These are the best Pumpkin Chocolate Chip Muffins you will ever make! They come out soft and fluffy and are full of cozy pumpkin spice flavor. They are filled with melty chocolate chips and are the perfect snack for fall!

For more Easy Fall Recipes, be sure to check out my Best Ever Apple Crisp, Southern Sweet Potato Pie, and Chocolate Pecan Pie Bars.

close up of a bowl of pumpkin chocolate chip muffins.

Pumpkin season is in full swing, and this pumpkin chocolate chip muffin recipe is one you are going to want to make again and again! 

I’ve made these muffins so many times over the past few weeks, mostly because they disappear from my counter top in record time! My kids love them and I really do think they are the best pumpkin muffins I’ve ever made. 

pumpkin chocolate chip muffins on a wire rack.

They are full of warm spices and they have just the right amount of pumpkin flavor. They are also super fluffy and perfectly moist, which is one of the most important things I look for when searching for a good muffin recipe.

The recipe doubles easily so that you can make a double batch; which you are going to want to do because they really are the most delicious pumpkin muffins! 

Ingredients for Fluffy Pumpkin Chocolate Chip Muffins

ingredients in bowls on a counter top.
  • Butter – I recommend using unsalted butter. You will need to melt 1 1/2 sticks then allow it to cool slightly.
  • Sugar – I like to use a combination of granulated white sugar and brown sugar.
  • Eggs – allow your eggs to come to room temperature first, as they will blend into your pumpkin batter much more smoothly. Pro tip: If you are short on time, simply place your whole eggs in a mug or small bowl of warm water for about five minutes before cracking and adding them to the batter.
  • Pumpkin purée  – you want to look for canned pure pumpkin, NOT pumpkin pie filling! 
  • Flour and baking soda – plain all purpose flour is what you will need. 
  • Milk – adds a bit of moisture to the pumpkin muffin batter. You can use any kind of milk; I used 2%.
  • Vanilla – adds richness and depth of flavor to your muffins. I like to use vanilla bean paste if I have it on hand!
  • Spices – you will need a combination of pumpkin pie spice, cinnamon, and salt.
  • Chocolate chips – I used semi-sweet chocolate chips, but you could also use dark chocolate chips, white chocolate, or milk chocolate.

A full list of ingredients, measurements, and instructions are located in the recipe card below.

How to Make Pumpkin Chocolate Chip Muffins – Step by Step

a glass bowl of butter, sugar, and brown sugar.

Preheat oven to 375 degrees Fahrenheit and line a 12-count muffin tin with liners or grease with nonstick cooking spray. Set aside. Combine melted butter, granulated sugar, and brown sugar in a large bowl and stir to combine.

a glass bowl of sugar, butter, pumpkin, eggs, and vanilla.

Stir in the beaten eggs, then add the pumpkin purée, milk, and vanilla extract and stir well to combine.

a glass bowl of flour, sugar, and cinnamon.

In a separate medium bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.

a bowl of pumpkin batter.

Add the dry ingredients into the wet ingredients and stir until just combined; do not overmix.

a bowl of pumpkin batter with chocolate chips.

Fold in the chocolate chips. Evenly pour batter into prepared muffin cups. Add a few extra chocolate chips to the tops of the muffins, if desired.

pumpkin chocolate chip muffin batter divided into a metal muffin tin.

Bake for 17-22 minutes in the preheated oven until a toothpick inserted in the center comes out clean.

pumpkin chocolate chip muffins on a wire rack.

Tips and Notes

  • Make sure to use pumpin purée and not pumpkin pie filling! You want pure pumpkin with no other additives, so check your cans carefully. I love Libby’s brand.
  • Switch up the fillings by using chopped nuts like pecans or walnuts, or dried fruit like cranberries in place of the chocolate chips. You can also make these without any fillings for plain pumpkin muffins! I usually add an additional 1/2-1 teaspoon pumpkin pie spice if I don’t add any chocolate chips and just want plain muffins. If you have fresh cranberries on hand, try my Cranberry Muffins!
  • For mini pumpkin chocolate chip muffins, line a mini muffin tin with liners or spray with nonstick cooking spray. Bake the mini muffins for 10-13 minutes, until a toothpick inserted in the center comes out clean.
  • Freezing: once your pumpkin chocolate chip muffins are completely cooled, place them in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.
  • Store muffins in an airtight container on the counter top for 3-4 days.
close up of a bowl of pumpkin chocolate chip muffins.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

close up of a bowl of pumpkin chocolate chip muffins.
5 from 2 ratings

Recipe: Pumpkin Chocolate Chip Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
These are the best Pumpkin Chocolate Chip Muffins you will ever make! They come out soft and fluffy and are full of cozy pumpkin spice flavor. They are filled with melty chocolate chips and are the perfect snack for fall!

Ingredients

  • 3/4 cup unsalted butter, melted and cooled slightly
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin puree, not pumpkin pie filling
  • 2 Tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Line a 12-count muffin pan with liners or grease with nonstick cooking spray. Set aside.
  • Combine melted butter, granulated sugar, and brown sugar in a large bowl and stir to combine.
  • Stir in the beaten eggs, then add the pumpkin purée, milk, and vanilla extract and stir well to combine.
  • In a separate medium bowl, whisk together the all purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  • Add the dry ingredients into the wet ingredients and gently stir until just combined; do not overmix. Fold in the chocolate chips.
  • Evenly pour batter into prepared muffin cups. Add a few extra chocolate chips to the tops of the muffins, if desired. Bake for 17-22 minutes in the preheated oven until a toothpick inserted in the center comes out clean. Allow muffins to cool in the muffin pan for a few minutes before transferring to a cooling rack to cool completely.

Notes

  • Make sure to use pumpin purée and not pumpkin pie filling! You want pure pumpkin with no other additives, so check your cans carefully. I love Libby’s brand.
  • Switch up the fillings by using chopped nuts like pecans or walnuts, or dried fruit like cranberries in place of the chocolate chips. You can also make these without any fillings for plain pumpkin muffins! I usually add an additional 1/2-1 teaspoon pumpkin pie spice if I don’t add any chocolate chips and just want plain muffins.
  • For mini pumpkin chocolate chip muffins, line a mini muffin tin with liners or spray with nonstick cooking spray. Bake the mini muffins for 10-13 minutes, until a toothpick inserted in the center comes out clean.
  • Freezing: once your pumpkin chocolate chip muffins are completely cooled, place them in an airtight container and freeze for up to three months. Thaw the muffins on the counter before enjoying.
  • Store muffins in an airtight container on the counter top for 3-4 days.
Cuisine: American
Course: Breakfast, Snack
Calories: 325kcal, Carbohydrates: 37g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 59mg, Sodium: 252mg, Potassium: 174mg, Fiber: 2g, Sugar: 24g, Vitamin A: 3584IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 2mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.