Moist Chocolate Chip Pumpkin Muffins – Easy Fall Baking Recipe

Few baked goods capture the warmth and coziness of fall quite like Chocolate Chip Pumpkin Muffins. But here’s the best part—they’re not just for autumn. Thanks to their naturally moist texture, aromatic spices, and bursts of chocolate, these muffins are the kind of comfort food you’ll crave year-round.

Pumpkin has long been a star in baking, especially in North America, where pumpkin pie and pumpkin bread are seasonal favorites. Yet, muffins made with pumpkin purée offer a special appeal: they’re portable, versatile, and strike the perfect balance between wholesome and indulgent. The pumpkin keeps them soft, the spices add depth, and the chocolate chips make them downright irresistible.

I still remember the first time I made pumpkin muffins at home. I was skeptical about how the earthy flavor of pumpkin would pair with chocolate, but after that first bite, I was hooked. The sweetness of the chocolate softened the pumpkin flavor, while the spices elevated everything into a bakery-worthy treat. It’s a recipe that has stayed in my rotation ever since, whether I’m baking for a fall brunch, sending snacks with my kids, or making something cozy to enjoy with a cup of tea.

Why Make Chocolate Chip Pumpkin Muffins?

There are plenty of muffin recipes out there, but here’s why this one is worth keeping in your collection:

1. Moist and Tender Texture: Thanks to pumpkin purée, these muffins stay soft for days without drying out.

2. Wholesome Ingredients: Pumpkin is a nutritional powerhouse packed with fiber, vitamin A, potassium, and antioxidants.

3. Family-Friendly: Kids love the chocolate chips, while adults appreciate the warm pumpkin spice flavors.

4. Quick and Easy: The batter comes together in one bowl, making it ideal for busy mornings or weekend baking.

5. Adaptable: The recipe can easily be made gluten-free, dairy-free, or vegan with a few simple swaps.

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Ingredients List

Here’s what you’ll need to make a batch of 12 muffins:

• 1 ¾ cups (220g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• 1 cup (200g) granulated sugar

• ½ cup (100g) brown sugar, packed

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• 2 large eggs

• 1 cup (240g) pumpkin purée (canned or homemade, not pumpkin pie filling)

• ¼ cup (60ml) milk (dairy or plant-based)

• 2 teaspoons vanilla extract

• 1 cup (175g) semi-sweet chocolate chips (plus a few extra for topping)

Ingredient Notes

• Pumpkin: Use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.

• Oil vs. Butter: Oil gives a more moist crumb, while butter adds a slightly richer flavor. Either works, but oil is recommended for best texture.

• Chocolate Chips: Semi-sweet pairs best with pumpkin, but dark or milk chocolate can also be used.

• Milk: Any type of milk works, so feel free to use almond, oat, or soy for a dairy-free option.

Read More: Best Pumpkin Bars Recipe with Frosting

Step-by-Step Instructions

Follow these steps for bakery-style muffins every time:

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners, or lightly grease with nonstick spray. Liners help the muffins release cleanly and make for easier storage.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

• Mixing these separately ensures the leavening agents and spices are evenly distributed, preventing clumps of spice or uneven rising.

Step 3: Prepare the Wet Mixture

• In a large mixing bowl, whisk together granulated sugar, brown sugar, and oil until smooth.

• Add the eggs one at a time, whisking until well incorporated.

• Stir in pumpkin purée, milk, and vanilla extract. The mixture will be slightly thick but smooth.

Step 4: Combine Wet and Dry

• Gradually add the dry ingredients into the wet mixture. Use a spatula or wooden spoon to fold the batter together gently.

• Stop mixing once no streaks of flour remain. Overmixing can lead to dense, tough muffins.

Step 5: Add Chocolate Chips

• Fold in most of the chocolate chips, saving a small handful to sprinkle on top before baking.

• This ensures each muffin gets a good distribution of chocolate while also looking bakery-fresh.

Step 6: Fill Muffin Tins

• Divide the batter evenly among the muffin cups, filling each about three-quarters full.

• Top each muffin with a few extra chocolate chips for presentation.

Step 7: Bake

• Place the muffin tin in the center of the oven. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

• A few melted chocolate streaks are fine, but there shouldn’t be raw batter clinging to the toothpick.

Step 8: Cool and Enjoy

• Allow muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

• These muffins taste great warm but develop deeper flavor after cooling.

If you love experimenting with ingredient swaps to balance flavor and nutrition, you’ll find endless inspiration inside The Encyclopedia of Power Foods.

Tips and Substitutions

• Flour Substitutions: Replace half the flour with whole wheat for a heartier muffin, or use oat flour for added fiber. For gluten-free, use a 1:1 gluten-free flour blend.

• Oil Alternatives: Melted coconut oil or avocado oil work well. Unsweetened applesauce can replace half the oil to reduce calories.

• Egg Replacement: For a vegan option, use flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). Let sit for 5 minutes to thicken before using.

• Sugar Adjustments: Reduce sugar by ¼ cup for a less sweet muffin. You can also use coconut sugar for a slightly lower-glycemic option.

• Boosting Nutrition: Add 2 tablespoons of chia seeds or ground flaxseed to the batter for omega-3s and extra fiber.

• Spice Variations: Swap the individual spices for 2 teaspoons pumpkin pie spice if you prefer simplicity.

Recipe Variations

1. Gluten-Free Pumpkin Muffins
   Use a certified gluten-free all-purpose blend. Adding 1 teaspoon of xanthan gum improves texture and prevents crumbling.

2. Pumpkin Banana Muffins
   Replace half the pumpkin purée with mashed ripe banana. This adds natural sweetness and a softer texture, perfect for kids.

3. Pumpkin Spice Latte Muffins
   Dissolve 1 tablespoon of instant espresso powder in the milk before mixing it into the batter. The subtle coffee flavor pairs beautifully with pumpkin and chocolate.

4. Vegan Pumpkin Muffins
   Use flax eggs and non-dairy milk, then replace the chocolate chips with a dairy-free version. Coconut oil makes the best fat substitute here for moisture.

5. Mini Pumpkin Muffins
   Bake in a mini muffin pan for 10–12 minutes. Great for parties, lunchboxes, or snacking.

6. Nutty Pumpkin Muffins
   Fold in chopped walnuts or pecans along with the chocolate chips. The nuts add crunch and a dose of healthy fats.

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Nutritional Information

(Per Muffin, Approximate)

• Calories: 245

• Protein: 3g

• Carbohydrates: 34g

• Sugar: 20g

• Fat: 11g

• Saturated Fat: 3g

• Fiber: 2g

• Vitamin A: 70% DV

• Iron: 8% DV

Pumpkin provides a big boost of vitamin A, supporting vision and immune health. Combined with the antioxidants in dark chocolate, these muffins pack more benefits than most baked goods.

Storage and Serving Suggestions

• Room Temperature: Store in an airtight container for up to 3 days. To keep them moist, line the container with a paper towel.

• Refrigerator: Store for up to 7 days. Warm briefly in the microwave before serving.

• Freezer: Wrap each muffin individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Defrost at room temperature or reheat in the oven.

Serving Ideas

• Spread with cream cheese or almond butter for a hearty breakfast.

• Serve warm with a drizzle of honey or maple syrup for dessert.

• Pair with coffee, chai, or hot cocoa for an afternoon pick-me-up.

For more tips to everyday cooking and nutrition questions, The Encyclopedia of Power Foods is your go-to kitchen companion.

Common Questions

Can I use fresh pumpkin instead of canned?
Yes. Roast fresh pumpkin, mash until smooth, and drain excess liquid before using.

Can I make this into a loaf?
Yes. Pour batter into a greased 9×5-inch loaf pan and bake for 50–60 minutes.

Why are my muffins dense?
Overmixing the batter can make muffins tough. Mix until just combined.

Can I double the recipe?
Yes. Bake in two muffin pans or in batches. Freeze extras for later.

Can I add frosting?
Absolutely. A cream cheese frosting turns these into pumpkin cupcakes.

Conclusion

Chocolate Chip Pumpkin Muffins are more than just a fall recipe—they’re a cozy, moist, and flavorful treat that can brighten any day of the year. With their tender crumb, warm spice blend, and bursts of chocolate, they strike the perfect balance between indulgent and wholesome.

Whether you enjoy them fresh from the oven with coffee, tuck them into a lunchbox, or freeze a batch for busy mornings, this recipe is sure to become a family favorite.