Soft & Fluffy Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins bake up with tall, rounded tops and a tender, melt-in-your-mouth texture. Every bite is filled with pockets of rich, melty chocolate and warm pumpkin spice.

The flavor is balanced, never overly sweet, with just enough depth from the spices to make them taste like they came straight from a bakery.

They’re just as good warm from the oven as they are the next day—soft, moist, and loaded with chocolate in every bite. The process is straightforward but intentional.

It starts with whisking together the wet ingredients until smooth—pumpkin puree, two types of sugar for balanced sweetness and moisture, oil for softness, eggs for structure, milk to keep the crumb light, and a hint of vanilla to enhance the pumpkin’s natural flavor.

The dry ingredients—flour, baking soda, baking powder, salt, and a carefully chosen mix of cinnamon, nutmeg, ginger, and cloves—are combined separately so the spices and leavening are evenly distributed.

Once the wet and dry come together, the batter is gently folded to avoid overmixing, keeping the muffins airy.

The chocolate chips are stirred in last, with a few extra sprinkled on top for an irresistible bakery-style look.

The batter is thick enough to hold the chips in place but still smooth enough to rise beautifully in the oven.

In less than half an hour of baking, the muffins develop golden tops and a rich aroma that will have you waiting by the oven door.

Table of Contents

Pumpkin Chocolate Chip Muffins Recipe

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs, room temperature
1 cup granulated sugar
½ cup packed light brown sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
¼ cup milk
2 teaspoons vanilla extract
1 cup semisweet chocolate chips (plus a few extra for topping)

Instructions

Preheat oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. Set aside.
In a large mixing bowl, whisk the eggs, granulated sugar, and brown sugar until well blended and slightly thickened.
Add the pumpkin puree, vegetable oil, milk, and vanilla extract to the egg mixture. Whisk until smooth.
Gradually add the dry ingredients into the wet mixture, gently folding with a spatula until no dry streaks remain. Avoid overmixing to keep muffins light.
Fold in the chocolate chips, reserving a small handful for sprinkling on top.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips over the tops.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, with only melted chocolate sticking to it.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy them slightly warm for gooey chocolate pockets or at room temperature for a perfectly set texture.

What Makes These Pumpkin Chocolate Chip Muffins Moist And Soft?

The secret to their tender and moist texture is the perfect balance of wet and dry ingredients.

The pumpkin puree adds natural moisture, while the oil ensures the crumb stays soft even after cooling.

Using both granulated and brown sugar also helps retain moisture and gives the muffins a delicate sweetness.

Eggs provide structure without making the texture dry, and milk keeps the muffins light and airy. Gentle mixing is also key—overmixing can make them dense.

Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin, but it requires extra preparation. The pumpkin needs to be cooked until soft, then mashed or blended into a smooth puree. It’s important to drain any excess water, as too much liquid can make the muffins heavy and gummy.

Canned pumpkin puree is more consistent in texture and flavor, so it’s generally easier to work with, but fresh pumpkin can add a natural, mild sweetness if prepared correctly.

How To Keep Pumpkin Chocolate Chip Muffins From Sinking In The Middle?

A few careful steps will help your muffins bake evenly with tall tops:

Measure ingredients accurately: Too much liquid or too little flour can cause sinking.
Check oven temperature: Baking in an oven that’s not fully preheated can make the muffins collapse.
Avoid overmixing: This traps too much air, leading to uneven rising.
Bake until fully set: Underbaking can cause the centers to sink as they cool.

Can I Use Different Types Of Chocolate Chips?

Yes, chocolate chips can be swapped depending on your taste preference:

Semisweet chocolate chips: Balance sweetness and cocoa flavor perfectly.
Dark chocolate chips: Add a richer, less sweet taste that pairs beautifully with pumpkin spice.
Milk chocolate chips: Give a sweeter and creamier flavor.
Mini chocolate chips: Distribute more evenly throughout the muffin for smaller bursts of chocolate.

Can I Make Pumpkin Chocolate Chip Muffins Without Eggs?

Yes, eggs can be replaced with plant-based alternatives if needed. For each egg, use one of these options:

Unsweetened applesauce: ¼ cup per egg, which adds moisture and mild sweetness.
Mashed banana: ¼ cup per egg, adding a subtle banana flavor.
Yogurt: ¼ cup per egg for creaminess.
Flaxseed mixture: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit until thickened.

How To Store Pumpkin Chocolate Chip Muffins?

Proper storage keeps muffins fresh and delicious for days:

Room temperature: Store in an airtight container lined with a paper towel for up to 3 days. Place another paper towel on top to absorb extra moisture.
Refrigerator: Keeps them fresh for up to a week, but bring them to room temperature before serving to restore softness.
Freezer: Wrap each muffin in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.

How To Reheat Pumpkin Chocolate Chip Muffins?

Reheating helps bring back the fresh-from-the-oven taste:

Microwave: Heat for 10–15 seconds for a warm, soft muffin.
Oven: Warm at 300°F for 5–7 minutes to slightly crisp the tops while keeping the inside soft.
Air fryer: Heat at 300°F for 3–4 minutes for a quick refresh.

Can I Add Nuts Or Other Mix-Ins To Pumpkin Chocolate Chip Muffins?

Yes, you can customize the muffins with extra mix-ins for texture and flavor:

Walnuts or pecans: Add crunch and nutty depth.
Dried cranberries or raisins: Bring a sweet-tart contrast to the pumpkin.
White chocolate chips: Add creamy sweetness against the warm spices.