Best Chocolate Chip Pumpkin Muffins Recipe
Calling all my pumpkin lovers! It’s pumpkin season and time to whip up a batch of these chocolate chip pumpkin muffins recipe in 25 minutes for the perfect fall treat. They are so simple to make, and I love their pops of gooey chocolate chips on top of the muffins. My toddler says these are the best pumpkin chocolate chip muffins and I love to enjoy these delicious muffins on a cozy fall day with my morning coffee.
If you’re like me and love a seasonal snack or fall recipe, these pumpkin and chocolate chip muffins are the easiest way to inject some coziness into your life. They take me just under 10 minutes to prep, and I love the way the avocado oil keeps them moist and fresh for days. This is a great recipe to have on hand for meal prepping snacks for your kids throughout the week.
If you make this recipe and love it, try my other favorite muffin recipes like Banana Blackberry Oatmeal Muffins, these Fluffy Carrot Banana Muffins (with no added sugar), and my Pork and Apple Egg Muffins next. If you’re looking for more pumpkin flavor recipes, try my Pumpkin Pasta or Pumpkin Oat Waffles.
❤️ Why You’ll Love Chocolate Pumpkin Muffins:
- Pumpkin and chocolate chip muffins come together in under 30 minutes.
- A fall-inspired snack for kids and adults- everyone loves them!
- The little glossy chocolate chips make these pumpkin and chocolate chip muffins rich and extra special.
- A yummy on-the-go recipe anyone can make, even if you’re new to baking.
- These pumpkin muffins with chocolate chips recipe is absolutely delicious with the perfect muffin texture.
🍲 Ingredients and Substitutions
Sugar: You can use regular white sugar, brown sugar, or coconut sugar in this pumpkin muffins chocolate chips.
Flour: Use all-purpose flour or gluten-free flour. You can easily make them gluten free with 1 to 1 gluten free baking flour.
Pumpkin pie spice: Store bought pumpkin spice or a homemade mix (ground cinnamon, nutmeg, ginger, nutmeg, allspice).
Baking soda and baking powder: Use fresh batches for well-risen pumpkin and chocolate chip muffins.
Eggs: I like to bake with room temperature eggs for easy mixing.
Pumpkin puree: This makes the batter super moist. Use pure pumpkin puree and not pie filling.
Avocado oil: Another neutral-flavored vegetable oil will also work.
Chocolate chips: I like to use dark chocolate chips but you could also use semi-sweet chocolate chips.
Check out the recipe card for quantities and the full ingredient list.
👩🍳 How to Make Pumpkin Chocolate Chip Muffins Recipe
- Gather the ingredients, prepare the muffin pan and preheat the oven.
- To a large bowl, add the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine the dry ingredients.
- Into a smaller bowl, add the eggs, pumpkin puree, vanilla extract, and avocado oil. Whisk together until smooth and then add the chocolate chips.
- Add the wet ingredients to the flour mixture. Using a spatula, gently fold everything together until just combined and the flour has disappeared.
- Use an ice cream scoop or scoop equal quantities of the pumpkin muffin batter with chocolate chips into the muffin tin.
- Bake the muffins for 20 to 25 minutes until ready.
- Cool on a wire rack and enjoy your pumpkin muffins with chocolate chips recipe.
🪄 Expert Tips and Tricks
- The number 1 tip with muffin baking is not to overmix the batter. Rather have slightly under-combined than overmixed. This is key to moist, tender muffins.
- Use pureed pumpkin and not a pumpkin pie filling. A pumpkin pie filling can throw off your recipe, as they often have added sugar and spices.
- I like to bake with room temperature ingredients. This just helps everything mix together evenly.
- Fill the muffin cups generously. I try to go at least ¾ of the way up in the cups.
- These muffins need about 10 minutes of post-oven resting time before cutting them. When this pumpkin muffin chocolate chips recipe comes out of the oven, they are initially super soft, which means they will fall apart.
- Make a double batch and freeze to enjoy later!
- Use paper liners in the muffin tin for easier clean up.
🗒 Variations
- Nutty: I love adding in chopped and toasted almonds, pecans or walnuts. Hazelnuts are delicious in these muffins, too!
- Spiced latte version: Add 1 teaspoon of instant espresso to the dry ingredients for a cozy, fall latte vibe.
- White chocolate and cranberry: Swap dark for white chocolate and fold in dried cranberries in your pumpkin and chocolate chip muffins.
- Add a streusel topping: I love topping these with a cinnamon sugar streusel before baking; this just makes it a little extra special.
- Fold in some pumpkin seeds: Don’t forget a few on top of your pumpkin muffins chocolate chips recipe.
🗒 Dietary Modifications
- If you want to make these gluten free, use a 1:1 gluten free baking flour blend. This recipe is already dairy free and free from any nuts.
- Add in some protein powder for a protein boost!
🗒 Serving Suggestions for Kids
If you want to plate these up for kids, warm them up a little first and serve them with a bit of butter. The melted butter takes it to a new level.
They’re also just a great on-the-go snack for little ones. Pop them into lunchboxes as is or take them to the park.
👝 How to Store Leftovers
Keep your leftover pumpkin muffins chocolate chips recipe in an airtight container for 2-3 days or in the fridge for about 5 days. Pop them into the oven to refresh them if you need to.
These muffins also freeze well. Freeze them for up to 3 months in a freezer-friendly container and thaw them overnight in the fridge.
❤️ Check Out Other Easy Recipes
- Pumpkin Oat Waffles
- Mini Banana Pancakes
- Sweet and Savory Apple and Sweet Potato Hash
- Croissant Waffles
- Sheet Pan Pancakes from Box Mix
🤔 Frequently Asked Questions (FAQs)
Yes, they are super freezer friendly. Just make sure you cool them before packing them up for freezing. Thaw them at room temperature or in the fridge and pop them into the microwave or oven first.
Sometimes I’ll add toasted almonds, nuts or seeds for extra crunch. You can also swirl in cream cheese or cranberries in for more holiday flavor.
This typically happens if the muffin batter has been overmixed or if the door was opened too early in the baking process. I also recommend checking the baking powder and baking soda is fresh.
Fluffy Carrot Banana Muffins with No Refined Sugar
Ingredients
- 2 cups all-purpose flour
- 1 cup coconut sugar or granulated sugar
- 1 tbsp pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup avocado oil
- 1 cup chocolate chips
Instructions
- Heat the oven to 350°F. Spray a muffin pan with cooking spray or put paper baking cups inside.
- In a big bowl, add the flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt then mix together.
- In a smaller bowl, crack the eggs. Add the pumpkin puree, vanilla extract, and avocado oil. Whisk until smooth.
- Stir in the chocolate chips.
- Pour the wet mixture into the big bowl with the dry ingredients. Use a spatula to gently fold it together. Don’t stir too much and stop when you don’t see dry flour anymore.
- Scoop the batter evenly into the muffin cups.
- Bake for 20–25 minutes until a toothpick stuck in the middle comes out clean.
- Let the muffins cool on a rack then eat and enjoy!
