Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins take just 10 minutes to prepare, are spiked with cinnamon, cloves and allspice and studded with chocolate chips.

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Original content posted October 2013.  Updated September 2021.

At our house, you know it’s fall when the first dozen Pumpkin Chocolate Chip Muffins come out of the oven.  Although honestly, my menagerie requests these muffins year round!  Perfect for breakfast or an addition to a brunch buffet, you really can’t go wrong when these muffins are on the menu.

Easy Pumpkin Chocolate Chip Muffins

This muffin batter takes just 10 minutes to prepare and is spiked with cinnamon, cloves and allspice before being studded with a generous amount of dark chocolate chips.  The end result is a Pumpkin Chocolate Chip Muffin worthy of any autumn occasion and perfect with a cup of coffee to begin your day.  

But really, who am I kidding?  These muffins are heavenly any time of day and disappear quite quickly.

One Bowl Pumpkin Chocolate Chip Muffins

Want to know another amazing feature of these delicious muffins?  These Pumpkin Chocolate Chip Muffins are prepared in a single bowl!  Less dishes mean even more time to sit down and enjoy a muffin with a cup of your favorite coffee or tea.

Can You Freeze Pumpkin Chocolate Chip Muffins?

This recipe yields three dozen muffins.  Don’t even think about halving the recipe – extra muffins freeze well for a quick breakfast on a busy morning!  This is why I’ve been known to double the recipe to insure that we have a large stockpile at the ready for any muffin emergencies that may arise.

To freeze, insure that muffins are completely cool and place in an airtight container or zip top bag.  Muffins will keep for up to two months.  To thaw, set muffins on a plate at room temperature for 30-60 minutes.  You can also microwave for one to two minutes to enjoy sooner. 

It seems I might have a pumpkin recipe for any time of day.  I also have this Pumpkin Walnut Chocolate Chip Bread that is also perfect for the beginning of the day.  You could then follow them up with my Pumpkin Pasta with Sausage and Apples for dinner and and my Upside Down Pumpkin Pie for dessert.  Talk about a delicious day!

How to Make Pumpkin Chocolate Chip Muffins

[1]  In the bowl of an electric mixer, add eggs, pumpkin and butter.

[2]  Mix on medium speed until fully combined.

TIP: Fully combined means that no single ingredient is visible but rather everything is combined into one cohesive mixture.

[3]  Add flour, sugar, baking soda, cinnamon, cloves, allspice and salt to bowl.

[4]  Mix together on low speed until almost combined.

TIP: You’ll want to stop mixing when a bit of dry ingredients are still visible and not fully incorporated.  This will help prevent over mixing the batter in the next step which will lead to tough, instead of tender, muffins.

[5]  Add chocolate chips to bowl.

[6]  Mix on low speed until just combined.

[7]  Line muffin tin with paper liners.

TIP: The parchment muffin baking cups from Paper Chef are my favorite as I’ve never had a muffin or cupcake stick using them!

[8]  Scoop batter into prepared muffin tin using a large cookie scoop.

TIP: Using a cookie scoop insures muffins that are all of a uniform size.

Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin removes cleanly.  Let muffins rest in pan for three minutes and then transfer to rack to cool.

If you’ve tried these Pumpkin Chocolate Chip Muffins or any other recipe on Melanie Makes, please let me know your thoughts in the comments below.  I love hearing from you and respond to each and every comment!

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Print Recipe

5 from 7 votes

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins take just 10 minutes to prepare, are spiked with cinnamon, cloves and allspice and studded with chocolate chips.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Servings: 36 muffins

Calories: 192kcal

Author: Melanie Bauer | Melanie Makes

Ingredients

• 4 eggs
• 15 ounces pumpkin puree
• 1 cup butter melted
• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon cloves
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 2 cups dark chocolate chips

Instructions

• Preheat oven to 350 degrees.
• In the bowl of an electric mixer, add eggs, pumpkin and butter.
• Mix on medium speed until fully combined.

  TIP: Fully combined means that no single ingredient is visible but rather everything is combined into one cohesive mixture.
• Add flour, sugar, baking soda, cinnamon, cloves, allspice and salt to bowl.
• Mix together on low speed until almost combined.

  TIP: You'll want to stop mixing when a bit of dry ingredients are still visible and not fully incorporated.  This will help prevent over mixing the batter in the next step which will lead to tough, instead of tender, muffins.
• Add chocolate chips to bowl.
• Mix on low speed until just combined.
• Line muffin tin with paper liners.

  TIP: The parchment muffin baking cups from Paper Chef are my favorite as I’ve never had a muffin or cupcake stick using them!
• Scoop batter into prepared muffin tin using a large cookie scoop.

  TIP: Using a cookie scoop insures muffins that are all of a uniform size.
• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin removes cleanly.
• Let muffins rest in pan for three minutes and then transfer to rack to cool.

Nutrition

Calories: 192kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 157mg | Potassium: 107mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2022IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg