You’ll love how easy it is to make these soft and moist pumpkin chocolate chip muffins!

Pumpkin chocolate chip muffins are a favorite homemade treat for fall–perfect for breakfast, snack, or dessert!

a muffin tin of freshly-baked pumpkin chocolate chip muffins.

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It’s no secret that I love Grandma’s homemade old-fashioned pumpkin bread. But I also love chocolate.

That’s one reason why I adore pumpkin chocolate chip bread, double chocolate pumpkin bread, and pumpkin chocolate chip cookies, because it’s two incredible flavors wrapped up in one treat.

So I decided to make some pumpkin chocolate chip muffins, too–that way, I can enjoy a sweet treat any time of day!

If you’re like me and you love all things pumpkin spice and have a soft spot for chocolate, you have to try these super soft and moist muffins.

They’re perfect for enjoying on a cool and crisp fall day!

More Delicious Pumpkin Recipes You’ll Love:

close-up view of pumpkin muffins with chocolate chips, including one muffin that is halved to show the interior.

Turning Pumpkin Bread into Muffins

To make these muffins, I took my favorite pumpkin bread recipe and converted it into a muffin recipe.

I simply decreased the quantities of the ingredients and baked it for a shorter time in a muffin pan instead of a loaf pan.

This gives us bite-size muffins that can be enjoyed for breakfast, wrapped up for a fall bake sale, or shared with friends and family as a handmade gift.

More Easy Muffin Recipes You’ll Love:

muffin pan containing freshly-baked pumpkin choc chip muffins that are homemade from scratch.

How to Make Pumpkin Chocolate Chip Muffins from Scratch

It’s really easy to make these muffins. All you need is some simple pantry ingredients to make the batter, then they bake right up into tasty treats!

Step-by-Step Instructions:

(Full printable recipe is available below)

Combine sugar and wet ingredients. First, you’ll cream together the sugar and shortening, using an electric mixer.

Then, add in the eggs and water, mixing until well-combined. Last, add in the pumpkin puree until combined.

two photos; one shows sugar and vegetable oil mixed together in a mixing bowl; the other shows eggs mixed in and pumpkin puree added to the mixture.

Add in dry ingredients. Next, with the mixer on low speed, you’ll add in the flour, salt, cinnamon, nutmeg, and baking soda.

Last, the chocolate chips get added in!

two photos; one shows dry ingredients added to wet ingredients; the other photo shows chocolate chips in the batter.

Bake. You’ll divide the batter among the wells of a greased muffin pan, then bake them until a toothpick inserted in the middle comes out clean.

a muffin tin with the wells filled with pumpkin chocolate chip muffin batter.

I like to add extra chocolate chips on top of the muffins as well as inside, but that’s just personal preference.

You can do this before baking or right after they come out of the oven and they’re still hot.

overhead view of a muffin tin of freshly baked pumpkin chocolate chip muffins.

Notes and Adaptations:

These muffins are freezer friendly! Simply cool completely before freezing in a freezer-safe container.
Leftovers can be stored at room temperature in an airtight container.
If you don’t have vegetable oil on hand, you can use vegetable shortening instead.

pumpkin chocolate chip muffins served on a white plate.

Recommended Equipment:

Yield: 16 muffins

Easy Pumpkin Chocolate Chip Muffins

Name: Easy Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cups sugar; 1/2 cup vegetable oil; 2 eggs; 1/3 cup hot water; 1 cup pumpkin puree; 1 3/4 cups all-purpose flour; 3/4 tsp salt; 1/2 tsp cinnamon; 1/2 tsp nutmeg; 1 tsp baking soda; 1 1/2 cups semi-sweet chocolate chips

These pumpkin chocolate chip muffins are the perfect way to enjoy a sweet treat for breakfast, a snack, or dessert!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup hot water
1 cup pumpkin puree
1 3/4 cups all-purpose flour
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat oven to 375F. Grease a muffin pan or line with cupcake liners (you'll need about 16-18 wells prepared).
In the bowl of a stand mixer fitted with a paddle attachment, beat together the sugar and vegetable oil.
Add eggs and beat well, followed by hot water, mixing well until combined.
With the mixer on low speed, add in the pumpkin puree until combined.
Add in the flour, salt, cinnamon, nutmeg, and baking soda, mixing just until combined.
Last, stir in the chocolate chips.
Scoop batter by 1/4-cupfulls into the wells of prepared muffin pan.
Bake for about 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Notes

These muffins freeze great! Simply cool completely and wrap well before freezing.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 200mgCarbohydrates: 41gFiber: 2gSugar: 28gProtein: 3g

Nutrition information is automatically calculated and is not guaranteed for accuracy.