Pumpkin Chocolate Chip Muffins Recipe (Moist and Easy!)
Sometimes the simplest recipes are the best ones. And these pumpkin chocolate chip muffins are proof.
One bowl. Twelve muffins. Thirty minutes. And the result is a muffin that is so moist, so warmly spiced, and so perfectly loaded with chocolate chips that people genuinely cannot stop at one.
There is no creaming, no mixer, no complicated steps. You whisk the wet ingredients together, stir in the dry ingredients, fold in the chocolate chips, and bake. The pumpkin keeps these muffins incredibly soft and moist — the kind that stays perfect for days. And the semi-sweet chocolate chips against the warm pumpkin spice is one of the great fall flavour combinations. Cozy and indulgent at the same time.
This recipe has been made by home bakers every fall for decades and it earns every one of its thousands of five-star reviews. Make it once and you will understand exactly why it became a classic.
Love all things pumpkin? Do not miss my full collection of the best pumpkin dessert recipes — cheesecakes, bars, rolls, cookies, and more all in one place.
Why You Will Love This Recipe
- One bowl, one whisk, no mixer — the easiest muffin you will ever make
- Incredibly moist thanks to the pumpkin — stays perfect for days
- Perfectly spiced with cinnamon, nutmeg, and cloves in every bite
- Loaded with semi-sweet chocolate chips throughout
- Ready in 30 minutes from start to finish
- Makes 12 generously sized muffins — easily doubled
Ingredients
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (170g) pure pumpkin puree
- 1/4 cup (60ml) water
- 1 and 1/2 cups (188g) all-purpose flour, spooned and leveled
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup (90g) semi-sweet chocolate chips, plus extra for the tops
Ingredient Notes and Substitutions
Pumpkin puree — Pure canned pumpkin only, not pumpkin pie filling. This recipe uses 3/4 cup, just under half a 15 oz can. Refrigerate the leftover pumpkin in an airtight container for up to 5 days or freeze it for later. Libby is the most reliable brand.
Vegetable oil — Oil keeps these muffins moist for days. Do not swap for melted butter — butter-based muffins dry out faster. Avocado oil and melted coconut oil both work at the same quantity.
Water — Just 1/4 cup, which loosens the batter slightly and keeps the crumb from being too dense. You can swap for milk at the same quantity for a slightly richer muffin.
Spices — Cinnamon, nutmeg, and cloves give these a classic, warm, rounded spice flavour. For a simpler approach, replace all three with 1 tsp of pumpkin pie spice.
Chocolate chips — Semi-sweet is the classic choice. The slight bitterness balances the sweet spiced batter perfectly. Dark chocolate chips work great for a more intense chocolate hit. Mini chips distribute more evenly through the batter and give you chocolate in every single bite.
Flour — Spoon it into the measuring cup and level off — do not scoop directly from the bag or you will pack in too much and get a dense, dry muffin.
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 400 degrees Fahrenheit. Grease a standard 12-cup muffin pan or line with paper liners.
Step 2: Mix the Wet Ingredients
In a medium bowl, whisk together the sugar, eggs, and vegetable oil until smooth and combined.
Stir in the pumpkin puree and water until well combined and uniform.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
Step 4: Combine
Pour the pumpkin mixture into the flour mixture and stir until just combined. Stop as soon as no dry streaks remain — do not overmix. Overmixed muffin batter makes tough, dense muffins.
Fold in the chocolate chips gently. Reserve a small handful to press into the tops of the muffins after filling the cups.
Step 5: Fill and Top
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Press a few extra chocolate chips into the top of each muffin for a beautiful bakery finish.
Step 6: Bake
Bake at 400 degrees Fahrenheit for 20 to 25 minutes, until the tops are domed and golden and a toothpick inserted into the center of a muffin comes out clean.
Step 7: Cool
Cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature — both are wonderful.
Tips for the Best Results
- Use pure pumpkin puree, not pumpkin pie filling — check the label every time
- Spoon the flour into the measuring cup and level off — do not scoop directly
- Do not overmix — stir until just combined, lumps are fine
- Press extra chocolate chips into the tops before baking for a beautiful finish
- Fill cups about two-thirds full — overfilling causes overflow, underfilling gives flat muffins
- Check at 20 minutes — toothpick should come out clean or with a few moist crumbs
- Cool in the pan for a few minutes before moving — fresh muffins are fragile
- These are even better the next day — the spice flavour deepens overnight
Variations
- Double chocolate — swap 2 tbsp of the flour for 2 tbsp of unsweetened cocoa powder and use dark chocolate chips for an extra rich version
- White chocolate chips — swap semi-sweet for white chocolate chips for a sweeter, creamier combination with the pumpkin spice
- Mini muffins — use a mini muffin tin, fill two-thirds full, and bake at 400 degrees for 10 to 12 minutes. Makes approximately 36 mini muffins
- Pumpkin spice topping — sprinkle each muffin with a pinch of cinnamon sugar before baking for a lightly caramelised, sparkly top
- Brown sugar — swap granulated for packed light brown sugar at the same quantity for a slightly deeper, warmer sweetness
- Nuts — fold in 1/4 cup of chopped walnuts or pecans alongside the chocolate chips for crunch
What to Serve With Them
- Warm from the oven — the chocolate chips still melty and gooey
- At room temperature the next day — the spice flavour is even stronger
- With a hot coffee, tea, or spiced apple cider alongside
- On a fall dessert table alongside pumpkin cream cheese muffins and pumpkin bars
- Wrapped individually as a fall gift — they keep well for 3 days at room temperature
Pumpkin Chocolate Chip Muffins
Ingredients
Method
- Preheat oven to 400 degrees Fahrenheit. Grease a 12-cup muffin pan or line with paper liners.
- In a medium bowl, whisk together sugar, eggs, and oil until combined. Stir in pumpkin and water until well combined.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Pour pumpkin mixture into flour mixture and stir until just combined — do not overmix. Fold in chocolate chips.
- Divide batter evenly among muffin cups, filling each about two-thirds full. Press extra chocolate chips into the tops.
- Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean.
- Cool in pan a few minutes, then transfer to a wire rack.
Notes
- Storage: keep in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
- Freezing: cool completely and freeze in an airtight bag for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds.
- Make ahead: bake the day before — the spice flavour deepens overnight.
- Do not use pumpkin pie filling — pure pumpkin puree only.
- Do not overmix — stir just until no dry streaks remain.
- Pumpkin pie spice substitute: use 1 tsp pumpkin pie spice in place of cinnamon, nutmeg, and cloves.
Pumpkin chocolate chip muffins are one of those recipes that never needs a reason.
They come together in one bowl in about ten minutes, bake in half an hour, and the result is something that tastes like fall in the best possible way. Moist, spiced, loaded with chocolate chips, and the kind of muffin that disappears from the counter before it even has a chance to cool completely.
Make a batch this weekend. Double it if you can.
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