These Chocolate Chip Pumpkin Muffins are a cozy blend of autumn warmth and sweet indulgence. Moist, spiced pumpkin batter meets pockets of melty chocolate chips, creating a perfect balance of flavors. The aroma alone will fill your kitchen with comfort, while the tender crumb and gooey chocolate make every bite irresistible. Ready in just about an hour, they’re a treat you can whip up without spending all day in the kitchen.

Whether you’re enjoying them with your morning coffee or as an afternoon pick-me-up, these muffins are a delightful way to savor the season. The subtle spice of cinnamon and nutmeg pairs beautifully with the rich chocolate, while the pumpkin keeps them incredibly soft. Perfect for sharing or keeping all to yourself, they’re a guaranteed crowd-pleaser that feels like a warm hug in every bite.

Ingredients for Chocolate Chip Pumpkin Muffins

1 ½ cups (7 ½ oz/213g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup (8oz/225g) canned pumpkin puree (not pumpkin pie filling)
⅓ cup (2 ½ floz/71ml) neutral-flavored oil (sunflower, canola, or vegetable oil)
2 large eggs
1 teaspoon cinnamon
1 ¼ cups (10oz/282g) granulated sugar
½ teaspoon salt
¾ cup (4 ½ oz/128g) semi-sweet chocolate chips
Cinnamon Sugar Topping:
- 1 tablespoon sugar
- 1 teaspoon cinnamon

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners.
In a bowl, whisk together the flour, baking powder, and baking soda.
In another bowl, whisk the pumpkin puree, oil, eggs, cinnamon, sugar, and salt until well combined.
Mix the wet and dry ingredients together until just combined. Avoid overmixing. Fold in the chocolate chips.
In a small bowl, combine the sugar and cinnamon for the topping.
Fill each muffin cup with batter all the way to the top. Sprinkle the cinnamon-sugar mixture evenly over the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let cool in the pan for 10 minutes before transferring to a wire rack.
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Defrost in a warm oven (300°F/150°C) or microwave briefly.

Perfect Pairings: Serving Suggestions

These Chocolate Chip Pumpkin Muffins are delicious on their own, but they shine even brighter with a warm beverage. Pair them with a spiced latte or a cup of chai tea for a cozy fall treat. For a heartier breakfast, serve alongside Greek yogurt or a fruit salad.

Storage Secrets: Keeping Muffins Fresh

Store your muffins in an airtight container at room temperature for up to 3 days. To extend their life, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds for that just-baked warmth.

Mix It Up: Recipe Variations

Feel free to customize these muffins to suit your taste! Swap the chocolate chips for chopped nuts or dried cranberries for a different twist. For a healthier version, use whole wheat flour and reduce the sugar by ¼ cup. You can also add a pinch of nutmeg or ginger for extra spice.

Time-Saving Tips for Busy Bakers

To streamline the process, measure out all your ingredients before starting (mise en place). Use a cookie scoop to evenly portion the batter into the muffin cups, and clean as you go to minimize post-baking mess. If you’re short on time, skip the cinnamon-sugar topping—they’ll still be delicious!

Essential Equipment for Muffin Success

Make sure you have a 12-cup muffin tin and quality paper liners to prevent sticking. A sturdy whisk and mixing bowls are key for combining ingredients smoothly. Don’t forget a toothpick or cake tester to check for doneness—it’s the best way to ensure perfectly baked muffins every time.