Pumpkin Chocolate Chip Muffins That Are Moist, Easy, and Absolutely Delicious

Fall mornings feel a little more special when they start with warm muffins. I remember the first cool day last October, when the leaves started crunching underfoot and I could finally justify turning on the oven again. That’s the kind of moment these pumpkin chocolate chip muffins are made for. Cozy, soft, and just sweet enough.

Why You’ll Love These Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins check all the right boxes. They’re quick to make, naturally sweetened, and come together in one bowl. You’ll only need 15 minutes of prep time, and they bake in just over 15 more. Plus, they freeze beautifully.

Thanks to the canned pumpkin, they stay moist for days. They’re perfect for school lunches, afternoon coffee, or slow weekend breakfasts. If you love a treat that’s both nourishing and delicious, this one’s for you.

Pumpkin chocolate chip muffins also happen to make your kitchen smell like a pumpkin spice candle — in the best way.

Ingredients You’ll Need

Wet Ingredients

Start with six tablespoons of unsalted butter, melted until silky and golden. This brings rich flavor and creates that tender, moist crumb we all crave in a muffin. Next, whisk in 1 cup of canned pumpkin puree — and yes, measure carefully! A standard can holds about 1¾ cups, so you’ll want to save the extra in the fridge or freeze it for next time. Or better yet, double the recipe and make a freezer batch.

For natural sweetness, add ½ cup of honey or pure maple syrup. Both work beautifully, but maple syrup adds a subtle, woodsy note that pairs perfectly with the pumpkin and warm spices.

Now, pour in ¼ cup of milk and crack in 2 eggs. Finish with a splash of vanilla extract to round out the flavors. Any milk will do — dairy, oat, almond, or even coconut — so feel free to use what you have on hand.

Dry Ingredients

The leavening team here plays a quiet but powerful role. Baking soda and baking powder work together to lift the muffins, giving them a soft, airy crumb without making them too cakey. A touch of salt is essential — not just for balance, but to subtly enhance the sweetness from the pumpkin and honey or maple syrup. Then comes the real magic: pumpkin pie spice. This blend of cinnamon, nutmeg, cloves, and allspice turns a simple batter into something warm, cozy, and unmistakably fall. You can use a pre-made mix or make your own if you prefer a custom flavor.

For the flour, I recommend 1½ cups of white whole wheat flour. It adds a slightly nutty taste and more fiber, but still keeps the muffins tender and moist. If you only have all-purpose flour on hand, don’t worry — it will work just fine and still produce a deliciously soft muffin.

Optional Toppings & Swaps

Fold in ½ cup of mini chocolate chips for little bursts of melty, chocolatey joy in every bite. These tiny chips melt quickly and evenly, giving you that perfect gooey texture without overpowering the pumpkin flavor. Mini chocolate chips also work better than regular ones because they don’t sink to the bottom of the batter as easily, meaning every muffin gets an even chocolate distribution.

For a pretty, bakery-style finish, sprinkle a few extra chips on top of each muffin before baking. They’ll melt just enough to create a glossy, tempting look that makes these muffins feel a little extra special.

Craving variety? You can absolutely make this recipe your own. Add chopped walnuts for crunch, stir in a handful of dried cranberries for a tart twist, or sprinkle a pinch of flaky sea salt on top for contrast. Each option adds a new layer of flavor and makes these muffins uniquely yours.

Step-by-Step: Here’s how to make these pumpkin chocolate chip muffins from start to finish.

Prep the Oven and Pan

Preheat your oven to 350°F and give it a few minutes to come up to temperature. Meanwhile, grab a standard 12-cup muffin tin and either lightly grease each cup with butter or oil spray, or line them with paper muffin liners for easy cleanup. If you’re using reusable silicone liners, now’s the time to pop them in.

While the oven warms, melt 6 tablespoons of unsalted butter in a large mixing bowl. You can do this in the microwave in 20-second bursts or over low heat on the stove, depending on your setup. Once melted, let it cool slightly so it doesn’t scramble the eggs when added later. This melted butter becomes the rich, flavorful base of your batter, and using the same bowl keeps cleanup easy. One-bowl muffins mean fewer dishes, more joy — just how baking should be. Now you’re ready to start whisking together the wet ingredients.

Mix the Batter (Wet, then Dry)

Add the pumpkin puree, honey or maple syrup, and milk to the butter. Whisk until smooth.

Next, whisk in the eggs and vanilla.

Now it’s time for the dry ingredients. Sprinkle in the baking soda, baking powder, salt, and pumpkin spice. Stir to combine.

Gently fold in the flour with a spatula. When it’s almost fully mixed, add the chocolate chips and fold again just until combined. Don’t overmix — that’s key for tender muffins.

Fill, Top, and Bake

Scoop the pumpkin chocolate chip muffin batter evenly into the muffin cups. An ice cream scoop works great here.

Optionally, top each with a few extra mini chips.

Bake for 15 to 18 minutes. You’ll know they’re done when a toothpick comes out clean or with a few moist crumbs.

Let them rest in the pan for 10 minutes, then transfer to a wire rack to cool fully.

Tips for Perfect Muffins Every Time

Use an ice cream scoop for evenly sized muffins that bake uniformly.

Letting your pumpkin chocolate chip muffins sit in the pan after baking helps them finish setting without drying out.

Avoid overmixing — stop as soon as the flour disappears into the batter.

Want a prettier top? Sprinkle a few chocolate chips on right before they go in the oven.

Easy Recipe Variations

Dairy-Free

Swap the butter for melted coconut oil and use any non-dairy milk. Choose dairy-free chocolate chips to keep it fully dairy-free.

Vegan

Use maple syrup, replace eggs with two flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg), and follow the dairy-free tips.

Mini Muffins

Use a mini muffin pan and bake for 12 minutes. You’ll get about 24 little bites — great for little hands or snacking.

You can also double the recipe by using a full 15 oz can of pumpkin and adding ¼ cup of mashed banana or applesauce.

Using homemade pumpkin puree? Omit the milk — homemade is wetter.

Storage and Freezer Instructions

Store your pumpkin chocolate chip muffins in an airtight container at room temperature for up to 3 days.

Want to freeze them? Let them cool completely, then place in a freezer-safe container or zip-top bag for up to 3 months.

To thaw, leave at room temperature or microwave for about 20 seconds.

These make a wonderful make-ahead treat for busy mornings or lunchbox surprises.

Pumpkin Chocolate Chip Muffins Recipe Card

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Explore Similar Recipes

Craving more pumpkin goodies? Try my moist and flavorful pumpkin chocolate chip bread or these easy pumpkin muffins that are soft and amazing.

You might also love this classic pumpkin pie with sweetened condensed milk or the cozy and delicious pumpkin crisp dessert.

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For more pumpkin chocolate chip muffins ideas and behind-the-scenes bakes, follow along on Pinterest or peek at what’s baking today on Instagram.