These moist pumpkin chocolate chip muffins are filled with warm cinnamon, pumpkin, and plenty of chocolate chips. The perfect easy muffin recipe to celebrate fall!
If you want a pumpkin recipe with a twist, these pumpkin chocolate chip muffins are ideal. They deliver pumpkin spice flavor, soft fluffy centers, domed tops, and lots of chocolate chips. I sprinkled a little cinnamon sugar on top for extra crunch, but that’s optional.
Last Thanksgiving I experimented with chocolate and pumpkin for the first time. I’d always enjoyed them separately, but I wasn’t sure how they’d pair. My sister and I tested the combination thoroughly, and after sampling, we agreed: the mix of comforting pumpkin, warm spices, brown sugar, vanilla, and chocolate is irresistible.
These muffins are an excellent way to expand your pumpkin baking beyond pie. They’re super moist and packed with cinnamon and chocolate—everything you want in a fall treat.
Pumpkin Chocolate Chip Muffins
Nobody wants dry, tough muffins. This recipe uses oil, sour cream, and two eggs to keep the crumb soft and moist without greasiness. Pumpkin puree also contributes moisture. Be careful not to overmix the batter—overmixing can produce tough muffins.
The flavor combination is what truly sells these muffins. Key elements include:
- Warm spices—cinnamon, nutmeg, and a hint of cloves
- A generous splash of vanilla
- Brown sugar for a subtle caramel undertone
- Pumpkin puree and lots of chocolate chips to finish
Use pure pumpkin puree, not pumpkin pie filling, since the latter already contains sugar and spices and will change the recipe’s balance.
I recommend topping the muffins with a light sprinkle of cinnamon sugar for a bakery-style finish, but that’s optional. These muffins deliver classic fall flavors with a chocolate twist, making them a great addition to your seasonal baking list.
For more pumpkin and chocolate treats, try your favorite pumpkin cookies or cupcakes.
Pumpkin Chocolate Chip Muffins
20 mins
20 mins
40 mins
12 Muffins
Ingredients
- 1 and 3/4 cup flour, spooned & leveled (careful not to overmeasure)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup oil (vegetable or canola)
- 1 cup brown sugar, packed (light or dark)
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1/4 cup sour cream, room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup chocolate chips (I used dark)
Cinnamon Sugar Topping (Optional)
- 1 teaspoon cinnamon
- 1 tablespoon granulated sugar
Instructions
- Preheat the oven to 375°F and line a 12-cavity muffin tin with paper liners. You should get about 12–15 muffins, so a second tray may be needed.
- In a large bowl whisk together the flour, cinnamon, nutmeg, cloves, salt, baking powder, and baking soda. Set aside.
- In a separate large bowl, beat together the oil, brown sugar, eggs, and vanilla until well combined.
- Reduce the mixer speed to low and mix in the sour cream and pumpkin.
- Add about half of the flour mixture at a time, mixing gently and stopping as soon as the dry ingredients are incorporated—do not overmix.
- Fold in the chocolate chips.
- Spoon batter into the prepared muffin cups, filling each to the top. I ended up with 14 muffins.
- For the topping, stir the cinnamon and granulated sugar together and sprinkle over each muffin, if desired.
- Bake in the preheated oven for 17–22 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs (melted chocolate on the toothpick is fine).
Notes
*Store muffins in an airtight container at room temperature for 3–4 days.