Pass the pastry case and DIY with this quick and easy recipe for The Best Pumpkin Chocolate Chip Muffins.

The best pumpkin chocolate chip muffins on a cooling rack

Fall may not officially begin for a few more days, but autumnal equinox or not, one thing is certain: Pumpkin, it’s your time to shine! And shine it does in this quick and easy recipe for The Best Pumpkin Chocolate Chip Muffins.

We’ve been down this recipe-naming road before, so you know that titling a recipe “the best” or “the ultimate” carries a lot of weight in my book. And these pumpkin chocolate chip muffins have earned that title (and then some).

The Best Pumpkin Chocolate Chip Muffins Recipe

Moist, packed with pumpkin flavor and studded with semisweet chocolate chips, this single serving version of my all-time favorite pumpkin bread recipe is a baking homerun, a breakfast touchdown and a snack slam dunk. Best of all, you’ll only need 30 minutes from start to finish to make them happen in your home.

Ready for a season’s worth of pumpkin-inspired eats? Check out my lineup of sweet and savory recipes starring pumpkin, including Pumpkin Pie Pancakes, Pumpkin Whoopie Pies, Pumpkin Turkey Chili and more.

The Best Pumpkin Chocolate Chip Muffins Recipe

The Best Pumpkin Chocolate Chip Muffins Recipe

The Best Pumpkin Chocolate Chip Muffins Recipe

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The Best Pumpkin Chocolate Chip Muffins

Preheat your oven for a quick and easy recipe for The Best Pumpkin Chocolate Chip Muffins.
5 from 12 votes
The best pumpkin chocolate chip muffins on a cooling rack
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 14 muffins


  • 1 2/3 cups flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/3 cups sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 1 1/4 cups chocolate chips


  • Preheat the oven to 350ºF. Grease a muffin pan with cooking spray.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
  • Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
  • Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining ¼ cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
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Recipe adapted from Judy Mahaffa.

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Calories: 282kcal, Carbohydrates: 43g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 43mg, Sodium: 142mg, Potassium: 75mg, Fiber: 1g, Sugar: 29g, Vitamin A: 2995IU, Vitamin C: 0.8mg, Calcium: 37mg, Iron: 1.2mg

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Recipe Rating


  1. 5 stars
    My go-to recipe for treats. Easy and absolutely the best. I know I’ve been making these since 2013 and friends/colleagues request them. They’re sooooo yummy! And turn out every time. Love love love them. Thank you!

    1. WOWZA! I love reading this, Amanda! I’m so thrilled you’ve been enjoying (and sharing!) this recipe since 2013 :)

  2. 5 stars
    Deelish!!! Roasted my own pumpkin after Halloween! SOOO much pumpkin!!! Decided to use a cup on these and make them in an actual muffin pan (6 muffins in a pan). Baked @ 400 for 20 minutes. Perfect!!! Sooo moist! Made mini pumpkin muffins with the leftover batter… Baked those @ 350 for 15 minutes. Same level of moistness!!! Only used one cup of sugar and perfect sweetness for me! This one’s a keeper! Thanks for sharing!!!

  3. 5 stars
    I’ve been making this recipe for a couple years now, and it’s our absolute favorite pumpkin muffin recipe! My girls love having this for breakfast, or for a snack!

  4. 5 stars
    Made these last night, I did not have cloves or ginger (I need to fix that), so I just used pumpkin pie spice. But they came out delicious, definitely a keeper recipe

  5. Lately, I’ve been baking quite a bit for family and friends. My husband, who can be a picky eater at times, suggested Pumpkin Chocolate Chip muffins since we had several cans of pumpkin in the house. After reading through several recipes in books and online, I decided to try your recipe. These muffins are outstanding – very moist and full of flavor!! My husband loved them. I will definitely be baking these again!

    1. Hi Jackie! Unfortunately I haven’t tried that so I’m not sure what the bake time would be. Let me know if you give it a shot!

  6. 5 stars
    Hi Kelly! I found this recipe a couple years ago and have been making pumpkin muffins for Thanksgiving weekend ever since. They are a big hit with the family! I get 16 muffins from my batter, as I try not to overfill the cups. Muffin liners stick a little but work out much better than scrubbing the pan :) Thanks for all your great recipes. Happy Thanksgiving!

  7. 5 stars
    Well, the title accurately describes these pumpkin muffins! These are the best I’ve ever had and they are addicting. Now to go exercise. Lol

  8. Kelly,
    Can you sub all the spices for Pumpkin Pie Spice (since all of those individual spices are in it)? If so, what would the measurement be?

    1. Hi Sarah! The water is added during the fourth step: Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients.

  9. Not sure if it’s too late to ask a question here, but how many muffins does this recipe make? I’d like to make some mini muffins for a group!

  10. 5 stars
    These were delicious! I cut the sugar to 3/4 c to make them healthier for my kids and they were still plenty sweet, especially with the chocolate chips. They devoured the whole batch (with some help from me and my hubby) the same afternoon I baked them. Thanks for sharing!

  11. 5 stars
    I look forward to pumpkin desserts in the fall and winter. I made these and they were awesome. Everyone in my house loved them. So moist and so easy to make.

  12. I have all of the ingredients except the ground ginger.. is there anything i should do to replace it or is it necessary in this recipe?

  13. These muffins turned out amazing! My boys and myself love them. So moist! Will be perfect for breakfast this week!

  14. 5 stars
    These are amazing and exactly what I was looking for today – I used coconut oil instead of butter and they still turned out fantastic – thanks!

  15. I want to make these because I recently bought some sugar pie pumpkins and pureed them but I’m not sure how to use that fresh puree over canned. Do you have any suggestions?

    1. Hi Karis! I’ve never tried this recipe with fresh pumpkin purée but my #1 tip would be to make sure you remove as much liquid as possible, as fresh pumpkin purée tends to contain a lot more liquid than the canned variety. Hope that helps!

  16. I just made these muffins this morning since I had left over canned pumpkin. These are AMAZING! Great job on the recipe!

  17. Did not have chocolate chips, but made these without and they were absolutely marvelous. Husband ate several for breakfast. Thanks for the recipe.

    1. Hi Christy! I can’t say with certainty if that will work, but my initial thought is that it should. However, because the pumpkin pie mix has sugar, you may want to reduce the amount of sugar called for in the recipe. Hope that helps!

  18. This came out great. I didn’t add the water BC the dough seemed like the correct consistency, which I’m guessing is similar to banana bread. I may have used slightly less than a can of pumpkin which may have added the moisture difference. Reduced the sugar to one cup. Next time I would add 1/2 tsp salt, but it was a great, subtle spice blend overall. Chocolate chips were a nice touch.

  19. I love pumpkin but I don’t quite fancy spices in my cakes and other sweets (which is why I don’t really like fruit cakes which uses spice). I don’t think my kids will like the taste of the spices too. However, I am tempted to try this pumpkin cupcakes because they look so easy and yummy. Can I make do without the spices? Will it affect the texture? I don’t mind using a bit of cinnamon though. Another thing, is making my own pumpkin puree equivalent to the canned ones? hope to hear your reply soon! thanks.

    1. Hi there! You could leave out the spices but I don’t think the resulting muffins would have very much flavor. The spices provide a really subtle flavor enhancement that goes great with the pumpkin.

  20. I made these muffins last week and they were amazing! Now my boyfriend is asking for either banana chocolate chip or plain chocolate chip. Does anyone know of a way to alter this recipe so the moistness is still there but there is no pumpkin included? :)

    1. Awesome! So glad you’re enjoying the recipe, Ashley! I’ve never tried removing the pumpkin and replacing it with bananas but I’m going to test it out next week so stay tuned for the recipe!

  21. Hi, thanks for your answer
    Pumpkin and banana bread I’ve made with baking powder but did not get a good result. Is baking soda should be used? Because it is bad for health.

    1. Hi Krista – I don’t provide nutritional info for any of my recipes because I am not a certified nutritionist so I wouldn’t be able to guarantee the info is 110% accurate.

  22. I’m excited to try these, but they’re taking longer than 20 minutes to bake. Just thought I’d mention it in case it happens to anyone else (and my oven typically gets thing done faster than most recipes).

  23. Best muffins ever!! Used fresh mashed pumpkin instead of the pumpkin in a can and brown sugar instead of white sugar. They taste sensational. Thank you for the recipe

  24. My new go-to-pumpkin-chocolate-chip-muffin-recipe. Considered only baking Half and eating the rest of the batter raw. New Year, New Pam: I’m trying to rid my life of the GMO nightmares that are pre=packaged muffins, pastries, cookies- All made in the factory, pumped full of Chemicals approved by..Who? Michelle Obama? Recovering Pop-Tart addict here. These Muffins are great but Texture is more like cupcakes- Great for dessert or…naughty breakfast. Used Dark chocolate chips You can’t even tell it’s dark.
    One question: Do you use Cupcake Liners or Muffin Liners with the recipe? I , Personally used muffin liners and the texture came out more like cupcake or just cake.

  25. Kelly,
    Thanks for the recipe. They look delicious. Do you know what the temp and time would be if I were using mini muffin pans? Have a wonderful Thanksgiving.

    1. Hi Julie! I have never made mini muffins with this recipe, however the temp would still be 350F. I’m not certain on the bake time.

  26. Great recipe- I made these yesterday. I misread the directions amd added a whole 15 oz can of pumpkin and they still came out good- just very very moist! They were a hot with the whole family- I added flax seed and chia for a nutritional boost. :).

  27. Tastes great!! Made it as pumpkin bread since I didn’t have a muffin pan, with pieces of the pumpkin that I carved for Halloween :D. Thanks for the recipe!

  28. I have been in a total “pumpkin baking” mood lately. Came across your site and thought “WOW those look delicious!!”. I baked them to see if they really are “the best” as you say, and I totally agree! So easy and simple to make. Boyfriend loved them too which is a big plus. Thank you for sharing! I will definetly be checking in to see more of your recipes :)


  29. Can you please tell me what size can of pumpkin is needed? I plan to bake these muffins this weekend. Thank you.

    1. Hi Denise, There are different size cans of pumpkin, however this recipe calls for 1 cup (which you can get out of a 15-ounce can).

  30. I made these but the mix was thick. I used Chobani pumpkin flavor yogurt to replace the butter and did half coconut flour and half wheat flour, and replaced the sugar with honey. U think all he substitutes had a lot to do with the thick mix?

    1. Hi Amber – Yes, the reason the batter was thick was due to your substitutions. Substituting yogurt for butter and honey for sugar, plus the flour substitutions, will result in an entirely different recipe, as the fat content and texture will be affected. Hope this helps!

  31. Just made these tonight using a gluten free flour mix and it was /delicious/. I used mini chocolate chips but left them off the top and they turned out perfect. Fluffy and not overly powerful in pumpkin or chocolate flavor. My kids ate them up! Thanks for the recipe. I’ll be using this one again and again.

  32. I made these yesterday after I found the recipe. They are delicious. All three kids and the husband agreed. Only thing I would like to do is try to decrease the butter by substituting something healthier. But to be honest, if it didn’t work I would go back to making them just like the recipe states!

  33. I’ve used the same pumpkin bread/muffin recipe for years, but when I saw your recipe I knew it was time to make a change. I made these last week for a couple of my friend’s and they loved them as did I. I can’t wait to bake them up again!

  34. I made these this past weekend – OMG – they are AMAZING! They were very moist and the chocolate/pumpkin combo is so yummy. I will definitely be making these again and again! Does anyone know if they would freeze well?

    1. Awesome! So glad you enjoyed the recipe! I’ve never tried freezing them, but let me know if you give it a go :)

  35. Does chocolate actually go well with pumpkin? It doesn’t seem like a good flavor combo to me, but maybe I am wrong. I will have to try!

  36. I’m not “chocolate” person and I can’t have nuts due to kidney problems….could I just leave out the c. Chips without causing an inbalance with the other ingredients ? Will the recipe still work without the chips ??? Thank you.. I love many of your other recipes . BK.

  37. Hi Kelly! Thank you so much for this wonderful recipe. I baked it yesterday and I’m so happy with the result, it’s moist and delicious! It’s a keeper. I love everything you cook and bake. I’ve never been disappointed.

  38. Looking for a quick and easy pumpkin muffin recipe, this one seems perfect! Not over loaded with spices, I’ll save it and attempt to recreate it later!