Pumpkin Spice Chocolate Chip Muffins

Sharing is caring!

These easy Pumpkin Spice Chocolate Chip Muffins are the perfect shortcut fall baking recipe! Made with just 4 simple ingredients, these muffins are soft, moist, warmly spiced, and loaded with chocolate chips. There’s no need to measure out a long list of ingredients or pull out your mixer—just stir everything together, scoop into a muffin tin, and bake.

They’re perfect for a quick fall breakfast, after-school snack, weekend brunch, or easy Thanksgiving morning treat. And because this recipe starts with a box of spice cake mix, you can have homemade pumpkin muffins in the oven in just minutes!

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

Ingredients

Spice Cake Mix

A box of spice cake mix is the shortcut ingredient that gives these muffins their delicious warm fall flavor without having to measure individual spices.

Pumpkin Puree

Use 100% pure pumpkin puree, not pumpkin pie filling. The pumpkin adds moisture and gives the muffins plenty of pumpkin flavor.

Milk

Milk helps create a soft, tender muffin batter. You can use the milk you normally keep in your refrigerator.

Chocolate Chips

Chocolate chips are technically optional, but I highly recommend them! Semi-sweet chocolate chips are my favorite, but milk chocolate or dark chocolate chips would also be delicious.

Optional: Banana or Applesauce

Want extra-moist pumpkin muffins? Add 1 mashed ripe banana OR ½ cup applesauce to the batter. (or get wild and add both!)

How to Make Pumpkin Chocolate Chip Muffins

1. Preheat the oven to 400°F. Grease a muffin tin or line it with paper muffin liners.
2. Make the batter. Add the spice cake mix, pumpkin puree, milk, and chocolate chips to a large bowl. Stir until everything is well combined. Don’t overmix.
3. Add the optional ingredient. If using, stir in one mashed ripe banana or ½ cup applesauce.
4. Fill the muffin tin. Divide the batter evenly between the muffin cups.
5. Bake. Bake at 400°F for 12–15 minutes, or until the muffins are cooked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool and enjoy! Let the muffins cool for a few minutes before removing them from the pan.

Tips for the Best Pumpkin Muffins

Don’t overmix the batter. Stir just until the ingredients are combined for soft, tender muffins.

Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.

Don’t overbake. Start checking the muffins around 12 minutes. You want them moist and tender.

Make them extra chocolatey. Mix chocolate chips into the batter and sprinkle a few extra on top before baking.

Add a little crunch. Chopped pecans or walnuts are delicious with pumpkin and chocolate.

Easy Variations

There are so many ways to change up these simple pumpkin muffins!

• Add ½ cup chopped pecans or walnuts
• Use white chocolate chips instead of semi-sweet
• Add dark chocolate chips for a richer flavor
• Stir in ½ cup dried cranberries
• Add a sprinkle of pumpkin seeds on top
• Add a little extra cinnamon for even more fall flavor
• Sprinkle the tops with coarse sugar before baking

FAQ’s

Can I Make These Pumpkin Muffins Without Chocolate Chips?

Absolutely! Simply leave out the chocolate chips for easy 3-ingredient pumpkin muffins. They’re still delicious thanks to the spice cake mix and pumpkin.

Can I Add Banana or Applesauce?

Yes! For especially moist muffins, add one mashed ripe banana OR ½ cup applesauce to the batter. Don’t use both, as the additional moisture can make the muffins too wet.

How Should I Store Pumpkin Muffins?

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator or freeze them for later.

To freeze, place completely cooled muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Can I Freeze Pumpkin Muffins?

Yes! These muffins freeze beautifully, making them perfect for busy mornings. I like to freeze them individually so I can grab one whenever I need a quick breakfast or snack.

The Easiest Fall Muffin Recipe

You don’t need a complicated recipe to make delicious homemade pumpkin muffins. With a box of spice cake mix, a can of pumpkin, milk, and chocolate chips, you can make a batch of soft and delicious pumpkin chocolate chip muffins with hardly any effort.

They’re cozy, easy, and absolutely perfect with a cup of coffee on a crisp fall morning.

More Pumpkin Please

• Pumpkin Cheesecake Bars
• Slab Pumpkin Pie
• Pumpkin Pie French Toast Casserole
• Baked Pumpkin Spice Donuts
• Pumpkin Roll Cake
• Pumpkin Pie Rice Krispie Treats

💕 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.

This post contains affiliate links

Video How To Make Pumpkin Spice Muffins