These pumpkin chocolate chip muffins are soft, moist, and packed with pumpkin, warm spices, and chocolate chips. They're an easy fall breakfast or snack made with simple ingredients, and they're even softer and more flavorful on the second day.
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, breads, muffins, pies, and more.
I have a favorite pumpkin bread recipe that I've made for years, and this is the muffin version I make when I want something easy to grab for breakfast, school lunches, or an afternoon snack.
The pumpkin keeps these muffins soft and tender, while chocolate chips add just the right amount of sweetness. They're delicious warm from the oven, but I especially love them the day after baking when the tops become soft and slightly sticky.
Why You'll Love These Pumpkin Chocolate Chip Muffins
- Soft and moist. Pumpkin keeps these muffins tender and moist.
- Even better the next day. The muffins become even softer after sitting overnight.
- Easy to make. You only need a bowl, a whisk, and basic ingredients.
- Full of pumpkin flavor. Pumpkin puree, cinnamon, and pumpkin pie spice give these muffins classic fall flavor.
- Loaded with chocolate chips. Use mini or regular chocolate chips depending on what you have.
- Freezer-friendly. Make a batch now and freeze some for later.
- Great for breakfast or snacks. They're perfect for school lunches, quick breakfasts, and fall gatherings.
What Others Are Saying
These turned out perfect!---Theresa on Pinterest
Made a batch of these to add to my kids' lunches this week. They really are softer on the second day! — Brandy
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What Makes These Pumpkin Muffins So Good?
The combination of pumpkin puree, warm spices, and chocolate chips makes these muffins a fall favorite.
Pumpkin adds moisture to the batter, which keeps the muffins soft and tender without making them heavy. I also love that they don't require a mixer—the batter comes together quickly in a bowl.
And here's my favorite part: these pumpkin muffins are even better on day two. The tops soften and get slightly sticky, and the pumpkin flavor has time to develop. They're delicious warm, but don't worry if you have leftovers.
Tips and Tricks
- Don't overmix the batter. Stir just until the dry ingredients are incorporated. A few small lumps are fine.
- Fill the muffin cups generously. Pumpkin muffins don't rise quite as dramatically as some other muffins, so you can fill the cups a little higher than you normally would.
- Use pumpkin puree, not pumpkin pie filling. Make sure you're using 100% canned pumpkin puree. Pumpkin pie filling already contains sugar and spices.
- Use mini or regular chocolate chips. I usually use mini chocolate chips because they distribute evenly throughout the muffins.
- Try applesauce. You can replace some or all of the oil with applesauce. I like using half oil and half applesauce.
- Don't overbake. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let them cool slightly. Allow the muffins to cool in the pan for 5–10 minutes before transferring them to a cooling rack.
Ingredients
- All purpose flour
- Baking soda and salt: For leavening and flavor.
- Ground cinnamon
- Pumpkin pie spice: Sometimes I use my own blend of spices; other times, I use pumpkin pie spice.
- Pumpkin puree: 100% pumpkin puree, not pumpkin pie filling.
- Sugar
- Oil: Canola, vegetable, or coconut oil. You can also use a 50/50 combination of oil and applesauce.
- Eggs
- Vanilla
- Water
- Walnuts: Optional
- Chocolate chips: I prefer using mini chocolate chips if I have them on hand. You can sprinkle extra chocolate chips on top of the loaves before baking, too!
See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Chocolate Chip Muffins
Step 1: Preheat the oven to 350°F. Grease a muffin pan or line it with muffin liners.
Combine the pumpkin, oil, sugar, eggs, vanilla, and water in a large mixing bowl.
Step 2: In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Step 3: Mix wet and dry ingredients together. Fold in chocolate chips and nuts.
Step 4: Divide batter amongst greased muffin pan.
Step 5: Bake muffins for 20-25 minutes. Allow to cool in the pan for 5-10 minutes before transferring muffins to a cooling rack.
Store leftover muffins in an airtight container at room temperature.
Pumpkin Muffins FAQs
Allow muffins to cool completely, then individually wrap each muffin in a piece of plastic wrap or place them in a freezer bag. I prefer to wrap them individually, then put all the muffins into a freezer bag. Muffins can be stored in the freezer for 2-3 months.
You can substitute applesauce for the oil in quick bread and muffin recipes with great results. I like using 50/50 oil and applesauce, but you can use all applesauce if you'd like.
Store the muffins in an airtight container at room temperature for up to 3–4 days. I actually think these muffins are even better on day two because they become softer and the tops develop a slightly sticky texture.
Absolutely. I prefer mini chocolate chips because they distribute evenly throughout the muffins, but regular chocolate chips work just as well.
Yes. The walnuts are optional. If you leave them out, you can add additional chocolate chips if you'd like.
Pumpkin puree naturally adds moisture to baked goods. These muffins are meant to be soft and moist, but they should not be wet in the center.
Be careful not to overbake them, and allow them to cool for a few minutes before transferring them to a cooling rack.
Yes! These are excellent make-ahead muffins.
Bake them the day before you need them and store them in an airtight container at room temperature. In fact, I think they're even better the next day, so they're a great option for school lunches, breakfasts, or fall gatherings.
More Pumpkin Recipes To Make
Looking for more pumpkin inspiration? I've rounded up my favorite 21 Best Pumpkin Recipes for Fall →, including pumpkin cookies, breads, muffins, pies, and more.
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Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¾ cup flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pureed pumpkin
- 1 cup sugar
- ½ cup oil (can also use ¼ cup oil and ¼ cup applesauce)
- 2 large eggs
- 1 teaspoon vanilla
- ¼ cup water
- ½ cup chopped walnuts* optional
- ½ cup chocolate chips* mini or regular chocolate chips, optional
Instructions
- Preheat oven to 350°F degrees.
- Grease muffin pan or line with muffin liners.
- In a large bowl, mix pumpkin, oil, sugar, eggs, vanilla and water.
- In a separate bowl combine baking soda, flour, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- Add dry ingredients to the pumpkin mixture and stir. Mix in walnuts and chocolate chips (optional).
- Scoop batter into prepared bread pans. It's ok for the batter to go almost to the very top.
- Bake for 20-25 minutes. The muffins are done if a toothpick inserted into the center comes out clean.
Brandy says
Made a batch of these to add to my kids' lunches this week. They really are softer on the second day!