If fall had a signature muffin, these Chocolate Chip Pumpkin Muffins would be it—soft, tender, and warmly spiced with pockets of melty chocolate in every bite. They’re the kind of grab-and-go breakfast or afternoon snack that makes the whole kitchen smell like cinnamon and cozy weekends. The pumpkin keeps them moist for days, and the chocolate chips add just enough indulgence to feel special without tipping into cupcake territory.
Because this batter is stirred by hand, the muffins come together fast—no mixer, no fuss. A touch of brown sugar deepens the flavor, a neutral oil keeps the crumb plush, and buttermilk (or a simple substitute) gives a gentle lift and tang. Bake a batch for brunch, tuck them into lunchboxes, or stash some in the freezer for pumpkin cravings anytime.
They’re also endlessly riffable: swap the chocolate for nuts, add a cream-cheese center, or sprinkle with turbinado sugar for a sparkly top. However you customize them, you’ll get bakery-style domes, a tender crumb, and that unmistakable pumpkin spice aroma.
Key Ingredients & Substitutions
These muffins rely on pantry staples with a few strategic choices for moisture, lift, and flavor. Here’s what each ingredient does—and how to swap if needed.
Pumpkin purée: The star that adds moisture, color, and subtle sweetness. Use 100% pure pumpkin (not pie filling). Sweet potato purée works in a pinch; drain any excess liquid first.
Brown sugar + granulated sugar: Brown sugar adds caramel notes and softness; white sugar keeps the crumb light. You can use all brown for deeper flavor or all white for a slightly drier, lighter muffin.
Neutral oil: Oil (canola, vegetable, or light olive) makes the muffins plush and stays soft even when chilled. Melted butter adds flavor but yields a slightly firmer crumb—use half butter, half oil for balance.
Eggs: Provide structure and richness. For an egg-free version, use two flax “eggs” (2 tablespoons ground flax + 6 tablespoons water, rested) and expect a slightly denser crumb.
Buttermilk: A touch of tang and tender crumb. Make a quick substitute with 1/2 cup milk + 1/2 tablespoon lemon juice or vinegar; rest 5 minutes.
All-purpose flour: Reliable structure with a soft bite. Replace up to 1/3 with whole wheat pastry flour for a nuttier flavor; add a splash more buttermilk if batter seems very thick.
Pumpkin pie spice & cinnamon: Classic warmth. DIY with 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and a pinch of clove/allspice.
Chocolate chips: Semi-sweet strikes a perfect balance. Milk chocolate is sweeter; dark chocolate gives a richer bite. Mini chips distribute more evenly.
Equipment You’ll Need
- 12-cup muffin pan
- Paper liners or nonstick spray
- Two mixing bowls (wet and dry)
- Whisk and rubber spatula
- Measuring cups and spoons
- Cookie scoop or 1/4-cup measure for portioning
Flavor Variations & Add-Ins
- Pecan streusel: Top batter with a quick mix of 2 tablespoons brown sugar, 2 tablespoons flour, 2 tablespoons chopped pecans, and 1 tablespoon melted butter.
- Cream cheese swirl: Dollop 1 teaspoon sweetened cream cheese (2 oz cream cheese + 1 tablespoon sugar) into each cup and swirl lightly.
- Chocolate orange: Add 1 teaspoon orange zest and 1/2 teaspoon vanilla; finish with a few extra chips on top.
- Whole-grain boost: Swap 1 cup flour for whole wheat pastry flour and add 1 tablespoon maple syrup.
- Mocha pumpkin: Whisk 1 tablespoon espresso powder into the wet ingredients for a subtle coffee note.
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans with the chocolate chips.
- Spice-forward: Increase cinnamon by 1/2 teaspoon and add a pinch more clove for extra warmth.
How to Make Chocolate Chip Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup (240g) 100% pure pumpkin purée
- 1/2 cup neutral oil (canola/vegetable) or 1/4 cup oil + 1/4 cup melted butter
- 1/2 cup buttermilk (see substitution above)
- 1 1/2 teaspoons vanilla extract
- 1 cup (170g) semi-sweet chocolate chips, plus a few extra for topping
- Optional finishing sugar: 1–2 tablespoons turbinado for crunch
How Much Time Will You Need?
About 15 minutes to mix, 18–22 minutes to bake, and 10 minutes to cool enough to handle. Total time: roughly 45 minutes, start to finish.
Step-by-Step Instructions:
1. Prep the pan and oven
Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners (or grease well). For tall domes, lightly grease the top of the pan too so muffin caps don’t stick.
2. Combine dry ingredients
In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly blended. Set aside.
3. Whisk the wet mixture
In a second bowl, whisk granulated sugar, brown sugar, and eggs until slightly thickened and glossy, 30–45 seconds. Whisk in pumpkin purée, oil, buttermilk, and vanilla until smooth.
4. Bring the batter together
Pour the wet ingredients into the dry. Using a rubber spatula, fold gently just until a few streaks of flour remain. Fold in the chocolate chips, stopping as soon as the batter looks uniform. Overmixing toughens muffins.
5. Portion and top
Divide batter evenly among cups (a heaping 1/4 cup each). Sprinkle the tops with a few extra chocolate chips and a pinch of turbinado sugar for a bakery-style crunch, if desired.
6. Bake and cool
Bake at 375°F for 18–22 minutes, until the centers spring back lightly and a toothpick inserted into a muffin (avoiding chips) comes out with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a rack to finish cooling. Enjoy warm or at room temperature.
Pro Tips for Best Texture & Taste
Small technique tweaks lead to tall domes, soft crumbs, and balanced spice.
- Don’t overmix: Fold just until combined; overworking develops gluten and makes muffins tough.
- Hot-and-fast bake: Starting at 375°F encourages a quick rise for nicely domed tops.
- Room-temp ingredients: Eggs and buttermilk at room temp help the batter come together smoothly.
- Measure flour by weight (or fluff, spoon, and level): Too much flour = dry muffins. Aim for 220 grams if weighing.
- Save a handful of chips for the tops: A few visible chips signal what’s inside and look bakery-professional.
Frequently Asked Questions
Can I make mini or jumbo muffins?
Yes. For mini muffins, bake at 350°F for 10–12 minutes (makes 36–40). For jumbo, bake at 375°F for 23–26 minutes. Always check early and use the toothpick test.
How do I make these dairy-free?
Use a dairy-free milk mixed with 1/2 tablespoon vinegar for the buttermilk substitute, and choose dairy-free chocolate chips. Oil-based batter already skips butter by default.
Can I use whole wheat flour?
Swap up to 1/3 of the flour with whole wheat pastry flour for a heartier flavor. If using more than that, add 1–2 tablespoons additional buttermilk to keep the crumb tender.
How should I store and freeze them?
Store at room temperature in an airtight container for 2–3 days with a paper towel to absorb moisture, or refrigerate up to 5 days. To freeze, wrap individually and freeze up to 2 months. Thaw at room temp or warm in a 300°F oven for 8–10 minutes.
