Pumpkin Chocolate Chip Muffins
Tested & Approved
by Sophie Lane
There's something about the smell of pumpkin and cinnamon baking in the oven that instantly makes a kitchen feel like fall. These pumpkin chocolate chip muffins are soft, moist, and packed with melty chocolate in every single bite.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPumpkin Chocolate Chip Muffins
Soft, moist pumpkin muffins swirled with warm spices and loaded with melty chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Method: Baking
- Cuisine: American
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, whisk eggs, pumpkin puree, oil, granulated sugar, brown sugar, and vanilla until smooth.
- Pour dry ingredients into wet ingredients and stir gently until just combined.
- Toss 1 cup of chocolate chips with a teaspoon of flour, then fold into the batter.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Toss chocolate chips in flour before folding in to prevent sinking.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just make sure the fresh pumpkin puree is well-drained and thick, similar in consistency to canned pumpkin, so the pumpkin chocolate chip muffins don't turn out too wet.
Why are my pumpkin chocolate chip muffins dense?
Overmixing the batter is the most common cause. Stir just until the dry ingredients disappear into the wet mixture for a light, tender muffin.
Can I make these muffins healthier?
You can swap half the oil for unsweetened applesauce and reduce the sugar slightly, though the pumpkin chocolate chip muffins will be a bit less rich and moist.
How do I keep the chocolate chips from sinking?
Toss the chocolate chips in a teaspoon of flour before folding them into the batter — this helps them stay suspended throughout the muffins as they bake.
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