Pumpkin Chocolate Chip Muffins - Kristine's Kitchen (2024)

These Pumpkin Chocolate Chip Muffins are soft, fluffy and perfectly spiced. This is the best pumpkin chocolate chip muffin recipe I’ve tried!

Do you prefer a muffin or a slice of quick bread for a mid-morning snack? I like both, but muffins are usually my preference. Muffins are individually portioned, portable, and easier to freeze than a loaf of quick bread. I recently shared this Pumpkin Bread, and today I have these pumpkin chocolate chip muffins for those of you who love muffins as much as I do!

Just like my Healthy Banana Muffins, this pumpkin chocolate chip muffin recipe is easy to make in one bowl. When the batter is mixed up in just one bowl, the recipe is prepared faster and clean up is so easy! These one bowl Healthy Apple Muffins are another favorite for fall.

I’ve made a batch, and sometimes two batches, of these muffins every week for the past three weeks. And I still can’t keep my freezer stocked with them because my family eats them up so fast!

These Pumpkin Chocolate Chip Muffins are soft with just the right amount of sweetness. The pumpkin keeps the muffins moist. The chocolate chips add an extra touch of sweetness. I like to use mini chocolate chips because they spread out more in the muffins, ensuring that you get a little chocolate in every bite.

How to Make Pumpkin Chocolate Chip Muffins

Jump to Ingredients/Instructions

To make these muffins, you’ll start by melting some butter in a large bowl in your microwave. If you don’t have a microwave you can melt the butter in a pot on the stove. Next you’ll whisk in your sweetener- either honey or pure maple syrup. I usually use honey because it’s more budget-friendly. You’ll also whisk in the pumpkin, eggs, milk and vanilla at this point.

Once the wet ingredients are well combined it’s time to add the dry ingredients. You’ll add them in stages, starting with the baking soda, baking powder and salt, followed by the spices. Lastly use a rubber spatula to gently mix in the flour and chocolate chips, being very careful not to over mix. It’s okay if you see a few streaks of flour left in the batter. You never want to over mix muffin batter because it leads to dense muffins. We want our muffins light and soft!

You can make this Pumpkin Chocolate Chip Muffin recipe dairy-free by using coconut oil in place of the butter, a non-dairy milk (such as almond milk), and dairy-free chocolate chips.

You can also easily make these Pumpkin Chocolate Chip Muffins vegan by using pure maple syrup (rather than honey) and two flax eggs in place of the eggs, plus following the dairy-free options given above.

Love pumpkin? Be sure to try my easy pumpkin pie recipe and pumpkin pancakes too!

Tips for making these Pumpkin Chocolate Chip Muffins:

• I use a large scoop to quickly and easily fill my muffin tin.
• I like to sprinkle a few extra chocolate chips on top of the muffins right before baking for a prettier presentation.
• You can make these muffins with pumpkin pie spice if you have it on hand. I always make a batch of my homemade pumpkin pie spice at the beginning of fall. Store-bought works also. If you don’t have pumpkin pie spice, I’ve listed the amounts of cinnamon, allspice, nutmeg and cloves that you would use in the recipe.
• You can also make mini muffins with this batter, using a mini muffin pan.

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