17 Pumpkin Chocolate Chip Muffins to Try This Season

Who can resist the combo of pumpkin and chocolate? These 17 muffin recipes are perfect for cozy mornings, quick snacks, or holiday brunches. Grab your muffin tin and preheat the oven—you’ll want to try them all!

Classic Pumpkin Chocolate Chip Muffins

Baking these pumpkin chocolate chip muffins is like wrapping yourself in a cozy fall blanket, but you can enjoy them any time of year. They're perfectly spiced, super moist, and packed with melty chocolate in every bite. Trust me, your kitchen is about to smell amazing.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour (I like unbleached for a better texture)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg (freshly grated if you can—it's a game changer)
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil (any neutral oil works, this is my go-to)
• 2 large eggs (room temperature helps everything blend smoothly)
• 1 cup pumpkin purée (make sure it's 100% pumpkin, not pie filling)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (I prefer Ghirardelli, but any brand works)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil. Whisk until well mixed.
4. Add the eggs one at a time, whisking well after each addition.
5. Stir in the pumpkin purée and vanilla extract until smooth.
6. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Do not overmix—a few lumps are fine.
7. Gently fold in the chocolate chips. Reserve a few to sprinkle on top for a bakery look.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved chips on top.
9. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should be golden and spring back when touched.
10. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely. (Tip: waiting a few minutes before eating lets the chocolate set just right.)

Crack open one of these muffins—the melted chocolate and tender crumb are pure comfort. They're fantastic with a warm cup of coffee, or you can even crumble one over vanilla ice cream for an easy dessert. Make a double batch because they vanish fast.

Vegan Pumpkin Chocolate Chip Muffins

For a cozy fall treat that's also completely vegan, these pumpkin chocolate chip muffins are a game-changer. They're super moist, perfectly spiced, and loaded with melty chocolate chips—no one will guess they're plant-based.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour (I like unbleached for a softer crumb)
• 1 cup granulated sugar (or coconut sugar if you want less refined)
• 1/3 cup melted coconut oil (or any neutral oil; coconut adds a nice hint)
• 1 cup pumpkin puree (not pumpkin pie filling, just plain puree)
• 1/2 cup unsweetened almond milk (or any plant-based milk—oat works great too)
• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 min until gel-like)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/2 tsp nutmeg + pinch cloves)
• 1 cup dairy-free chocolate chips (I prefer dark chocolate chips for richness)

Instructions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. Make the flax eggs: In a small bowl, stir together 2 tbsp ground flaxseed and 6 tbsp water. Let it sit for 5 minutes until thickened and gel-like—this is your vegan egg replacement.
3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.
4. In a separate medium bowl, whisk together the melted coconut oil, pumpkin puree, almond milk, vanilla extract, and the prepared flax eggs until smooth.
5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix—a few small lumps are okay, otherwise the muffins will be tough.
6. Gently fold in the dairy-free chocolate chips with the spatula, reserving a handful to sprinkle on top.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. A cookie scoop helps keep portions even and mess-free.
8. Sprinkle the reserved chocolate chips on top of each muffin for that bakery-style look.
9. Bake in the preheated oven for 18-20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs (not wet batter).
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They're best warm, but store well in an airtight container for up to 3 days.

Don't be surprised if these disappear fast—they're moist, tender, and packed with pumpkin flavor. The melty chocolate chips add just the right sweetness, making them perfect for breakfast or an afternoon snack. You can even serve them slightly warm with a drizzle of peanut butter for extra decadence.

Gluten-Free Pumpkin Chocolate Chip Muffins

Making these gluten-free pumpkin chocolate chip muffins is a fall favorite—even in June! They're moist, nutty from almond flour, and packed with chocolate.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Ingredients

• 1 ½ cups almond flour (I prefer finely ground for a tender crumb)
• 1 teaspoon baking soda (make sure it's fresh!)
• ½ teaspoon salt (I use fine sea salt)
• 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, cloves)
• ½ cup pumpkin puree (not pumpkin pie filling; scoop from a can)
• 2 large eggs (room temperature works best)
• ⅓ cup maple syrup (or honey, but maple adds a warm flavor)
• 2 tablespoons melted coconut oil (or any neutral oil)
• 1 teaspoon vanilla extract (pure, not imitation)
• ½ cup chocolate chips (I love dark chocolate chips, but semisweet is fine)

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners—these muffins tend to stick if you skip them.
2. In a large bowl, whisk together the almond flour, baking soda, salt, and pumpkin pie spice. Tip: Almond flour clumps easily, so break up any lumps with your fingers.
3. In a medium bowl, whisk the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth. If your pumpkin puree looks watery, pat it dry with a paper towel first—it helps the muffins stay fluffy.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—do not overmix, or the muffins will be dense.
5. Fold in the chocolate chips. Reserve a few to sprinkle on top for a prettier finish.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top.
7. Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when touched.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cool completely before storing—they firm up as they cool.

Vibrant orange from the pumpkin and gooey chocolate chips make these muffins irresistible. The almond flour gives them a tender, moist texture that stays fresh for days. Serve warm with a pat of butter or a drizzle of extra maple syrup.

Paleo Pumpkin Chocolate Chip Muffins

Lately, I've been craving something cozy and sweet that still fits my paleo lifestyle, and these muffins totally hit the spot. They're packed with pumpkin flavor, studded with dark chocolate chips, and made with coconut flour for a grain-free twist. Trust me, you won't miss the wheat!

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

• 1/2 cup coconut flour (I love how it absorbs moisture, so don't swap it)
• 1 tsp baking soda (make sure it's fresh for a good rise)
• 1/2 tsp salt (I use fine sea salt)
• 2 tsp pumpkin pie spice (or make your own with cinnamon, nutmeg, ginger, cloves)
• 6 large eggs (room temp is key here – they blend better)
• 1/2 cup canned pumpkin purée (not pumpkin pie filling!)
• 1/2 cup coconut oil, melted (or avocado oil if you prefer)
• 1/4 cup maple syrup (the real stuff, not pancake syrup)
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips (grain-free, like Enjoy Life brand)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with parchment liners – these muffins can stick.
2. In a large bowl, whisk together the coconut flour, baking soda, salt, and pumpkin pie spice.
3. In a separate medium bowl, beat the eggs until frothy – about 30 seconds.
4. Add the pumpkin purée, melted coconut oil, maple syrup, and vanilla extract to the eggs, and stir until smooth.
5. Pour the wet mixture into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken (coconut flour is thirsty!).
6. Gently fold in the dark chocolate chips. Don't overmix or the muffins will be dense.
7. Divide the batter evenly among the 12 muffin cups (about 3 tablespoons each) – it's okay if they're not super full; they won't rise much.
8. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
9. Cool completely before storing – they're delicate when warm.

My favorite way to enjoy these is with a warm cup of coffee on a crisp fall morning. They're moist, tender, and have just the right amount of sweetness – perfect for a guilt-free treat.

Keto Pumpkin Chocolate Chip Muffins

You know that cozy fall feeling? These Keto Pumpkin Chocolate Chip Muffins bring it all year round without the carbs. They're fluffy, spiced perfectly, and studded with melty sugar-free chocolate chips—a total win for low-carb breakfast or snack.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Muffins

• 1 ½ cups almond flour (I prefer finely ground for best texture)
• ¼ cup erythritol (granulated, or your favorite keto sweetener)
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• ¼ tsp salt
• 3 large eggs (room temp so they mix in smoothly)
• ½ cup pumpkin puree (not pie filling)
• ¼ cup melted butter (or coconut oil, but butter gives richer flavor)
• 1 tsp vanilla extract
• ½ cup sugar-free chocolate chips (I like the ones sweetened with stevia)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, erythritol, baking powder, pumpkin pie spice, and salt. Make sure there are no lumps.
3. In a separate medium bowl, beat the eggs until frothy. Then stir in the pumpkin puree, melted butter, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no streaks remain. Do not overmix—this keeps the muffins tender.
5. Gently fold in the sugar-free chocolate chips. Reserve a few to sprinkle on top if you like.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top for looks.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. Tip: check at 18 minutes to avoid drying out.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.

Go ahead and grab one while they're warm—the chocolate chips are melty and the pumpkin spice hits just right. Perfect with your morning coffee or as a guilt-free dessert, these muffins stay moist for days if stored in an airtight container.

Pumpkin Chocolate Chip Muffins with Cream Cheese Filling

Creamy, pumpkin-spiced, and studded with chocolate chips, these muffins are everything you love about fall in one handheld treat. The surprise cream cheese center makes them extra special for any gathering.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 18 minutes

Ingredients

For the Muffin Batter

• 1 ¾ cups all-purpose flour (I like unbleached)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil (or melted coconut oil for a hint of coconut)
• 2 large eggs, room temperature (makes for smoother batter)
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• ¾ cup semisweet chocolate chips

For the Cream Cheese Filling

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• 1 large egg yolk
• ½ teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well. Tip: Using paper liners makes cleanup a breeze.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, beat together sugar, oil, eggs, pumpkin purée, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; a few lumps are fine.
5. Fold in the chocolate chips gently.
6. In a small bowl, beat the cream cheese until fluffy. Add 2 tablespoons sugar, egg yolk, and vanilla; beat until smooth.
7. Fill each muffin cup halfway with batter. Drop a tablespoon of cream cheese mixture into the center.
8. Top with remaining batter, covering the cream cheese completely. Each cup should be about ¾ full.
9. Bake for 18-20 minutes, until a toothpick inserted into the muffin part (not the filling) comes out clean and the tops are golden.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

A perfect balance of pumpkin spice, creamy filling, and melty chocolate, these muffins are sure to become a seasonal favorite. Enjoy them warm with a cup of coffee or pack them in lunchboxes for a sweet surprise.

Double Chocolate Pumpkin Muffins

Kick off your fall baking with these Double Chocolate Pumpkin Muffins—they're incredibly moist and fudgy, with just a hint of pumpkin that makes them perfect for cozy mornings. Trust me, you won't taste the squash; you'll only taste rich chocolate.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour (I prefer unbleached)
• 1/2 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar (light or dark works)
• 1 cup semisweet chocolate chips (I like mini ones for more even distribution)

Wet Ingredients

• 2 large eggs (room temp is best for even mixing)
• 1/2 cup vegetable oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (make sure it's 100% pumpkin, not pie filling)
• 1/4 cup milk (any kind works; I use whole milk)

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease each cup.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, and chocolate chips. (Tip: coating the chips in sugar helps prevent them from sinking.)
4. In a medium bowl, whisk the eggs until frothy. Add the oil, vanilla, pumpkin puree, and milk; whisk until smooth.
5. Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. Do not overmix—lumps are okay. (Tip: Overworking the batter develops gluten, making muffins tough.)
6. Using a large cookie scoop or two spoons, divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. (Tip: Rotate the pan halfway through for even baking.)
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

You can enjoy these muffins warm with a pat of butter or a dollop of whipped cream. They keep well in an airtight container for up to 3 days—if they last that long!

Pumpkin Chocolate Chip Muffins with Streusel Topping

Very excited to share these pumpkin chocolate chip muffins with a crunchy streusel topping—they're the perfect fall treat you'll want to make on repeat. The pumpkin keeps them super moist, while the streusel adds a cozy oat-and-brown sugar crunch. Trust me, your kitchen will smell amazing!

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Muffin Batter

• 1 3/4 cups all-purpose flour (I like unbleached)
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup pumpkin puree (canned is fine)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs (room temp works best)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Streusel Topping

• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cubed

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease well.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. Set aside. Tip: Whisking ensures even distribution of leavening.
3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, and oil. Mix until smooth.
4. Add eggs one at a time, stirring well after each. Stir in vanilla.
5. Gradually add dry ingredients to wet, mixing just until combined. Do not overmix; batter will be thick.
6. Fold in chocolate chips gently.
7. For streusel: In a separate bowl, combine oats, flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or fingers until mixture resembles coarse crumbs. Tip: Keep butter cold for a crunchy topping.
8. Divide batter evenly among muffin cups, filling each about 3/4 full.
9. Sprinkle streusel generously over each muffin.
10. Bake for 18-22 minutes, until a toothpick inserted into center comes out clean. Tip: Check at 18 minutes; oven times vary.
11. Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Nutty streusel and moist pumpkin cake make these irresistible. They're perfect for fall mornings or an anytime treat. Enjoy with a hot coffee!

Pumpkin Chocolate Chip Muffins with Pecans

Muffins are my favorite way to start a cozy morning, and these pumpkin chocolate chip pecan muffins are pure fall bliss. They're tender, spiced, and studded with melty chocolate and crunchy pecans.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour (I prefer unbleached for structure)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs, at room temperature (important for fluffiness)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans (toasted for extra crunch if you have time)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth.
4. Add the eggs one at a time, whisking well after each.
5. Whisk in the pumpkin puree and vanilla extract until fully combined.
6. Pour the dry ingredients into the wet ingredients and stir with a spatula until just combined—do not overmix, or muffins will be tough.
7. Fold in the chocolate chips and pecans, reserving a few to sprinkle on top.
8. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle reserved chocolate and pecans on top.
9. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. If the tops are browning too quickly, tent with foil.
10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Vibrant with warm spices and rich chocolate, these muffins have a soft, moist crumb and a delightful crunch from the pecans. Serve them warm with a pat of butter or a drizzle of honey for an extra treat.

Pumpkin Chocolate Chip Muffins with Coconut Flakes

So, you're in the mood for a cozy muffin with a twist? These pumpkin chocolate chip muffins get a tropical upgrade with toasted coconut flakes. They're moist, warmly spiced, and studded with melty chocolate.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Muffins

• 1 3/4 cups all-purpose flour (I use unbleached)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or melted coconut oil for extra coconut flavor)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup sweetened shredded coconut, toasted

For the Topping

• 2 tablespoons granulated sugar
• 1/4 cup sweetened shredded coconut, untoasted

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners.
2. Toast the 1/2 cup coconut flakes for the batter: spread them in a dry skillet over medium heat, stirring frequently, until golden, about 3-5 minutes. Transfer to a plate to cool.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
4. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. (Tip: Room temperature eggs incorporate more evenly.)
5. Add the dry ingredients to the wet mixture and stir until just combined. Don't overmix—a few streaks of flour are fine.
6. Gently fold in the chocolate chips and the toasted coconut flakes.
7. Divide the batter among muffin cups, filling each 3/4 full.
8. In a small bowl, combine the remaining 1/4 cup untoasted coconut and 2 tablespoons sugar. Sprinkle over the batter.
9. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Rotate pan halfway through baking.
10. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Biting into one of these muffins is like a sweet escape—the chocolate chips are gooey, the coconut adds a pleasing chew, and the pumpkin keeps everything tender. They're perfect for breakfast, brunch, or an afternoon pick-me-up.

Pumpkin Chocolate Chip Muffins with Cinnamon Swirl

Kids and adults alike go crazy for these Pumpkin Chocolate Chip Muffins with Cinnamon Swirl. They're super moist, perfectly spiced, and that hidden ribbon of cinnamon sugar takes them over the top. Trust me, you'll want to make a double batch!

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Muffin Batter

• 1 3/4 cups all-purpose flour (I prefer unbleached)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs (room temp is key!)
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup semi-sweet chocolate chips (I use Ghirardelli)

Cinnamon Swirl

• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Pro tip: lightly spray the liners with nonstick spray to prevent sticking.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth. Add the eggs one at a time, whisking well after each, then stir in the vanilla and pumpkin puree until fully combined.
4. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined—a few streaks of flour are okay. Overmixing will make the muffins tough.
5. Fold in the chocolate chips with a few quick strokes. Don't overmix here either!
6. In a small bowl, mix the cinnamon swirl ingredients: 2 tablespoons sugar and 1 tablespoon cinnamon. Set aside.
7. Scoop the batter into the prepared muffin cups, filling each about 3/4 full. A large cookie scoop works great for even portions.
8. Sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture over each muffin's batter, then use a toothpick to gently swirl it into a ribbon pattern. Don't over-swirl or the ribbon will disappear.
9. Bake for 18–22 minutes, until a toothpick inserted into the center (avoid the chocolate chips) comes out clean or with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins are incredibly tender with a soft crumb and pockets of melted chocolate in every bite. The cinnamon swirl adds a lovely crunchy ribbon that contrasts beautifully with the moist pumpkin base. Serve them warm with a pat of butter for breakfast or as an afternoon pick-me-up—they disappear fast!

Pumpkin Chocolate Chip Muffins with Orange Zest

Fancy a cozy fall vibe any time of year? These pumpkin chocolate chip muffins with orange zest bring that warm, citrusy aroma to your kitchen. They're super easy and perfect for breakfast or a snack.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour (I use unbleached)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• Zest of 1 orange (about 1 tablespoon)
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. (Tip: Whisking aerates the flour for lighter muffins.)
3. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, vanilla, and orange zest until smooth.
4. Add dry ingredients to wet ingredients and stir just until combined—do not overmix or muffins will be tough.
5. Fold in chocolate chips gently.
6. Divide batter evenly among muffin cups, filling about 3/4 full.
7. Bake for 18-22 minutes, until a toothpick inserted in center comes out clean. (Tip: Rotate pan halfway for even browning.)
8. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Crowning these muffins with a sprinkle of coarse sugar before baking adds a lovely crunch. The orange zest really brightens the pumpkin flavor, and the chocolate chips make every bite a little treat. They freeze beautifully, too—just pop one in the microwave for 15 seconds!

Pumpkin Chocolate Chip Muffins with Maple Glaze

Really, these pumpkin chocolate chip muffins with maple glaze are my go-to fall treat. They're moist, warmly spiced, and the sweet glaze takes them over the top—perfect for a cozy morning or an afternoon snack.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour (I prefer unbleached)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice (store-bought or homemade)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or melted coconut oil for a hint of flavor)
• 2 large eggs (room temperature works best)
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips (I like Ghirardelli)
• For the glaze:
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup (real maple syrup, not pancake syrup)
• 1-2 teaspoons milk or water (as needed for consistency)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Pour the dry ingredients into the wet ingredients and stir with a spatula just until combined—do not overmix or the muffins will be tough.
5. Fold in the chocolate chips gently. The batter will be thick.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. I use a cookie scoop for clean portions.
7. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean (a few moist crumbs are okay).
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While muffins cool, make the glaze: in a small bowl, whisk together powdered sugar and maple syrup until smooth. If it's too thick, add milk a teaspoon at a time until drizzling consistency.
10. Drizzle the glaze over the cooled muffins. Let the glaze set for about 10 minutes before serving.

Crumbly on top and incredibly moist inside, these muffins boast that perfect pumpkiny sweetness balanced by rich chocolate. The maple glaze adds a delicate, buttery finish—try serving them slightly warm with a pat of butter for ultimate comfort.

Pumpkin Chocolate Chip Muffins with Yogurt

So, you're craving something cozy and sweet? These Pumpkin Chocolate Chip Muffins with Yogurt are about to become your new favorite fall treat—except they're perfect any time of year. Packed with rich pumpkin, tangy Greek yogurt, and gooey chocolate chips, they're moist, tender, and irresistibly delicious.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour (I prefer unbleached for a sturdier crumb)
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• ½ teaspoon salt (fine sea salt works best)

Wet Ingredients

• 1 cup pumpkin purée (make sure it's 100% pumpkin, not pie filling)
• ½ cup plain Greek yogurt (full-fat gives the best tangy undertone)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs (room temperature, please—they blend in so much smoother)
• ⅓ cup vegetable oil (or melted coconut oil for a hint of coconut)
• 1 teaspoon vanilla extract

Mix-Ins

• 1 cup semi-sweet chocolate chips (I love the mini ones for even distribution)

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease it well. Tip: Using an ice cream scoop helps divide batter evenly.
2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
3. In a large bowl, whisk together the pumpkin purée, Greek yogurt, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix, or your muffins will be tough. A few lumps are totally fine.
5. Gently fold in the chocolate chips. Save a handful to sprinkle on top of the batter for a prettier finish.
6. Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle the reserved chocolate chips on top, pressing them in lightly.
7. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. Tip: Rotate the pan halfway through for even browning.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Tip: Cooling on a rack prevents soggy bottoms from trapped steam.

Not too sweet and perfectly moist, these muffins have a tender crumb with a pleasant tang from the yogurt. I love them slightly warm with a pat of butter, or straight from the fridge for a denser texture. They also freeze beautifully—just pop one in the microwave for 15 seconds when you need a quick treat.

Pumpkin Chocolate Chip Muffins with Oat Flour

Zooming into your kitchen, these Pumpkin Chocolate Chip Muffins with Oat Flour are a hearty, guilt-free treat. They're packed with wholesome oats and real pumpkin, plus little pockets of melty chocolate. Perfect for a cozy morning or an afternoon snack.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Mix

• 1 3/4 cups oat flour (I grind my own from rolled oats for freshness)
• 1 cup rolled oats (old-fashioned, not quick-cooking)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + 1/4 tsp cloves)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar

Wet Mix

• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs (room temperature for better emulsification)
• 1/2 cup vegetable oil (or melted coconut oil, I use avocado oil)
• 1 tsp vanilla extract

Add-ins

• 1 cup semi-sweet chocolate chips (mini chips spread more evenly)

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or grease the cups. (Tip: Use a light-colored metal pan for even browning.)
2. In a large bowl, whisk together the oat flour, rolled oats, baking soda, salt, pumpkin pie spice, brown sugar, and granulated sugar until well combined.
3. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. (Tip: Make sure your eggs are room temp so they mix in seamlessly.)
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until no dry streaks remain. Do not overmix, or the muffins will be dense. (Tip: Overmixing develops gluten from the oat flour, leading to tough muffins.)
5. Gently fold in the chocolate chips until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. (Tip: Use a large cookie scoop to portion batter neatly.)
7. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Enjoy these muffins warm, when the chocolate is still melty and the oat flavor is toasty. They're soft, satisfying, and perfect for a grab-and-go breakfast or a cozy tea time snack.

Pumpkin White Chocolate Chip Muffins

Pumpkin and white chocolate are a dream team. These muffins are soft, spiced, and studded with sweet chips. You'll love the creamy contrast.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• 1 cup white chocolate chips (high-quality melts better)

Wet Ingredients

• 1 cup pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar (I like dark for depth)
• 2 large eggs, room temp (cold eggs seize the batter)
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• ¼ cup milk (whole milk makes them richer)

Instructions

1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or spray.
2. In a large bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk pumpkin, sugars, and eggs until smooth. Tip: room temp eggs blend easily.
4. Add oil, vanilla, and milk; whisk until fully combined.
5. Pour wet into dry. Stir gently with a spatula just until no dry flour remains—don't overmix, lumps are fine.
6. Fold in white chocolate chips; reserve a few for topping.
7. Divide batter among cups, filling ¾ full. Sprinkle reserved chips on top.
8. Bake 18-22 minutes until golden and a toothpick comes out clean. Cool 5 minutes in pan, then transfer to a wire rack.

Biting into one, you get creamy white chocolate against spiced pumpkin. They're perfect for breakfast or dessert. Try with a dollop of whipped cream for extra indulgence.

Pumpkin Chocolate Chip Muffins with Spiced Sugar Topping

Baking these pumpkin chocolate chip muffins always fills my kitchen with the coziest aromas. They're perfect for fall mornings or an afternoon treat, with a crunchy spiced sugar topping that gives way to tender, chocolate-studded insides.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

• 1 ¾ cups all-purpose flour (I use unbleached for better texture)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• ½ cup unsalted butter, melted and cooled slightly (salted would also work, just skip the added salt)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature (helps emulsify the batter)
• 1 cup pumpkin puree (not pumpkin pie filling—make sure it's 100% pumpkin)
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (I like Ghirardelli)
• For the spiced sugar topping:
• 2 tbsp granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners or grease the cups.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and well combined.
4. Add the eggs one at a time, whisking after each addition until the batter is creamy.
5. Stir in the pumpkin puree and vanilla extract until fully incorporated (the mixture might look slightly curdled—that's fine).
6. Pour the dry ingredients into the wet ingredients and fold with a spatula until just combined. Tip: Don't overmix! A few streaks of flour are okay—overworking the gluten makes tough muffins.
7. Gently fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
8. Divide the batter evenly among the muffin cups, filling each about ¾ full (an ice cream scoop works great).
9. In a small bowl, mix the topping sugar, cinnamon, and nutmeg. Sprinkle generously over each muffin—don't be shy, it creates that lovely crunchy crust.
10. Bake for 20–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Tip: Rotate the pan halfway through for even browning.
11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: If you try to remove them too early, they might stick.

Biting into one of these muffins is like a fall hug—moist, tender, with melty pockets of chocolate and a sparkly, spiced crunch on top. They're even better the next day, warmed up for 10 seconds in the microwave with a pat of butter.

Conclusion

So, whether you’re craving classic or creative, this collection has a pumpkin chocolate chip muffin for every cozy morning. Give one a try—I promise your kitchen will smell amazing! Drop your favorite in the comments and save this on Pinterest for later. Happy baking!

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