These moist pumpkin chocolate chip muffins are loaded with cinnamon, pumpkin, and plenty of chocolate chips — the perfect easy muffin to enjoy all fall long!
If you want a pumpkin recipe with a little extra twist, these pumpkin chocolate chip muffins are ideal. They deliver classic pumpkin spice — cinnamon, nutmeg, and cloves — along with soft, fluffy centers and domed tops studded with chocolate chips. I like to finish them with a sprinkle of cinnamon sugar for a bakery-style crunch, but that step is optional.
Last Thanksgiving I wondered whether chocolate and pumpkin belonged together. I’d never combined them in baking before, so my sister and I decided to experiment. After sampling our test batches — and making a respectable dent in the chocolate — we were convinced: chocolate and pumpkin are a delightful pairing. The pumpkin’s warm spice and caramel notes from brown sugar complement chocolate beautifully.
These muffins are a delicious alternative to pumpkin pie and a great way to expand your fall baking. They’re moist but not greasy thanks to a combination of oil, sour cream, and eggs, plus the pumpkin puree adds extra tenderness. Be careful not to overmix the batter — doing so can create tough muffins.
Pumpkin Chocolate Chip Muffins
To keep the muffins tender and moist we use sour cream, two eggs, and oil. The pumpkin puree also helps maintain a soft texture. The flavor is what really shines here: cinnamon, nutmeg, and cloves; a good splash of vanilla; brown sugar for a caramel undertone; and, of course, lots of chocolate chips to finish it off.
Important note: use plain pumpkin puree, not pumpkin pie filling. The pre-spiced, sweetened pie filling will alter the recipe’s balance.
I like a light cinnamon sugar topping for extra texture, but you can skip it or adjust the amount to taste. These muffins are filled with fall flavors and are a tasty twist on a classic pumpkin loaf or standard pumpkin muffin. They’ve earned a permanent spot in my fall baking rotation.
For more pumpkin and chocolate ideas, try pumpkin chocolate chip cookies or cupcakes made in a similar flavor profile.
Pumpkin Chocolate Chip Muffins
20
20
40
12 Muffins
Ingredients
- 1 and 3/4 cup flour, spooned & leveled
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup oil, vegetable or canola
- 1 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon vanilla
- 1/4 cup sour cream, room temperature
- 1 cup pumpkin puree, (not pumpkin pie filling)
- 1 cup chocolate chips, dark or semi-sweet
Cinnamon Sugar Topping (Optional)
- 1 teaspoon cinnamon
- 1 tablespoon granulated sugar
Instructions
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Preheat the oven to 375°F and line a 12-cavity muffin pan with liners. You will get about 12–15 muffins, so you may need two pans.
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In a large bowl whisk together flour, cinnamon, nutmeg, ground cloves, salt, baking powder, and baking soda. Set aside.
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In a separate large bowl beat the oil, brown sugar, eggs, and vanilla until well combined.
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Reduce the mixer to low and mix in the sour cream and pumpkin until evenly combined.
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Add about half of the flour mixture, mix gently, then add the remaining flour mixture. Be careful not to overmix.
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Fold in the chocolate chips.
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Spoon batter into the prepared muffin tin, filling each cup to the top. This recipe yielded 14 muffins for me.
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If using the topping, mix the cinnamon and sugar and sprinkle over the muffin tops.
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Bake 17–22 minutes until a toothpick inserted in the center comes out clean or with a few crumbs. It may pick up melted chocolate but shouldn’t show wet batter.
Notes
Nutrition
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