Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins taste like dessert but are actually a nutritious breakfast or snack. They are a high-fiber recipe, that can be made dairy free, you can eat anytime, guilt-free. 

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I decided to take everything I love about Pumpkin Chocolate Chip Cookies and create an equally delicious pumpkin spice muffin with loads of chocolate chips.

Hey pumpkin fans, this recipe is for you! It’s ok to love all the pumpkin recipes. There’s a reason pumpkin spice became so popular. It’s incredibly delicious, and there are so many different types of desserts you can make with it. 

You can booze it up with a spiked pumpkin spice milkshake or serve a grown-up pumpkin chai coffee cake at brunch. If you really love the combination of pumpkin and chocolate, then whip up a batch of pumpkin chocolate chip scones. 

These muffins come out perfectly every single time. They are as simple to make as a boxed muffin mix, but taste a thousand times better. 

Why This Recipe Works

Every single bite of Pumpkin Chocolate Chip Muffins is bursting with an amazing combination of pumpkin spice and sweet chocolate in a moist, fluffy muffin.

These muffins are easy to make and freeze well too. They are the perfect fall treat, but also great as a quick breakfast or snack while on-the-go.

You can use real pumpkin puree after carving a pumpkin or save yourself time and just use canned – either way, these muffins are fluffy and filled with pumpkin chocolate goodness. 

How To Make Pumpkin Chocolate Chip Muffins 

Ingredients

• Flour: Either all-purpose flour or a 1:1 gluten-free flour can be used. 
• Oatmeal: Old-fashioned rolled oats have the most nutrition and fiber. Use gluten-free oats if you need to. 
• Baking Soda and Baking Powder 
• Salt 
• Pumpkin Pie Spice 
• Sugars: Both granulated white sugar and brown sugar are essential to creating the best muffins. 
• Eggs
• Butter or Coconut Oil (for dairy free)
• Pumpkin Puree 
• Semi-Sweet Chocolate Chips: For a richer flavor, use dark chocolate chips. If dairy free, use dairy free chocolate chips.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Preheat your oven to 350°F.

Line a standard size muffin pan with paper liners or reusable silicone liners.

Create!

Combine the all-purpose flour, rolled oats, baking soda, baking powder, salt, pumpkin pie spice, sugar, and brown sugar. Mix until well blended. Make a well in the center.

Add the eggs,butter, and pumpkin puree to the well.

Whisk together the wet ingredients first, then combine with the dry ingredients until everything is moist.

Stir in the chocolate chips.

Fill each muffin cup 3/4ths of the way full. Add extra chocolate chips to the tops, if desired.

Bake 28-32 minutes, or until a toothpick inserted into the center comes out clean.

Present!

Serve these muffins with a hot cup of coffee, a glass of iced pumpkin spice coffee, and a dollop of whipped cream on top if desired. 

Tips and Techniques

• For dairy free muffins, use coconut oil in place of butter and make sure that the chocolate chips you use are labeled as dairy-free.
• Press extra chocolate chips onto the tops of the muffin batter prior to baking to ensure that there are chocolate chips on the top of every muffin, if desired.
• Leftover muffins can be stored in an airtight container lined with a paper towel. Consume within 3-4 days.

FAQ’s

Can You Freeze Pumpkin Chocolate Chip Muffins?

To freeze muffins, allow them to fully cool. Then wrap them individually in plastic wrap. Alternatively, you can add them all to a large freezer bag.

To reheat, all the muffins to defrost at room temperature or place an unwrapped muffin on a napkin and microwave for approximately 30 seconds.

How Do You Prevent The Muffins From Sticking To The Muffin Liners? 

The best way to prevent them from sticking to the liners is to use silicone cupcake liners. The muffins may stick to the muffin tin and to the paper liners. Silicone liners will save you money too, because you just wash and reuse them. 

How Long Will Muffin Batter Last In The Refrigerator? 

The best way to make these ahead of time is to premix the muffin batter and store it in the refrigerator. It will stay fresh in an airtight container for up to one day. 

What Can I Use Instead Of Chocolate Chips? 

You can totally leave them out, which will cut down on the calories in the muffins. Or, use sugar-free chocolate chips, dark chocolate chips, or even butterscotch chips or white chocolate chips. 

More Pumpkin Recipes

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If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

This recipe was originally posted on August 23, 2018. It was updated with an improved recipe, new images, step-by-step instructions, tips, techniques and FAQ’s in July 2022.