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    Home » Breakfast

    Published: Oct 10, 2020 · Modified: Nov 3, 2021 by Kelly Hamilton · This post may contain affiliate links

    Pumpkin Chocolate Chip Muffins

    Jump to Recipe

    These super soft Pumpkin Chocolate Chip Muffins are melt-in-your-mouth delicious, full of pumpkin spice and cinnamon, and super easy to make!

    pumpkin chocolate chip muffin with a bite taken out of it on a board with muffins surrounding it
    Jump to:
    • Ingredients needed for these Pumpkin Chocolate Chip Muffins
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more pumpkin recipes?
    • 📖 Recipe

    It's fall, y'all!!

    Taking the time to bring out my inner basic self with these oh-so-fall-themed muffins.

    I wouldn't say I'm a diehard pumpkin fan, but I will eat a good pumpkin-flavored baked good if the opportunity presents itself. Aka, these one Pumpkin Chocolate Chip Muffins.

    These muffins are SO easy to make, they come together super quickly and are ready to eat basically as soon as they pop out of the oven. I promise these muffins will cure any sort of daylight savings sadness you feel approaching (don't want to talk about it getting dark at 5 pm soon).

    Ingredients needed for these Pumpkin Chocolate Chip Muffins

    Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

    • Cinnamon & Pumpkin Pie Spice- these give you that amazing fall flavors!
    • Butter- room temperature butter is best here to get a good consistency with the sugars. I like using unsalted butter, but if you only have salted just omit the salt in the recipe.
    • Pumpkin Puree- this gives our muffins some moisture as well as more pumpkin flavor.
    • Chocolate Chips- pumpkin and chocolate combo is a necessity. You can use chocolate chips or chunks.
    ingredients needed to make pumpkin chocolate chip muffins

    Step by Step Instructions

    Step 1: Make the muffins

    Preheat the oven to 350°. Grease or line a 12-cup standard muffin tin with paper liners. In a bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.

    In a large bowl combine the butter and sugars. Mix with an electric mixer until light and fluffy, about 2 minutes. Add in the eggs one a time and mix until combined. Mix in the pumpkin puree and vanilla.

    Pour the dry ingredients into the wet ingredients and mix everything together gently until just combined and no flour is left in the batter. Add the chocolate chips- save a handful of chocolate chips to add to the tops of the muffins right before you bake them.

    Pour the batter into the muffin tins (fill ¾ of the way full).

    Step 2: Bake the muffins

    Bake for about 18-22 minutes, until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs.

    Step 3: Let the muffins cool

    Let the muffins cool for 10 minutes before removing them from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.

    • sugars and butter in a bowl before mixing it together
    • pumpkin puree and vanilla being mixed into the butter mixture
    • dry ingredients poured into the wet ingredients
    • chocolate chips being mixed into the muffin batter
    • muffin tin filled with pumpkin muffin batter

    Frequently Asked Questions

    How can I make my muffins light and fluffy?

    Using room temperature ingredients helps the batter to combine better and trap air, which expands in the heat of the oven to give you light and fluffy muffins. Make sure your butter and eggs are at room temperature. I like to take my butter out about 1 hour before baking.

    Easy way to get an egg to room temperature- submerge it in a bowl of lukewarm water for a few minutes.

    Can I double this recipe?

    Yes, you can! Just double the recipe ingredients. I suggest baking the muffins one batch at a time to get even baking in the oven. You can also cut this recipe in half to make fewer muffins.

    Can I make these without chocolate chips?

    You absolutely can. The pumpkin and cinnamon flavors in these muffins would be great on their own.

    Why are my muffins dry?

    These muffins are super moist and soft, and shouldn't come out of dry. If they are, you likely added too much flour or over-mixed the batter.

    Can I make this into a pumpkin chocolate chip loaf?

    You sure can. This recipe will make one 9x5 inch loaf cake, you might have a little extra batter that you can use to make a few muffins. The loaf can be baked at 350°F for around 50 minutes (or a little longer depending on your oven), or until a toothpick is inserted in the middle & comes out clean.

    overhead view of muffins in a muffin tin with a cup of pumpkin puree and a teaspoon of pumpkin pie spice

    Tips and Tricks

    • Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
    • Don't overmix the batter- when mixing the dry and wet ingredients, only mix until you no longer see the streaks of flour. Overmixing the batter can lead to dense muffins that aren't fluffy.
    • Only fill the liners ¾ of the way- to avoid overfilling and spilling when they bake, only fill the muffin cups ¾ of the way full.
    • Check your muffins in the oven- all ovens bake differently, so make sure to check them around 15 minutes to see if they are baking too fast.

    Storing & Freezing

    Leftover muffins can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.

    overhead view of the inside of a pumpkin muffin with a bite taken out of it

    Want to try more pumpkin recipes?

    • No-Bake Pumpkin Cookies
    • Pumpkin Chocolate Chip Granola Bars

    If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!

    📖 Recipe

    Pumpkin Chocolate Chip Muffins

    Kelly Hamilton
    These super soft Pumpkin Chocolate Chip Muffins are melt-in-your-mouth delicious, full of pumpkin spice and cinnamon, and super easy to make!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 22 mins
    Total Time 35 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 17 muffins
    Calories 225 kcal

    Equipment

    • Mixing Bowl Set
    • Electric Hand Mixer
    • Cupcake/Muffin Pan

    Ingredients
     
     

    • 1¾ cup all-purpose flour spooned and leveled
    • 1 teaspoon baking soda
    • 2 teaspoon cinnamon
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon salt
    • 6 tablespoon unsalted butter at room temperature
    • ¾ cup granulated sugar
    • ½ cup light brown sugar packed
    • 2 large eggs at room temperature
    • 1⅓ cup pumpkin puree
    • 1 teaspoon vanilla extract
    • 2 cups semi-sweet chocolate chips

    Instructions
     

    • Preheat the oven to 350°. Grease or line a 12-cup standard muffin tin with paper liners.
    • In a bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
    • In a large bowl combine the butter and sugars. Mix with an electric mixer until light and fluffy, about 2 minutes. Add in the eggs one a time and mix until combined. Mix in the pumpkin puree and vanilla.
    • Pour the dry ingredients into the wet ingredients and mix everything together gently until just combined and no flour is left in the batter. Add the chocolate chips- save a handful of chocolate chips to add to the tops of the muffins right before you bake them.
    • Pour the batter into the muffin tins (fill ¾ of the way full).
    • Bake for about 18-22 minutes, until the muffins are set and a toothpick inserted into the center one comes out with just a few moist crumbs.
    • Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.

    Notes

    • Leftover muffins can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months.
    • spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
    • Don't overmix the batter- when mixing the dry and wet ingredients, only mix until you no longer see the streaks of flour. Overmixing the batter can lead to dense muffins that aren't fluffy.
    • Only fill the liners ¾ of the way- to avoid overfilling and spilling when they bake, only fill the muffin cups ¾ of the way full.
    • Check your muffins in the oven- all ovens bake differently, so make sure to check them around 15 minutes to see if they are baking too fast.

    Nutrition

    Calories: 225kcal | Carbohydrates: 36g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 149mg | Potassium: 73mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3143IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
    Tried this recipe?Let us know how it was! Share on Instagram and tag @bake.andbacon

    This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!

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    Reader Interactions

    Comments

    1. Michelle says

      October 22, 2022 at 5:51 am

      5 stars
      These turned out delicious and easy to make! It was my first time making muffins from scratch and Kelly’s directions make it easy!!!!!! Thumbs up from everyone who tried them 🙂

      Reply
      • Kelly Hamilton says

        October 23, 2022 at 10:42 am

        Thank you so much for trying this recipe, Michelle! So happy to hear you enjoyed them 🙂

        Reply
    2. Phil says

      September 24, 2021 at 9:37 am

      5 stars
      Loved these!

      Reply
      • Kelly Hamilton says

        September 26, 2021 at 1:41 pm

        Thanks for trying this recipe, Phil! Glad you loved them!

        Reply
    3. Kate C. says

      September 22, 2021 at 5:24 pm

      5 stars
      GUYS! these are no joke delicious times ten! i’m obsessed with all things pumpkin and adding chocolate chips makes it **chefs kiss**. This recipe was simple to follow for an inept baker like myself. 10/10 would recommend.

      Reply
      • Kelly Hamilton says

        September 23, 2021 at 11:30 am

        So happy to hear you loved these muffins, Kate!

        Reply
    4. Amy says

      September 20, 2021 at 1:01 pm

      5 stars
      These muffins are so good! The are so soft and have great pumpkin flavor.

      Reply
      • Kelly Hamilton says

        September 20, 2021 at 1:02 pm

        So happy to hear you love these muffins, Amy! Thanks for trying them!

        Reply
    5. YtheWait says

      October 15, 2020 at 6:36 am

      5 stars
      Good!!!!!!

      Reply
      • bakeandbacon says

        October 22, 2020 at 12:07 pm

        Thank you for trying these!

        Reply

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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