Why You’ll Love This Pumpkin Chocolate Chip Muffins

• They’re the perfect texture. We’re talking about a muffin that’s incredibly moist and tender, with a soft, cake-like crumb that doesn’t get gummy. The pumpkin puree does all the heavy lifting here, keeping them delicious for days.
• The flavor balance is just right. It’s not overly sweet, letting the warm pumpkin and spices—cinnamon, ginger, nutmeg—really shine through. And then, of course, you get those rich, melty bursts of chocolate that cut through the spice beautifully.
• They’re incredibly easy to make. This is a straightforward, one-bowl (well, almost!) recipe that comes together in minutes. No creaming butter and sugar, no complicated steps. It’s the kind of baking you can do on a lazy Sunday morning without any stress.
• They make your house smell amazing. Honestly, this might be one of the top reasons. The combination of baking spices and pumpkin is just pure, undiluted autumn coziness. It’s an aromatherapy session you can eat.

Ingredients & Tools

• 240 g (2 cups) all-purpose flour
• 1 ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 large eggs, at room temperature
• 200 g (1 cup) granulated sugar
• 110 g (½ cup) light brown sugar, packed
• 425 g (15 oz can) pure pumpkin puree (not pumpkin pie filling)
• 120 ml (½ cup) neutral oil (like vegetable or avocado oil)
• 1 tsp vanilla extract
• 170 g (1 cup) semi-sweet chocolate chips (plus extra for topping)

Tools: 12-cup muffin tin, muffin liners, large mixing bowl, medium mixing bowl, whisk, spatula, ice cream or cookie scoop (optional but helpful).

A quick note on the pumpkin puree—using the real, canned stuff is key for convenience and consistency. And for the chocolate chips, I really love semi-sweet here because it balances the sweetness of the muffin base, but feel free to use dark chocolate if you prefer a deeper flavor.

Serves: 12 | Prep Time: 15 minutes | Cook Time: 20-22 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Room temperature eggs are non-negotiable. Seriously, they incorporate into the batter much more smoothly, leading to a better rise and a more uniform texture. If you forgot to take them out, just place the whole eggs in a bowl of warm water for 5-10 minutes.
• Don’t confuse pumpkin puree with pie filling. This is the most common mix-up! Pumpkin pie filling has sugar and spices already added. We’re adding our own spices, so we need 100% pure pumpkin puree for the right flavor balance.
• Why oil instead of butter? You might be wondering. Oil creates a much moister, more tender crumb that stays soft for longer. Butter can sometimes make muffins a bit denser. The neutral flavor of oil also lets the pumpkin and spices be the stars.
• Toss your chocolate chips in flour. This is a little baker’s secret! Tossing the chocolate chips in a tablespoon of the measured flour before folding them in helps prevent them from sinking to the bottom of the muffins during baking.

How to Make Pumpkin Chocolate Chip Muffins

Serving Suggestions

Complementary Dishes

• A simple fruit salad with oranges and pomegranate — The bright, fresh acidity cuts through the richness of the muffin and chocolate beautifully, making the whole experience feel balanced.
• A slice of sharp cheddar cheese — Don’t knock it till you try it! The classic pairing of apple pie with cheese works wonders here too; the salty, sharp cheese is a fantastic contrast to the sweet, spiced muffin.
• A bowl of warm, spiced apple cider — Double down on the cozy autumn vibes. The similar spice profiles will make your breakfast or snack time feel like a true seasonal celebration.

Drinks

• A hot cup of black coffee — This is the ultimate pairing. The bitterness of the coffee highlights the chocolate and complements the warm spices without overpowering them.
• A cold glass of milk — A timeless classic for a reason. The creaminess is just perfect with the soft texture of the muffin, and it’s especially great for kids.
• A chai tea latte — The spices in the chai and the muffins will sing in harmony, creating a deeply warm and comforting experience that’s perfect for a chilly morning.

Something Sweet

• A small scoop of vanilla bean ice cream — Turn a muffin into a decadent dessert by serving it warm with a scoop of cold, creamy vanilla ice cream. It’s like a deconstructed pie à la mode.
• A dollop of lightly sweetened whipped cream — For a lighter finish, a fluffy cloud of whipped cream on the side adds a touch of elegance and a lovely creamy texture.
• A drizzle of salted caramel sauce — If you’re feeling indulgent, a little caramel drizzle over the top adds a wonderful salty-sweet dimension that takes these muffins to the next level.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. This is the number one reason muffins turn out tough or dense. When you overmix, you develop the gluten in the flour. Just fold until the ingredients are combined, and walk away.
• Mistake: Using cold eggs. I’ve messed this up before too… cold eggs don’t emulsify as well with the oil and sugar, which can result in a less cohesive batter and affect the final texture. Room temp is a simple fix for a better result.
• Mistake: Not filling the muffin cups enough. If you’re shy and only fill them 2/3 full, you’ll get flat-topped muffins. For that beautiful, domed bakery look, fill those cups almost to the top. The batter is thick enough that it won’t overflow.
• Mistake: Overbaking. Set a timer! Pumpkin muffins can go from perfectly moist to dry very quickly. Check them at the 20-minute mark with a toothpick. You want a few moist crumbs, not a completely clean pick.

Expert Tips

• Tip: For an extra flavor boost, toast your spices. Before adding them to the flour, warm the cinnamon, ginger, nutmeg, and cloves in a dry skillet over low heat for about 60 seconds until fragrant. This really wakes up their essential oils and makes the spice flavor deeper and more complex.
• Tip: Make a streusel topping for a crunchy contrast. If you want to skip the chocolate chips on top, mix 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp melted butter, and a pinch of cinnamon until crumbly. Sprinkle it on before baking for a delicious crunchy top.
• Tip: Use a cookie scoop for perfectly even muffins. This is my favorite kitchen hack for muffins and cupcakes. A large (3-tablespoon) scoop ensures every muffin is the same size, which means they bake evenly and look professional.
• Tip: Freeze them for later! These muffins freeze incredibly well. Once completely cool, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Just thaw at room temperature or warm gently in the microwave.

FAQs

Can I make these muffins with whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. I wouldn’t recommend using 100% whole wheat as it can make the muffins a bit dense and heavy. A 50/50 blend gives you the nutritional benefits and a lovely nutty flavor without sacrificing that tender texture we love. Just note that the batter might be slightly thicker, so don’t be alarmed.

My muffins didn’t dome. What happened?
A few things can prevent doming. The most common culprit is an oven that wasn’t hot enough. That initial blast of heat is crucial for the rapid rise that creates the dome. Also, check that your baking soda and powder are fresh—if they’re old, they’ve lost their lifting power. Finally, be sure you’re filling the cups nearly to the top to give the muffins something to climb up!

Can I use fresh pumpkin puree instead of canned?
You can, but there’s a catch. Canned pumpkin puree is often thicker and more consistent because some of the water has been cooked out. If you use fresh puree, it’s usually much wetter. To compensate, you’ll want to strain it through a cheesecloth for a few hours to remove excess moisture. Otherwise, your muffins might be too wet and gummy in the center.

How should I store these muffins, and how long do they last?
Once completely cool, store them in an airtight container at room temperature for up to 3 days. They are so moist that they’ll still be delicious. For longer storage, I highly recommend freezing them (as mentioned in the tips!). If you refrigerate them, the cold can actually dry them out faster, so the counter or freezer are your best bets.

Can I reduce the sugar in this recipe?
You can, but it will change the texture and browning. Sugar doesn’t just add sweetness; it also contributes to moisture and helps with that beautiful golden color. I wouldn’t recommend reducing it by more than a quarter (so maybe use 3/4 cup total sugar). If you do, the muffins might be a bit paler and a tad drier, but they’ll still be tasty.