These Pumpkin Chocolate Chip Muffins Taste Like Fall Just Hugged Your Face
Tired of Muffins That Promise Fall and Taste Like a Soggy Sock?
You want cozy. You want fluffy. You want chocolate.
But you keep ending up with muffins that either taste like bland canned pumpkin or like you just bit into a brick of spice cake.
We’ve been there. Too dry. Too dense. Too sweet. Too… meh.
So we made the only recipe that never fails.
And guess what? It’s simple. One bowl. Big flavor. Bakery-top muffins. And it doesn’t need a culinary degree to pull off.
Pumpkin Chocolate Chip Muffins Recipe
These muffins are what happens when fall and dessert finally become best friends. Soft pumpkin base, warm spices, gooey chocolate chips, and a buttery finish. You get the idea.
Ingredients (And What They Actually Do)
- 1 ¾ cups all-purpose flour — makes the structure. Not too much or it gets heavy.
- 1 tsp baking soda + 1 tsp baking powder — we use both so these rise right and don’t fall flat.
- ½ tsp kosher salt — balances the sweet. Always salt your sweets.
- 1 tbsp pumpkin pie spice — or mix cinnamon, nutmeg, ginger, and cloves if you’re feeling extra.
- ¾ cup granulated sugar — for the sweetness. Not too much.
- ¼ cup brown sugar — adds depth and makes it cozy.
- ½ cup neutral oil — keeps it moist. No one likes a dry muffin.
- ¼ cup melted butter — flavor, baby. That golden bakery taste.
- 2 large eggs — hold it all together and help it rise.
- 1 cup canned pumpkin puree — the star. Don’t use pie filling.
- ¼ cup buttermilk — makes them super soft and a little tangy.
- 1 tsp vanilla extract — always. Just trust.
- 1 ¼ cups semisweet chocolate chips, divided — some for inside, some for sprinkling.
- 1 tsp flour — toss with chips so they don’t sink to the bottom.
Want another cozy classic made from simple pantry ingredients? Try this easy banana bread recipe that’s moist, flexible, and just as nostalgic.
How to Make Pumpkin Chocolate Chip Muffins (Step-by-Step)
Preheat your oven to 375°F. Line a muffin tin with paper liners.
In a big bowl, whisk flour, baking soda, baking powder, salt, and spices.
Add sugar, brown sugar, oil, butter, eggs, pumpkin, buttermilk, and vanilla. Whisk it all until it’s smooth.
Toss 1 cup of chocolate chips with 1 tsp flour. Fold them in with a spatula.
Scoop the batter into your muffin pan—fill it up near the top.
Sprinkle the rest of the chips over each one.
Bake for 22 to 25 minutes. A toothpick should come out with just a crumb or two.
Let ’em cool 5 minutes in the pan. Then move to a wire rack so they don’t get soggy bottoms.
If you’re ever unsure how to double a recipe like this, we broke it down here with tips and ratios to make scaling for a crowd easy.
Why These Muffins Hit Different
Here’s the secret move: we use both oil and melted butter.
Most recipes pick one. That’s lazy.
The oil gives you that plush texture. Butter adds flavor and a golden edge.
And buttermilk? That’s how you keep the crumb soft without tasting like a cupcake.
It’s one bowl. It’s easy. It’s real.
You don’t need to sift. You don’t need a mixer. You just need 39 minutes and a muffin pan.
Love desserts with layered flavor? This simple moist chocolate cake follows the same oil-plus-butter formula for maximum richness.
Pumpkin Muffin Baking Tips
- Don’t overmix. Stir just until combined. Overmixing = rubbery muffins.
- Coat your chips. Tossing them in flour keeps them from sinking.
- High domes? You can start baking at 425°F for 5 mins, then drop to 350°F to finish.
- Full cups = bakery look. Fill those liners almost all the way. Trust.
- Freeze like a champ. Once cool, wrap and freeze for up to 2 months.
If you’re curious about how flour and weight impact your baking results, this guide to volume vs weight in cooking breaks it down in a super helpful way.
Pumpkin Pie Spice Breakdown (If You’re DIY-ing)
Mix together:
2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves.
Boom. Homemade pumpkin spice. Use the whole thing for this recipe.
Ingredient Alternatives
- No buttermilk? Use ¼ cup milk + 1 tsp lemon juice. Let sit 5 minutes.
- No brown sugar? Use all white, but throw in ½ tsp molasses if you can.
- Want it dairy-free? Use all oil and plant milk. Still tasty.
- Different chips? Milk, dark, mini—use whatever you like.
- No pumpkin? Swap with mashed sweet potato or even banana (it’s different, but it works).
Need a great egg-free recipe too? These no egg cookies come together fast and still taste amazing.
Nutrition Facts (Per Muffin)
Calories: ~278
Fat: 14g
Carbs: 35g
Sugar: 20g
Protein: 3g
Fiber: 2g
(rough estimate—depends on brands and scoop size)
Looking for something lighter that still hits the fall flavor notes? This roasted butternut squash soup is warm, cozy, and nutritious.
Storage Tips
Let them cool completely before storing.
Keep in an airtight container at room temp for up to 3 days.
Fridge? Makes them a bit dense.
Freezer? Totally works. Wrap individually. Pop in toaster oven when ready to eat.
Pumpkin Chocolate Chip Muffin Recipe
Print
Pumpkin Chocolate Chip Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Description
These pumpkin chocolate chip muffins are soft, fluffy, and full of warm fall spices. They use both oil and butter for a rich, moist crumb, and the chocolate chips are gently coated in flour to keep them evenly distributed. With a bakery-style domed top and a touch of buttermilk, these muffins are just the right balance of tender and indulgent. They’re easy to make in one bowl, freeze beautifully, and are a favorite treat for breakfast or an afternoon snack.
Equipment:
- 12-cup muffin pan
- Muffin liners
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Ice cream scoop or large spoon
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves)
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (120ml) neutral oil (vegetable, canola, or avocado)
- 1/4 cup (57g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) buttermilk (or 1/4 cup milk + 1 tsp lemon juice, let sit 5 min)
- 1 tsp vanilla extract
- 1 1/4 cups (210g) semisweet chocolate chips, divided
- 1 tsp flour (to toss with chocolate chips)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- In the same bowl, add the granulated sugar, brown sugar, oil, melted butter, eggs, pumpkin puree, buttermilk, and vanilla extract. Whisk everything together until smooth.
- In a small bowl, toss 1 cup of the chocolate chips with 1 teaspoon of flour. This helps keep them from sinking.
- Fold the flour-coated chocolate chips into the batter gently using a rubber spatula. Be careful not to overmix.
- Divide the batter evenly among the muffin cups using an ice cream scoop or large spoon, filling each nearly to the top.
- Sprinkle the remaining ¼ cup of chocolate chips on top of the muffins.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
What makes this recipe stand out is the combination of both melted butter and neutral oil. Most recipes use one or the other. The oil keeps the crumb moist and tender, while the butter adds richness and depth. That dual fat base brings a flavor boost without sacrificing softness. A splash of buttermilk adds extra tenderness and helps with the rise.
You can also bump up the spice mix if you love a more fragrant muffin—try doubling the cinnamon for a cozier vibe. These muffins freeze well: just wrap tightly in plastic and store in a freezer-safe bag for up to 2 months. Reheat gently in the microwave or let thaw at room temp.
Nutrition
- Serving Size: 1 Muffin
- Calories: ~278
- Sugar: 20g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
FAQs About Pumpkin Chocolate Chip Muffins
1. Can I make these gluten-free?
Yep. Use a 1:1 gluten-free flour blend. Make sure it has xanthan gum.
2. Can I skip the chocolate chips?
Sure. Add nuts. Or leave them plain. They’re still tasty.
3. What kind of pumpkin should I use?
Canned 100% pumpkin puree. NOT pumpkin pie filling.
4. Can I use fresh pumpkin puree?
You can, but drain it first—fresh is usually wetter than canned.
5. How do I get bakery-style domes?
Fill muffin cups nearly full. Bake at 425°F for 5 minutes, then finish at 350°F.
6. Do these taste super sweet?
Nope. They’re balanced. The chocolate brings the sweet, but the muffin itself is mellow.
7. Can I double the recipe?
Yes. Use two pans. Rotate them halfway through baking for even browning.
The Final Bite
That first warm bite of these pumpkin chocolate chip muffins hits like a hug from fall itself—soft, rich, not too sweet, and just enough spice to feel like you did something right today.
If recipes like this are your thing, you’ll love the Simply Delicious Newsletter. It’s where I, Ryan Yates—Executive Chef with 20+ years in real kitchens—share what actually works. No fluff. Just the good stuff.
Come hungry. Leave happy.
About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.
