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.

Close-up pumpkin chocolate chip muffin with melty chips and pepitas on a cooling rack; warm orange crumb; pumpkin muffins, keto pumpkin muffins.

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

Sarah

Pumpkin Chocolate Chip Muffins

Tall-domed, bakery-soft pumpkin muffins packed with melty chocolate chips. One-bowl, ready in 30 minutes, with options for cream-cheese swirl, protein boost, minis, or jumbo size.
Prep Time 10 minutes
Cook Time 19 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 235

Ingredients

  • cups (220 g) all-purpose flour
  • tsp baking powder
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • ½ tsp fine salt
  • 1 cup (240 g) pumpkin purée
  • ½ cup (100 g) light brown sugar, packed
  • ¼ cup (50 g) granulated sugar
  • ½ cup (120 ml) neutral oil or melted butter
  • 2 large eggs, room temperature
  • cup (80 ml) milk (dairy or almond)
  • 2 tsp vanilla extract
  • 1 cup (170 g) semi-sweet chocolate chips, divided
  • 6 oz (170 g) cream cheese, soft (for swirl)
  • 2 Tbsp sugar (for swirl)
  • ½ tsp vanilla (for swirl)

Equipment

  • 12-cup muffin tin
  • parchment muffin liners
  • mixing bowls
  • whisk
  • wire cooling rack

Method

  • Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with parchment liners.
  • Whisk flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
  • Whisk pumpkin, brown sugar, granulated sugar, oil/butter, eggs, milk, and vanilla until smooth.
  • Fold dry into wet until just combined. Stir in ¾ cup chocolate chips.
  • Portion batter into liners. Top with remaining chocolate chips. For cream-cheese swirl, dollop 1 tsp mixture per muffin and marble with a skewer.
  • Bake 5 minutes at 400°F, then reduce to 350°F (175°C) and bake 12–14 minutes until domed and set. Cool 5 minutes in pan, then transfer to rack.

Nutrition

Calories: 235kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 190mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 3000IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg

Notes

Tips & Variations:
Gluten-free: Use a 1:1 GF flour blend with xanthan.
Protein option: Add ¼ cup unflavored whey or egg-white protein to dry ingredients + 1–2 Tbsp extra milk.
For minis: Bake 10–12 minutes at 350°F.
For jumbo: Bake 22–25 minutes at 375°F.
Equipment: 12-cup muffin tin, parchment liners, cooling rack.
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