These pumpkin chocolate chip muffins are moist, tender, full of pumpkin spice flavor and lots of gooey chocolate chips. They are an easy homemade treat for fall!

Pumpkin chocolate chip muffins in muffin tin showing melty chocolate chips.

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Easy Pumpkin Chocolate Chip Muffins Recipe

These pumpkin chocolate chip muffins are a fall favorite! Adapted from my favorite pumpkin muffins and pumpkin chocolate chip bread, they are bursting with warm pumpkin flavor just like my pumpkin chocolate chip cookies!

They are moist and fluffy with the perfect amount of pumpkin spice that isn’t overwhelming. When it comes to seasonal baked goods these and my pumpkin cream cheese muffins always make the list. Perfect for breakfast, snack or even dessert!

Ingredient Notes

Pumpkin chocolate chip muffin ingredients including flour, sugar, pumpkin, oil, applesauce, pumpkin spice and chocolate chips.

Find the full printable recipe with specific measurements below.

  • Granulated sugar: Adds sweetness and also helps keep the muffins soft and tender. You can substitute 1/4 brown sugar if preferred.
  • Warm spices: Pumpkin pie spice plus cinnamon brings a cozy fall flavor and enhance the pumpkin. I love to use my homemade pumpkin pie spice recipe.
  • Pumpkin puree: Provides moisture, natural sweetness, and pumpkin flavor, make sure to use puree, not pumpkin pie filling. I prefer Libby’s or my homemade pumpkin puree.
  • Vegetable oil and applesauce: Work together to keep the muffins moist; the oil adds richness while the applesauce lightens things up a bit.
  • Semi-sweet chocolate chips: Add the perfect balance of sweetness and richness that pairs so well with pumpkin and spice.

How to Make Pumpkin Chocolate Chip Muffins

Whisk dry ingredients including flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt. You can sift these ingredients together if you would like to make the muffins even fluffier.

Pumpkin muffin batter in a large measuring bowl.

Add the pumpkin puree, oil, applesauce, eggs, and vanilla, and mix just until combined. Then fold in the semi-sweet chocolate chips.

Pumpkin muffin batter with chocolate chips.

Use a large cookie or ice cream scoop to fill the paper liners in a muffin pan about 3/4 of the way full with batter. Top with extra chocolate chips if desired.

Unbaked pumpkin chocolate chip muffins in a muffin tin.

Bake at 375°F for about 20 minutes, or until a toothpick comes out clean. Remove from oven, rest for about 5 minutes then transfer to a wire rack to cool completely.

A close up of pumpkin chocolate chip muffins in a muffin tin.

Baking Tips

  • Do not overmix. Do not overmix the batter when you are making muffin recipes or you will get flat muffins. I like to use a wooden spoon to prevent over-mixing.
  • Extra chocolate chips. Press a few extra chocolate chips into the batter right before baking to make them look prettier.
  • Do not overbake. Check your muffins in the muffin tin a couple of minutes early with a toothpick. Once it comes out dry, remove them immediately.
  • Oil combinations. I like to use a mix of vegetable oil and my homemade crockpot applesauce but you can use 1/2 cup of one or the other if that’s all you have on hand.
  • Spices. You can add an extra pinch of nutmeg, ginger, or cinnamon for more flavor.
  • Cooking spray. No paper liners, no problem! Spray the inside of the muffin tins before adding the batter.
  • Add nuts. You can use half chocolate chip and half pecans or walnuts if desired.
Bite taken from pumpkin chocolate chip muffin recipe to show moist, fluffy inside.

Love muffin recipes? You’ll also love my banana bread muffins, easy apple muffins, and blueberry muffins.

More Pumpkin Desserts

Best pumpkin chocolate chip muffins in a pan.

Pumpkin Chocolate Chip Muffins

5 from 11 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
These pumpkin chocolate chip muffins are moist, tender, full of pumpkin spice flavor and lots of gooey chocolate chips. They are an easy homemade treat for fall!
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Ingredients 

  • 1 ¾ cups (230 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil , or canola oil
  • ¼ cup apple sauce (I use a 3-ounce pouch)
  • 2 large eggs , beaten
  • 1 ½ teaspoon vanilla extract
  • 1 cup chocolate chips , plus more for tops if desired

Instructions

  • Prep. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
  • Dry ingredients. In a large bowl, whisk 1 3/4 cups flour, 1 cup sugar, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt.
  • Wet ingredients. Stir in 1 cup pumpkin puree, 1/4 cup oil, 1/4 cup applesauce, 2 eggs, and 1 1/2 teaspoons vanilla and mix just until combined. Do not overmix. Fold in the 1 cup chocolate chips.
  • Add batter to pan. Using a large cookie or ice cream scoop, scoop the batter into muffin pan, filling the liners 3/4 the way full. Press extra chocolate chips on top, if desired.
  • Bake. Bake 20 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool on a cooling rack.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Freezer instructions: Allow to cool and then place in a zip top bag or freezer container. Pace in the freezer for up to 3 months. Set out to thaw and then microwave for a few seconds. 
Storage: Store the muffins in an airtight container for up to 3 days at room temperature. 

Nutrition

Serving: 1muffin, Calories: 341kcal, Carbohydrates: 59g, Protein: 6g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 261mg, Potassium: 131mg, Fiber: 2g, Sugar: 30g, Vitamin A: 3259IU, Vitamin C: 1mg, Calcium: 51mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Pumpkin Chocolate Chip Muffins FAQs

Can I reduce the sugar in this pumpkin chocolate chip muffin recipe?

Yes! You can make these healthier by reducing the sugar depending on your taste preference.

Can I make mini muffins with this recipe?

Yes! They would be so cute! Use a mini muffin pan to add the batter. Adjust the baking time to about 10 to 12 minutes.

How to store pumpkin chocolate chip muffins?

After the pumpkin chocolate chip muffins are cooled, place them in an airtight container or bag at room temperature for two to three days.

Can I freeze these muffins?

You can definitely freeze these. Let them cool completely, then place them in a freezer bag or container. Make sure to seal out as much air as possible so that they stay fresh. Then freeze for up to 3 months.