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Chocolate Chip pumpkin muffins
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5 from 3 votes

Pumpkin Chocolate Chip muffins

These pumpkin chocolate chip muffins are moist and packed with mini chocolate chips! They are easy to make and will leave your house smelling like a bakery!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: American
Servings: 12 muffins


  • 1 ½ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • ¾ cup granulated sugar
  • ¼cup + 2 tablespoon brown sugar
  • 1 stick butter melted
  • 1 cup pureed pumpkin
  • 2 large eggs
  • ¼ cup milk room temperature
  • ¾ cup mini semi sweet chocolate chips + more for topping


  • Start by preheating the oven to 350F degrees, then line a 12-cup muffin pan with paper liners and set aside.
  • In a large bowl, whisk the dry ingredients together. Flour, baking powder, baking soda, salt, and the pumpkin pie spice and set aside.
  • In a medium bowl, whisk together the sugars, the melted butter, the canned pumpkin puree, the eggs, and the milk until everything in incorporated together.
  • Make a well in the dry flour mixture then pour the wet mixture in the center. Fold the mixture with a rubber spatula just until combined.
  • Add in the chocolate chips and fold one last time without over stirring.
  • Divide the mixture into the 12 prepared muffins cups and bake in the oven for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Let the . muffins cool down in the muffin tin for 10-15 minutes then transfer them to a wire rack to cool a little more.
  • Eat them right away or store them in an airtight container.