Everything you want in a Delicious Chocolate Chip Pumpkin Muffin Recipe is here! These soft, tender, fluffy pumpkin muffins get the most beautiful rise! The texture is so light and loaded with warm, fall spice.
This is a super simple pumpkin muffin with chocolate chips that comes together fast! You’ll only need one bowl (or you can use an electric stand mixer or hand mixer) and the result is a super soft, tender muffin crumb.
Picking Chocolate Chips for Your Pumpkin Muffins
I love chocolate and pumpkin together! However, chocolate has a way of overpowering pumpkin flavor if you use too much. For that reason, I use just 1 cup (170 g) of dark chocolate chips in the muffin base so that the balance between the chocolate and the pumpkin is just right.
The addition of chocolate to the top of the pumpkin muffins is a) so pretty and b) makes sure you get a nice bite of chocolate with, well, every bite.
You can use any chocolate you’d like (milk chocolate chips, semisweet chocolate chips or dark chocolate chips) and they can be either mini chocolate chips (like the photos!) or regular chocolate chips. Use what you love!
This recipe is a tweaked version of my Pumpkin Streusel Muffins (and it’s my go-to recipe for pumpkin muffins). I streamlined the recipe a bit so it’s super easy (but still so delicious!).
If you love baking with pumpkin as much as I do (and have some leftover pumpkin), I hope you’ll also check out: Spiced Easy Pumpkin Bread (one bowl!), Pumpkin Streusel Muffins, Pumpkin Cupcakes with Chai Frosting, Pumpkin Bourbon Cake with Brown Butter Frosting (what?!), my favorite Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.
And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!
Let’s get to our chocolate pumpkin muffins!
What Makes These Chocolate Chip Pumpkin Muffins Fabulous
- These take about 10 minutes to mix and 20 minutes to bake!
- She’s a one bowl bake, you’re welcome
- This is a super easy pumpkin muffin recipe that uses basic baking ingredients (there should be no need to run to the grocery store if you have a well-stocked baking cabinet!)
- Loaded with warm pumpkin spices (see note below recipe if using store-bought pumpkin spice instead of individual spices)
- These pumpkin muffins will stay moist for days (days!)
- This is a mixer optional recipe, so grab your bowl and spatula if you can’t be bothered
- It’s a great recipe that’s loaded with fall flavors
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
How To Make this Mega Moist Pumpkin Muffin Recipe
Below are step-by-step photos (with captions) to make THE BEST Pumpkin Muffins perfect every time! My biggest tips are:
- Really Cream the Butter and Sugar! You can mix these with an electric stand mixer, hand mixer or using a bowl and spatula. Whichever method you use, make sure you really cream the butter and sugar for the lightest texture. Don’t skip this step!
- Use Every Other Muffin Well. If you leave every other muffin well empty (see photo below) you allow more heat to hit the muffins which causes more rise. I highly recommend because a taller muffin also means a lighter texture. Just make sure to let you muffin tin cool down completely before putting your next batch in.
- Don’t Forget to Turn Your Oven Heat Down. I use a muffin-baking method I used many moons ago to get a super high rise. You start off with high heat and then lower it after 5 minutes. Make sure to set a timer so you don’t burn your muffins.
Let’s make some delicious pumpkin chocolate chip muffins!
A quick note about the muffin batter separating…
If your pumpkin muffin batter looks a bit grainy, there is a remedy for this… You can whisk the pumpkin with the water and alternate adding the pumpkin water with the flour (see steps below). Then the pumpkin batter will not separate.
However, I have tested this recipe using both methods and either way, you end up with tall, light, fabulous muffins. It’s up to you. Leave any questions in the comments below! xx
Shop this Pumpkin Chocolate Chip Muffin Recipe
My absolute favorite tools for making this moist muffins are:
My favorite heat-safe, glass, stackable bowls, my favorite whisk, my favorite spoonula, my fav microplane (for fresh nutmeg!), 2 tbsp cookie scoop (because we can’t live without them!), a practical muffin tin (not the one in the photos) and my trusty scale for precision.
This is everything I use at home when recipe testing and making these muffins! It’s also what you’ll see in the photos and video. If I’ve left anything out, drop a note in the comments and I’ll add it.
For more fun shopping, check out my Shop (aka my favorite things!).
More Pumpkin Recipes!
If you love baking with pumpkin as much as I do, I hope you’ll also check out these Easy Moist Pumpkin Bread Recipe, Pumpkin Streusel Muffins, Pumpkin Cupcakes with Chai Frosting, Pumpkin Bourbon Cake with Brown Butter Frosting (what?!), my favorite Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.
And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!
For more muffins, check out my Favorite Blueberry Muffins, Banana Chocolate Chip Muffins, Chocolate Espresso Muffins and you can find more muffin recipes here!
Want more muffin/cake tips, ideas & recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes!
Enjoy the best Pumpkin Chocolate Chip Muffins!
Delicious Chocolate Chip Pumpkin Muffins Recipe
Ingredients
For the Muffin
- 12 tablespoons (170 g) unsalted butter (room temperature)
- 1 cup (220 g) light brown sugar (packed)
- ½ cup (100 g) granulated sugar
- 1 tablespoon (13 g) real vanilla extract
- 1 tablespoon (6 g) cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves
- 3 large eggs (room temperature)
- 1 cup (244 g) pure pumpkin puree (not pie filling; 100% pumpkin)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 3/4 cups (371 g) all-purpose flour (how to measure flour)
- 1/2 cup (112 g) water (room temperature)
- 1 cup (170 g) dark chocolate chips
To Garnish
- 1 cup (170 g) dark chocolate chips (mini or regular)
Instructions
- Place the butter, light brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, ginger and cloves in the bowl of an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and lightened in color, about 4-5 minutes. Scrape sides and bottom of the bowl to make sure everything is well blended.
- With the mixer on low add the eggs, one at a time, mixing each completely before adding in the next. Add in the pumpkin and mix for 1 minute more. Periodically scrape down the sides and bottom of the bowl to make sure everything is well blended. It might look a little grainy after adding the pumpkin, that's fine (see note in step-by-step photos). Add in the baking powder, baking soda and sea salt and mix for 10 seconds more.
- Add the flour in two batches, alternating with the water, mixing on low and stopping when just combined. Fold in the 1 cup (170 g) chocolate chips. Let the muffin batter sit while the oven pre-heats and you prepare the muffin tin.
- Preheat the oven to 425℉ (220℃) and line every other muffin well with a paper liners. Fill each muffin liner almost to the top with muffin batter (about 3/4s full) and sprinkle the top of the muffins with 1 tbsp (11 g) chocolate chips.
- Bake for 5 minutes in the center of the oven and then reduce the temperature to 350℉ (177℃) and continue baking for 15-16 more minutes and the tops are puffed up; some might have cracks (that's perfect, I love that!). For best results, bake one muffin pan at a time. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a wire rack.
I love the banana choc muffins and I knew I had to try these as soon as I saw them!! Easy recipe to follow (as always) and a huge hit with the kids.
I’m so glad you (and the kids) liked them!!