Pumpkin Chocolate Muffins

Featured in breakfast-brunch.

Look at these gorgeous pumpkin chocolate chip muffins! Can you see how perfectly golden and fluffy they are? The chocolate chips are practically melting on top, creating that irresistible combination of warm spices and rich chocolate. These muffins have that beautiful orange hue that screams fall comfort. You're going to love how your kitchen smells while these are baking - it's like autumn in a muffin tin! The texture looks so moist and tender, and I know you'll be reaching for seconds. Trust me, once you make these, they'll become your go-to fall treat. Get ready to impress everyone with these bakery-quality muffins made right in your own kitchen!

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Updated on Tue, 24 Jun 2025 16:06:19 GMT
Golden pumpkin muffins topped with chocolate chips in brown paper liners pin it
Golden pumpkin muffins topped with chocolate chips in brown paper liners | lonerecipes.com

I first discovered this recipe during a particularly busy October when I was craving something that captured the essence of fall but didn't require hours in the kitchen. These muffins were the perfect solution - simple enough for a weekday morning but special enough for weekend guests. What I love most about this recipe is how the pumpkin puree creates such incredible moisture while the spices add that warm, comforting flavor we all crave as the weather turns cooler. The chocolate chips add just the right amount of sweetness and richness, creating little pockets of indulgence in every bite. I've made these countless times now, and they never fail to bring smiles to faces. The batter comes together so easily, and the aroma while they're baking is absolutely divine. These muffins have become my signature fall treat, and I love how they make any ordinary day feel a little more special.

Why I love this recipe

This recipe holds a special place in my heart because it represents everything I love about fall baking - it's simple, comforting, and brings people together. I love how foolproof it is; even novice bakers can achieve bakery-quality results. The texture is what really sets these muffins apart - they're incredibly moist thanks to the pumpkin puree, yet they have a perfect tender crumb that doesn't fall apart. What makes me smile every time is watching people take their first bite and their eyes light up with surprise at how perfectly the pumpkin and chocolate work together. It's a combination that shouldn't work but absolutely does. These muffins also freeze beautifully, so I can make double batches and have them ready whenever a craving strikes. They're my go-to for bake sales, neighbor gifts, and lazy Sunday mornings. Most importantly, they fill my home with the most incredible aroma that instantly makes everyone feel welcome and loved.

What You Need From Your Kitchen

  • Pumpkin puree: Use pure pumpkin puree for the best flavor and moisture
  • All-purpose flour: Sift before measuring for lighter muffins
  • Chocolate chips: Semi-sweet or dark chocolate work best
  • Brown sugar: Adds moisture and deeper flavor than white sugar
  • Eggs: Bring to room temperature for better mixing
  • Vegetable oil: Keeps muffins moist and tender

Let's Make These Together

Prep your workspace
Start by preheating your oven and getting all your ingredients measured and ready. This makes the process so much smoother and ensures you don't forget anything important.
Mix dry ingredients first
Whisk together all your dry ingredients in a large bowl. This ensures even distribution of the leavening agents and spices throughout your muffins.
Combine wet ingredients separately
In another bowl, whisk together the pumpkin puree, eggs, oil, and brown sugar until completely smooth. This creates a uniform base for your muffins.
Gently fold everything together
Pour the wet mixture into the dry ingredients and fold gently with a spatula. Stop as soon as you don't see dry flour - overmixing creates tough muffins.
Add chocolate chips carefully
Fold in most of the chocolate chips, saving some for topping. Be gentle to keep the batter light and airy.
Fill and bake to perfection
Scoop batter into prepared muffin cups, top with remaining chocolate chips, and bake until golden brown and a toothpick comes out clean.
Recipe picture pin it
Close up view of homemade pumpkin muffins studded with chocolate chips cooling on baking tray | lonerecipes.com

Switch Things Up

I remember the first time I made these muffins, I was skeptical about adding chocolate chips to pumpkin - it seemed like an odd combination. But oh my goodness, was I wrong! The moment I took my first bite, I was hooked. The warm spices complement the chocolate so beautifully, creating this perfect balance of flavors. Now, every October, I find myself making batch after batch. Sometimes I'll add a handful of chopped pecans too, or even a cream cheese swirl. My kids love helping me fold in the chocolate chips, and there's always a few that "accidentally" end up in their mouths instead of the batter. These muffins have become our official fall kickoff treat, and I can't imagine autumn without them.

Perfect Pairings

These pumpkin chocolate chip muffins pair beautifully with a hot cup of coffee or spiced chai latte. For a more indulgent treat, try them warm with a pat of butter or a drizzle of maple syrup. They're also wonderful alongside a glass of cold milk for the kids. If you're serving them for brunch, consider pairing with fresh fruit salad or yogurt parfait. The warm spices also complement apple cider perfectly, making them ideal for cozy fall gatherings.

Freshly baked pumpkin chocolate chip muffins with golden orange color and melted chocolate pin it
Freshly baked pumpkin chocolate chip muffins with golden orange color and melted chocolate | lonerecipes.com

Frequently Asked Questions

→ Can I use fresh pumpkin instead of canned?

Yes! You can roast and puree fresh pumpkin, but make sure to drain any excess liquid as fresh pumpkin tends to be more watery than canned.

→ Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.

→ How do I know when the muffins are done?

Insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs. The tops should also spring back when lightly touched.

→ Can I freeze these muffins?

Yes! These muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap and store in a freezer bag. Thaw at room temperature or warm in the microwave.

→ What other add-ins work well with pumpkin muffins?

Try chopped pecans, walnuts, dried cranberries, or even a cream cheese swirl. Mini marshmallows also create a fun surprise!

→ Why are my muffins dense?

Dense muffins are usually the result of overmixing the batter. Mix just until the ingredients are combined - lumps are okay!

Conclusion

These pumpkin chocolate chip muffins are the perfect way to welcome fall into your kitchen. They're incredibly moist, perfectly spiced, and loaded with chocolate goodness. Whether you're enjoying them with your morning coffee or packing them for an afternoon snack, these muffins deliver comfort in every bite. The combination of warm pumpkin spices and rich chocolate creates a flavor profile that's both nostalgic and indulgent. Make a batch today and watch them disappear!

Pumpkin Chocolate Muffins

Fluffy pumpkin muffins loaded with chocolate chips, perfect for autumn mornings and cozy afternoons.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: chris

Category: breakfast-brunch

Difficulty: easy

Cuisine: American

Yield: 12 Servings (12 balls)

Dietary: Vegetarian, Contains Gluten

Ingredients

011 3/4 cups all-purpose flour
021 cup pumpkin puree
031 cup chocolate chips
042 large eggs
051/2 cup vegetable oil
063/4 cup brown sugar
072 teaspoons baking powder
081 teaspoon ground cinnamon
091/2 teaspoon ground nutmeg
101/2 teaspoon salt

Instructions

Step 01

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with butter.

Step 02

In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until well combined.

Step 03

In another bowl, whisk together pumpkin puree, eggs, vegetable oil, and brown sugar until smooth and well combined.

Step 04

Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don't overmix.

Step 05

Gently fold in the chocolate chips, reserving a few to sprinkle on top of each muffin.

Step 06

Divide batter evenly among muffin cups, filling each about 2/3 full. Sprinkle remaining chocolate chips on top and bake for 20-25 minutes until a toothpick inserted in center comes out clean.

Notes

  1. Make sure to use pure pumpkin puree, not pumpkin pie filling for best results.
  2. Don't overmix the batter as this can lead to tough, dense muffins.
  3. These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
  4. For extra moisture, add 1/4 cup sour cream or Greek yogurt to the wet ingredients.
  5. Mini chocolate chips work better than regular size as they distribute more evenly throughout the muffins.

Tools You'll Need

  • 12-cup muffin tin
  • Paper muffin liners
  • Large mixing bowls
  • Wire whisk
  • Measuring cups and spoons
  • Ice cream scoop or large spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Gluten (wheat flour)
  • Milk (chocolate chips may contain milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 285
  • Total Fat: 12 g
  • Total Carbohydrate: 42 g
  • Protein: 5 g

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