Chocolate Chip Pumpkin Muffins

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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

4.8 from 6 votes
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.
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)


  1. 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. 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!

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

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

  3. 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!

  4. 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??

    1. Hi Christina,

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

  5. 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!

  6. 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!

  7. 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!!

  8. 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!

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

  10. 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 🙂

  11. 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!

  12. 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.

  13. 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!

  14. 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.

  15. 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!

    1. 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

    1. 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

  16. 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!

  17. 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!

  18. 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?

  19. Looks great—To confirm, 3 cups sugar? Seems like a lot? Anyone substitute part of the white with brown sugar? TIA!

    1. I replaced 1 cup sugar with light brown sugar & muffins turned out great. Oil, however, was a lot! My muffins were a greasy mess. For 2nd batch (I only have one 12-muffin tin) I turned oven temp to 425 for first 5 minutes then decreased to 350 without opening oven & that made the muffins perfect. Next time might sub half oil for apple sauce. A bit too sweet for me, but my daughter devoured them.

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