Muffins are the best shareable treat, so loading them up with chocolate chips just makes them more lovable. These easy pumpkin chocolate chip muffins are always a crowd hit with pumpkin lovers! Make a double batch so you don't run out too quickly.
Pumpkin Chocolate Chip Muffins Recipe
Moist pumpkin chocolate chip muffins are a great sweet treat for the fall season. If you're looking for something that will satisfy your sweet tooth, then you've got to give this recipe a try.
With warm spices and the perfect amount of chocolate chips, you'll love these tender pumpkin muffins.
We embrace pumpkin season head on in our home. Our kitchen is always filled with the aroma of pumpkin muffins and pumpkin cookies baking. And we of course always add in some apple recipes like apple spice cupcakes.
But a family favorite are these delicious muffins filled with melty chocolate chips. Sweetened with maple syrup, this recipe is a much healthier option than a lot of other muffin recipes you'll find.
It's truly our favorite muffin recipe to make. They're moist and tender pumpkin muffins that will give pastry chefs at a bakery a run for their money. So skip store-bought muffin mix or overpriced bakery goods and make these muffins with warm pumpkin spices all on your own!
Why You'll Love this Recipe
These pumpkin treats are just to die for. Gooey chocolate chips are probably the main reason I love them, but they're great for so many different reasons!
- This pumpkin chocolate chip muffin recipe is low in refined sugar, kid-friendly, and only contains real food ingredients. You can feel confident about what you are consuming and what you are feeding to others.
- Muffins are a fabulous make-ahead treat since they store so well. Make extras of this great recipe and save them for later.
- If you are hosting a party or know that guests are coming to visit, make a big batch of muffins. They're a great way to easily share a sweet snack.
Make more healthy pumpkin chocolate chip muffins without refined sugar. This simple recipe uses simple ingredients! Here is what you will need:
- all-purpose flour
- baking soda
- canned pumpkin
- maple syrup
- plain greek yogurt
- chocolate chips
Substitutions and Variations
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make gluten free pumpkin chocolate chip muffins.
While I most often bake with semi-sweet chocolate chips, you can use dark chocolate or milk chocolate if you prefer.
Make this recipe dairy free by using a dairy-free yogurt, and a dairy free milk substitute. Almond milk and coconut milk are my favorites to bake with.
I do not recommend using pumpkin pie filling in place of pumpkin puree. 100% pure pumpkin purée is what you need for these tasty muffins!
If you do not have maple syrup, you could try using honey, agave syrup, or another natural sweetener in its place.
How to Make Pumpkin Chocolate Chip Muffins
Follow these steps and you'll make the best pumpkin chocolate chip muffins in no time:
Then mix the wet ingredients in a separate mixing bowl and pour them into the dry ingredients. Fold the muffin batter ingredients together until just incorporated.
Then add the chocolate chips and gently fold them in with a silicone spatula.
Scoop the muffin batter into the previously prepared muffin cups, filling each cup about ¾ of the way full.
Bake the pumpkin chocolate chip muffins for 15-18 minutes until tops of the muffins bounce back to the touch.
Cool in the muffin pan for about 3 minutes and then transfer the chocolate chip pumpkin muffins to a wire rack.
Serve muffins immediately or store for later!
How to Store Leftover Muffins
Muffins are best fresh, but they can be just as good a day or two later — and even a month later — if stored properly.
I have a whole post with the best tips and tricks on how to store and freeze muffins, but here’s a few pointers:
Store leftovers of our favorite pumpkin muffin recipe an airtight container, lined with paper towels to help collect condensation from residual heat. Make sure the muffins are completely cooled to room temperature for best results.
The best way to store muffins depends on how soon you want to eat them:
- Within 3 days of baking them: Store leftover pumpkin muffins on the countertop at room temperature.
- In the next few days: Store moist pumpkin muffins in the fridge, but with the risk of a change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store leftovers in the freezer — just reheat when you get a muffin craving!
Tips for Success
Here's a few tips to make these pumpkin muffins a smashing success:
- For the most chocolatey results, add extra chocolate chips to the top of each muffin before baking.
- Do not over-mix your muffin batter or these light and fluffy treats will end up really dense. This is especially important in this recipe since pumpkin is a very moist and heavy ingredient.
- If you add extra fillings to the muffin batter, ensure you do not overload it with too many things. You'll need an even amount so that the muffins bake thoroughly!
The general answer is yes. However, you will likely have to experiment with bake time and oven temperature. The oven temp will need to go down 25-50°F and you'll likely need to add on a significant amount of baking time. But if you are willing to experiment, you could easily make pumpkin chocolate chip bread!
When you bite into a muffin and it has giant holes and tunnels in the middle, that is often a result of over-mixing the batter. It means there was an overdevelopment of gluten and there were too many air bubbles in the batter. Try again and ensure you mix the ingredients until just combined.
More Pumpkin Recipes
- Pumpkin Smoothie
- Pumpkin Overnight Oats
- Gluten Free Pumpkin Snickerdoodle Donuts
- Pumpkin Cupcakes
- Pumpkin Pie without Evaporated Milk
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup maple syrup
- ½ cup plain greek yogurt
- ¼ cup milk
- 2 eggs
- ½ cup chocolate chips
- Preheat the oven to 350° F (177°C) and prep a muffin tin by greasing it well or lining each cup with paper liners.
- Mix together flour, baking soda, and spices in a bowl using a wooden spoon or silicone spatula.
- Mix wet ingredients in a separate bowl and then carefully pour them into the dry ingredients.
- Fold ingredients together until just mixed, being careful not to over mix. Then gently fold in the chocolate chips until combined.
- Use a cookie scoop or measuring cup and scoop muffin batter into the previously prepare muffin pan, filling each cup about ¾ of the way full.
- Bake the muffins for 15-18 minutes, until the tops of the muffins bounce back when gently touched or a toothpick can be inserted and come out clean.
- Cool in the muffin pan for 3 minutes, then remove and transfer to a wire rack to cool completely.
- Serve immediately or store for later.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 155Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 127mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 4g