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Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are moist, tender and full of warm spices and chocolate chips. Ready in 30 minutes, they are the perfect treat for breakfast, snack, or dessert!

Love pumpkin recipes? Try these favorite seasonal baked goods including pumpkin chocolate chip cookies or pumpkin dump cake!

Best pumpkin chocolate chip muffins in a pan.
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Favorite Muffin for Fall

These pumpkin chocolate chip muffins are one of our favorites to make every fall along with my pumpkin blondies. Adapted from my favorite pumpkin muffins and pumpkin chocolate chip bread.

These pumpkin chocolate chip muffins are super moist, fluffy, and bursting with chocolate. They also have the perfect amount of pumpkin spice that isn’t overwhelming.

The best part about these muffins is that they taste even better the next day! When it comes to treats these and my snickerdoodle muffins are some of my favorites.

Key Ingredients

This pumpkin chocolate chip muffin recipe is made with basic pantry staples and a few popular fall ingredients.

Pumpkin chocolate chip muffin ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Flour: I love using unbleached all-purpose flour. It adds the perfect texture to these muffins.
  • Sugar: This is what will turn the pumpkin flavor sweet.
  • Pumpkin: The pumpkin purée is the star of this recipe and makes them extra moist. I use canned pumpkin.
  • Apple sauce: I love using the apple sauce pouches since that is usually what I have on hand. 1 pouch measures 1/4 cup. You could use cinnamon flavored as well.
  • Chocolate chips: These are the real MVP. I love to use semi-sweet, but you can use milk chocolate or dark chocolate chips if preferred.

How to Make Pumpkin Chocolate Chip Muffins

We love these chocolate chip pumpkin muffins because they are so easy to make and taste amazing!

Showing how to make in a chocolate chip pumpkin muffins in a 4 step collage.
  1. Whisk. Whisk together the dry ingredients in a large bowl. You can sift these ingredients together if you would like to make them even fluffier.
  2. Mix. Next stir in the wet ingredients. Add the pumpkin puree, oil, eggs, and vanilla, and mix just until combined. Then fold in the chocolate chips.
  3. Fill. 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.
  4. Bake. Bake at 375°F for about 20 minutes, or until a toothpick comes out clean. Remove from oven and transfer to a cooling wire rack to cool.

Baking Tips + Variations

Use these helpful baking tips and variations to help make these pumpkin chocolate chip muffins even better!

  • Do not overmix. Do not over-mix 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 apple sauce but you can use 1/2 cup of one or the other if that’s all you have on hand.
  • Seasoning. Make your own pumpkin pie spice if you don’t have any on hand. You can also 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.
Pumpkin chocolate chip muffins in a muffin tin.

Recipe FAQ

How do I make my muffins less dense?

Make sure to not add too much flour or over-mix. I also love to use unbleached flour, as I find that makes them less dense.

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

Yes! You can reduce the sugar by using less sugar amount depending on your taste preference.

Are these muffins gluten-free or dairy-free?

For this recipe, it is not gluten-free since it is using all-purpose flour. Use a gluten-free flour blend and substitute butter with dairy-free alternatives and non-dairy milk like almond milk.

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.

Bite taken from pumpkin chocolate chip muffin recipe.

5 star review

“These are so moist and yummy! I have to admit, my preschooler gave me a funny look when I told him to squeeze an applesauce pouch in, but he was convinced as soon as he ate one!”


Storing Pumpkin Chocolate Chip Muffins

Give these easy pumpkin chocolate chip muffins the best shelf life with just a few tips on how to store, freeze, and even reheat them.

  • Storing. After the pumpkin chocolate chip muffins are cooled, place them in an airtight container or bag at room temperature for two to three days.
  • Freezing. 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.
  • Reheat. When ready to enjoy, let thaw and then microwave for a few seconds until warm.

More Pumpkin Desserts

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Best pumpkin chocolate chip muffins in a pan.

Pumpkin Chocolate Chip Muffins

5 from 11 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Easy pumpkin chocolate chip muffins made in just one bowl in 30 minutes. Moist, fluffy and bursting with chocolate chips. These make the perfect breakfast, snack or dessert!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12



  • 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


  • Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
  • In a large bowl, whisk the flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
  • Stir in the pumpkin, oil, eggs, and vanilla and mix just until combined. Do not overmix. Fold in the chocolate chips.
  • 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 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.


Freezer instructions: Allow to cool and then place in a zip top bag or freezer container (release as much air as possible). Then place 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. 


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.

Course: bread
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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