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Pumpkin Chocolate Chip Muffins for Fall Breakfast

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are perfectly moist, warmly spiced, and studded with melted chocolate chips. They're foolproof enough for baking beginners and ready in just 30 minutes. The pumpkin keeps them incredibly tender while the chocolate adds the perfect touch of sweetness to every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American, Mexican-Fusion
Calories: 245
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 2 cups all-purpose flour or 1:1 gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cumin secret ingredient!
Wet Ingredients:
  • 1 can 15 oz pumpkin puree (not pumpkin pie filling)
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil or substitute with 1/4 cup oil + 1/4 cup unsweetened applesauce
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
Mix-ins:
  • 1 cup semi-sweet chocolate chips plus extra for topping

Method
 

  1. Step 1: Preheat and Prep
    Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease wells generously with cooking spray.
  2. Step 2: Mix Dry Ingredients
    In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cumin until well combined. Set aside.
  3. Step 3: Combine Wet Ingredients
    In a separate medium bowl, whisk together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth and fully combined. Make sure all ingredients are at room temperature for the best texture.
  4. Step 4: Fold Together (Don't Overmix!)
    Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Stop mixing as soon as you don't see any dry flour—about 12-15 folds. The batter should be slightly lumpy. This is KEY to tender muffins!
  5. Step 5: Add Chocolate Chips
    Gently fold in the chocolate chips, reserving a handful for topping. Be careful not to overmix at this stage.
  6. Step 6: Fill Muffin Cups
    Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Press the reserved chocolate chips onto the tops of each muffin for a bakery-style look.
  7. Step 7: Bake
    Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (not wet batter). The tops should be golden brown and spring back when lightly touched.
  8. Step 8: Cool
    Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Substitutions:
  • Gluten-Free: Use a 1:1 gluten-free flour blend with xylanthan gum
  • Oil-Free: Replace half the oil with unsweetened applesauce for lighter muffins
  • Sugar: Coconut sugar works beautifully for a deeper, caramel-like flavor
  • Chocolate: Swap chocolate chips for chopped dark chocolate, white chocolate chips, or pepitas (pumpkin seeds)
Storage Tips:
  • Room Temperature: Store in an airtight container for up to 4 days
  • Refrigerator: Keep for up to 1 week (bring to room temp or warm slightly before eating)
  • Freezer: Wrap individual muffins in plastic wrap, then place in a freezer bag for up to 3 months. Thaw overnight or microwave for 30-45 seconds
Pro Tips:
  • Room temperature ingredients are crucial—cold eggs and pumpkin create a dense texture
  • Don't skip the cumin! It adds an incredible warmth that people love but can't quite identify
  • Slightly underbake rather than overbake—the muffins will continue cooking as they cool
  • For extra-moist muffins, add 2 tablespoons of sour cream or Greek yogurt to the wet ingredients
Nutrition Information (Per Muffin)
  • Calories: 245 kcal
  • Carbohydrates: 35g
  • Protein: 3g
  • Fat: 11g
  • Saturated Fat: 3g
  • Cholesterol: 31mg
  • Sodium: 185mg
  • Fiber: 2g
  • Sugar: 18g
  • Vitamin A: 3150 IU
  • Vitamin C: 1mg
  • Calcium: 35mg
  • Iron: 2mg