Pumpkin Chocolate Chip Muffins

Bakery-soft, melty-chip muffins in about 30 minutes.

Warm pumpkin spice and pools of chocolate in a tender, not-too-sweet crumb, the kind of muffin that makes the whole kitchen smell like fall.

Why You’ll Love It

• Craveable texture: Tall domes, moist crumb, melty chips—your go-to pumpkin muffins base leveled up.
• Just sweet enough: Balanced for breakfast or snack; no sugar crash.
• Flexible add-ins: Cream-cheese swirl option nods to pumpkin cream cheese muffins.
• Protein-friendly: Easy boost for pumpkin protein muffins meal prep.
• Better than the café: Copycat vibe for fans of Starbucks pumpkin cream cheese muffins.
• Scalable: Bakes as standard, jumbo, or mini (great for weight watchers pumpkin muffins portion control).

Ingredients (notes only)

Dry

• All-purpose flour — spoon & level for accuracy (or 1:1 GF blend).
• Baking powder + baking soda — duo lift for tall domes.
• Pumpkin pie spice + cinnamon — layered aroma.
• Fine salt — sharpens chocolate and pumpkin.

Wet

• Pumpkin purée (100% pumpkin) — moisture + color; not pie filling.
• Brown sugar + a little granulated — caramel notes + structure.
• Neutral oil (or melted butter) — tenderness and shine.
• Eggs — room temp for lift.
• Milk (or almond milk) — keeps crumb soft.
• Vanilla extract — rounds flavor.

Mix-ins / Toppings

• Semi-sweet chocolate chips (plus a few extra for tops).
• Optional cream-cheese swirl (for “pumpkin cream cheese muffins” look).
• Pepitas for bakery finish.

Step-by-Step Instructions

1. Prep: Heat oven to 400°F (205°C). Line a 12-cup muffin tin with parchment liners.
2. Dry: Whisk flour, baking powder, baking soda, spices, and salt until lump-free.
3. Wet: Whisk pumpkin, sugars, oil, eggs, milk, and vanilla until smooth and glossy.
4. Combine: Add dry to wet; fold just to combine. Fold in most chips (reserve some for tops). Batter should be thick and scoopable.
5. Portion: Divide into liners (a heaping ¼-cup each). Dot tops with remaining chips (and pepitas if using).
6. Bake: Start 5 minutes at 400°F, then reduce to 350°F (175°C) and bake 12–14 minutes more, until domes are set and a tester comes out with a few moist crumbs.
7. Cool: Rest 5 minutes in pan; transfer to a rack. Flavor deepens as they cool.
8. (Optional Swirl): Beat 6 oz cream cheese + 2 Tbsp sugar + ½ tsp vanilla smooth; dollop 1 tsp over each filled cup and marble with a skewer.

Pro Tips

• High-then-low bake = rapid lift → tall domes.
• Don’t overmix once flour goes in; streaks disappearing = stop.
• Pumpkin brands vary: If batter seems loose, chill 8–10 minutes to firm; if too thick, splash in 1–2 tsp milk.
• Shiny tops: A tiny brush of milk on domes before baking helps sheen.
• Jumbo/mini timing: Jumbo 22–25 min at 375°F; mini 10–12 min at 350°F.

Variations (mapped to Related Interests)

• Pumpkin Cream Cheese Muffins: Add the swirl + pepitas.
• Pumpkin Protein Muffins: Whisk ¼ cup unflavored whey or egg-white protein into dry; add 1–2 Tbsp extra milk.
• Starbucks-Style Copycat: Heavier swirl, pepitas, bake to the high end of the time range.
• Keto-Lean Version: Use almond/coconut-flour base and sugar-free chips (see your keto pumpkin muffins article).
• Sourdough-Style Tang: Add 2 Tbsp yogurt + ½ tsp cider vinegar for gentle tang.
• Weight Watchers Minis: Bake 24 minis; sprinkle only a few chips per muffin.

How to Serve

Warm with salted butter, alongside coffee or chai. Turn leftovers into parfaits: crumble, layer with yogurt and a drizzle of maple.

Make Ahead & Storage

• Room Temp: Airtight 2–3 days.
• Fridge: 5 days; rewarm 10–12 seconds in microwave.
• Freeze: Up to 2 months; thaw overnight.
• Reheat: 300°F (150°C) for 5–7 minutes or air fry 320°F (160°C) for 3–4 minutes.

FAQs

Can I use chocolate chunks? Yes—rough-chopped bars give gooey pockets.
Can I make them gluten-free? Use a quality 1:1 GF blend; add ½ tsp xanthan if blend lacks it.
Why are my muffins dense? Overmixing or old leaveners. Check dates and mix gently.
Oil vs butter? Oil = softer, stays moist longer; butter = richer flavor but slightly denser.
How sweet are they? Moderately sweet; reduce granulated by 2 Tbsp for breakfast-leaning muffins.

Simple Nutrition (estimate per muffin, 12 servings)

Calories 235 · Fat 10g · Carbs 34g · Fiber 2g · Sugar 18g · Protein 4g