Chocolate Chip & Pumpkin Muffins

Looking for the perfect fall treat? These aren’t your average Chocolate Chip and Pumpkin Muffins. They’re packed with rich pumpkin flavor and gooey chocolate chips, making every bite all the more decadent. A special blend of sour cream and pumpkin puree makes for incredibly moist muffins that capture the essence of the season.

Why I Love This Pumpkin Chocolate Chip Muffin Recipe

If you’re like me and love to bake, pumpkin season is easily one of the highlights of fall. This time of year, I always make sure to stock up on plenty of pumpkin puree.

While my usual favorite recipe is these amazing Pumpkin Apple Muffins, I decided to switch things up and try something more indulgent. What I came up with was this delicious pumpkin chocolate chip muffin recipe. It’s the perfect way to satisfy both your pumpkin and chocolate cravings (and boy, are mine hitting hard right now!).

Eat them warm for the best gooey chocolate experience. Want to go wild? Add some whipped cream or a drizzle of caramel. So good!

Ingredients

• All-purpose flour: This is the base for our chocolate pumpkin muffins, providing structure and texture.
• Baking powder & baking soda: These leavening agents help the muffins rise, making them light and fluffy.
• Spices: We’ll use a mix of salt and pumpkin pie spice to enhance the fall flavors.
• Eggs: Make sure your eggs are at room temperature to help them mix evenly into the batter.
• Sugar: A combination of granulated sugar and packed light brown sugar gives these muffins the perfect sweetness.
• Neutral oil: Using a neutral oil ensures the muffins are moist without adding any competing flavors.
• Vanilla extract: A dash of vanilla extract adds depth and warmth.
• Sour cream: Using sour cream at room temperature adds moisture and a slight tang, resulting in a tender crumb.
• Pumpkin purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. You can use canned or homemade.
• Semi-sweet chocolate chips: These add a rich, chocolatey goodness to every bite. You can also use dark chocolate chips if you’d like!

How to Make Chocolate Chip Pumpkin Muffins

Step 1: Preheat Oven & Prep Pan

First, let’s get that oven ready. Crank it up to 425°F (that’s 220°C). Then, grab your 12-cup muffin tin and pop some liners in there.

Step 2: Mix Wet & Dry Ingredients

Now in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.

Then in a large bowl, whisk the pumpkin, brown sugar, granulated sugar, eggs, oil, sour cream, and vanilla until smooth.

Step 3: Combine & Assemble

Add the dry ingredients to the wet and fold just until a few flour streaks remain. Then fold in the chocolate chips, reserving 2 tablespoons for topping. Make sure you don’t overmix!

Next, divide the batter evenly among the liners. Then sprinkle the reserved chocolate chips on top of the muffin batter.

Step 4: Bake

Pop your muffins in the oven and bake for 5 minutes at 425°F (220°C). Then, without opening the oven door (no peeking!), reduce the temperature to 350°F (175°C). 

Let them bake for another 15–18 minutes. You’ll know they’re ready when the tops are lightly golden and a toothpick stuck in the center comes out clean or with just a few moist crumbs.

Step 5: Let Cool & Serve

Allow the muffins to rest in the pan for 5 minutes, then transfer to a rack to cool. Serve warm or at room temperature. Enjoy!

Other Cozy Pumpkin Dishes

• Pumpkin Pear Cobbler
• Easy Instant Pot Roasted Pumpkin Soup
• Pumpkin Chili
• Pumpkin Mac and Cheese

Storage

Your chocolate chip and pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, store in the refrigerator for up to 1 week or freeze for up to 3 months.

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