These tender chocolate chip pumpkin muffins are studded with chocolate chips and warmed with gentle fall spices for a cozy seasonal treat.
Why this recipe works
These chocolate chip pumpkin muffins are moist and tender with a light, cakey crumb. Warm spices—cinnamon, ginger, nutmeg and a pinch of allspice—complement the pumpkin without overpowering it. The batter yields airy muffins with a delicate texture similar to pumpkin cake, and pockets of chocolate add richness in every bite.
Optional golden raisins lend a pleasant chew and a touch of sweetness, while a smear of cinnamon-honey butter or a pat of plain butter makes them irresistible. They’re ideal for fall breakfasts, snacks, or a simple dessert.
Ingredients you will need
The printable recipe at the end lists exact measurements and full instructions.
Ingredient info and substitution suggestions
Flour – Measure flour using the scoop-and-sweep method: fluff with a spoon, scoop into a measuring cup until overfull, then level with the back of a knife. Avoid packing or tapping the cup to prevent dense muffins.
Pumpkin – Use unsweetened pumpkin puree, not pumpkin pie filling. Puree adds moisture and true pumpkin flavor without extra sugar or spices.
Raisins – Golden raisins are optional. Omit them, or replace with extra chocolate chips or chopped nuts like walnuts or pecans for added texture.
Spices – The recipe calls for cinnamon, ginger, freshly grated nutmeg and a pinch of allspice. Their presence is subtle; increase any of them slightly if you prefer a more pronounced spice profile.
How to make chocolate chip pumpkin muffins
Step-by-step photos and guidance are included to help you through the process. Scroll to the recipe at the bottom for the printable version with exact measurements.
- Position a rack in the center of the oven and preheat to 400°F (205°C). Butter or spray 12 regular muffin cavities or line with paper cups. Place the filled pan on a baking sheet.
- Whisk together the all-purpose flour, baking powder, baking soda, salt and spices. Set aside.
- Using a stand mixer with the paddle attachment or a hand mixer, beat room-temperature butter at medium speed until soft. Add granulated and brown sugar and beat until light and smooth.
- Add eggs one at a time, beating about a minute after each addition, then beat in the vanilla extract.
- Reduce mixer speed and mix in the pumpkin puree and buttermilk. Add the dry ingredients gradually and mix only until just incorporated; if needed, finish folding the last traces by hand with a rubber spatula to avoid overmixing.
- Fold in the raisins and 1/2 cup of the chocolate chips. Divide batter evenly among the muffin cavities. Sprinkle the remaining 1/4 cup of chips on top of each muffin for a pretty finish.
- Bake 17–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the pan on a wire rack for 5 minutes, then remove the muffins from the pan to finish cooling on the rack.
Frequently asked questions & expert tips
Store muffins in an airtight container or large zip-top bag at room temperature for 3–4 days. To extend freshness, refrigerate covered for up to one week.
Yes. Place cooled muffins in a freezer-safe bag or airtight container and freeze for up to three months. Thaw at room temperature before serving.
Serving suggestions
Serve these muffins warm with butter or cinnamon-honey butter. They pair beautifully with coffee or tea for breakfast, make a satisfying mid-afternoon snack, and also work as a simple dessert. For extra indulgence, drizzle melted chocolate over the tops just before serving.
This version is inspired by a classic pumpkin muffin recipe and has been adjusted slightly for texture and flavor. The result is a dependable, crowd-pleasing muffin that highlights pumpkin and chocolate without being overly sweet.
More muffin recipes
- Banana Muffins
- Blueberry Muffins
- Pineapple Muffins
- Fresh Strawberry Muffins with Vanilla Lemon Glaze
- Chocolate Chip Banana Muffins
I love to bake and share kitchen tips. If you enjoy recipes like this, consider subscribing to receive new recipes by email.
Chocolate Chip Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- Pinch ground allspice
- 8 Tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup unsweetened pumpkin puree (canned)
- 1/4 cup buttermilk
- 1/2 cup golden raisins (optional)
- 3/4 cup milk chocolate chips, divided
Before you begin
- Use unsweetened pumpkin puree, not pumpkin pie filling.
- Measure flour using the scoop-and-sweep method to avoid dense muffins.
- Raisins are optional; swap in extra chips or nuts if you prefer.
- To freeze: store in a freezer-safe bag or container for up to 3 months.
Instructions
- Preheat oven to 400°F and prepare a 12-cup muffin pan.
- Whisk dry ingredients and spices; set aside.
- Cream butter, then add sugars and beat until light.
- Add eggs one at a time, then stir in vanilla.
- Mix in pumpkin and buttermilk, then add dry ingredients just until combined.
- Fold in raisins and 1/2 cup chocolate chips. Divide batter into muffin cups and top with remaining chips.
- Bake 17–20 minutes until a tester comes out clean.
- Cool in the pan 5 minutes, then transfer to a rack to finish cooling.
Nutrition
This post originally appeared on Oct. 21, 2008 and has been updated with new photos and tips.