Spiced Pumpkin Chocolate Chip Muffins

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Welcoming in this cozy Fall Saturday with these delicious Spiced Pumpkin Chocolate Chip Muffins. They’re the perfect way to start your day! Made with only two bowls, simple ingredients, and lots of chocolate chips, these super simple pumpkin muffins are a crowd pleasing treat to have this Fall weekend. Every bite is moist, perfectly balanced between sweet and spiced, and loaded with melty chocolate. There is nothing better! Simply so delicious.

eleven pumpkin chocolate chip muffins on wire cooling rack with one stacked on top of three other muffins, a white napkin, a cup of coffee, and white flowers around on marble surface with chocolate chips and bowl of bowl sugar beside.

About The Recipe

It’s the last Saturday of October and we thought it would be fun to share an extra something sweet. Especially since my mom and I were talking about recipes the other day and realized we’ve only shared TWO pumpkin related recipes so far this Fall!

Which, if you’ve been following us for a little while, you’ll know that’s totally unlike us. So, we knew we needed to do something asap!

Honestly, we didn’t have a lot of pumpkin leftover from our Pumpkin Butter Filled Jack O’Lantern Sandwich Cookies from Tuesday. We knew that, whatever we made, it needed to be something that wouldn’t use more than a cup or so.

Which is how we came to the idea of muffins! They’re an easy bake that don’t take very many ingredients. Though, we wanted to do something just a little more than just pumpkin.

Annnnd, just to be real with you all, I’m a sucker for chocolate chips in muffins. So, it didn’t really take that much thought. We quickly made a test batch and…let me tell you, these might just be my new favorite muffin.

They’re SO simple to make, but have so much flavor. Especially when you use kind of big chocolate chips so that every bite is just filled with warm melted chocolate.

close up of piled pumpkin chocolate chip muffins on wire cooling rack.

Oh, and the best part? These muffins take like 5-8 minutes to mix up, bake in 20-25 minutes, and are ready to eat as soon as they cool just a tad (i’m a sucker for fresh out of the oven muffins!!).

They’re so quick, so easy, and require minimal dishes. If you’re in need of a delicious muffin for this Fall, you NEED these pumpkin chocolate chip muffins!

Reasons You Will Love These Pumpkin Chocolate Chip Muffins

  • They’re pumpkin WITH pumpkin pie spice!!
  • Only needs two bowls to mix up.
  • Full of flavor.
  • Pools of delicious melted chocolate!
  • Perfectly balanced between sweet and spiced.
  • A real crowd pleaser!
angled close up of pumpkin chocolate chip muffin with more muffins around, white flowers, and cup of coffee on wire cooling rack.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

flour, chocolate chips, pumpkin pie spice, pumpkin purée, sugar, salt, baking soda, baking powder, vanilla, vegetable oil, and eggs on marble surface.

How To Make Pumpkin Chocolate Chip Muffins

Step 1: Whisk

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.

In a small bowl, whisk the vegetable oil, eggs, pumpkin purée, and vanilla.

Step 2: Combine

Pour the liquid ingredients into the flour mixture and stir until well combined.

Add the chocolate chips.

Step 3: Bake

Portion into lined muffin pan and bake for 25 minutes, or until the muffins test done.

How To Store

Once these muffins have cooled completely, you can store them in a zip top bag and keep them in the fridge for 3-5 days. You can also freeze them in a freezer safe zip top bag for up to 2 months!

Substitutions

  • Cinnamon can be used instead of pumpkin pie spice.
  • Milk or dark chocolate chips can be used.

Looking for more recipes like this? Here are a few you may like: Chocolate Chip MuffinsChai Latte Muffins, Southern Pecan Pie Muffins, Pumpkin Pecan Scones

muffin laying on it's side on cupcake paper with bite missing, stacked on three more muffins with more muffins around.

Expert Tips

  • Make sure you have pumpkin purée and NOT pumpkin pie filling.
  • The batter for this recipe is very thick! It helps hold the large chocolate chips in place and provides a more flavorful/moist muffin.
  • Depending on the chocolate chips you use, this recipe is naturally dairy-free!
  • Be careful to not over-mix the batter.
  • To ensure even-sized muffins, use a large cookie scoop!
  • Bake times may vary depending on how your oven bakes. You can use a cake tester or a toothpick to see when the muffins are done!
  • If you don’t have cupcake papers, you can grease the muffin pan.

When you make these Spiced Pumpkin Chocolate Chip Muffins, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

eleven pumpkin chocolate chip muffins on wire cooling rack with one stacked on top of three other muffins, a white napkin, a cup of coffee, and white flowers around on marble surface with chocolate chips and bowl of bowl sugar beside.

Spiced Pumpkin Chocolate Chip Muffins

Traci
Sweet, pumpkin-y, perfectly spiced, and LOTS of chocolate! These Spiced Pumpkin Chocolate Chip Muffins are the perfect (and super easy!) bake to enjoy this Fall. Bonus? These muffins are naturally dairy-free!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 12
Calories 249 kcal

Ingredients
 

  • cups all purpose flour
  • cup granulated sugar
  • teaspoons pumpkin pie spice
  • ¾ teaspoon baking powder
  • teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup pumpkin purée
  • cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions

  • Heat oven to 350 °F.
  • Line a muffin tin with baking cups or spray with baking spray. Set aside.
  • In a large bowl, whisk together flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  • In a medium bowl, whisk together eggs, pumpkin, oil, and vanilla.
  • Add wet ingredients to dry ingredients.
  • Mix until fully incorporated. Do NOT over mix.
  • Fold in chocolate chips.
  • Portion batter into muffin cups, filling each about ⅔ full.
  • Bake for 25 minutes, or until done.

Notes

Substitutions:
  • Cinnamon can be used instead of pumpkin pie spice.
  • Milk or dark chocolate chips can be used.
 
Expert Tips:
  • Make sure you have pumpkin purée and NOT pumpkin pie filling.
  • The batter for this recipe is very thick! It helps hold the large chocolate chips in place and provides a more flavorful/moist muffin.
  • Depending on the chocolate chips you use, this recipe is naturally dairy-free!
  • Be careful to not over-mix the batter.
  • To ensure even-sized muffins, use a large cookie scoop!
  • Bake times may vary depending on how your oven bakes. You can use a cake tester or a toothpick to see when the muffins are done!
  • If you don’t have cupcake papers, you can grease the muffin pan.

Nutrition

Serving: 1muffinCalories: 249kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 31mgSodium: 167mgPotassium: 116mgFiber: 1gSugar: 20gVitamin A: 3223IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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