Pumpkin Chocolate Chip Muffins

The best pumpkin chocolate chip muffins, and we're not being biased! These pumpkin muffins are super moist, and tender and they're infused with warm spices that feel like a cozy blanket in autumn. Our secret is using a whole can of pumpkin puree to get the most out of the delicious pumpkin flavor!

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Why This Recipe Works
Ingredients For This Recipe
Step-By-Step Instructions
Recipe Expert Tips
How To Store And Freeze
Recipe FAQs
More Pumpkin Recipes
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Why This Recipe Works

Showing the inside texture of a pumpkin muffin.

Easy pumpkin chocolate chip muffins that you'd want to make over and over again! With this recipe, you'll get the most flavorful, super moist pumpkin muffins and they're so adorable. Here's why we keep making them.

Easy, no-fail recipe. No mixer is needed, simply mix by hand. We're using easy ingredients that are staples in the pantry.
Loaded with pumpkin puree. For these 15 muffins, we're using a whole 15oz can of pumpkin puree. Imagine the delicious pumpkin flavor! No need to store pumpkin puree leftovers. Our fudgy pumpkin cheesecake brownies are also loaded with pumpkin puree in both the brownie and cheesecake layers. We love baking with pumpkins!
Oil and yogurt for super moist muffins. The combination of a whole can of pumpkin puree, yogurt, and just a bit of oil is our secret to these super moist pumpkin chocolate chip muffins. They stay tender for days!
Very adaptable recipe. Although these pumpkin muffins have chocolate chips in them, they can easily be personalized by adding chopped walnuts or pecans, throwing some raisins instead, and simply making them plain.

Ingredients For This Recipe

Pumpkin puree - We love using canned pumpkin puree for this recipe, like in our chewy pumpkin cookies, pumpkin dinner rolls, and our healthy mini pumpkin pies, and it works the best. Pumpkin puree is 100% cooked mashed pumpkin, with no other ingredients in it. Don't confuse it with pumpkin pie filling, which is pumpkin puree combined with other ingredients like sugar, spices, etc.

Greek yogurt - Full-fat and plain. It gives these muffins and also our cream cheese-filled pumpkin bread loaf their soft and tender texture, due to the high protein content in the yogurt. Normal plain yogurt also works, just make sure it's full-fat.

Oil - Just a small amount is enough to keep the muffins moist and not rubbery. We use extra virgin olive oil in this recipe but honestly, any oil will do. Avocado oil, rapeseed oil, vegetable oil, or melted coconut oil.

Pumpkin pie spice - This warm spice blend consists of ground cinnamon, nutmeg, ginger, clove, and allspice really enhances the pumpkin flavor in these muffins. If you don't have it, don't worry. Make our homemade pumpkin pie spice recipe in less than 5 minutes!

Chocolate chips - We use semisweet ones, just like in our healthy chocolate chip pumpkin loaf bread. Feel free to use dark chocolate chips. You can also swap them for raisins, chopped pecans, or walnuts.

⭐ See the recipe card for full information on ingredients and quantities.

Step-By-Step Instructions

1. Mix the dry ingredients. Add all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice in a bowl. Mix well using a spoon, and set aside.

2. Whisk the wet ingredients. In another bowl, add pumpkin puree, brown and granulated sugar, eggs, Greek yogurt, oil, and vanilla extract. Mix everything well using a hand whisk.

3. Mix in the dry ingredients and chocolate chips. Add in the dry ingredients together with chocolate chips and whisk everything well. We started off by using a hand whisk and switched to a spatula at the end, for better mixing.

4. Bake. Fill a muffin pan lined with muffin liners to the top with the batter, using a 3tbsp ice cream scoop. Sprinkle some chocolate chips, it's optional, but they make these pumpkin muffins look so beautiful. Bake in a preheated oven at 350ºF(175ºC), on the middle rack, for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Check at minute 25 and go from here, if needed. Cool for 5 minutes. Enjoy!

Recipe Expert Tips

Use the spoon and level method if using cup measurements. Don't scoop the flour with the cup because you'll end up using more flour than needed for this recipe, which will result in tough muffins. Fluff your flour, spoon, and fill it into the cup without compacting it, and then level it with the back of a knife. We highly recommend using a kitchen scale as it's more precise. We use it to measure our dry ingredients like flour and sugar.
Fill the muffin liners until the top. This will give you tall and plump-looking muffins.
Sprinkle some chocolate chips on top before baking. This will make these delicious pumpkin chocolate chip muffins look so beautiful! A tiny detail that'll make such a huge difference.
They taste even better the next day. Yes! All the beautiful flavors blend wonderfully and enhance in time. Bake one day before, serve, and wait for endless compliments!

How To Store And Freeze

Store - These muffins last up for 5-7 days in an air-tight container, at room temperature. We highly recommend warming them up for a few seconds in the microwave.

Freeze - Place the muffins on a baking tray and fast-freeze them for 1 hour. Once frozen solid, wrap them individually with cling film, and place them in an air-tight container or a ziploc bag. Freeze for up to 3 months. Grab the amount you want and thaw them at room temperature. We love to heat them in the microwave for a few seconds to bring them back to their glorious delicious state!

Recipe FAQs

Can I use homemade pumpkin puree?

Yes, you can. We've written on how to make homemade pumpkin puree in our pumpkin cheesecake brownies, for you to refer. You basically bake the pumpkin, blend it, and then drain its liquid. It's important to drain the excess liquid to prevent extra moisture in our baking, which will affect the texture, consistency, and baking time.

What can I add instead of chocolate chips?

You can add in raisins, or chopped nuts like pecans or walnuts, or even bake the muffins plain.

Why are my pumpkin muffins dense?

This is because of over-mixing the batter. Over-mixing the dry and wet ingredients will create a gluten network and that's what changes the texture of the muffins from tenser to dense. Just mix until you see a homogenous batter. Less is more.

Pumpkin chocolate chip muffins on a rack view from the top.

More Pumpkin Recipes

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