If fall had a flavor, it would taste just like these Pumpkin Chocolate Chip Muffins — soft, spiced, cozy, and loaded with melty chocolate chips. They’re the perfect grab-and-go breakfast, after-school snack, or sweet treat with your morning coffee.

Soft, moist Pumpkin Chocolate Chip Muffins made in one bowl! Easy fall baking recipe with warm spice and melty chocolate — perfect for breakfast or snacks.

My kids will eat anything with chocolate chips inside- Banana Bread is their absolute favorite, but they’ve been known to eat zucchini bread- as long as it’s studded with those chocolatey morsels!

Love chocolate chip cookies and banana bread? You’ve just got to try these Chocolate Chip Banana Bread Cookie Bars! Scrumptious!

Why You’ll Love These Muffins

Soft, moist, and fluffy every time
One bowl recipe — easy cleanup!
Perfectly spiced with warm fall flavors
Freezer-friendly for make-ahead breakfasts
Kid-approved and great for lunchboxes or after-school treats

What You’ll Need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.

Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.

Stand Mixer or Hand Mixer
Muffin Pan
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (or 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, ¼ tsp cloves)
2 large eggs
1 cup canned pumpkin purée (not pumpkin pie filling)
¾ cup brown sugar, packed
½ cup vegetable oil (or melted butter)
¼ cup milk
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (plus extra for topping)

starbucks lemon loaf

How To Make It

Preheat oven to 350°F. Line a 12-count muffin pan with paper liners or spray with nonstick baking spray.

Mix the dry ingredients: In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

Add the wet ingredients: Add pumpkin purée, eggs, brown sugar, oil, milk, and vanilla. Whisk or stir until just combined — no need for a mixer!

Fold in chocolate chips: Gently stir in the chocolate chips, being careful not to overmix the batter.

Fill the muffin cups: Divide batter evenly among the 12 muffin cups. Sprinkle a few extra chocolate chips on top for that bakery-style look.

Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool: Let muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature!

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish!

⭐ Please leave a 5-star rating in the recipe card below and/or a review in the comment section. 📌Save this recipe to make later and share with a friend!

Tips

Use pure pumpkin purée — not pumpkin pie filling, which already has sugar and spices added.
Don’t overmix the batter! A few streaks of flour are okay — that’s what keeps muffins soft and tender.
Want bakery-style domes? Chill the batter for 30 minutes before baking.
For extra richness, use melted butter instead of oil.

🧊 Storage & Freezing

Room temperature: Store in an airtight container up to 3 days.
Refrigerate: Keeps up to 1 week.
Freeze: Wrap individually and freeze up to 3 months. Reheat for 20–30 seconds in the microwave for a warm, fresh-from-the-oven taste.

More Pumpkin Please

💕 Steph’s Real Life Tip

Make a double batch — one for now, and one to freeze! These muffins are lifesavers on busy mornings when everyone’s running out the door but still wants something homemade and cozy.

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