These Pumpkin Chocolate Muffins are rich, moist, and full of cozy spice with gooey chocolate in every bite. The pumpkin makes them tender, the warm spices make them comforting, and the chocolate takes them to dessert-level indulgence. They’re perfect for breakfast, an afternoon pick-me-up, or a sweet treat after dinner.
🧂 What You’ll Need
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
💛 Why I Love This Recipe
I love these muffins because they hit that sweet spot between cozy and indulgent. The pumpkin keeps them moist for days, the spices make them feel seasonal, and the chocolate chips make every bite a little surprise. Plus, they come together in one bowl—no fancy equipment needed.
- Moist and tender crumb
- Rich pumpkin spice flavor
- Gooey chocolate in every bite
- Easy to make and freezer-friendly
- Smells amazing while baking
🍽️ Servings + Time
- Serves: 12 muffins
- Prep time: 10 minutes
- Bake time: 18–20 minutes
- Total time: ~30 minutes
📊 Macros (Per muffin – approx.)
- Calories: 265
- Protein: 4g
- Carbs: 38g
- Fat: 12g
🔬 Why This Recipe Works (Quick Science)
Pumpkin puree acts as both a moisture booster and a binder, replacing some of the fat you’d normally need. The oil ensures the muffins stay tender even after cooling, while the baking soda reacts with the acidity in the pumpkin to give them a nice dome.
⚠️ Common Mistakes
- Overmixing the batter: Can make muffins tough.
- Underbaking: Leads to soggy centers.
- Overfilling muffin cups: Can cause overflow instead of a nice dome.
- Not measuring flour correctly: Too much flour can make them dry.
🍴 What to Serve With
- Hot coffee or tea
- A dollop of whipped cream
- A drizzle of warm caramel sauce
- Fresh fruit on the side
❓ FAQ
Can I make these with whole wheat flour?
Yes—swap half the flour for whole wheat for a heartier texture.
Can I use fresh pumpkin?
Yes—just roast, puree, and drain well before using.
Can I freeze them?
Absolutely—cool completely, wrap individually, and freeze for up to 2 months.
Can I make them dairy-free?
Yes—use plant-based milk and dairy-free chocolate chips.
👨🍳 How to Make Pumpkin Chocolate Muffins
Step 1: Mix the Dry Ingredients
In a large bowl, whisk 1 3/4 cups flour, 1 cup sugar, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves until well combined.
Step 2: Mix the Wet Ingredients
In another bowl, whisk 1 cup pumpkin puree, 2 eggs, 1/2 cup vegetable oil, 1/4 cup milk, and 1 tsp vanilla until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and gently stir until just combined.
Step 4: Add Chocolate Chips
Fold in 1 cup chocolate chips, reserving a few to sprinkle on top.
Step 5: Fill Muffin Tin
Line a muffin tin with paper liners. Divide the batter evenly among 12 cups, filling about 3/4 full. Sprinkle with reserved chocolate chips.
Step 6: Bake
Bake in a preheated 350°F oven for 18–20 minutes, or until a toothpick comes out clean.
Step 7: Bake
