There’s something magical about the combination of pumpkin and chocolate.

These Chocolate Chip and Pumpkin Muffins are moist, fluffy, and filled with cozy fall spices, balanced perfectly with sweet chocolate in every bite.

They’re easy to make and guaranteed to become a seasonal favorite.

Why You’ll Love This Recipe

The pumpkin keeps the muffins incredibly soft and moist without being heavy.

Warm spices like cinnamon, nutmeg, and cloves add that classic autumn flavor.

Two kinds of chocolate chips make each bite extra indulgent.

They’re simple to whip up in one bowl and perfect for breakfast, snacks, or dessert.

What You’ll Need (Ingredient Highlights)

Pumpkin purée provides natural sweetness and moist texture.

Brown sugar adds a rich caramel flavor and keeps the crumb soft.

Buttermilk (milk with lemon juice or vinegar) helps the muffins rise light and fluffy.

Cinnamon, nutmeg, and cloves bring warmth and depth of flavor.

Milk chocolate chips and mini chips create little pockets of sweetness throughout.

Pro Tips Before You Start

Don’t overmix the batter—stir just until the flour disappears for tender muffins.

Use paper liners or grease the pan well so muffins release easily.

Test doneness with a toothpick—look for moist crumbs, not wet batter.

Let the muffins cool for at least 5 minutes before removing to avoid breaking.

How to Make Chocolate Chip and Pumpkin Muffins

Step 1 – Prep the pan

Preheat oven to 400°F (200°C). Grease or line a 12-cup muffin tin.

Step 2 – Make buttermilk

Mix milk with lemon juice or vinegar and set aside for 5 minutes.

Step 3 – Mix wet ingredients

In a large bowl, whisk together buttermilk, brown sugar, oil, eggs, and pumpkin until smooth.

Step 4 – Combine dry ingredients

In another bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 5 – Bring it all together

Add dry ingredients to wet and stir gently until just combined.

Fold in chocolate chips.

Step 6 – Bake

Divide batter evenly into 12 muffin cups.

Bake 18–23 minutes, until a toothpick comes out clean or with a few crumbs.

Step 7 – Cool and enjoy

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

What to Serve Them With

Pair with a hot latte or spiced tea for the ultimate fall treat.

Serve warm with a smear of butter or cream cheese.

Enjoy as a grab-and-go snack or tuck into lunchboxes.

Variations / Substitutions

Swap milk chocolate chips for dark or white chocolate.

Add chopped pecans or walnuts for crunch.

Sprinkle coarse sugar on top before baking for a crisp finish.

Make them mini muffins by reducing the bake time to 10–12 minutes.

Storage & Leftovers

Store muffins in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 5 days for longer freshness.

Freeze for up to 2 months—wrap individually and thaw at room temperature.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not too watery.

Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Do I need both kinds of chocolate chips?
No, but the mix of sizes makes for great texture.

Can I reduce the sugar?
Yes, you can cut the brown sugar to ½ cup for a less sweet version.

Why is my batter so thick?
Pumpkin muffins tend to be thick—just don’t overmix, and they’ll bake perfectly.

Can I add a streusel topping?
Absolutely, a simple cinnamon-sugar streusel would be delicious.

Final Thoughts

These Chocolate Chip and Pumpkin Muffins are a cozy, chocolatey, and perfectly spiced treat.

They’re quick to make, freezer-friendly, and ideal for fall mornings or holiday gatherings.

One bite, and you’ll want them on repeat all season.