Pumpkin Chocolate Chip Muffins Moist Autumnspiced
Quick Hook
Pumpkin Chocolate Chip Muffins are my cozy fall obsession.
Oh my gosh! Do you smell cinnamon and chocolate?
This Pumpkin Chocolate Chip flavor hits warm and sweet.
They stay moist from pumpkin puree and oil.
Chunks of semi-sweet baking chocolate melt inside.
That contrast is the unique selling point.
Brief Overview
These muffins draw from classic American fall baking.
They land squarely in the pumpkin spice muffins family.
Difficulty is easy and forgiving for beginners.
Active prep takes 15 minutes. Bake time is 18 22 minutes .
Total time is about 35 40 minutes and worth it.
One batch makes 12 standard muffins.
Serve warm with coffee or a chai latte.
They work great in lunchboxes or brunch spreads.
Main Benefits
Pumpkin adds vitamin A and fiber per serving.
This is a healthier sweet snack option.
It’s ideal for school mornings and weekend brunches.
What makes this recipe special is texture.
It’s a moist pumpkin muffin recipe with melty chips.
Semi-sweet Pumpkin Chocolate Chips give perfect pockets.
I once had chips sink in batter.
So I toss chips lightly in flour now.
Also remember don't overmix for tender crumb.
Fun stat for you.
Pumpkin searches spike every autumn online.
People crave pumpkin muffins with chocolate chips then.
Ready to bake?
Next up are the actual ingredients.
I’ll list them clearly and in order.
Grab your canned pumpkin or homemade pumpkin puree.
Preheat to 350° F ( 175° C) and line the tin.
Ingredients & Equipment
I fell in love with Pumpkin Chocolate Chip Muffins the first cold morning I tried them. Searches for pumpkin recipes jump every September.
These muffins are a cozy win. Simple, forgiving, and full of fall flavor.
Main Ingredients
- All-purpose flour — 2 cups (250 g) . Use fresh flour, spooned and leveled or weighed.
- Baking powder — 2 teaspoons (8 g) .
- Baking soda — 1 teaspoon (5 g) .
- Salt — 1/2 teaspoon (3 g) .
- Ground cinnamon — 2 teaspoons (approx. 4 g) .
- Ground ginger — 1/2 teaspoon (approx. 1 g) .
- Ground nutmeg — 1/4 teaspoon (approx. 0.5 g) .
- Light brown sugar, packed — 3/4 cup (150 g) .
- Granulated sugar — 1/4 cup (50 g) .
- Large eggs — 2 (about 100 g without shells) .
- Pumpkin puree — 1 cup (240 g) . Use pure canned pumpkin or Homemade Pumpkin Puree , not pie filling.
- Neutral oil — 1/3 cup (80 ml) . Canola or vegetable oil keeps them moist.
- Milk (whole or 2%) — 1/4 cup (60 ml) .
- Vanilla extract — 1 teaspoon (5 ml) .
- Semi sweet chocolate chips — 1 cup (170 g) . Use good quality chips that melt well.
- Optional coarse sugar topping — 1 2 tablespoons .
Notes: These amounts make a moist pumpkin muffin recipe . I always weigh flour now. It saves mishaps.
Seasoning Notes
Essential combo: cinnamon, ginger, and nutmeg. That trio makes classic Pumpkin spice muffins .
Add a pinch of cloves for depth.
A splash of espresso or instant coffee powder boosts chocolate notes.
Quick swaps: use pumpkin pie spice instead of separate spices.
For less sugar, cut granulated sugar to 2 tablespoons . For Pumpkin Chocolate Chip , toss chips with 1 tablespoon flour to stop sinking.
Equipment Needed
- 12-cup muffin tin.
- Paper liners or nonstick spray.
- Large and medium mixing bowls.
- Whisk and rubber spatula.
- Measuring cups and kitchen scale (preferred).
- Ice-cream scoop or 1/4-cup measure for even muffins.
- Cooling rack and toothpick.
Household alternatives: use a loaf pan for mini loaves. A regular spoon works for portioning. I once baked in a muffin tin without liners.
They still tasted great. Honest mistake, but lesson learned. If you want gluten-free pumpkin muffins , swap flour for a 1:1 GF blend by weight.
Cooking Method
I love these muffins. They smell like fall. Searches for pumpkin treats spike in October. Honestly, it feels like an annual ritual.
Prep Steps Get your mise en place ready. Measure flour, sugars, spices, and chocolate. Whisk dry ingredients in one bowl.
Whisk eggs, pumpkin, oil, milk, and vanilla in another. Line a 12-cup tin or spray it. Chill chocolate chips if warm.
Keep a cooling rack handy. Safety first: oven and pans get very hot. Use oven mitts when removing tins.
step-by-step Process
- Preheat oven to 350° F ( 175° C) . Place rack in the middle.
- Combine dry ingredients until evenly mixed. Add sugars. No clumps.
- Whisk wet ingredients until smooth. Pour into the dry well.
- Fold gently until batter looks homogenous. Stop when a few streaks remain. Visual cue: thick, spoonable batter.
- Fold in chocolate chips. Toss chips in a tablespoon of flour to stop sinking.
- Portion batter with a scoop to fill cups three-quarters full. Sprinkle coarse sugar if you want sparkle.
- Bake 18– 22 minutes . Rotate pan halfway for even browning. Doneness cue: tops spring back lightly. Toothpick comes out with moist crumbs. Avoid raw batter. Internal muffins should reach about 205° F ( 96° C) if you probe with a thermometer.
- Cool in tin 5– 7 minutes , then move to a rack.
Pro Tips Chill batter briefly for taller domes. For dome tops, start at 400° F ( 205° C) for 3 minutes, then drop to 350° F ( 175° C) .
Use a scoop for even baking. Common mistake: overmixing. It makes tough muffins. Another mistake: packing flour into cups. Weigh if possible.
make-ahead and swaps Bake, cool, then freeze individually. Thaw on the counter. Use 1:1 gluten-free flour for gluten-free pumpkin muffins . Swap milk for almond milk for dairy-free.
I once burned a batch by leaving them too long. Lesson learned. These Pumpkin Chocolate Chip Muffins are forgiving. They stay moist.
They taste like autumn hugs. Try them for breakfast or snack. You’ll thank me later.
Recipe Notes
Fun stat: pumpkin recipe searches jump every fall. It makes sense. Warm muffins feel like a hug.
Serving Suggestions
Serve these Pumpkin Chocolate Chip Muffins warm. They look great on a wooden board. Split one and smear mascarpone. Top with a drizzle of honey for brunch.
Pair with coffee or a chai latte. For dessert, add vanilla ice cream. Kids love Pumpkin muffins with chocolate chips in lunchboxes.
Honestly, I often pack one for long dog walks.
Storage Tips
Store at room temperature for short term. Use an airtight container. They stay fresh two days. For longer keep them chilled.
Refrigerate up to five days. For freezing, wrap each muffin tightly. Freeze for up to three months. Thaw in the fridge overnight.
Reheat gently before serving. Microwave for 10 15 seconds works. Or warm in an oven at 325° F for 8 10 minutes .
Don’t overheat. Chocolate will melt and make a mess.
Variations
Need gluten-free pumpkin muffins? Use a 1:1 GF flour blend. Ensure it contains xanthan gum. For dairy-free, swap milk with oat or almond milk.
Use oil as written. Love seasonal swaps? Add dried cranberries and white chocolate. Or fold in toasted pecans and extra cinnamon.
For a streusel top, toss flour, butter, and brown sugar together. I once added grated apple. It was surprisingly good.
Nutrition Basics
Each muffin is about 300 calories. Expect roughly 12 g fat and 44 g carbs. Sugar lands near 24 g.
These are estimates, not exact facts. Pumpkin adds vitamin A and fiber. That brings some real nutrition. Semi sweet chips add mood boosting chocolate.
This is a better breakfast than a donut most days.
I wrote this after making a batch on a rainy morning. The kitchen smelled like pumpkin spice muffins. The kids declared them “better than takeout.
” Try this easy pumpkin muffin recipe. It’s forgiving and cozy. Go bake, enjoy, and share a warm one with someone you love.
Frequently Asked Questions
Why did my Pumpkin Chocolate Chip Muffins come out dense, and how can I make them lighter?
Dense muffins usually come from packing or overmeasuring flour, or from overmixing the batter spoon the flour into the cup and level it, or better yet use a scale. Mix just until the dry streaks disappear; a few small streaks are fine.
Also check that your baking powder/soda are fresh and follow the oven temperature/timing (an initial hot blast of heat can help domes if you like that bakery look).
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes use 1 cup (about 240 g) of roasted, pureed fresh pumpkin in place of canned puree, but be sure it’s thick and not watery. Roast chunks until tender, scoop out flesh, drain any excess liquid and puree until smooth (don’t use pumpkin pie filling).
Fresh pumpkin can be slightly less sweet, so taste and adjust spices if desired.
What’s the best way to store muffins so they stay moist, and can I freeze Pumpkin Chocolate Chip Muffins?
Store cooled muffins in an airtight container at room temperature for up to 2 days; place a paper towel in the container to absorb excess moisture and keep tops from getting soggy, or refrigerate up to 5 days.
To freeze, wrap individually in plastic or foil and place in a freezer bag for up to 3 months; thaw at room temperature and warm gently in a microwave or oven for a freshly baked feel.
How can I make these muffins healthier or lower in sugar and fat?
Reduce sugar by 10 25% with minimal impact on texture, or swap half the oil for unsweetened applesauce or 1/3 cup Greek yogurt to cut fat while keeping moisture. Use dark chocolate chips or cut the amount of chips, and try whole wheat pastry flour in equal weight for more fiber expect a slightly denser crumb and adjust liquid if needed.
Note the recipe’s rough nutrition per muffin (~290 320 kcal, ~24 g sugar) so small swaps can noticeably change totals.
Why do my chocolate chips sink, and how do I keep them evenly distributed?
Toss chips in a tablespoon of flour before folding them into the batter or chill very soft/warm chips briefly this helps them stay suspended. Fold gently and avoid overmixing; using mini chips also helps them remain evenly distributed in each bite.
What are easy variations I can try for Pumpkin Chocolate Chip Muffins like streusel, nuts or gluten-free?
Try a simple streusel (flour, brown sugar, butter, cinnamon) or fold in 1/2 cup toasted pecans or walnuts for crunch; white chocolate and dried cranberries also make a festive swap.
For gluten-free, use a 1:1 gluten-free flour blend by weight (ensure it contains xanthan gum), and for dairy-free, swap milk for almond or oat milk expect small texture differences, but the recipe is forgiving and takes these variations well.
Pumpkin Chocolate Chip Muffins Moist Autumnspice
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 290-320 kcal |
|---|---|
| Protein | 4 g |
| Fat | 12 g |
| Carbs | 44 g |
| Fiber | 2 g |
| Sugar | 24 g |
| Sodium | 160 mg |
