Easy Pumpkin Chocolate Chip Muffins That Taste Like Fall in Every Bite

Few baked goods capture the warmth of autumn as perfectly as pumpkin chocolate chip muffins. Moist, tender, and brimming with cozy spices, these muffins are a delightful balance of earthy pumpkin and sweet, melty chocolate. Whether you’re enjoying one with a morning coffee or serving them fresh from the oven at a fall gathering, this recipe guarantees bakery-quality results right in your own kitchen.

Ingredients List

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 2 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• ½ cup vegetable oil (or melted butter)
• 1 cup granulated sugar
• ¼ cup brown sugar, packed
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Step-by-Step Instructions

Step 1: Preheat and prepare pans

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: Mix dry ingredients

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

Step 3: Combine wet ingredients

In a large mixing bowl, beat the eggs with pumpkin puree, oil, granulated sugar, brown sugar, and vanilla until smooth.

Step 4: Fold in dry ingredients

Gradually add the dry mixture into the wet mixture, stirring just until incorporated. Do not overmix, as this can make the muffins dense.

Step 5: Add chocolate chips

Fold in the chocolate chips gently. Reserve a few to sprinkle on top before baking for a bakery-style finish.

Step 6: Fill and bake

Divide the batter evenly among muffin cups, filling each about ¾ full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool and serve

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Cook Time

20–22 minutes

Servings

12 muffins

Nutritional Information (approx. per serving)

• Calories: 230
• Protein: 3 g
• Fat: 11 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Sugar: 18 g

Storage Instructions

Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They also freeze beautifully,wrap individually and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds before serving.

Suggestions

• Swap chocolate chips for dark chocolate chunks for a more intense flavor.
• Add ½ cup chopped walnuts or pecans for extra crunch.
• Serve warm with a pat of butter or drizzle of maple glaze for an indulgent touch.

Seasonal Relevance

These muffins are quintessential fall baking. Perfect for October and November, they shine as a cozy breakfast, snack, or addition to Thanksgiving brunch. Their warm spice profile and pumpkin base capture the heart of autumn.

Conclusion

These pumpkin chocolate chip muffins are the definition of fall comfort,soft, moist, and perfectly spiced with just the right amount of chocolate. Simple to make yet impressive in flavor, they’re a recipe worth repeating all season long.

FAQs

Q1: Can I make these muffins gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend. The texture will remain soft and tender.

Q2: Can I use fresh pumpkin instead of canned puree?
Absolutely. Just roast and puree fresh pumpkin until smooth, then measure it the same way as canned puree.

Q3: Why do my muffins sink in the middle?
This usually happens if they’re underbaked or if the oven door was opened too early. Be sure to bake fully and check with a toothpick before removing.