Pumpkin chocolate chip muffins aren't just a fall thing, so let's clear up that myth real quick.
Pumpkin deserves to shine year-round, especially when it's baked into something as soft, fluffy, and chocolate-studded as these muffins. I'm very into muffins like my bakery-style lemon blueberry muffins or double chocolate protein muffins, so of course I had to make a muffin recipe with pumpkin.
These muffins have the perfect texture, cozy flavor, and the most gorgeous golden-orange color that makes you crave sweater weather all year round.
TL; DR Recipe Summary
- 👩🏼🍳 Bake Level: Easy
- ⏱️ Bake Time: 23 Minutes
- 😋 Taste: Fluffy, moist, velvety, chocolate, pumpkin, with a hint of sweetness and cinnamon.
- 🍽️ Best Served With: Deliver on your next brunch party by making these along with a sour cream chocolate chip loaf, broccoli cheddar quiche, baked pumpkin protein french toast, and lemon poppyseed pancakes.
Jump to:
Trusted Tips and Key Reminders
- Switch from the whisk when mixing the batter to a spatula as you fold in the flour. After trial and error, and lots of revamping and recipe writing, this yields an airy texture and less chewy, as a whisk is intended to whisk volume to the eggs, and over-whisking or mixing can cause the batter to get gummy.
- Let the muffin batter sit on the counter for an extended period of time. When the batter rests, it gives the leavening agents (baking soda, baking powder) to marry and build up so that when the muffins bake, it'll aid with the texture, mouthfeel, and overall rise.
- Leave room in between the muffins in the muffin tin itself. That might mean using more than one muffin tin to bake with. This gives the muffins some room to rise up higher and fluffier when they bake.
- USE A SCALE! I highly recommend investing in a good quality scale. Measuring in grams versus a regular measuring cup yields such different and varying results when you bake. Baking is science, so using a scale will give accurate measurements every single time.
The Main Ingredients
- Eggs - Eggs are super important for any muffin to rise, have structure, and combine with all of the other ingredients.
- Sugar - Sugar not only aids of course in the sweetness, but the overall structure. I use a blend of light brown sugar and granulated sugar.
- Oil - a neutral oil is great for this type of recipe as you don't want the flavor of the oil to come through. You want the muffins to be nice and moist, and the oil helps with it.
- Greek Yogurt - Greek yogurt adds a velvety, moist taste and texture. It also gives another dose of protein.
- Pumpkin Purée - This is very different than the pumpkin pie filling which has the seasoning already in it. We want just straight up puréed pumpkin.
- Pumpkin Pie Spice - I like having this mix in the house at all times as it's really just cinnamon, nutmeg, and clove.
- Chocolate Chips - Chocolate chips add another layer of sweetness and of course that decadent chocolate flavor. Be sure to preserve enough to top the muffins before they bake.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Simple Swaps and Substitutions
- Gluten Free - instead of all purpose flour, you can use a 1:1 gluten free flour like Bob's Red Mill 1:1 flour or whichever gluten free flour you trust.
- No Pumpkin Spice - use equal parts of clove, nutmeg, and cinnamon (all one teaspoon) and add to the batter. This will give the same type of aroma and flavor.
- Add-ins - you can swap out the chocolate chips if you want to add in some fruit like raspberries, strawberries, or add the fruit to the chocolate chips.
How to make pumpkin chocolate chip muffins
Step 1: Preheat the oven to 375º and grease a muffin tin with nonstick spray. In a medium bowl, crack in the eggs and whisk together with the sugars. Once the sugars are incorporated, fold in the other wet ingredients.
Step 2: To the batter, add in the pumpkin puree and greek yogurt. Whisk until fully combined. At this point, I recommend adding in the pumpkin pie spice as it gives the batter more flavor rather than waiting for the dry ingredients.
Step 3: To the same bowl, pour in the flour, baking soda, baking powder, then whisk until the flour is just combined.
Step 4: Using a spatula, fold in the chocolate chips by moving the spatula around the bowl and mixing the chocolate chips into the batter gently. Using a cookie scoop, scoop the batter into the muffin ⅔ of the way and divide the batter evenly. Place the tin into the oven, the bake for 23 minutes.
These muffins will stay on the countertop in a tightly sealed container for up to 4-5 days. I also suggest adding a batch to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which they were baked, and they will be good for up to one month in the freezer.
Yes, you can easily swap out the regular all purpose flour for gluten free in a 1:1 ratio.
This is a great question! I like to have it relatively in the middle. It has a little jiggle if I were to gently shake the bowl back and forth, but it holds its shape when scooped with the cookie scoop. You want the muffins to have structure. Too runny of a batter will result in a very wet, dense muffin and underbaked. Too thick of a better will over-bake and become crumbly and dry.
Check out these other delicious pumpkin recipes:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Pumpkin Chocolate Chip Muffins
Equipment
- 1 kitchen scale
- 1 mixing bowl
- measuring spoons and cups
- 1 whisk
- 1 spatula
- 12 Muffin liners
- 1 Muffin tin
Ingredients
- 2 large eggs room temperature
- 100 grams Granulated Sugar
- 125 grams light brown sugar ½ cup
- 95 grams avocado oil ½ cup
- ½ tablespoon Vanilla Extract or Paste
- ½ can Pumpkin Purée
- ¼ cup Greek Yogurt
- 1 tablespoon pumpkin pie spice see notes below to create your own
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375º, then line and grease a muffin tin.
- In a large bowl, whisk together the eggs, sugar, oil, greek yogurt, pumpkin, and vanilla extract using a hand whisk. Add in the pumpkin pie spice, then fold in with a spatula.
- To the same bowl, pour in the flour, baking soda, and baking powder then whisk until the flour is just combined.
- Using a spatula, fold in the chocolate chips by moving the spatula around the bowl and mixing the chocolate chips into the batter gently. Do not overmix!
- Using a cookie scoop, scoop the batter into the muffin ⅔ of the way and divide the batter evenly.
- Place the tin into the oven, the bake for 22-23 minutes.
Belly B says
True life, i can't bake but i can make these! Fluffy is a very accurate description and the texture is so good! Made a double batch just to freeze them! The kids love them too ( Imean with chocolate chips who wouldn't love them)