Pumpkin Chocolate Chip Muffins

Look no further! These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need.

These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need. the-girl-who-ate-everything.comWhen I was in college my husband and I had a friend (who will rename nameless) who was a serial dater.

John and I were dating at the time and were discussing if our friend would ever settle down.

I remember John saying, “He’s just like most guys. Always looking for the next best thing.” Grr. That statement made me want to headbang a wall.

No girl wants to feel like she’s the pit stop to something better. And probably because I assumed that was my husband’s philosophy at the time.

After clarifying, it turns out it wasn’t. He proposed shortly later.

We frequently discussed the topic with friends and  John would always share a saying that his mom told him growing up in efforts to encourage him to date. She used to always say,  “You have to taste all 31 flavors before you know which one you like.”

Whenever John shared this quote I always quickly quipped back with MY favorite saying…, “If you’re always changing the radio station, you might miss your favorite song.”

What’s my point? In this world of food blogging, we all are always trying to find the next best recipe. Even though I have 5 stellar chocolate chip cookies, I’m always looking to try one I might like better.

But with these Pumpkin Chocolate Chip muffins, I really don’t feel the need to look elsewhere. This is it.

An easy recipe that makes a perfectly round 2 dozen. Moist, full of pumpkin flavor and dotted with chocolate chips. Add it to the pumpkin list of treats I have to make every year. Along with these Pumpkin Cream Cheese Muffins. Because those are just to die for.

Pumpkin Chocolate Chip Muffins | The Girl Who Ate Everything

The batter is very straightforward. I had my two year old add all of the ingredients. I teach them young. These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need. the-girl-who-ate-everything.comI filled the paper liners 3/4 to almost all the way full. I feel the need to point out my seasoned cupcake pan. Can you believe it’s only a month old? Ok. That’s not true.

These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need. the-girl-who-ate-everything.com

These are the muffins right out of the oven. As with any pumpkin treat, the flavor shines more after they’ve sat for a day or so. The pumpkin works it’s magic and makes them even more moist as they sit.

I found that I liked these baked a minute or so less than the original bake time. It’s the difference between an incredible muffin and a good muffin. Do the toothpick test to check when yours are done.

These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need. the-girl-who-ate-everything.comThese are chalk full of chocolate chips. If you prefer a little less, add about 1 1/2 cups.

These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need. the-girl-who-ate-everything.com

 Okay this one I baked in a jumbo muffin pan. Still good, but a little flatter.

These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need. the-girl-who-ate-everything.com

 The key to really moist muffins and bread is oil. Sorry, but it is. That’s why my mother-in-law’s pumpkin bread is so good. So if you want to substitute some of the oil with applesauce, go ahead! I do it all of the time. Okay. I do it once in a while.

Pumpkin Chocolate Chip Muffins
Prep Time
5 hrs 50 mins
Cook Time
5 hrs 50 mins
Servings: 24 muffins
  • 4 eggs
  • 2 cups sugar
  • 1 can (15 ounces solid-pack pumpkin puree)
  • 1-1/2 cups canola oil
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice (see Note for substitution)
  • 1 teaspoon salt
  • 2 cups 12 ounces semisweet chocolate chips
  1. Preheat oven to 400°. Place paper liners in a regular sized muffin pan.
  2. In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths to almost all the way full.
  3. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. It makes all the difference between a good and a great muffin. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen muffins.
Recipe Notes

*You can substitute applesauce for some of the oil.

*If you don't have Pumpkin Pie Spice you can make your own. The substitute for 1 Tablespoon of Pumpkin Pie Spice is: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice.

*To make the muffins have that bakery look, hand place some chocolate chips on top after filling the paper liners.

Source: adapted from Taste of Home

Only Eats

These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need. the-girl-who-ate-everything.com


Speak Your Mind



  1. Delicious looking muffin, especially with the cute little hand holding it! I miss having young helpers in the kitchen:)

  2. These will be first on my list for this weekend. We are going trail walking, and they will be perfect.

  3. Nice recipe. Thanks so much.

  4. You can’t go wrong with chocolate and pumpkin—–especially in a muffin!

  5. these look wonderful! yum!

  6. These look delish and I haven’t had the combination of pumpkin and chocolate chip, I must definitely try this recipe.

  7. I was pretty pleased to find this web site.

    I need to to thank you for your time just for this wonderful read!!
    I definitely enjoyed every part of it and I have you saved as a
    favorite to see new information in your web site.

  8. Write more, thats all I have to say. Literally, it seems as though you relied on the video to make your point.
    You obviously know what youre talking about, why throw
    away your intelligence on just posting videos to your weblog when you could
    be giving us something enlightening to read?

  9. Oh I’m so glad you posted this. I’ve made chocolate chip pumpkin muffins before and they were the best.thing.ever! I have no idea where the recipe could be – I’d have to really think about it and try to track it down but now I don’t have to! I’ll be pinning this and making it next week.

  10. Looks so delicious! Just a bit annoying it is difficult to find pumpkin things in Sweden.


  11. Do you think these could be made into cookies? Any changes need to be made?

  12. I have yet to break out the pumpkin, but given that today is the first day of Fall, I think it’s time. This recipe looks like the perfect thing to bake in celebration of the changing of the seasons!

  13. These muffins look perfectly soft.. Yummy!

  14. These look wonderful! I would like to know if these could be sweetened with something other than sugar? We love pumpkin at our house but seriously trying to cut out sugar and artificial sweeteners. Any suggestions? Thanks

  15. I’m in Australia I have never seen or ever heard of canned pumpkin puree. Is it something I could make fresh? I’d love to try these!

  16. I made these this week with whole wheat flour and apple sauce and they were amazing! Thanks so much for a great fall recipe.

  17. do you think we could substitute the flower for gluten-free flour??

  18. Delicious – I already used your recipe, but I did mini-loafs. I had a challenging time getting just the right baking time/oven temp. The loaves ended up a little browner than I would have liked at 400 degrees and they baked for much longer. But they were so delicious, I’m using your recipe again and thought I’d try jumbo muffins. When you made them as jumbo muffins, how much did you adjust the baking time and/or temperature? Thanks!

  19. This makes a lovely muffin, and a really nice base recipe. I adjusted the recipe a bit after the initial bake by swapping out 1/2 the oil for nonfat yogurt (which creates a nice crumb and adds even more moisture), using stoneground whole wheat flour, and I also doubled the spices and added a teaspoon of cardamom, as well as a splash of sherry. Sherry really brings out the depth of flavor in pumpkin. For me, a great pumpkin muffin should also be a bit spicy! Chopped walnuts also add a beautiful texture. These muffins are also nice and light (and I added to that by whipping the eggs and sugar a lot before folding in other ingredients, packing some air into them and making a lighter sponge even with the rising agents).

  20. I was wondering: can i use fresh pmpkin puree that i made from a roasted pumpkin?

  21. Great fall recipe! Successfully swapped out sugar with 316ml of honey, added an extra tsp of baking soda and replaced ALL the oil with Greek yogurt. Turned out amazing and all 5 of my picky kids gobbled them up. Thanks!

  22. I made these yesterday and they are amazing! I even accidentally slightly over cooked them (just a bit on the bottoms) and they are still so good. So at least I now know about how long to cook them which is about 13 minutes for me. I checked at 11mins and the center was still pure batter but 5 mins later they were a touch darker than in the photos above. I also probably should have filled the cups just a smidge less. Anyway, they are moist, fluffy, and I love that you get the perfect amount of pumpkin and chocolate flavor. I always worry about some pumpkin recipes or flavored products that get over spiced (hate that) but these are spot on. My 6 year old got wide eyed and had a huge smile, she said they are “scrumptious” lol and I had to hide them from my 3 year old because she was stalking them like prey. Really glad I came across this recipe! XD

  23. I currently just took these out of the oven! I love this recipe!

  24. They are not too sweet, you can definitely taste the pumpkin (not overpowering), and very moist. I’ve made these twice (once for a party and once for work), everyone loves them!

  25. I’ve been on a crazy pumpkin obsession lately and I’m glad to have found this one to add to my “Best Pumpkin Recipes” list! Thanks!

  26. These turned out great! Used 1 1/2 cup whole wheat flour and 1 1/2 cup white. only used I cup of oil ( may try greek yogurt next time) and 1/2 cup applesauce. Next time I will try using honey instead of sugar.

  27. Katrina in Seattle says:

    I’m so glad you added the note about pumpkin treats tasting better the next day. I did *not* like these out of the oven and was sooooo sad! The taste of oil was really strong to me (I think I’m more sensitive to that flavor that most people).

    I had more the next day because I was running out the door and needed to take something with me to eat (and had no other food in the house)…..it was like a completely different muffin! SO good and the extra oil flavor was gone. I went from “I will never make these again” to “when am I making the next batch?!” 🙂

    • Christy {The Girl Who Ate Everything} says:

      I totally agree! Also, make sure your oil hasn’t gone bad. I had that happen last year and it tasted like oil.

  28. Just made these, am soooooo happy with how they came out and my boyfriend loved them as well. The only thing was I think i filled the liners a little too much because the first batch had to cook for longer and the tops of the muffins darkened a little more than I would’ve liked.

    Super good recipe though, will definitely make them again. I’m so pumpkin crazy 🙂

  29. sounds gorgeous. how to make apple sauce?
    possible to use some butter instead of oil?
    please guide on quantity exchange….some apple sauce and butter
    and another time, greek yoghurt instead of how much oil and how much yoghurt?
    am a nervous baking experimenter! Thanks

    • I haven’t tried it with substitutions. You could definitely use some apple sauce instead of butter but I’m not sure how much.

    • i replaced oil with one cup of Greek yogurt and put only about one cup of sugar in. Would put even less next time. I’m sensitive to sugar so things taste sweeter to me. The chocolate itself adds enough sugar for me I think. Yummy experiment today. Thanks for giving a great base. My two year old enjoyed helping bake :-). Oh and when replacing oil, definitely check for doneness early!

  30. I love your recipes! Just found this one, going to make them this coming week with Stevia, I’ll let you know how they turn out.

  31. Carmenturgeon says:

    I can’t find pumpkin puree could someone tell me when and where it’s available

  32. We just made this recipe. The muffins were burnt and tasted horrible because of the amount of oil. Don’t be fooled by the good looks of the picture. Evening… Ruined. 🙁

  33. This has been my go to muffin recipe since i found it last year. So pumped to bring it back and so are all my friends that get to help me eat them. Very moist, best after they’ve had some time to chill in the fridge and then they become incredible! Thanks for my favorite seasonal recipe!

  34. I made these tonight and they are delicious! Can’t wait to see how they taste tomorrow!

  35. Hello, I read your post at Pinterest
    And I’m so interested about your recipe, Pumpkin chocolate chip muffins!

    But I live in Korea so I can’t get pumpkin pie spices or puree easily 🙁

    Is there any ways to bake your muffins without pimpkin flavor?

    Like….. Original chocolatechip muffins?

    If you have the recipe already, I’ll be so thankful for you to answer and let me know the recipe

    Thank you:-)

  36. These are fabulous muffins! I’ve made them several times and friends always love them! And it’s true, they do get more moist and flavorful the longer you have them around. (ps, I prefer to use 1.5 cups of dark chocolate chips.)

  37. Just made these this week for a women’s retreat and they were delicious! I want to try the dark chocolate next time. Thanks for sharing!

  38. Hi. If I wanted to make this recipe with fresh pumpkin instead of canned, how much should I add please?

  39. Do you have the nutrition facts for these?? 🙂 They came out delicious!

  40. These were sooo yummy, I followed the recipe exactly and it was perfect thank you (from an always starving first trimester mama lol).

  41. 1-1/2 cups of canola oil? That’s just way too much for a 3-cup flour needed in a recipe. This needs to be tweaked….

  42. Eva from Greece says:

    Hi, thanks so much for sharing, these muffins dome wonderfully and taste heavenly. Two kids convey their thanks 🙂
    P.S: I wonder if I’d get the same result if I replaced the oil with greek yoghurt… Hmmmm

  43. I made these this morning using fresh pumpkin ( from Allrecipes Mrs. Sigg’s Fresh Pumpkin Pie) and I added more chocolate chips – these are absolutely amazing – delicious – and will definitely be my only pumpkin chocolate chip recipe!!

  44. These muffins are EVERYTHING to me that represents fall!!!! And they were a total hit at home and at the office!!! Especially aftwr i made a cream cheese frosting to go with it!! THANK YOU!!!!!

  45. These were AMAZING!!!!! I loved these! I ran out of white sugar, so I substituted it with with brown sugar. Do not cut down the 2 cups of sugar! The amount of sugar is perfect in this recipe!

  46. Hi! This looks like a delicious recipe! Do you bake the two dozen muffins all at the same time or one dozen at a time? Would the cooking time be affected either way? Thanks so much!

  47. Thank you! I baked a dozen at a time, and they’re delicious! They’re very moist with just the right amount of spice. My family loves them!

  48. These muffins are delicious! I made them when we had a large crowd at Thanksgiving and my family loved them. Even the kids that are picky eaters liked them! Thanks for sharing the recipe!

  49. Would you say these are as good as your pumpkin spice muffins with cream cheese filling? Those muffins are my favorite so I was wondering if I should just use that base sans cream cheese and add the chocolate chips? Thanks!

  50. Is the nutritional info listed for one muffin?

  51. I love this recipe. I’ve made it twice now, the guest time exactly as you did, the second time substituting half of the oil with yogurt as some suggested. Both turned out great! I froze most of the first batch and enjoyed them for weeks! These freeze really well! Thank you so much for the recipe!

  52. Love this recipe. It was actually pretty easy and yummy!

  53. ABSOLUTELY DELICIOUS! Followed recipe exactly, except used vegetable oil instead of Canola oil because it’s all I had on hand. Thanks for a fantastic muffin recipe! 😋

  54. Thank you so much for this recipe! They are the BEST muffins I’ve ever made! I would love to make a quick bread with this recipe. What do you suggest for the cooking time and temperature?

  55. This recipe is amazing and super easy! And I love your recipe notes. So helpful❤️. Thanks a lot ❤️😊

  56. Heads up, your recipe directions don’t have oil in it. I made a whole batch and only realized when they were in the oven that I missed it. Making again today…

  57. Seriously… these are amazing!! Thank you! We had enough batter to make 24 muffins as well as about 12-16 mini muffins!! I am in love with this recipe! Thank you!

  58. These muffins are the bomb. Just wish they had less oil.

  59. This is quite simply one of the best muffin recipes I’ve ever made and out of this world. The chocolate just sends it over the top

  60. Yummy! I subbed 1 cup of the oil for applesauce and half the flour for whole wheat flour. They were perfect. Super moist and the kids loved them.