Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are everything a perfect fall muffin should be—super moist, tender, warmly flavored, and packed with melty chocolate chips in every bite. They rise beautifully with rounded bakery-style muffin tops and come together quickly in one bowl.

Whether you’re baking for a cozy breakfast, a fall brunch, or simply craving pumpkin spice season flavors, these muffins are an easy, family-friendly treat everyone will love.

Why You’ll Love This Recipe

• Bakery-style muffin tops that rise tall and beautifully
• Ultra-moist texture thanks to pumpkin, oil, and sour cream
• Packed with chocolate chips
• One-bowl recipe — minimal cleanup
• Perfect for fall baking, meal prep, or sharing
• No mixer needed

Ingredients

Pumpkin Chocolate Chip Muffins

• 1 (15 oz) can pumpkin puree (Libby’s recommended)
• 1 cup (200g) granulated sugar
• ½ cup (105g) light brown sugar, packed
• ½ cup (112g) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup (63g) sour cream
• 1 tsp baking powder
• ½ tsp baking soda
• 1¼ tsp pumpkin pie spice (optional; see notes)
• ¼ tsp kosher salt
• 2 cups (265g) all-purpose flour
• 1¼ cups (225g) semisweet chocolate chips, plus extra for topping

Instructions

1. Prep

Preheat the oven to 350°F (175°C).
Lightly grease the top surface of a muffin pan (not the inside wells). Line with 12 paper liners.

2. Mix the Wet Ingredients

In a large bowl, whisk together:

• pumpkin puree
• granulated sugar
• brown sugar
• vegetable oil
• eggs
• vanilla
• sour cream

Whisk until smooth and well combined.

3. Add Dry Ingredients

Whisk in:

• baking powder
• baking soda
• pumpkin pie spice (if using)
• salt

4. Add Flour & Chocolate

Add the flour and whisk gently until about halfway combined.
Add the chocolate chips and fold with a spatula until the batter is fully incorporated.

5. Fill the Muffin Tin

Divide batter evenly among the 12 cups—fill all the way to the top for big muffin tops.
Sprinkle extra chocolate chips on top.

6. Bake

Bake for 25–30 minutes, or until a toothpick comes out clean with a few moist crumbs.

7. Cool & Serve

Cool in the pan for 5 minutes, then transfer to a wire rack.
These muffins are best slightly warm—enjoy fresh!

Tips / Storage / FAQs

Tips

• Prefer less spice? Leave out the pumpkin pie spice or reduce it.
• Don’t overmix. Mixing too much causes dense muffins.
• Tall muffin tops: Fill liners fully and grease the pan top so the edges rise freely.
• Use high-quality chocolate chips for the best melt.

Storage

• Room temperature: Store in an airtight container up to 3 days.
• Fridge: Up to 5 days (warm before eating).
• Freeze: Freeze up to 2 months. Thaw overnight or microwave 15–20 seconds.

FAQs

Can I use homemade pumpkin puree?
Yes, but drain excess moisture; canned pumpkin is thicker and more consistent.

Can I add nuts?
Absolutely—pecans or walnuts work great.

Can I make them gluten-free?
Use a 1:1 gluten-free flour substitute.

Why grease the top of the muffin pan?
It helps muffin tops rise and release cleanly for that classic dome shape.

Final Thoughts

These Pumpkin Chocolate Chip Muffins deliver the perfect blend of fall comfort and chocolatey indulgence. Easy to make, incredibly moist, and ideal for breakfasts, snacks, or holiday gatherings—this is a must-bake recipe for pumpkin lovers.

📖 Recipe