Warm, cozy, and totally irresistible pumpkin chocolate chip muffins, this easy pumpkin muffins recipe is loaded with brown sugar, gooey chocolate chips, and a rich pumpkin flavor. The best pumpkin chocolate chip muffin for the fall season!
It's pumpkin season, ya'll! That time of year when you feel completely bombarded by everything warm and spicy and get the uncontrollable urge to bake something sweet that will make your house smell like fall. If you're anything like me, this time of year practically demands a batch of something warm and cinnamon-spiced. Last weekend, we pulled out our muffin tray and made a double batch of these chocolate chip pumpkin muffins. The kitchen filled with the scent of warm spices and vanilla, and afterward we found ourselves tucking them into backpacks all week long, perfect with a cup of coffee in the morning or as a sweet treat after school.
This pumpkin chocolate chip muffins recipe is one of those great recipes that becomes a fall tradition. The muffins are super moist and soft, studded with a smattering of melty chocolate chips, and perfectly spiced with pumpkin pie spice and cardamom. And, because I'm not one to spend long hours baking, they're quick and easy to make. These are my favorite, most delicious pumpkin muffins because they're simple, perfect for a light breakfast or snack, and exactly what pumpkin season should taste like.
If you're looking for an easy, delicious muffin recipe that uses simple ingredients and captures all the cozy flavors of the season, this is it.
Key Ingredients
Just a few simple baking staples are needed for this pumpkin muffin recipe. Here's what you'll need:
- White and light brown sugar. This powerhouse combo adds sweetness and a tender, moist texture to the muffins while also adding some slight caramel notes.
- Grapeseed oil or vegetable oil. Any neutral oil will work here and will keep the muffins soft and moist. I've found that oil tends to make a more tender, moist muffin than melted butter.
- Vanilla extract. Brings all the flavors together and enhances the pumpkin and chocolate.
- Large eggs (room temperature, please). Help bind the batter and give structure. Using room temperature eggs ensures they incorporate smoothly.
- Pumpkin puree (can of pumpkin). The heart of this recipe. Be sure to use plain pumpkin puree, not pumpkin pie filling, which would make these muffins way too sweet. I like Libby's pumpkin puree for consistency, but if you're up for making your own homemade pumpkin puree, that works great too, as long as it's thick and well-drained.
- All-purpose flour. The backbone of the dry ingredients that gives these muffins their structure.
- Pumpkin pie spice seasoning. Adds that classic warm pumpkin spice flavor that tastes like fall.
- Ground cardamom. A lovely add-in that adds a bit of warmth beyond the usual pumpkin pie spice and makes these muffins utterly delicious.
- Baking soda. Helps the muffins rise during baking to produce those tall bakery-style domes!
- Salt. Tempers the sweetness and helps bring out the pumpkin flavor.
- Chocolate chips (semi-sweet or dark). The gooey, melty chocolate chips make these muffins irresistible. I'm a sucker for dark chocolate, so that's what I typically use, but semi-sweet chocolate chips also work great in these pumpkin muffins.
Substitutions And Variations
Don't have everything on hand or want to customize these a bit more? Here are a few subs you can make:
- Swap the flour. Replace half the all-purpose flour with whole wheat flour for a heartier version.
- Use a different oil. Swap the vegetable oil for avocado oil, melted coconut oil, or even melted butter if that's what you have on hand.
- Add-ins! These muffins are ripe for some crunch or other sweet add-ins. Stir in chopped nuts like walnuts or pecans for texture, or replace some chocolate chips with peanut butter chips or even toffee bits.
How To Make The Best Pumpkin Chocolate Chip Muffins
These pumpkin muffins are so easy to make. Here's how to do it (see full list of instructions in the recipe card below).
- Preheat the oven. Start by heating your oven to 375°F and prepping your muffin tin. You have a choice here; you can either grease it well (this is what I do) or line it with paper liners.
- Mix the wet ingredients. In a large mixing bowl, whisk together your wet ingredients: both sugars, oil, vanilla, and eggs. (A hand mixer works, but I usually just use a spatula. Fewer dishes and just as easy!) Once that's smooth, stir in the pumpkin puree (a whole can!) until it's all combined.
- Mix the dry ingredients. In a separate bowl, whisk your dry ingredients: the flour, pumpkin pie spice, baking soda, salt, and cardamom.
- Combine the wet and dry ingredients. Gently fold the dry ingredients into the wet ingredients just until no streaks remain. Be careful not to overmix to keep the muffins from becoming too dense. Then fold in the chocolate chips (this is where things start to smell incredible!).
- Bake! Scoop the pumpkin muffin batter into the muffin cups, filling them about two-thirds full. Bake until the muffins are puffed and a toothpick comes out clean, about 25 minutes. Let them rest in the pan briefly, then move them to a cooling rack.
- Store. Once cooled, store them in an airtight container at room temperature. They stay fresh for about three days, but if you make a double batch, the extras freeze perfectly.
Hints And Tips For Success
These are some of the easiest muffins to make. No stand mixer or fancy tools required, just a large mixing bowl and a whisk. Here are a few tips for the best results.
- Use room temperature eggs. They'll blend more easily and create a better texture and a fluffier muffin. Cold eggs tend to cause some ingredients to clump, leading to a dense muffin that won't rise. However, room temperature eggs are able to hold more air and produce a lighter texture in baked goods.
- Be careful not to overmix the batter. Mix until the dry ingredients are just incorporated for soft, moist muffins.
- Don't confuse pumpkin puree with pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will throw off the recipe.
- Make sure you fill your muffin cups evenly. Use an ice cream scoop to evenly divide the batter between muffin cups. This ensures the muffins bake evenly and are a consistent size.
- Make 'em tall! If you like tall, bakery-style muffin tops, fill the muffin cups to almost to the top. You should have just enough batter for 12 large muffins.
- Allow the muffins time to cool. Let the muffins cool on a cooling rack so the bottoms don't steam and turn soggy.
- Double batch it! Want a lot of muffins? Make a double batch and freeze half. They thaw quickly and reheat beautifully for busy weekday breakfasts.
How To Enjoy These Pumpkin Muffins
Of course, there's almost no wrong way to enjoy these delicious muffins. We eat them as part of a breakfast spread on the weekend, complete with creamy eggs, oven-bacon, and breakfast potatoes. My kids also love these as a quick weekday breakfast with a side of yogurt.
Personally, I love them as a mid-morning treat with a hot cup of coffee (or Oat-Milk Honey Latte!) However you enjoy them, they're completely delicious!
Frequently Asked Questions
Yes, you can replace some or all of the all-purpose flour with whole wheat flour. Whole wheat flour will give the muffins a slightly nutty flavor and denser texture.
You can, though I find that oil tends to keep muffins softer and moister for longer.
Absolutely. Just make sure it's well-drained and similar in texture to canned pumpkin puree.
They'll stay fresh for up to three days in an airtight container at room temperature. For longer storage, freeze them and reheat as needed.
Yes! If you're in the mood for something closer to pumpkin cupcakes, a layer of cream cheese frosting is delicious on top.
Yes! This is great for small hands or to serve to larger crowds for brunch (it will make about 24 mini muffins). Bake the mini pumpkin muffins at the same temperature for 12-14 minutes. (Check on them at about 10 minutes to make sure they're not cooking too quickly.)
Nope! You certainly can, but I find just spraying the muffin tin with a non-stick spray works well for these muffins. If you do use paper liners, let the muffins cool fully before peeling; otherwise, they can stick.
If you're looking for the best pumpkin chocolate chip muffins, this is the one to save. These easy muffins are perfectly moist, rich with pumpkin flavor, and filled with melty dark chocolate chips.
Make a double batch, keep a few in your freezer, tuck one into a lunchbox, or warm one up for a cozy afternoon snack.
If you make these easy pumpkin chocolate chip muffins, I'd love to hear how they turn out! Leave a comment below or tag me on Instagram so I can see your delicious muffins!
Recipe
EASY Pumpkin Chocolate Chip Muffins (Moist And Delicious!)
Ingredients
- ¼ cup granulated white sugar
- 1 cup light brown sugar packed
- ½ cup grapeseed oil or vegetable oil
- 1 tsp vanilla extract
- 2 large eggs room temperature
- 15 oz pumpkin puree (1 can)
- 2 cups all purpose flour
- 3 tsp pumpkin pie seasoning
- 1 tsp baking powder
- ½ teaspoon salt
- 1 ½ teaspoon ground cardamom
- 1 ½ cups chocolate chips (dark or semi-sweet)
Instructions
- Heat the oven to 375℉ and grease a 12-cup muffin tin (or use paper liners).
- Add the ¼ cup granulated sugar, 1 cup packed light brown sugar, ½ cup oil, 1 teaspoon vanilla, and 2 large eggs to a large bowl and whisk until combined. Add the can of pumpkin puree and stir until incorporated.
- In a separate bowl, add the 2 cups all purpose flour, 3 teaspoon pumpkin pie seasoning, 1 teaspoon baking soda, ½ teaspoon salt, and 1 ½ ts ground cardamom. Whisk well to combine. Slowly add the dry ingredients to the wet ingredients and stir well until just combined. Gently fold in the 1 ½ cups chocolate chips.
- Evenly divide the batter among the 12 muffin cups. Bake for 25 minutes, or until a toothpick or clean knife inserted into the top of one of the muffins comes out clean. Allow hte pumpkin muffins to cool in the pan for about 15 minutes before removing them from the muffin tin.
- Store muffins in an airtight container at room temperature for up to 3 days.
Notes
- Don't overmix the batter. Mixing until just combined will help to keep these muffins light and fluffy.
- Use room temperature eggs for a smoother texture and a fluffier muffin.
- Be sure to use pumpkin puree - NOT pumpkin pie filling.
- Store for 3 days at room temperature in an airtight container, or freeze for up to three months.
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