Easy Homemade Pumpkin Chocolate Chip Muffins


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Pumpkin and chocolate are a match made in heaven. If you’ve never tried it before, you must and these pumpkin chocolate chip muffins are a good place to start.

So pour a cup of coffee and grab a pumpkin chocolate chip muffin to enjoy before you head off to work.

Pin Pumpkin Chocolate Chip Muffins to make later.

Pumpkin Chocolate Chip Muffins in a muffin tin.

You can never go wrong with pumpkin treats when fall rolls around and these muffins are perfect for breakfast, a mid-morning snack on your coffee break, or to tuck into a lunch box for a treat.

October is National Cookbook Month and this pumpkin chocolate chip muffin recipe is from a cookbook all about pumpkin. It’s fittingly called Pumpkin! You can find an affiliate link farther down in the post if you’re interested in checking it out. There is a lot of variety in it.

When I was deciding on cookbook I thought something timely for the season was appropriate. Pumpkin was it. It’s such a popular fall flavor and you just can’t go wrong with muffins on the counter for the family to enjoy.

A few years ago I posted these Magic Coconut Bars to celebrate cookbook month. They are another easy and delcious treat for lunch or after-school.


At a glance ingredients. Check your pantry, you may have everything you need to make them.

  • Flour
  • Baking Powder
  • Pumpkin Pie Spice
  • Salt
  • Solid Pack Pumpkin
  • Brown Sugar
  • Milk 
  • Butter
  • Eggs
  • Bittersweet Chocolate Chips

I don’t have bittersweet chocolate chips, what can I use?

I used bittersweet chocolate chips because I had them to use up. Feel free to use semi-sweet or milk chocolate chips.

A single pumpkin chocolate chip muffin on a small plate.

How do you make pumpkin pie spice?

If you don’t have pumpkin pie spice on hand, you probably have all the spices to make it – cinnamon, ginger, nutmeg, cloves, and allspice. One less spice you have to purchase and a great way to use up spices you already have. Win-win!

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Pumpkin Chocolate Chip Muffins

Pour the coffee and grab a pumpkin chocolate chip muffin to enjoy before work.
5 from 2 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 18 – 20 muffins


  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup solid-pack pumpkin
  • 1 cup packed brown sugar
  • 3/4 cup milk
  • 6 tablespoons butter melted
  • 2 eggs
  • 1 cup bittersweet chocolate chips


  • Preheat oven to 400 degrees F. Line 18 standard (2 1/2 inch) muffin cups with paper baking cups.
  • Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl. Beat pumpkin, brown sugar, milk, butter, and eggs in a medium bowl until well blended.
  • Add pumpkin mixture and chocolate chips to flour mixture; gently stir just until moistened. Spoon evenly into prepared muffin cups.
  • Bake 15 minutes or until a toothpick inserted into the center comes out clean. Cool in pans or on wire racks for 10 minutes; remove to wire racks to cool completely.

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  1. What a great seasonal cookbook and recipe. I just happen to have half a can of pumpkin left in my refrigerator and now I know what I”m making with it. Thanks Ellen.

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