, especially if any chocolate melted onto it. Stuck-on chocolate is no fun to scrub later!

Budget tip: Dollar store measuring cups and whisks work just fine for this recipe—no need for fancy gadgets unless you want them.

How to Make Pumpkin Chocolate Chip Muffins

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. This prevents sticking and makes cleanup a breeze.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups (220g) flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves (if using), and 1/4 teaspoon ginger. This step keeps your muffins light and evenly spiced.
3. Combine Wet Ingredients: In a large bowl, whisk together 1 cup (200g) sugar, 1/2 cup (120ml) oil, and 2 large eggs until smooth and slightly pale—about 1-2 minutes. Add 1 cup (245g) pumpkin puree, 1/4 cup (60ml) milk, and 1 teaspoon vanilla extract. Whisk until completely combined. The batter should smell heavenly already!
4. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold together until just combined. Don’t over-mix—stop when you no longer see streaks of flour. Over-mixing can make your muffins tough. Batter will be thick, and that’s perfect.
5. Add Chocolate Chips and Nuts: Gently fold in 3/4 cup (130g) chocolate chips and, if using, 1/2 cup (60g) chopped nuts. I like to save a few chocolate chips to sprinkle on top for that classic bakery look.
6. Fill Muffin Tins: Divide the batter evenly among the 12 muffin cups (about 1/4 cup or a generous scoop per liner). Sprinkle with extra chocolate chips and a pinch of coarse sugar for sparkle, if desired.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out with just a few moist crumbs (not wet batter). If your oven runs hot, start checking at 18 minutes. Muffin tops should spring back lightly when touched.
8. Cool: Let muffins cool in the pan for 5 minutes, then carefully transfer to a wire rack. This helps avoid soggy bottoms—trust me, I learned the hard way!
9. Enjoy: Serve warm for the ultimate melty chocolate experience, or let cool completely and store as directed below.

Troubleshooting Tips:

• If muffins are dense, double-check your baking soda is fresh and avoid over-mixing.
• If they brown too quickly, move the tin to a lower oven rack.
• A too-wet batter? Your pumpkin puree might be watery—drain a little or add a tablespoon more flour next time.

Personal tip: I always bake one muffin as a “tester” and check doneness early. Every oven is a little quirky!

Cooking Tips & Techniques

• Don’t Over-mix: This is rule number one for tender muffins. Stir just until the flour disappears—lumps are totally fine. Over-mixing leads to tough muffins (learned this from many, many batches!).
• Room Temperature Ingredients: Eggs and milk blend better when not ice-cold. If you forget, just set them in warm water for a few minutes before mixing.
• Use Fresh Leavening: Old baking soda or powder won’t give you those nice domed tops. Test by dropping a pinch in vinegar (soda) or hot water (powder)—it should fizz.
• Don’t Skimp on Chocolate Chips: Adding a few extra chips on top before baking gives you that irresistible, bakery-style look and texture.
• Watch Your Bake Time: Muffins go from perfectly moist to dry in a matter of minutes. Start checking early, and use the toothpick test. If in doubt, slightly underbaked is better—residual heat will finish the job.
• For Even Baking: Rotate your muffin tin halfway through if your oven heats unevenly. I learned this after a few lopsided trays!
• Batch Baking: If you double the recipe, mix each batch separately for best results—giant bowls make it harder to avoid over-mixing.

I’ll admit, my first few rounds of pumpkin muffins were a bit, well, stodgy. Once I slowed down and mixed by hand, the results were so much better. If you’re multitasking (who isn’t?), measure all your dry ingredients ahead and mix wet right before baking—that way, the leaveners stay active for fluffier muffins. Baking is a bit of science, but you don’t need to stress—just keep an eye on your batter and trust your senses!

Variations & Adaptations

• Gluten-Free Pumpkin Chocolate Chip Muffins: Use a 1:1 gluten-free flour blend (like King Arthur or Bob’s Red Mill). I’ve baked these for my gluten-intolerant niece, and no one could tell the difference.
• Vegan Version: Swap eggs for flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, mixed and set for 5 minutes), and use non-dairy milk and allergy-friendly chocolate chips. Coconut oil or avocado oil works well for the fat.
• Different Chocolate Chips: Try white chocolate, dark chocolate, or even butterscotch chips for a twist. I sometimes do half dark, half milk for extra depth.
• Add Fruit or Nuts: Diced apples, dried cranberries, or toasted pecans add awesome texture and flavor. My personal favorite is chopped walnuts for crunch.
• Mini Muffins: Make these in a mini muffin tin—just reduce bake time to 10-12 minutes. Perfect for snack platters or little hands.
• Spice It Up: Add a pinch of cardamom or extra ginger for more warmth, or swap in pumpkin pie spice if you want things super easy.
• Loaf Version: Pour batter into a greased 9×5-inch loaf pan and bake for 50-60 minutes. I do this when I’m feeling lazy or want bigger slices for toasting.

If you have allergies, sunflower seed butter can replace eggs in some cases (though it may turn muffins slightly green—quirky, but harmless!). Honestly, this is a recipe that begs to be played with. My kids once stirred in a swirl of cream cheese and, wow, it was decadent. Don’t be afraid to make it your own.

Serving & Storage Suggestions

Serving: These pumpkin chocolate chip muffins are best warm, with the chocolate still a little melty. I love them with a cup of hot coffee or a chai latte. If you’re serving for brunch, a simple dusting of powdered sugar or a drizzle of maple glaze looks gorgeous and adds just a hint of extra sweetness. They also shine on a breakfast board with sliced apples, pears, and sharp cheddar—trust me, it’s a fall flavor dream.

Storage: Store muffins in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop them in the fridge to keep the chocolate from getting too soft. For longer storage, freeze cooled muffins in a zip-top bag (squeeze out extra air) for up to 2 months. Thaw at room temperature or microwave for 20-30 seconds for that fresh-baked feel.

Reheating: Warm in the microwave for 10-15 seconds, or split and toast lightly for crisp edges and gooey chocolate. Flavors actually deepen after a day, so don’t stress if you’re making these ahead—sometimes they’re even better on day two.

Nutritional Information & Benefits

Each pumpkin chocolate chip muffin (standard size) has about 215 calories, 8g fat, 33g carbs, and 3g protein. Pumpkin adds vitamin A, fiber, and beta-carotene, while the use of oil keeps these moist without relying on a ton of butter. If you use dark chocolate chips, you get a little antioxidant boost, too. These muffins can fit into vegetarian, nut-free, and (with swaps) dairy-free or gluten-free diets, making them pretty versatile for gatherings.

Allergens to note: eggs, wheat (unless using gluten-free flour), and milk (if using dairy milk or chocolate). Always check your chocolate chips if you’re baking for allergies. I love that these muffins offer a sneaky way to get some veggies in, and they’re a smarter treat than most bakery options. For me, they’re the best balance of indulgence and nutrition—just enough sweetness to be satisfying, but not heavy or cloying.

Conclusion

So, if you’re craving the ultimate fall baking treat, these pumpkin chocolate chip muffins are the answer. They’re easy, reliable, and deliver big on cozy flavor—perfect for breakfast, snacks, or sharing with anyone who could use a little autumnal cheer. I’ve baked them for bake sales, family gatherings, and just because, and they’re always the first thing to disappear.

Try customizing your batch—add nuts, swap chocolate, or play with extra spices. That’s the fun of baking, after all! Personally, I love how these muffins make my home smell like fall, and how one bite transports me straight to sweater weather. If you bake them, let me know how they turn out—leave a comment, share a photo, or tell me your favorite twist!

Here’s to many batches of warm, melty, pumpkin chocolate chip muffins—and all the memories that come with them. Happy baking!

Frequently Asked Questions

How do I make pumpkin chocolate chip muffins gluten-free?

Just swap the all-purpose flour for a 1:1 gluten-free flour blend. I’ve had great results with King Arthur Measure for Measure and Bob’s Red Mill. Everything else in the recipe stays the same!

Can I use fresh pumpkin instead of canned?

Yes! Just be sure to cook and puree your pumpkin until very smooth, and drain off extra liquid. Homemade puree can be a bit more watery, so you might need to add a tablespoon of flour if the batter seems thin.

Can I freeze pumpkin chocolate chip muffins?

Absolutely. Let them cool completely, then freeze in a zip-top bag for up to 2 months. Thaw at room temperature or reheat in the microwave for 20 seconds for a fresh-baked feel.

What can I substitute for eggs to make them vegan?

Mix 2 tablespoons ground flaxseed with 5 tablespoons water, let sit until thick, and use in place of the eggs. Use non-dairy milk and allergy-friendly chocolate chips, and you’re set!

Why are my muffins dense or dry?

This usually happens from over-mixing the batter or using old baking soda. Make sure to stir gently and check that your leaveners are fresh. Also, measure flour carefully—too much can make muffins tough.

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