Pumpkin Chocolate Chip Muffins

Sharing is caring!

Last Updated on April 7, 2026 by Kiersten James

Moist pumpkin chocolate chip muffins packed with fall flavor and chocolate in every bite, perfect for easy breakfasts or make-ahead snacks.

I feel like pumpkin muffins are one of those things that are either really good or just not worth the time and effort.

These pumpkin chocolate chip muffins are worth it. They come out soft, full of flavor, and actually hold up for a few days without drying out.

The pumpkin does exactly what it’s supposed to do, and the chocolate chips give just enough sweetness to cut through the spice blend.

If you already make my Morning Glory Muffins, you will really enjoy these as the flavors are similar.

Why You’ll Love These

The pumpkin does most of the heavy lifting, keeping the muffins soft without needing a ton of fat. The result is deep fall flavor without overdoing the spices.

You also get just enough sugar to make them taste right, but not so much that they feel like dessert. The chocolate chips balance everything out, making them a little more special.

Ingredients You’ll Be Using:

Granulated sugar: Adds sweetness without weighing the muffins down.

Eggs: Provide structure and lift so they don’t come out dense.

Avocado oil: Keeps them soft for several days instead of drying out. You can replace this with any neutral oil.

Pumpkin puree: The base of the whole recipe, it adds moisture and flavor.

Water: Loosens the batter so the crumb stays soft.

All-purpose flour: Keeps the texture light and familiar.

Baking powder + baking soda: These muffins need both for a proper rise.

Cinnamon, nutmeg, cloves: Classic pumpkin spice flavor without becoming overpowering.

Salt: For balance.

Chocolate chips: Because they make everything better :o)

Tips for the Best Muffins Ever

• Use pure pumpkin puree (like Libby’s), not pumpkin pie filling.
• Don’t overmix once the flour goes in, or they’ll become dense during baking.
• Fill the muffin cups well so they rise properly.
• Let them cool slightly before eating, so the structure sets. They’ll fall apart otherwise.

How to Make Pumpkin Chocolate Chip Muffins

Ingredients:

• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup avocado oil (or any neutral oil)
• 3/4 cup canned pumpkin puree
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

Instructions:

Preheat your oven to 400°F and prepare a muffin pan with paper liners or by greasing.

In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.

In another bowl, whisk together the sugar, eggs, and oil until smooth. Mix in the pumpkin puree and water.

Add the wet ingredients to the flour mixture and mix just until combined. Fold in the chocolate chips.

Divide the batter evenly into the muffin cups, filling each about 3/4 full.

Bake for about 22 minutes, rotating the muffin pan halfway through baking. Remove when a toothpick comes out clean.

Let them cool for a few minutes in the pan, then transfer to a wire rack to finish cooling.

Storage & Freezing:

These hold up really well for breakfast or on-the-go snacks (which is kind of the whole point).

Leave them covered on the counter in a Tupperware for up to 3 days, and they’ll stay soft. You can also wrap each muffin individually in plastic wrap and store them in a counter bowl.

For bulk prep, freeze them in a zip bag and pull out what you need. They thaw quickly and still taste fresh.

What to Make Next

If you’re building out easy breakfasts or snacks for the week, these are staples in our house during busy seasons:

• Morning Glory Muffins
• Homemade Granola Bars (Peanut Free, No Bake)
• Buttermilk Waffles (make ahead and freeze)
• Blueberry Lemon Muffins

Sharing is caring!