Pumpkin Chocolate Chip Muffins
Oh boy… these Pumpkin Chocolate Chip Muffins were a family favorite in my house growing up. We always knew fall was in the air because my mom would start baking these muffins during the cooler months. The smell of pumpkin and warm spices filling the kitchen was one of those signs that summer was over and cozy season had officially arrived. And let me tell you—everyone in the house got excited when we smelled pumpkin baking.
There is just something magical about homemade pumpkin chocolate chip muffins. They are soft, moist, full of pumpkin flavor, and loaded with melty chocolate chips. Even now, years later, one bite instantly takes me back to those childhood memories standing in my mom’s kitchen.
I have some especially fond memories tied to this recipe. I remember when I was in high school, I missed a day in one of my Foods classes. To make up the assignment I had missed, I needed to prepare something at home and bring it in to show my teacher.
Well, naturally, I made Pumpkin Chocolate Chip Muffins.
Now my Foods teacher had a rule—she always said she didn’t eat food students brought from home. I figured that was fair enough, so I wasn’t expecting her to try one. But somehow these muffins convinced her otherwise. She ended up taking a bite…and she absolutely loved them.
In fact, she liked them so much that she asked me for the recipe! Of course, I happily gave it to her. I remember thinking at the time that if these muffins could get my teacher to break her own rule, they had to be pretty special.
My mom wouldn’t stop with muffins either. Sometimes she would take the same pumpkin batter and drop spoonfuls onto a cookie sheet to make pumpkin cookies. One of my brothers had a funny name for them though—he called them “muffin tops.”
At least that was the excuse he gave my mom when she caught him sneaking cookies for breakfast.
According to him, they technically weren’t cookies. They were muffin tops. And since muffins count as breakfast food, his logic was completely sound! I still laugh thinking about that story.
Like I said, these pumpkin chocolate chip muffins have always been a family favorite, and now my own family loves them just as much. My kids go absolutely crazy for these muffins and, just like me, they immediately start searching for the ones with the most chocolate chips. Somehow they always seem to know which muffins are extra loaded.
While many people think of pumpkin recipes as a fall-only treat, I make these all year long. That is how much I love them. Sure, they fit perfectly with sweater weather, changing leaves, and cozy mornings, but honestly they are too good to save for just a few months each year.
One thing I especially love about these easy pumpkin chocolate chip muffins is how well they freeze. Growing up, the freezer was where all the good stuff was hidden. Cookies, brownies, muffins—you name it. If you wanted a treat, you checked the freezer first.
Now I do the exact same thing in my own home.
I love making a huge batch and storing extras in the freezer for later. They thaw beautifully and make the perfect quick breakfast, afternoon snack, or after-school treat. You can warm them in the microwave for a few seconds or pop them into the oven for a fresh-from-the-bakery taste.
If you love pumpkin recipes as much as we do, these homemade Pumpkin Chocolate Chip Muffins are guaranteed to become a favorite in your house too. They are soft, moist, perfectly sweet, packed with pumpkin flavor, and loaded with chocolate chips in every bite.
Whether you make them during the fall season or all year long, these muffins are one of those recipes that creates memories—and sometimes those are the very best recipes to keep around.
Why You’ll Love These Pumpkin Chocolate Chip Muffins
- Soft and moist texture
- Loaded with chocolate chips
- Easy to make with simple ingredients
- Perfect for breakfast, snacks, or dessert
- Freezer-friendly
- A cozy fall favorite the whole family loves
What you’ll need for this recipe:
Recipe Tips
Mini Muffins: Won’t need to bake as long.
Jumbo Muffins: take longer to bake.
Cookies: Don’t want Muffins? No Problem, just simply drop batter onto a lined cookie sheet and bake in the oven.
Freeze Well: These Muffins Freeze well, Great for making large batches.
Instructions
- Pre heat oven to 350. In a large mixing bowl. combine the dry ingredients. Flour, pumpkin pie spice, baking soda, sugar, salt, and baking powder.
- In a microwave safe bowl or a small sauce pan on the stove. Melt the butter. (Let cool if needed.)
- Add in the eggs and the pumpkin puree to the melted butter. mix until well combined.
- Add the wet ingredients to the dry ingredients and mix well.
- Once the batter is all combined add in the chocolate chips and mix well.
- Once batter is done scoop batter into desired muffin pan size (line or grease the wells) or onto a lined cookie sheet (If making cookies or muffin tops) Check muffins or cookies with a toothpick if it comes out clean the muffins or cookies have finished baking.
- Once muffins or cookies have finished baking let cool slightly, and enjoy!
Pumpkin Chocolate Chip Muffins
Equipment
- Large Mixing Bowl
- Desired Muffin pan size with liners
- Lined Cookie Sheet (For Cookies)
Ingredients
Dry Ingredients
- 1 2/3 Cup All Purpose Flour
- 1 TBSP Pumpkin Pie Spice
- 1 tsp Baking Soda
- 1 Cup Sugar
- 1/2 tsp salt
- 1/4 tsp Baking Powder
Wet Ingredients
- 1 Cup Plain Pumpkin Puree
- 2 Large Eggs
- 1/4 Cup Melted Butter
- 1 1/2 Cups Chocolate Chips
Instructions
- Preheat oven to 350°
- In a large mixing bowl, combine the dry ingredients. Flour, pumpkin pie spice, baking soda, sugar, salt, baking powder.
- In a microwave safe bowl or a small pan on the stove. melt the butter (let cool if too warm).
- Once butter is melted and cooled (If needed) add in the eggs and the pumpkin puree. mix until well combined.
- add the wet ingredients into the dry and mix until well combined.
- once batter is mixed, fold in the chocolate chips.
- Line muffin pan with liners or grease the wells. scoop batter into wells. or Drop batter onto a lined cookie sheet.
- Bake in the oven at 350° for 15-20 mins for regular sized muffins, 10-15 for mini muffins or cookies and about 30-40 mins for jumbo muffins. check with a toothpick if it comes out clean the muffins or cookies are done.
These are simply devine! I love these in the jumbo size!! Especially good when still warm!!