Chocolate Chip Pumpkin Muffins


Total Time:

45 minutes



Pumpkin is in high demand at this time of the year! I recently went to my local Trader Joe’s and bought 24 cans of pumpkin so there is no possible way I could run out this season! Chocolate Chip Pumpkin Muffins all season long!

Chocolate Chip Pumpkin Muffins from (@whatsgabycookin)

These pumpkin muffins are an absolute crowd pleaser to even the pickiest palates. They are just sweet enough to satisfy any sweet tooth but are also the perfect grab and go breakfast idea or snack. They are also perfect for keeping in the freezer and quickly warming up in case of any last minute guests.

Chocolate Chip Pumpkin Muffins from (@whatsgabycookin)

Chocolate Chip Pumpkin Muffins

Super moist and chocolate-y Chocolate Chip Pumpkin Muffins make for the best snack, dessert or breakfast!! PS - these freeze great too so you can pop one out whenever the mood strikes.
4.8 from 6 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 people


  • 3 cups all purpose flour
  • 3 cups white sugar
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups canned pumpkin
  • 1 cup vegetable oil (or coconut oil)
  • 4 eggs
  • 2/3 cup water
  • 1 teaspoon ground clove
  • 1 teaspoon allspice
  • 2 cups semi-sweet chocolate chips


  • Preheat oven to 350 degrees
  • In a large bowl combine the flour, sugar, baking soda, baking powder and salt. Set aside.
  • In a mixer combine the pumpkin, oil, eggs, water and spices on medium speed. Slowly add the dry ingredients and mix on low until everything is just combined. Lastly, add the chocolate chips and fold in with a spatula.
  • Transfer batter into 2 prepared muffin tins, about ⅔ of the way full, and sprinkle with a few extra chocolate chips on top. Bake for about 25-30 minutes, until a knife is inserted in the middle and comes out clean. Transfer to cooling rack and let cool. (NOTE - baking time will vary depending on what style muffin tin you are using - so best bet is to check the muffins with a knife and once the knife comes out clean, they are done)

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Recipe Rating


  1. The Wife of a Dairyman

    I just made Mini Chocolate Chip Pumpkin Muffins about a month ago……I couldn’t wait any longer! And then this past Sunday, taught the kids in my 4H Cooking Group how to bake them as well…..a huge hit! I’ll have to check out your recipe:)

  2. laura @ alittlebarefoot

    these look amazing. i make pumpkin chocolate chip cookies every year around this time, they are very muffin-y in texture!

  3. Georgia @ The Comfort of Cooking

    Oh my gosh, Gaby, those look SO good! I could totally dig in to one right now for breakfast. Adorable video and awesome recipe, as usual. Thanks for sharing!

  4. anya

    I love all this baking you are doing! These are the perfect bite size snacks for me to take to class with me, they look delicious!

    • Gaby

      they are totally perfect for class! I used to take them to college with me all the time for a little brain power food!

  5. [email protected]

    24 cans seemed a bit over the top, that is, until I watched the video and took a look at your photos. Yes. It’s true. I am now officially OBSESSED. Will have to make these ASAP. xoxoxo

  6. Monika

    Okay – these ARE the perfect bite size. Too bad I would need about four of them because they look SOOOO good!

  7. [email protected]

    Love love love this. And it couldn’t be easier. Think I’ll be making some Chocolate Chip Pumpkin Muffins this weekend. Love the video, you’re a natural 🙂

  8. Anna

    You rock. the muffins look awesome! i just made some pumpkin rosemary and cheddar muffins. so good.

    • Devon

      Oh my goodness, please tell me where I can get the recipe for pumpkin rosemary and cheddar muffins!

  9. The Italian Dish

    I know last year people had a hard time finding canned pumpkin after a while. Pumpkin + chocolate chips sounds great! Nice video, Gaby.

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  11. marla {family fresh cooking}

    24 cans of pumpkin!! You are my kind of gal. Knew I loved you for a reason, other than the fact that you are just super cool & fun loving. These muffins look great & I dig the video too! xo

  12. AllieDale

    I never thought to pair chocolate with pumpkin, great idea! this weeked i’m trying my hand at pumpkin cream cheese muffins, can’t wait. i’ve been on a pumpkin streak the last 2 weeks!

  13. Stephanie @ Per l’Amore del Cibo

    Pumpkin and chocolate chips are a dangerous combination, but one of my favorites. Thanks for the recipe, I can’t wait to try it!

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  15. Kristy

    I made pumpkin muffins the other day and I wish I put some choc chips in them!! lol Thanks for sharing the recipe! 🙂

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  18. Angelica Garza

    Great blog! And these muffins look scrumptious! Pumpkin AND chocolate chips? I think I will have to make these this weekend….

  19. Jessie

    Made this with the last ofthepumpkin from last years CSA. They were delish! Thanks for the recipe.

  20. Christina

    Hi there, this recipe says to bake it in a loaf pan….not muffin cups. How many muffins does it make? Am I missing something??

    • Gaby

      Hi Christina,

      Thanks for pointing that out. The recipe is fixed – and it makes about 24 muffins! Thanks

  21. Toni

    Just made these with the recipe cut in half – big mistake! My girls ate almost a dozen mini muffins already 🙂 I did use pumpkin pie spice instead of what is in the recipe and they were delicious. So glad I found your site!

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  23. Kayla

    These look delish! Did you use pumpkin puree or pumpkin pie mix in these? Thanks bunches 🙂

  24. Sari

    should All purpose flour be used or bread flour is ok? it’s all I have on hand! 🙂 Thanks!

    • Gaby

      all purpose. bread flour changes the protein and I don’t know if it works as well

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  26. Susan Lenoir

    I printed your pumpkin choc chip muffin recipe and was surprised to see that you don’t have it branded.
    do that – if you’re coming up with awesome recipes, you should get credit!

  27. Joanna

    Gaby – we LOVE your pumpkin chocolate chip bars and the muffins look awesome. However, I have a question for you – are there really 3 cups of sugar in the muffins? The reason I ask is there is only one cup total (brown and white sugar) in the bars and so 3 cups seems like too much sugar. Could you please confirm right amount? Thank you!!

    • Gaby

      I haven’t tested it with either of those so I can’t say with any certainty

  28. Bridget Cangany

    Is it possible to add protein powder to these? I made these today and thought they would be easy to add protein to, but have never done anything like this!

  29. Amanda

    Would adding a mashed banana and/or some shredded zucchini work? Always trying to sneak in more fruits or veggies for my littles!

  30. Elizabeth

    Bring on all things pumpkin! Just made some pumpkin snickerdoodles and I believe these pumpkin muffins are next on my list! Love this recipe, Gaby! Hope you’re having fun in New York 🙂

  31. Gaby

    I just made these and they are delicious 🙂 The combination of pumpkin and chocolate chip is perfect! I took them out closer to the 30 minute mark. I’ll definitely make them again, thank you!

  32. Jen

    5 stars
    Love these!!! Went way too fast in my house, I halved the recipe and now I have to make another double batch because they are all gone.

  33. Valerie

    5 stars
    The best! Just the right amount of sweet and spice. And chocolate, of course. I love that this recipe makes a ton of muffins. They freeze well, too!

  34. Molly

    5 stars
    These are soooo good. I took Gaby’s advice and bought 10 cans of pumpkin at Thanksgiving so I would have it all year. Eating pumpkin muffins in July during Covid warms my heart.

  35. AC

    How long can these stay out in room temp or should we stick it in the fridge after a couple of days?

    • Gaby

      I would put in the fridge to make them last longer! or freeze

  36. Anjali

    Hi Gaby,
    I gave fresh pumpkin that I wanted to bake with. Could I use that in place of the canned pumpkin? The same amount? If not please suggest some sweet pumpkin recipes that use fresh pumpkin. Thankyou!

    • Gaby

      you would need to roast it and then puree it and then you could use it 1:1

    • Gaby

      bake, cool, transfer to an air tight container and freeze

  37. Terry

    4 stars
    Muffins turned out perfect but a little too dark….any thing I can change?

    • Gaby

      did you use a dark baking pan? that could contribute. or try baking in the middle of the oven so they aren’t so close to the top

  38. Lynn

    Would these turn out using one for one gluten free flour? I’m assuming this is pumpkin purée, is that correct?

    • Gaby

      yes it’s pumpkin puree and I have not tested with GF flour so I dont know if it’s a 1:1 ratio substitution

  39. Rachel

    5 stars
    These are delicious!! There was a little extra batter so I was able to make 2 dozen muffins AND a loaf of pumpkin bread. Will make these every Fall!

  40. Nicole Trawick

    5 stars
    Gaby! These are delicious! I’m eating one for dessert tonight, already looking forward to eating one for breakfast tomorrow, and saving some for guests this weekend. Win – win – win!

  41. Maddy

    Next day, the muffins are so sticky! I let them completely cool before putting them into a tupperware. Is there something I can do to prevent this?

    • Gaby

      pumpkin is generally sticky! I freeze them and that helps