Name: Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large eggs; 1 cup granulated sugar; 1 cup canned pumpkin puree; ¾ cup vegetable oil (or ½ oil, ¼ applesauce for healthier version); 1½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1½ teaspoons pumpkin pie spice; ½ teaspoon vanilla extract; ¼ teaspoon salt; 1½ cups semi-sweet chocolate chips (divided); Cooking spray or paper muffin liners

There’s something about biting into a warm, moist pumpkin chocolate chip muffin that makes autumn feel real — like candles lit, sweaters unpacked, and the chaos of the world suddenly hushed by cinnamon and sugar. If you’re searching for a healthy pumpkin muffin recipe that still tastes like a decadent treat, this is the one you’ll remake all season long.

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These healthy & moist pumpkin chocolate chip muffins don’t just tick the box for fall flavors — they bridge the impossible gap between comfort food and clean baking. Whether you’re slipping them into lunchboxes, pairing one with coffee on a chilly morning, or freezing extras for surprise guests, they’ve got that “I baked this with love” energy… without requiring much effort.

And let’s be honest: most pumpkin muffin recipes out there taste either too oily or too virtuous. This one? It’s balanced — just enough sweetness, a pinch of spice, and gooey chocolate chips folded into a tender pumpkin base that doesn’t fall apart after day one.

We’ll walk you through exactly how to make them, with tweaks for healthier pumpkin muffins, tips to keep them ultra-moist, and variations (like pumpkin bread muffins or chocolate pumpkin cookies) that’ll keep your oven busy through Thanksgiving.

Table of Contents

How to Make Pumpkin Chocolate Chip Muffins

Let’s make this simple: no mixers, no fancy ingredients — just real pantry staples and one bowl. This pumpkin chocolate chip muffin recipe is designed to be as unfussy as possible, without sacrificing texture or flavor. It’s what you reach for when you want something quick, cozy, and guaranteed to win over picky eaters or pumpkin skeptics alike.

What You’ll Need

2 large eggs
1 cup granulated sugar (or coconut sugar for a healthier twist)
1 cup canned pumpkin puree (not pie filling)
¾ cup vegetable oil (substitute half with applesauce for healthier pumpkin muffins)
1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
½ tsp vanilla extract
¼ tsp salt
1½ cups semisweet chocolate chips, divided
Cooking spray or paper muffin liners

Now if you’ve got 10 minutes and a bowl, you’ve got muffins in the making. This method keeps cleanup light and success almost guaranteed, whether you’re baking solo or with sticky little helpers in the kitchen.

Step-by-Step Instructions

Preheat & Prep
Set your oven to 400°F (200°C). Either line a 12-cup muffin tin with paper liners or give it a generous spray of nonstick cooking spray. No one wants muffins stuck to the pan — trust me.
Mix Wet Ingredients
In a large bowl, whisk together the eggs, sugar, pumpkin puree, and oil. This is your moisture magic — the base that makes these moist pumpkin muffins so irresistible.
Add Dry Ingredients
To that same bowl (no separate bowl needed!), add flour, baking soda, baking powder, pumpkin pie spice, salt, and vanilla extract. Stir gently until just combined — overmixing is where dry muffins are born.
Fold in Chocolate
Toss in 1 cup of the chocolate chips and fold them in with a spatula. The batter should be thick but pourable, almost like a soft scoop of ice cream.
Portion & Top
Divide the batter evenly between the 12 muffin cups. Sprinkle the remaining ½ cup chocolate chips on top — it makes them look bakery-level gorgeous once baked.
Bake to Perfection
Slide the tray into the oven and bake for 17–22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean (a little melted chocolate is okay).
Cool (If You Can Wait)
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Or just eat one warm — I won’t tell.

FAQ – Can I refrigerate the batter overnight?

Yes, absolutely. You can cover and refrigerate the batter for up to 24 hours before baking. Just let it sit at room temperature for 10–15 minutes before scooping it into the muffin tin.

Tips for the Best Pumpkin Muffins (Moist, Rich & Never Dry)

Great pumpkin muffins feel soft, slightly springy, and rich with flavor. But too often, they end up dry, dense, or oddly spongy. Here’s how to avoid the most common mistakes and get consistently great results every time.

Moisture and Texture Tips

Use the right fat: Stick with oil or a mix of oil and applesauce. Using too little fat will dry out the muffins.
Choose proper pumpkin: Always use 100% pure pumpkin puree, not pumpkin pie mix. The added sugars and spices in pie mix can affect both texture and taste.
Watch the bake time: Overbaking will dry out your muffins. Start checking around the 17-minute mark. A toothpick should come out mostly clean, but moist crumbs are fine.

Chocolate Tips

Use quality chips: Low-quality chocolate often melts away or becomes grainy. Semi-sweet or dark chocolate chips hold their shape and flavor better.
Add some on top: Sprinkle extra chips on the surface before baking to keep them visible and make the muffins look more appealing.

Why are my pumpkin muffins dense or gummy?

They may be underbaked or overmixed. Be sure to check for doneness with a toothpick, and don’t over-stir the batter once you combine the wet and dry ingredients.

Variations & Substitutions (From Healthy Swaps to Pumpkin Bread Muffins)

Pumpkin chocolate chip muffins are versatile by nature — you can tweak them to suit your dietary goals, ingredient availability, or simply your mood. Below are tested substitutions and flavor variations that keep things interesting without straying too far from the original.

Healthier Swaps

Reduce the oil: Replace half of the oil with unsweetened applesauce to cut down on fat without drying them out. This makes them closer to “healthy pumpkin muffins easy” style without compromising taste.
Cut the sugar: Swap granulated sugar with coconut sugar or reduce the amount by ¼ cup for a more balanced sweetness.
Use whole wheat flour: For added fiber, you can use white whole wheat flour. Expect a slightly denser texture, but still soft and satisfying.

Flavor & Texture Variations

Pumpkin Bread Muffins: Use the same batter to make pumpkin bread — just pour into a loaf pan and extend the baking time to 50–60 minutes at 350°F.
Chocolate Pumpkin Muffins: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients for a double-chocolate version.
Pumpkin Choc Chip Muffins with nuts: Mix in chopped walnuts or pecans for crunch and a nutty contrast to the sweetness.
Pumpkin Chocolate Chips (mini-style): Use mini chocolate chips for a more evenly distributed chocolate bite in every mouthful.

Chef Luca