There’s something magical that happens when fall spices meet melty chocolate chips. These bakery-style chocolate chip pumpkin muffins are proof of that perfect partnership.
The pumpkin keeps them incredibly moist and tender. Warming spices like cinnamon and nutmeg give them that cozy autumn vibe we all crave, and those little pockets of chocolate chips take these from “nice fall treat” to “absolutely irresistible.” Whether you are packing lunchboxes, hosting weekend brunch, or just wanting something sweet with your coffee, this chocolate chip pumpkin muffin recipe hits all the right notes. Plus, your house will smell like a pumpkin spice dream while they bake. Honestly, that’s half the reason I make them.
I have a couple of other pumpkin and chocolate recipes on the blog, too! Check out my Brownie Bottom Pumpkin Cheesecake and Chocolate Chip Pumpkin Loaf.
So what ingredients do I need to make these muffins?
The usual baking ingredients are needed for these muffins (flour, baking powder, baking soda, salt, etc.), and you’ll also need the following…
- Pumpkin puree – Not pumpkin pie filling.
- Pumpkin Pie Spice – Use my Homemade Pumpkin Pie Spice!
- Sour cream – Helps make the muffins nice and moist for days!
- Semi-sweet chocolate chips
One of the keys to getting the tall, round domes for a bakery-style bake is the ratio of baking powder to flour. You need 1 teaspoon of baking powder for each cup of flour, and you want all of the ingredients to be at room temperature before you mix them.
What equipment do I need?
You’ll need the following:
- 2 (12-cup) standard muffin pans
- 13 cupcake liners
- Medium and large mixing bowls
- Whisk
- Electric mixer
- Medium cookie scoop – a 1 1/2 tablespoon cookie scoop
How do I make Chocolate Chip Pumpkin Muffins?
Preheat oven to 425°F. Line (2) 12-cup muffin pans with 6 cupcake liners in one and 7 in the other, skipping every other cup so the muffins have room to grow without touching each other. One pan will have two liners next to each other, but it should be okay when the muffins bake.
In a medium mixing bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together until well combined. Set aside.
Place the butter, sugar, and brown sugar in a separate large mixing bowl, and use an electric mixer to mix until light and fluffy
Add the pumpkin puree and sour cream and continue mixing until combined. Then, add the eggs and vanilla extract and mix until the eggs are just incorporated.
Alternate adding the dry ingredients and the milk until both are just incorporated and the batter is smooth, then fold in the chocolate chips.
Use a cookie scoop to scoop the batter into the cupcake liners. Fill them to the top of the cup (I like to add a little bit more batter on top for very tall muffins), then add some extra chocolate chips on top.
Bake the muffins, one batch at a time, for 7 minutes, then reduce the temperature to 350°F (do not open the oven). Bake for another 13-15 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
Why didn’t my muffins rise very much?
There are a few reasons why the muffins didn’t get very tall.
- Make sure you are using 1 teaspoon of baking powder for each cup of flour. Since there are 3 cups of flour in this recipe, you should use 3 teaspoons (or 1 tablespoon) of baking powder. And make sure you’re not accidentally using baking soda.
- All of the ingredients should be room temperature.
- Fill the cupcake liners all the way to the top.
How do I store Chocolate Chip Pumpkin Muffins?
Keep the muffins in an airtight container, like a Tupperware container, on the counter for up to 3 days.
You can also keep them in the fridge for up to 7 days.
Store them in the freezer for 3 months, and thaw overnight in the fridge before serving.
What chocolate works best?
I like to use semi-sweet chocolate chips for a richer flavor, but milk chocolate or white chocolate chips would work beautifully for a sweeter muffin.
Can fresh pumpkin puree be used instead of canned?
You can! The only thing I would recommend is that you drain the fresh pumpkin puree a bit to eliminate some of the extra moisture.
How can I avoid dense or dry muffins?
Be sure not to overmix the batter once the dry ingredients are mixed in. You don’t want to build up too much gluten. Stop mixing as soon as the majority of the flour is mixed in. It’s okay if there are a few lumps.
Equipment
- 2 (12-cup) muffin pans
- 13 cupcake liners
- Electric mixer
- Medium cookie scoop 1 1/2 tablespoons
Ingredients
- 3 cups (360 grams) all-purpose flour spooned and leveled
- 1 tablespoon pumpkin pie spice
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup (175 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar packed
- 1 cup pumpkin puree
- ¼ cup sour cream
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 1 cup semi-sweet chocolate chips plus more for on top of the muffins
Instructions
- Preheat oven to 425°F. Line (2) 12-cup muffin pans with 6 cupcake liners in one and 7 in the other, skipping every other cup so the muffins have room to grow without touching each other. One pan will have two liners next to each other, but it should be okay when the muffins bake.
- In a medium mixing bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt together until well combined. Set aside.
- Place the butter, sugar, and brown sugar in a separate large mixing bowl, and use an electric mixer to mix until light and fluffy.
- Add the pumpkin puree and sour cream and continue mixing until combined. Then, add the eggs and vanilla extract and mix until the eggs are just incorporated.
- Alternate adding the dry ingredients and the milk until both are just incorporated and the batter is smooth, then fold in the chocolate chips.
- Use a cookie scoop to scoop the batter into the cupcake liners. Fill them to the top of the cup (I like to add a little bit more batter on top for very tall muffins), then add some extra chocolate chips on top.
- Bake the muffins, one batch at a time, for 7 minutes, then reduce the temperature to 350°F (do not open the oven). Bake for another 13-15 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
Notes
- Ensuring that all of the ingredients are at room temperature before mixing will help the muffins rise without collapsing when they bake.
- Baking the muffins at 425°F for a few minutes will encourage a taller rise in the muffins.
- Try not to overmix the batter after the eggs are added and after the dry ingredients have been added. You don’t want to build up too much gluten because the muffins will have a tougher, chewier texture.
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