Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 3 tablespoon unsalted butter, softened; 3/4 cup brown sugar; 3/4 cup pumpkin puree; 1 egg; 1 teaspoon vanilla; 2 cups all-purpose flour; 2 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon Kosher salt; 2/3 cup milk; 1/2 cup mini chocolate chips, plus more for sprinkling on top

Jump to Recipe

Fluffy and delicious Pumpkin Chocolate Chip Muffins are going to become your fall favorite! Full of pumpkin puree, pumpkin pie spice, and mini chocolate chips – they’re simple and delicious.

Pumpkin muffins with miniature chocolate chips on a white plate with more muffins in the background

Is everyone excited that pumpkin products is starting to pop up in all the grocery stores?! I haven’t picked anything up yet but just seeing the pumpkin coffee creamer and the pumpkin ice cream and, omg, the little sugar cookies with the pumpkins printed on them! They all make me excited for fall.

(Full disclosure: I’ve already bought 3 bags of candy corn.)

Pumpkin muffins are an all year long thing for me, though. Mostly because I make Pumpkin Peanut Butter Dog Ice Cream for the pups over and over so there’s always an open can of pumpkin in the fridge.

These Pumpkin Chocolate Chip Muffins are a favorite. They’re a little earthy from the pumpkin, full of cinnamon and spice, and then a little sweet from the chocolate chips!

I also have Pumpkin Walnut Muffins and Pumpkin Banana Muffins if you aren’t in the mood for chocolate!

Four pumpkin chocolate chip muffins on a white plate with more muffins and a can of pumpkin the background

Ingredients

Unsalted butter
Brown sugar
Pumpkin puree
Egg
Vanilla
All-purpose flour
Baking powder
Baking soda
Pumpkin pie spice
Kosher salt
Milk
Mini chocolate chips

Instructions

Combine wet ingredients. Beat together butter and brown sugar. Add pumpkin, egg, and vanilla and beat until combined.
Combine dry ingredients. Whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine. Add the flour mixture alternately with the milk.
Add chocolate. Beat in ½ cup mini chocolate chips.
Transfer. Divide batter among prepared muffin cups. Sprinkle mini chocolate chips on top.
Bake. Bake at 350F for 19 – 22 minutes.
Cool. Cool before serving.

Pumpkin Chocolate Chip Muffins - fluffy and delicious pumpkin muffins with chocolate chips! These are going to be your fall favorite.

How Long Are Pumpkin Muffins Good For?

These Pumpkin Chocolate Chip Muffins will be fine at room temperature for about 3 days. Make sure to cover them tightly to keep as much air out as possible.

I use this muffin pan with a cover so that I can bake the muffins and then just pop the top on when they cool!

If you need them to last a little longer, put them in an airtight container in the fridge for up to 5 days! I recommend heating them up in the microwave or even a toasted oven.

Can You Freeze Them?

Yes, these muffins are perfect for the freezer! Make sure to cool the completely and then put them in an airtight freezer-safe container like a freezer ziploc bag. They will be good in the freezer for up to 6 months.

To defrost, just let them sit at room temperature overnight before you plan to serve them.

Pumpkin chocolate chip muffin split in half

More Muffin Recipes

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Yield: 12 muffins