What better way to embrace pumpkin season than with the addition of chocolate? These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.

Pumpkin chocolate chip muffin in a cooling rack and plaid napkin.


 

Why this recipe is so great:

  • Easy to make – Simply mix the wet and dry ingredients separately, combine, and bake. That’s all you have to do!
  • Super moist – These pumpkin chocolate chip muffins are supremely moist. The combination of oil, pumpkin puree, and yogurt provides just the right amount of moisture and a silky mouthfeel.
  • Perfect any time of day – These muffins make for a great breakfast, snack, or even dessert any time of day.
Pumpkin chocolate chip muffins in a muffin pan on a plaid napkin

Ingredients you’ll need:

  • AP flour
  • baking soda & salt
  • ground cinnamon & vanilla extract
  • granulated sugar
  • vegetable oil or any neutral-tasting oil
  • eggs
  • plain yogurt or sour cream
  • pumpkin puree
  • semi-sweet chocolate chips

How to make pumpkin chocolate chip muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Toss in the chocolate chips.
  2. In a separate bowl, whisk together the oil, sugar, pumpkin, eggs, yogurt, and vanilla until smooth.
  3. Add the wet ingredients to the dry ingredients. Mix together until just combined.
  4. Spoon the batter into a greased or paper-lined muffin pan. Bake at 425F for 5 minutes, then reduce the oven to 350F and bake for another 15 minutes.
A picture collage of how to make pumpkin chocolate chip muffins.

Expert tips:

  • Pumpkin puree – Make sure to use 100% pumpkin puree with nothing added, and not pumpkin pie filling.
  • Chocolate chips – You can use milk, semi-sweet or dark, regular-sized or mini. I personally prefer minis because they distribute more evenly in the batter, resulting in more chocolate in every bite.

FAQ:

How to store pumpkin chocolate chip muffins:

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

How to freeze pumpkin chocolate chip muffins:

Place the muffins in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the oven or microwave before serving.

A pumpkin chocolate chip muffin on a wooden surface with fall leaves, muffins and a small pumpkin in the background.

These pumpkin chocolate chip muffins are a pumpkin lovers’ and chocolate lovers’ dream combined. The texture is soft and fluffy, almost cake-like. The taste is sweet and chocolatey with a soft vanilla scent. It also has a warm cinnamon note with the lovely flavor of pumpkin.

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A soft and fluffy pumpkin muffin loaded with chocolate chips. It's a pumpkin and chocolate lovers dream!
5 from 14 reviews

Pumpkin Chocolate Chip Muffins

Yield: 12 muffins
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Lily Ernst
Course: Breakfast, Snack
Method: Bake
These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.
Print Leave a Review Pin Recipe

Ingredients

  • 1 & 3/4 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup (188g) semi-sweet mini chocolate chips
  • 1/2 cup (125ml) vegetable oil
  • 3/4 cup (150g) granulated sugar
  • 1 cup (250g) canned pumpkin puree
  • 2 large eggs
  • 1/4 cup (60g) yogurt, (plain or vanilla flavor)
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 425F. Line a 12 cup muffin pan with paper liners or spray with non-stick cooking spray.
  • In a large bowl, whisk together the flour, baking soda, cinnamon and salt.
    1 & 3/4 cups (220g) all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt
  • Toss in the chocolate chips and set aside.
    1 cup (188g) semi-sweet mini chocolate chips
  • In a medium bowl, whisk together oil, sugar and pumpkin puree.
    1/2 cup (125ml) vegetable oil, 3/4 cup (150g) granulated sugar, 1 cup (250g) canned pumpkin puree
  • Whisk in the eggs, yogurt and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
    2 large eggs, 1/4 cup (60g) yogurt, 1 tsp vanilla extract
  • Divide the batter into the 12 muffins cups and bake for 5 minutes at 425F. Then keeping the muffins in the oven, lower the heat to 350F and continue to bake for another 15 minutes or until a toothpick inserted into the center comes out clean.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

How to freeze:

Place the muffins in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the oven or microwave before serving.
Calories: 331kcal, Carbohydrates: 39g, Protein: 4g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 204mg, Potassium: 193mg, Fiber: 3g, Sugar: 21g, Vitamin A: 3233IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 3mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.
A soft and fluffy pumpkin muffin loaded with chocolate chips. It's a pumpkin and chocolate lovers dream!

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