Pumpkin Chocolate Chip Muffins

I’ve tested more muffin recipes than I can count, and these pumpkin chocolate chip muffins are one of my proudest results. They’re soft, perfectly spiced, and never dry. Every step has been tested to help home bakers get confident results on the first try. You can trust this recipe to work because it comes straight from years of real-world muffin testing.

These muffins are amazing! I followed the recipe instructions and they turned out perfect. They were a big hit with my grandkids. I will be making them again!!

-Stacie

I’ve been developing muffin recipes for over a decade, testing every variable from oven temperature to mixing technique until I could confidently call myself the muffin expert. These pumpkin chocolate chip muffins are a direct result of that experience. Each batch has been tested multiple times to get the perfect rise, soft crumb, and balanced sweetness that highlights the pumpkin and chocolate without being heavy.

I’ve baked hundreds of muffins through the years, but this one stands out because of how consistently it turns out for home bakers. I pay attention to the details that actually matter, like how long to mix the batter, the right amount of spice, and how to keep them moist for days. My goal is to make sure you feel confident baking these, even if muffins have intimidated you before.

When you bake from one of my tested recipes, you’re getting more than ingredients and steps. You’re getting the behind-the-scenes work of a baker who has spent years learning what makes a muffin rise high and taste amazing every single time.

What Makes These the Best Pumpkin Chocolate Chip Muffins?

• Bakery-style tops. Domed and tall, these large muffins mean there’s just more muffin to enjoy.
• Fall flavor with the fun of chocolate. Let’s face it, kiddos love anything with a chocolate chip in it.
• Good and good for you. This recipe calls for an entire can of pure pumpkin. They are full of fiber, Vitamin C, and beta carotene.

Key Ingredients

Here’s what makes these pumpkin chocolate chip muffins so good—simple ingredients that work together for the perfect texture and flavor.

• Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. It gives these muffins their soft texture, natural sweetness, and that cozy fall flavor.
• Spices: Cinnamon, nutmeg, and ginger create the perfect warm spice blend without overpowering the pumpkin. They make the whole kitchen smell incredible.
• Vegetable oil: Oil keeps the muffins moist for days, even after they’ve cooled. It’s one of my favorite tricks for tender muffins.
• Eggs: Let your eggs come to room temperature so they blend smoothly into the batter. This small step helps your muffins rise higher.
• Chocolate chips: I love semi-sweet chocolate here because it balances the pumpkin’s sweetness. Every bite has the perfect mix of rich chocolate and warm spice.

How to Make Pumpkin Chocolate Chip Muffins

Much like a quick bread, these pumpkin muffins come together effortlessly.

1. Combine dry ingredients. Mix the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl and set aside.
2. Mix wet ingredients. In a separate bowl use a spatula or hand mixer to combine the pumpkin puree, eggs, vegetable oil, and milk.

3. Gradually incorporate. Add the dry ingredients and 1 1/2 cups chocolate chips to the wet ingredients until combined. Reserve 1/2 cup of chocolate chips for later. The batter will be very thick!

4. Rest while preheating. Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat your oven to 425ºF.
5. Fill pan. For bakery style muffins, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 6-8 heaping tablespoons of batter. Press the remaining 1/2 cup of chocolate chips onto the tops of the muffins. Add sanding sugar if desired. 

6. Bake then reduce heat. These bake for 7 minutes at 425ºF. Then, keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool. Allow the muffins to cool in the pan.

Love these muffins! I make these on Sunday nights for our weekly grab n go breakfast in the mornings! We can’t get enough!!

-Avy

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. The Rest Period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. Fill Every Other Muffin Cup

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. Fill Them To The Top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. Bake at High Temperature Initially

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

Storing and Freezing Muffins

Muffin Storage

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

How To Freeze Muffins

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

How to Make Pumpkin Chocolate Chip Muffins Gluten Free

I’ve made these muffins with both regular all-purpose flour and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

More Pumpkin Recipes to Try

• Pumpkin Cheesecake Bars
• Pumpkin Donuts
• Pumpkin Swirl Brownies
• Pumpkin Scones Recipe