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

Pumpkin Chocolate Chip Muffins

  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American


These soft and fluffy pumpkin muffins are spiced with a hint of cinnamon and loaded with chocolate chips.


  • 1&3/4 cups (220g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (2g) 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 (5ml) vanilla extract


  1. Preheat oven to 425F. Line a 12 cup muffin pan with paper liners or spray with non-stick cooking spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Toss in the chocolate chips and set aside.
  3. In a medium bowl, whisk together the rest of the ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. 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.


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.

Keywords: pumpkin muffin recipe, pumpkin chocolate chip muffins, easy pumpkin muffins

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