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Pumpkin Chocolate Chip Muffins

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These easy pumpkin chocolate chip muffins are the ultimate fall treat—moist, tender, and packed with warm spices and gooey chocolate chips. Perfect for breakfast, snacks, or sharing at autumn gatherings.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (or 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)
  • 1/4 teaspoon ground ginger
  • 1 cup (200g) granulated sugar (or half brown sugar for extra depth)
  • 1/2 cup (120ml) vegetable oil (or 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)
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (130g) chocolate chips (semisweet, milk, or dark)
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • 2 tablespoons coarse sugar (optional, for topping)
  • Extra chocolate chips for sprinkling (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves (if using), and ginger.
  3. In a large bowl, whisk together sugar, oil, and eggs until smooth and slightly pale, about 1-2 minutes. Add pumpkin puree, milk, and vanilla extract. Whisk until completely combined.
  4. Pour the dry ingredients into the wet ingredients. Use a spatula to gently fold together until just combined. Do not over-mix.
  5. Gently fold in chocolate chips and, if using, chopped nuts. Reserve a few chocolate chips for topping if desired.
  6. Divide the batter evenly among the 12 muffin cups (about 1/4 cup per liner). Sprinkle with extra chocolate chips and coarse sugar if desired.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve warm or at room temperature. Store as directed.

Notes

Do not over-mix the batter for tender muffins. Use room temperature eggs and milk for best results. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs, non-dairy milk, and allergy-friendly chocolate chips. Muffins freeze well for up to 2 months. Add-ins like nuts, dried cranberries, or different chocolate chips are welcome. If using homemade pumpkin puree, drain excess liquid to avoid dense muffins.

Nutrition

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