Pumpkin Chocolate Muffins
There’s something magical about the smell of pumpkin and warm spices wafting through the kitchen on a crisp autumn day. These Pumpkin Chocolate Muffins are cozy, moist, and speckled with melty chocolate chips, making them the perfect treat for fall mornings, after-school snacks, or festive gatherings.
I can still remember the first time I baked a batch of these muffins — it was a chilly October morning, leaves crunching underfoot, and I wanted something that felt like fall in a bite. The earthy sweetness of pumpkin paired with the richness of chocolate turned out to be a match made in heaven. They quickly became a family favorite, requested year after year once pumpkin season arrived.
Not only are these muffins easy to whip up in a single bowl, but they’re also wonderfully versatile. You can enjoy them fresh from the oven when the chocolate is still gooey, pack them in lunchboxes, or even freeze a batch for later. Best of all, the recipe uses simple pantry ingredients you likely already have on hand.
Whether you’re serving them with a hot mug of coffee, laying them out for a fall brunch, or sneaking one late at night, these Pumpkin Chocolate Muffins bring warmth and comfort in every bite.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a large mixing bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and combined.
- Add the dry ingredients to the wet mixture and stir gently until just combined — do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top for a bakery-style look.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine).
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Pumpkin Chocolate Muffins
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.
- In another bowl, whisk pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Stir dry ingredients into wet mixture until just combined.
- Fold in chocolate chips.
- Divide batter into muffin cups, filling 3/4 full. Sprinkle extra chocolate chips on top.
- Bake 18–22 minutes, until a toothpick inserted in the center comes out clean.
- Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool fully.
Notes
Cozy Storytelling Extension
One of the best parts of this recipe is the way it makes your home smell. As the muffins rise, the pumpkin blends with cinnamon and nutmeg, filling your kitchen with the unmistakable fragrance of fall. It’s the kind of scent that makes you want to pull on a cozy sweater and sip something warm by the window.
Pumpkin is also a fantastic baking ingredient — it keeps muffins naturally moist without needing extra butter or milk. Pairing that moisture with chocolate chips gives you a texture that’s tender yet decadent.
These muffins are also forgiving. Want to make them healthier? Substitute some whole wheat flour or toss in a handful of oats. Prefer dark chocolate over semi-sweet? Go for it. You can even add chopped nuts, dried cranberries, or a streusel topping for extra flair.
If you’re planning ahead for the holidays, these muffins freeze beautifully. Simply wrap them tightly and pop them into the freezer — when ready to enjoy, let them thaw at room temperature or warm them in the microwave for 15 seconds.
They’re more than just muffins; they’re little bites of fall comfort, perfect for sharing (though you may want to keep a few tucked away just for yourself!).
