These Pumpkin Chocolate Chip Muffins are a delightful blend of cozy autumn flavors and indulgent sweetness. The moist, spiced pumpkin base pairs perfectly with melty chocolate chips, creating a treat that’s both comforting and decadent. With just 10 minutes of prep and 21 minutes of baking, you’ll have a batch of warm, fragrant muffins ready in no time.
Each bite offers a satisfying contrast of soft, fluffy texture and rich chocolate bursts, making them irresistible for breakfast or dessert. Packed with pumpkin’s natural goodness and a hint of warmth from spices, these muffins are as wholesome as they are delicious. Perfect for sharing or savoring solo, they’re sure to become a seasonal favorite in your kitchen.
Ingredients for Pumpkin Chocolate Chip Muffins
- 1 ¼ cups (300 g) pumpkin puree
- ½ cup (118 ml) avocado oil (or substitute with vegetable or canola oil)
- ⅔ cup (133 g) granulated sugar
- ½ cup (100 g) light brown sugar (firmly packed)
- ¼ cup (60 g) sour cream
- 2 large eggs (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ cups (255 g) chocolate chips (plus additional for topping, if desired)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, combine pumpkin puree, oil, sugars, sour cream, eggs, and vanilla extract. Whisk vigorously until smooth and thoroughly combined.
- In a separate medium-sized bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until mostly combined. Fold in chocolate chips and continue to stir until the batter is uniform and chips are well distributed (do not overmix).
- Evenly divide the batter into the prepared muffin tin. Sprinkle the tops with additional chocolate chips, if desired.
- Transfer to the center rack of the preheated oven and bake for 9 minutes. Without opening the oven door, reduce the temperature to 350°F and bake for another 12 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the tin for 5-8 minutes before carefully transferring them to a cooling rack to cool completely.
Perfect Pairings: Serving Suggestions
These Pumpkin Chocolate Chip Muffins are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a drizzle of caramel sauce for a decadent treat. For a cozy breakfast, pair them with a hot cup of coffee or spiced chai tea. They also make a great addition to a brunch spread alongside fresh fruit or yogurt.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To keep them moist, place a slice of bread in the container. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 350°F oven for 5-7 minutes.
Mix It Up: Recipe Variations
Want to switch things up? Try using white chocolate chips or butterscotch chips instead of chocolate chips for a different flavor profile. For a nutty twist, fold in ½ cup of chopped pecans or walnuts. If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the batter for extra warmth. Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free blend.
Quick Tips for Busy Bakers
Short on time? Use a cookie scoop to evenly portion the batter into the muffin tin—it’s faster and less messy. If you don’t have pumpkin spice, make your own by mixing 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. For room-temperature eggs in a pinch, soak them in warm water for 5 minutes before cracking.
Pumpkin Chocolate Chip Muffins
Ingredients
- 1 ¼ cups pumpkin puree (300 g)
- ½ cup avocado oil (118 ml) may substitute vegetable or canola oil
- ⅔ cup granulated sugar (133 g)
- ½ cup light brown sugar (100 g) firmly packed
- ¼ cup sour cream (60 g)
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour (220 g)
- 2 teaspoons pumpkin spice
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon table salt
- 1 ½ cups chocolate chips (255 g) plus additional for topping, if desired
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, combine pumpkin puree, oil, sugars, sour cream, eggs, and vanilla extract and whisk vigorously until smooth and thoroughly combined.
- In a separate, medium-sized mixing bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and stir until mostly combined. Add chocolate chips and continue to stir until batter is uniform and chips are well distributed through the batter (do not overmix).
- Evenly divide batter into prepared muffin tin, sprinkle tops with additional chocolate chips, if desired.
- Transfer to center rack of 425F (220C) preheated oven and bake for 9 minutes then, without opening the oven door, reduce oven temperature to 350F and continue to bake another 12 minutes or until muffins are cooked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the tin for 5-8 minutes before carefully removing to a cooling rack to cool completely.