Pumpkin Chocolate Chip Muffins

 Super moist Pumpkin Chocolate Chip Muffins loaded with hints of cinnamon and pumpkin spice in every single bite. 

Pumpkin Chocolate Chip Muffins

 I know I know, there are a lot – and I mean A LOT – of pumpkin chocolate chip muffin recipes out there, thousands of pages come up in a Google search. But everyone needs a go-to pumpkin chocolate chip recipe, and this is mine. Chalk it up to October pumpkin overload, or slip it in the back of your if-I-ever-need-this-recipe book – whatever. I made them, I photographed them, I’m sharing them, do with them what you will folks.

Pumpkin Chocolate Chip Muffins


There are two things I love about this recipe. Actually three. First thing, they’re easy as pie. Two bowls, no special tricks. Second,  they are really really moist. Not soggy moist, because ewe, gross… we’ve all been there and it’s not a pretty moment. Fear not, that is not what’s happening with these muffins, these are just perfectly moist.

Pumpkin Chocolate Chip Muffins

And the third thing I love? Chocolate chocolate and more chocolate. I’m gonna let you in a little secret. I always stir only half of the the chocolate chips into the muffin batter. The other half I save until the batter is in the muffin tins. Then I sprinkle the remaining chocolate chips right on top. This way you can make sure you get chocolate in ever. single. bite. And that’s it! The secret to these chocolate-loaded muffins. Dig in!

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
Print Pin
5 from 3 votes

Pumpkin Chocolate Chip Muffins

Super moist pumpkin muffins loaded with chocolate chips in every single bite.
Course Breakfast, Dessert
Keyword chocolate chip, muffins, pumpkin
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 20
Author Tiffany


  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon pumpkin spice seasoning
  • 3/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk OR half & half
  • 1 cup semi-sweet chocolate chips


  • In a medium bowl whisk together flour, baking soda, cinnamon, pumpkin spice, and salt.
  • In a large bowl mix together eggs, sugar, brown sugar, pumpkin puree, vegetable oil, and milk until smooth.
  • Add dry ingredients to wet ingredients and stir until combined. Stir in chocolate chips.
  • Fill greased muffin tins 3/4 full. Bake at 350 for 25-30 minutes until an inserted toothpick comes out clean. Allow to cool before removing from pan. Serve immediately or store in airtight container at room temperature.


Share The Post

Leave a Reply

Your email address will not be published. Required fields are marked *


Yum, one more pumpkin recipe I have to make this fall. Looks delicious!

I love your baking pans!!!!!

    Thank you! They actually belong to my mother, she’s into old Victorian things and her house is full of antiques! She has good taste! 🙂

I’ve been looking for a fun recipe with pumpkin in it – this looks great.

But …

I need to know what temp to bake at! 🙂

What temperature do you bake them at?

    Oops! Sorry about that – bake at 350! I’ve updated the recipe. Thank you! 🙂

Seriously! Your stuff always amazes me. And your photography! I have to say you are one of my favorite bloggers to idolize 🙂

I just made these and they look and smell wonderful just out of the oven! Can’t wait till they cool to taste one! Thank you for the recipe!

I just made these and took them out of the oven. They look and smell delicious! I can’t wait until they cool so I can taste one! Thank you for the recipe!

These look delicious! I feel a little silly for asking but I am new to baking – for the pumpkin puree, if you get the typical sized canned pumpkin, would one can be enough? I’m not sure how to convert the ounces of the can to the 1 1/2 cups in the recipe here. Thanks for any advice!

    You would probably need two small cans or one large can with some left over. 🙂

These were delicious! I substituted date sugar for the brown sugar, and maple syrup for the white sugar and they were great!

    Ooh, good to know those substitutions worked out!

Does this recipe make 6 or 12 muffins? Can’t wait to try them!

Wonderful recipe, Thank You. I used Pamela’s Gluten Free All Purpose Flour & they turned out fab.

Your thoughts/tips for turning this recipe into Mini Muffins? For those little toddler hands plus I have a potluck thing at work…for example how long do you think it would be best to bake them?

    Sorry this is a little late Carol but you could prepare them the same way and bake them in mini muffin tins for probably 5-8 minutes less baking time? As soon as an inserted toothpick comes out clean (besides a few crumbs) they’re good to go!

I made these and they turned out great! Used one small can of pumpkin. I didn’t have any pumpkin spice, but I added a few sprinkles of clove. Delicious.

5 stars
Thank you for a recipe that uses an entire (15 oz) can of pumpkin! Plus I can get 12 regular muffins and 24 mini muffins from one batch!

5 stars
Made these for an after school snack for my kids and they were a hit! Delicious. nicely spiced. turned out awesome. perfect for cold fall weather. I used butter instead of oil because i don’t use vegetable oil. thanks for posting this awesome recipe : )

    What a great mom!! Way to go. Thanks for your feedback!

5 stars
Turned out as stated very moist. Very nice. I did need to add more milk but that’s no big deal. I didn’t have quite enough pumpkin but used 1/2c zucchini. Great recipe was just what I was looking for. 🙂

    It sounds like you did a fantastic job, Rachelle! Thanks for sharing your input!

I love this recipe!! My family and i enjoy it year round! One question- how long would you bake mini muffins?

    Hi Lara! You could bake Mini muffin tins for probably 5-8 minutes less baking time? As soon as an inserted toothpick comes out clean (besides a few crumbs) they’re good to go!

Discover New Recipes