Pumpkin Chocolate Chip Muffins

Our fall flavor packed pumpkin chocolate chip muffins are deliciously moist with rich sweet chocolate chips suited to an autumn inspired indulgent treat.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Spicy Pumpkin Chocolate Chip Muffins

We always cant wait for fall to come so we can break out some of our favorite flavors like apple, pumpkin, and pumpkin spice! These muffins are our kid's favorite recipe. The pumpkin puree adds a wonderful moisture and softness that make them suited to snacking or enjoying with your morning cup of coffee. These muffins are the solid balance of sweetness and seasonal fall spices and are a family favorite on chilly days.

We enjoy these as a quick breakfast, snack, or an after dinner treat. You can substitute as needed to make these egg free or dairy free. This recipe works well gluten free when we have used King Arthur Gluten free flour. Enjoy!

How to Make Chocolate Chip Pumpkin Muffins

First assemble the following ingredients:

• All-purpose flour (1 3/4 cups) – The foundation of the muffin, providing structure and a soft crumb.
• Baking soda (1 tsp) – Acts as a leavening agent, helping the muffins rise and become fluffy.
• Cinnamon (1 1/2 tsp) – Adds a warm, sweet spice that enhances the cozy fall flavor of the muffins.
• Pumpkin pie spice (2 tsp) – A blend of aromatic spices like nutmeg, cloves, and allspice that complements the pumpkin purée perfectly.
• Ginger (1/4 tsp) – Provides a subtle hint of warmth and spice, balancing the sweetness of the muffins.
• Salt (1/2 tsp) – Enhances the other flavors and balances the sweetness in the muffins.
• Vegetable oil (1/2 cup) – Keeps the muffins moist and tender, providing a light, fluffy texture.
• Granulated sugar (1/2 cup) – Sweetens the muffins while helping to create a light golden color.
• Dark brown sugar (1/3 cup) – Adds moisture and a deeper, caramel-like sweetness to the muffins.
• Pumpkin puree (1 1/2 cups) – The star ingredient, giving the muffins a rich pumpkin flavor and moist texture.
• Eggs (2) – Binds the ingredients together and adds structure to the muffins.
• Milk (1/4 cup) – Adds moisture to the batter, helping create a tender crumb.
• Chocolate chips (½ cup) – Adds bursts of sweetness and richness, perfectly contrasting the spiced pumpkin.

Use this Method

Prep. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

Dry Ingredients. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.

Add Wet Ingredients and Combine. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently until combined and no flour pockets remain.

Bake. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.

Keep. Cover tightly and store at room temperature for up to 1 week or freeze for up to 3 months.

Kitchen notes

Use Pure Pumpkin Purée

• Tip: Opt for pure pumpkin purée, not pumpkin pie filling, to control the sweetness and ensure that you get the natural pumpkin flavor. Canned or homemade pumpkin purée both work well.

Don't Overmix the Batter

• Why: Overmixing the batter can result in dense, tough muffins. Gently fold the wet and dry ingredients together until combined to keep the muffins light and fluffy.

Use Dark Chocolate Chips

• Tip: Dark chocolate chips balance the sweetness of the muffin and enhance the warm fall spices. You can also experiment with semi-sweet or white chocolate chips for variety.

Add Extra Spices

• Why: Boost the flavor by adding extra spices like cinnamon, nutmeg, ginger, and cloves to intensify the cozy fall flavor of the muffins.

Don't Skip the Moisture Boosters

• Tip: Ingredients like vegetable oil, melted butter, or Greek yogurt help keep the muffins moist. use the right proportion of fat for a tender crumb.

Fill Muffin Liners Almost to the Top

• Why: For bakery-style muffins with a nice rise, fill the muffin liners about ¾ full, which allows them to puff up nicely without spilling over.

Use Room Temperature Ingredients

• Tip: Room temperature eggs and liquids (milk, butter) mix more evenly into the batter, resulting in better texture. Set your cold ingredients out for about 30 minutes before starting.

Test for Doneness

• Why: Use a toothpick or cake tester inserted into the center of a muffin. If it comes out clean or with a few moist crumbs (but no wet batter), the muffins are done. Overbaking will dry them out.

Add a Crunchy Topping

• Tip: Sprinkle the tops of the muffins with coarse sugar, streusel, or chopped nuts before baking to add a good crunchy texture and extra sweetness.

Let Them Cool in the Pan Briefly

• Why: Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely. This helps them set and prevents sticking.

Freeze for Later

• Tip: Pumpkin chocolate chip muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm them in the microwave for a quick treat.

A few answers

Can we use fresh pumpkin instead of canned pumpkin purée?

Yes, you can use fresh pumpkin purée. cook and purée it until smooth, then strain any excess liquid. Canned pumpkin tends to be thicker, so aim for a similar consistency.

How do we keep our muffins moist?

Use oil or melted butter for moisture, and avoid overmixing the batter. Adding ingredients like Greek yogurt or applesauce can also help keep the muffins moist.

Can we substitute the chocolate chips with something else?

Yes, you can substitute chocolate chips with dried cranberries, nuts (like pecans or walnuts), or white chocolate chips for variety.

How do we prevent the chocolate chips from sinking to the bottom?

Toss the chocolate chips in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the muffins.

Can we make these muffins gluten-free?

Yes! You can substitute regular flour with a gluten-free all-purpose flour blend. Make sure the blend includes a binder like xanthan gum to ensure the muffins hold together.

What can we use to replace eggs in the recipe?

You can substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), applesauce, or mashed bananas for a vegan version or allergy-friendly option.

How long do these muffins stay fresh?

The muffins will stay fresh for up to 3 days when stored in an airtight container at room temperature. You can also refrigerate them for up to a week, or freeze them for up to 3 months.

Can we make mini muffins with this recipe?

Yes! You can make mini muffins by reducing the baking time to 10-12 minutes. Keep an eye on them, as they bake faster than regular-sized muffins.

What should we do if our batter seems too thick or too thin?

If the batter is too thick, add a splash of milk or water to loosen it up. If it's too thin, add a bit more flour. The batter should be thick but still spoonable.

Can we double the recipe?

Yes, you can easily double the recipe. make sure you have enough muffin tins or bake in batches, and remember to keep an eye on the baking time as larger batches may require a few extra minutes.

How do we get bakery-style domed muffins?

Fill the muffin tins almost to the top, and start baking at a higher temperature (400°F) for the first 5 minutes, then lower to 350°F for the remaining time. This helps create a nice rise and dome on the muffins.

More good Fall Favorites

Spiced Apple Cider. The warm spices of apple cider, like cinnamon and cloves, mirror the comforting spices in pumpkin muffins, creating a deliciously aromatic and cozy pairing.

Sweet Potato Chili. The hearty, slightly sweet flavor of sweet potatoes, along with the warming spices in chili, provides a savory counterbalance to the sweet, chocolatey muffins.

Roasted Vegetables. Roasted carrots, Brussels sprouts, and squash with a hint of maple glaze are the solid savory-sweet side. Their caramelized flavors and natural sweetness complement the pumpkin and chocolate in the muffins.

Cranberry Walnut Salad. The tartness of cranberries and crunch of walnuts in a fall salad provides a refreshing, crisp bite alongside the dense, moist texture of pumpkin muffins.

Pumpkin Spice Lattes. The quintessential fall drink, with its blend of pumpkin and warm spices, enhances the flavor of the muffins, creating a cohesive fall treat.

Caramel Apple Slices. Crisp apple slices dipped in caramel add a fun and nostalgic element to your fall spread, and the tart apple flavor cuts through the richness of the muffins.

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Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• 2 tsp pumpkin pie spice
• ¼ tsp ground ginger
• ½ tsp salt
• ½ cup vegetable oil, or coconut oil
• ½ cup granulated sugar
• ⅓ cup packed light or dark brown sugar
• 1 ½ cups canned pumpkin puree, not pumpkin pie filling
• 2 large eggs
• ¼ cup milk
• ½ cup chocolate chips

Method

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently until combined and no flour pockets remain. Careful not to overmix.
4. Spoon the batter into liners, filling them all the way to the top.
5. Bake for 5 minutes at 425°F.
6. Then reduce the oven temperature to 350°F and bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The muffins should be in the oven about 22 minutes in total.
7. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.