Every year when fall rolls in, I pull out my muffin pan and a can of pumpkin without even thinking twice. These pumpkin chocolate chip muffins are a recipe I’ve tested, tweaked, and baked more times than I can count, and they never disappoint. Moist, warmly spiced, and loaded with chocolate chips, this is one of those cozy recipes you can truly rely on.
Why We Love This Recipe
- Super moist texture thanks to pumpkin puree and oil
- Quick and easy muffin recipe with simple pantry staples
- Perfect fall flavors using cinnamon, ginger, and nutmeg
- Chocolate in every bite, making them kid-approved
- Beginner-friendly baking recipe with no fancy techniques
Ingredients
- Pumpkin puree – adds natural moisture, color, and classic pumpkin flavor
- All-purpose flour – creates soft, fluffy muffins with structure
- Warm spices – cinnamon, ginger, and nutmeg bring a cozy fall aroma
- Eggs – help bind the batter and create a tender crumb
- White and brown sugar – balanced sweetness with a hint of caramel
- Vegetable oil – keeps muffins soft for days
- Chocolate chips – melty chocolate pockets throughout the muffins
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- 12-cup muffin pan – Ensures even baking and perfect muffin shapes.
- Paper liners or silicone muffin cups – Makes cleanup easy and muffins easy to remove.
- Mixing bowls (2) – One for wet ingredients, one for dry.
- Whisk – For combining sugar, eggs, and wet ingredients smoothly.
- Spatula – Ideal for folding ingredients without overmixing.
- Measuring cups & spoons – Accurate measurements ensure perfect texture.
- Cooling rack – Let muffins cool evenly and stay soft.
- Sifter – For a light, airy flour mixture and to prevent lumps.
- Toothpick or cake tester – To check if muffins are baked through.
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Pan
Start by preheating your oven to 350°F (175°C) so it’s fully heated when the batter is ready. Line a muffin tin with paper liners or lightly grease it.
A good-quality nonstick muffin pan or reusable silicone liners make removal easy and help prevent sticking.
Step 2: Whisk Together the Dry Ingredients
In a large mixing bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk everything together until well combined.
This step ensures the spices are evenly distributed, giving every muffin a balanced pumpkin spice flavor.
Tip: Using a sturdy stainless-steel whisk helps break up lumps and keeps the batter smooth later on.
Step 3: Mix the Wet Ingredients Until Smooth
In a separate bowl, combine the eggs, pumpkin puree, white sugar, brown sugar, and vegetable oil. Whisk until the mixture looks smooth and slightly glossy.
You can use a hand whisk or a small electric hand mixer for quicker, more even mixing.
A mixing bowl with a non-slip base makes this step much easier and less messy.
Step 4: Gently Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture in batches. Using a silicone spatula, gently fold everything together just until no dry flour remains.
Avoid overmixing. This is key to keeping the muffins light, soft, and fluffy. Overmixing activates the gluten and can lead to dense, dry muffins.
Step 5: Fold in the Chocolate Chips
Add the chocolate chips to the batter and gently fold them in. For a bakery-style look, reserve a few chips to sprinkle on top before baking.
Mini chocolate chips work especially well because they distribute evenly throughout the batter.
Step 6: Fill the Muffin Cups Evenly
Using a spring-loaded cookie scoop or ice cream scoop, divide the batter evenly between the muffin cups, filling each about ¾ full.
This helps the muffins bake evenly and gives them a professional, uniform appearance.
A portion scoop is a great tool for consistent results, especially when baking in batches.
Step 7: Bake Until Light and Fluffy
Place the muffin tray in the preheated oven and bake for 14–16 minutes.
Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the muffins are ready.
Step 8: Cool Before Serving
Remove the muffins from the oven and let them rest in the pan for about 5 minutes. Then transfer them to a wire cooling rack to cool completely.
Cooling on a rack allows air to circulate and prevents soggy muffin bottoms.
Serving Tips
- Serve warm with coffee, tea, or a pumpkin spice latte
- Spread with butter or cream cheese for extra indulgence
- Add to a fall brunch or holiday breakfast spread
- Perfect for school lunches or afternoon snacks
Storage Tips
- Store in an airtight container at room temperature for up to 3 days
- Refrigerate for up to 5 days to extend freshness
- Freeze muffins for up to 2 months
- Reheat briefly in the microwave before serving
Expert Tips
- Use 100% pure pumpkin puree
- Pumpkin pie filling contains added sugar and spices, which can affect the texture and flavor of your muffins.
- Avoid overmixing the batter
- Mix just until the dry ingredients are incorporated. Overmixing leads to dense, tough muffins. A silicone spatula helps keep mixing gently.
- Measure flour correctly
- Spoon flour into the measuring cup and level it off. Too much flour can make muffins dry and heavy.
- Use a cookie scoop for even portions
- A spring-loaded scoop ensures uniform muffin sizes and even baking, giving you bakery-style results.
- Check for doneness early
- Start checking at 14 minutes. A toothpick should come out clean or with a few moist crumbs, not wet batter.
Notes / Tips
- Swap chocolate chips for white chocolate or chopped walnuts
- Use melted coconut oil instead of vegetable oil for flavor variation
- Sprinkle cinnamon sugar on top before baking for a bakery-style finish
- Add streusel topping for extra texture and crunch
FAQ
Can I freeze pumpkin chocolate chip muffins?
Yes, wrap them well and freeze for up to two months.
Can I use fresh pumpkin instead of canned?
Yes, just make sure the puree is smooth and excess moisture is removed.
Why are my muffins dry?
Dry muffins are usually caused by overbaking or overmixing the batter.
Can I reduce the sugar?
You can slightly reduce the sugar without affecting the texture too much.
Final Thoughts
These pumpkin chocolate chip muffins are the kind of recipe you’ll come back to every fall. They’re easy, reliable, and packed with comforting flavors that everyone loves. If you enjoy seasonal baking, be sure to explore more pumpkin and fall-inspired recipes on the blog.
Pumpkin Chocolate Chip Muffins – Soft, Moist & Easy Fall Baking Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 Large eggs
- 1 cup canned pumpkin puree
- ½ cup white granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, mix the eggs, pumpkin puree, white sugar, brown sugar, and vegetable oil until smooth.
- Gently fold the dry ingredients into the wet ingredients just until combined.
- Fold in the chocolate chips, reserving a few for topping if desired.
- Divide the batter evenly into muffin cups, filling each about ¾ full.
- Bake for 14–16 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins soft and fluffy
- Use mini chocolate chips for more even distribution
- Store leftovers in an airtight container
