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    Home - Breakfast - Muffin Recipes

    Published: Sep 14, 2020 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Pumpkin Chocolate Chip Muffins

    Jump to Recipe Print Recipe

    Fluffy and flavorful pumpkin chocolate chip muffins filled to the brim with pools of chocolate and warm pumpkin flavor. 

    pumpkin muffins on wire rack with milk bottle in background

    Pumpkin is one of the best parts of autumn. Not even just in my drinks or the pie. Those beautiful gourds are so cool. We love going to the farm and seeing all the types there are. For real though, pumpkin in food - when done well - is so amazing. And these pumpkin muffins? Well, these are definitely done well. 

    ingredients for pumpkin chocolate chip muffins

    Ingredients

    • Flour - You should use all-purpose flour, but if you want to make these muffins a little better for you, white whole wheat flour will also work well. 
    • Spices - We use a few of my favorite fall spices to make these muffins deliciously warm and inviting. Spices like cinnamon, ginger, cloves, and even a little pinch of cardamom. You can also use a pumpkin spice mix. 
    • Sugar - I typically make pumpkin chocolate chip muffins with granulated sugar. On occasion, I have used brown sugar, so it is a great substitute if you don't have brown sugar available. If you want the muffins to be a little better for you, try substituting some of the sugar with applesauce. 
    • Pumpkin - You should always use regular pumpkin puree. Never the canned pumpkin pie mix because that has sugar and spices in it already and just won't work. You can also use homemade pumpkin puree if you want! 
    • Eggs - You should use large eggs in this recipe. You can also use an egg replacement like flax egg, if needed. Always make sure the eggs are room temperature. I like to keep my eggs in warm (not hot) water until I am ready to mix them into the batter. 
    • Oil - If you want light muffins that have great rise and stay moist, you need to use oil! You can use any neutral-flavored oil that you have available. You can use melted butter, but it won't have the same effect. 
    • Juice - This is my secret ingredient for these muffins. Typically, you should use orange juice. If you don't have any available, apple juice or apple cider also works. It gives the pumpkin more depth of flavor. 
    • Vanilla - Muffins aren't complete unless I have vanilla. Always use pure extract, and never the imitation stuff. Trust me on this one. 
    • Chocolate - You can use chocolate chips, or chopped chocolate. I like to use chopped chocolate because it creates pools of chocolate in the muffins when they are warm and it is just so delicious! I prefer dark or semi-sweet chocolate in my muffins, but use what you like best - or use a mix of different types of chocolate! 
    step by step photos on how to make pumpkin chocolate chip muffins

    How to Make

    Making muffins is one of my favorite things to do. They're so simple to make, and you don't need to get out the mixer or anything. 

    1. Preheat your oven and line a muffin tin with liners. 
    2. Add all your dry ingredients into a bowl and stir. 
    3. Add in all the wet ingredients into another bowl and whisk until well-combined. 
    4. Pour the wet ingredients into the dry ingredient and stir. There should be lots of lumps.
    5. Fold in the chocolate until just combined. 
    6. Evenly divide the batter among the muffin tin. Top with more chocolate for looks.
    7. Bake until a toothpick comes out clean or with a crumb or two attached. 
    pumpkin muffins on wire rack with one muffin with missing wrapper

    Tips

    You can substitute some of the sugar for applesauce and the flour for white whole wheat flour for a more wholesome muffin. To make the muffins look even better, top the batter with more chocolate. 

    You can turn this recipe into a loaf. Grease and flour a 9 x 5 baking pan. Bake at 425F for 5 minutes, then bring down the temperature and bake at 350F for about 30 minutes, or until a toothpick inserted in the middle comes out clean. 

    close up pumpkin muffin with bite missing

    Storage

    Keep these stored in an airtight container for up to three days. These pumpkin muffins freeze amazingly well. Keep them in an airtight container. To thaw leave at room temperature for a few hours. I also recommend warming them in the microwave for about 10 seconds to make them like they're freshly baked again. 

    pumpkin chocolate chip muffins scattered on table

    F.A.Q.s

    Can I customize these pumpkin chocolate chip muffins?

    Absolutely! You can top them with pepitas, old fashioned oats, or even add chopped nuts or streusel to the batter. I definitely recommend experimenting!

    Can I skip the chocolate?

    If chocolate isn't your thing, feel free to just omit it from the recipe and have a delicious regular pumpkin muffin!

    My muffins came out dry, what happened?

    Chances are they were slightly over baked. The pumpkin and oil should keep the muffins moist, but it can only help so much against over baking. Check the muffins about 5 minutes before the earlier listed baking time with a toothpick and monitor the muffins every few minutes from then to check for doneness.

    overhead of muffins one with bite missin

    Related recipes

    If you are looking for more amazing muffins recipes, I've got a few you need to try out. These blueberry donut muffins are a favorite. And these carrot cake muffins are always very popular. Chocolate lovers will love these chocolate zucchini muffins and these decadent brownie muffins. You should also try these peanut butter banana muffins, banana chocolate chip muffins. and cinnamon peach muffins. If you are looking for pumpkin recipes, you will love these fluffy pumpkin pancakes, honey pumpkin bread, this pumpkin coffee cake, pumpkin cream cheese bars, and chocolate pumpkin pecan pie. 

    close up of pumpkin muffin in wrapper with bite missing
    close up of pumpkin muffin in wrapper with bite missing

    Pumpkin Chocolate Chip Muffins

    Amanda Powell
    Fluffy and moist pumpkin chocolate chip muffins they make autumn mornings the best
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 19 mins
    Total Time 34 mins
    Course Muffin Recipes
    Cuisine American
    Servings 14 muffins
    Calories 208 kcal

    Ingredients
      

    • 1 ½ cups flour
    • 1 tablespoon pumpkin spice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¾ teaspoon sea salt
    • 1 ¼ cup granulated sugar
    • 1 cup pumpkin puree not pumpkin pie mix
    • 2 large eggs room temperature
    • ½ cup vegetable oil
    • ¼ cup orange juice
    • 2 teaspoons vanilla extract

    Instructions
     

    • Preheat your oven to 425°F. Line a muffin tin with liners. 
    • Add all your dry ingredients - minus the sugar - into a bowl and stir well. 
    • Add in all the wet ingredients - including the sugar - into another bowl and whisk vigorously until well-combined. 
    • Pour the wet ingredients into the dry ingredient and stir until just combined. There should be lots of lumps, and maybe even one or two streaks of flour. 
    • Fold in the chocolate until just combined. You can also gently stir any streaks of flour away, but you still want lots of lumps in the batter. 
    • Evenly divide the batter among the muffin tin. Top with more chocolate, if desired.
    • Bake for 5 minutes, then turn down the temperature to 350°F without opening the oven door. Bake for another 14 - 16 minutes, or until a toothpick comes out clean or with a crumb or two attached. 

    Notes

    Gently fold the wet ingredients into the flour. The more you mix, the tougher the muffins will be. For tender, melt-in-your-mouth muffins, you want to just barely combine the wet and dry ingredients.

    Nutrition

    Serving: 1gCalories: 208kcalCarbohydrates: 31gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 27mgSodium: 205mgFiber: 1gSugar: 19g
    Keyword breakfast, chocolate, muffins, pumpkin
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

    More Muffin Recipes

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Judy says

      October 15, 2020 at 8:43 pm

      Hi Amanda!
      I just recently discovered and subscribed to your blog. Love it!
      I plan to make these chocolate chip muffins (or loaf) and would like to know how much chocolate you used in your recipe.
      Thanks!

      Reply
      • Amanda Powell says

        October 16, 2020 at 8:46 am

        Hi Judy! I’m so sorry, I don’t know why the chocolate is missing from the recipe!! I used about a cup of chocolate! I’ll be sure to update the recipe card asap

        Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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