Small-batch pumpkin chocolate chip muffins: soft, spiced, and studded with chocolate. Stir by hand, no mixer. Makes 8 muffins.
Pumpkin and chocolate are a new flavor combination for me, and I have to say that I love them together. These pumpkin chocolate chip muffins are soft, perfectly spiced, and dotted with sweet chocolate in every bite. I tested the recipe several times, and I’m so happy with how they turned out. The batter comes together in minutes, and everything stirs together beautifully by hand. If you’re looking for an autumn treat that feels both special and easy, these muffins are it.
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Why You’ll Love This Recipe
These pumpkin chocolate chip muffins are soft, moist, and full of pumpkin flavor. Warm spices pair perfectly with the sweet chocolate chips, making each bite taste like fall. The batter comes together in minutes with just a bowl and spoon, so there’s no need for a mixer. The recipe makes a small batch of 8 muffins.
Pantry Ingredients
Pumpkin puree: Brings moisture, flavor, and that classic pumpkin color.
Egg: Helps bind the batter and adds structure.
Granulated sugar: Sweetens the muffins and balances the spice.
Refined coconut oil: Keeps the muffins soft and tender without a coconut flavor. Canola oil works too.
All-purpose flour: The base of the muffins, giving them shape and texture.
Baking powder: Provides lift for a nice dome.
Baking soda: Works with the pumpkin to help the muffins rise.
Pumpkin pie spice: Adds warm, cozy flavor in every bite.
Salt: Just a pinch brings out the sweetness and spice.
Semi-sweet chocolate chips: A rich, sweet contrast to the pumpkin.
How To Make Pumpkin Chocolate Chip Muffins
- Preheat oven to 400°F.
- Into a large mixing bowl add the pumpkin puree, egg, coconut oil, and sugar.
- Stir the wet ingredients with a large spatula or wooden spoon until all combined.
- In a separate bowl, add the flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend with a whisk.
- Add the flour mixture to the pumpkin mixture.
- Stir until the batter is smooth and combined.
- Fold in the chocolate chips.
- Place tulip liners in a muffin pan.
- Using a large scoop, divide the batter into 8 liners. Liners should be nearly full.
- Bake at 400°F for 6 minutes.
- Without opening the oven door, reduce the oven temperature to 350°F.
- Bake for 13-15 minutes more.
- Muffins are done when they are lightly browned around the edges and a toothpick inserted in the center of a muffin comes out clean.
- Cool in the muffin pan for 5 minutes.
- Transfer muffins to a cooling rack. Serve warm or cool completely. Yields 8 muffins.
Baking Tips For Pumpkin Chocolate Chip Muffins
- Measure the flour by lightly spooning it into the measuring cup and leveling off with a knife. This prevents heavy muffins.
- Mix the batter gently with a spoon or spatula. Overmixing can make the muffins dense.
- For best results, use tulip paper liners to keep the muffins from sticking to the pan. They also look so pretty!
- Use a cookie scoop to fill the muffin liners. Liners should be nearly full; this recipe makes 8 muffins.
How to Store and Freeze Pumpkin Chocolate Chip Muffins
- To Store: Place completely cooled muffins in an airtight container. They will stay fresh at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days.
- To Freeze: Place the muffins in a freezer-safe container. Make sure the container is tall enough so the muffins don’t get smashed. They can be frozen for up to 2 months. Thaw at room temperature.
Best Oil Options
I make these muffins with refined coconut oil because I love the rich texture it gives, and it doesn’t taste or smell like coconut. If you’d rather use canola oil, it works perfectly too. I have made these muffins with both oils. They both make a moist and flavorful muffin. I have not tested this recipe with butter, but that would be another possible option.
Pumpkin Chocolate Chip Muffins FAQs
If you’re in the mood for more pumpkin recipes, take a look at my pumpkin bread and this cozy small batch pumpkin crisp recipe. Both are easy, full of fall flavor, and perfect for sharing.
Pumpkin Chocolate Chip Muffins
Equipment
- 1 large mixing bowl
- measuring cups
- measuring spoons
- muffin pan
- tulip muffin pan liners
Ingredients
- 3/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 egg
- 1/3 cup refined coconut oil (can substitute canola or vegetable oil)
- 1/2 cup granulated sugar
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/2 cup semi sweet chocolate chips
Instructions
- Preheat oven to 400 degrees F.
- Into a large mixing bowl add the pumpkin puree, egg, coconut oil, and sugar.
- Stir with a large spatula or wooden spoon until all combined.
- In a separate bowl, add the flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend with a whisk.
- Add the flour mixture to the pumpkin mixture.
- Stir until the batter is smooth and combined.
- Fold in the chocolate chips.
- Place tulip liners in a muffin pan.
- Using a large scoop, divide the batter equally into 8 liners.
- Bake at 400 degrees F for 6 minutes.
- Without opening the oven door, reduce the oven temperature to 350 degrees F.
- Bake for 13-15 minutes more.
- Muffins are done when they are lightly browned around the edges and a toothpick inserted in the center of a muffin comes out clean.
- Cool in the muffin pan for 5 minutes.
- Transfer muffins to a cooling rack. Serve warm or cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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These muffins were simple to make and simply delicious! Thanks for sharing the recipe.
We love them too. Thank you so much for the comment and rating!
Ann these are wonderful and easy to make in a small amount for two people. I froze 4 so I have wonderful pumpkin muffins and 10 scones I can bake off for a morning treat. I keep unbaked muffins, scones and biscuits in the freeze as a convenience. They minor changes I made were to use an oil with coconut avacodo and sunflower oil that I bought at target and use these small raisins and a small handful of chopped walnuts I had in the pantry. I’m in Phoenix and you soul think finding currents would be easy it’s not. I order from nuts.com they were also out of currents but had these small raisins that are delicious. I chop them a bit then soak in warm water pat them dry and are a tasty addition to baked goods.
Thank you for the recipes for smaller quantity’s they are perfect for us and husband declared these pumpkin muffins a winner. I’m a long time fan and always look for to your newsletter and posts. Enjoy your fall season and your beautiful pup.
Hello,
The pumpkin muffins look delicious. Is it possible to double the recipe? The amount
of pumpkin puree called for isn’t a full can, and I hate to waste the remaining puree.
Thank you.
Hi Christine…yes, the recipe can be doubled. I usually add the leftover puree to my morning smoothie or I give it in small portions to my dog. I also like to occasionally make a small batch of pumpkin butter.
Thank you for your reply.. I’ll double the recipe. Looking forward to making these muffins soon.