The Best Chocolate Chip Pumpkin Muffins: Your Essential Fall Baking Recipe
As autumn leaves begin to fall and a crisp coolness fills the air, there’s nothing quite as comforting as the aroma of freshly baked goods wafting from the kitchen. These incredibly tender and moist chocolate chip pumpkin muffins are truly the epitome of fall. Bursting with the earthy goodness of pumpkin, generously studded with rich chocolate chips, and delicately spiced with a warm blend of cinnamon, ginger, nutmeg, and allspice, they offer a taste of seasonal bliss in every single bite. This recipe isn’t just easy to follow; it guarantees a batch of muffins that are wonderfully soft, flavorful, and perfect for any occasion. Whether you’re seeking a cozy breakfast treat, a delightful afternoon snack, or a sweet addition to your holiday spread, these pumpkin muffins are sure to become a cherished part of your autumn baking traditions.
Why This Recipe for Chocolate Chip Pumpkin Muffins Works So Well
This chocolate chip pumpkin muffin recipe stands out for several compelling reasons, guaranteeing a consistently delicious outcome. Firstly, it produces muffins that are exceptionally tender and incredibly moist, a quality often sought after but rarely perfected. The secret lies in the precise balance of wet and dry ingredients, especially the generous amount of unsweetened pumpkin puree, which acts as a natural moisturizer, ensuring a succulent crumb without making them dense. When warmed, these muffins truly come alive, releasing their comforting aromas and enhancing their soft texture.
Their texture leans more towards a “cakey” consistency rather than a dense, heavy muffin. This means they are light and airy, boasting a delicate crumb that melts in your mouth, similar to a finely baked pumpkin cake. Each bite is a harmonious blend of tender, spiced pumpkin goodness and pockets of melted chocolate. The optional addition of golden raisins introduces a subtle chewiness and extra burst of sweetness, elevating the overall experience. This recipe is an absolute must-have for your autumn baking repertoire, transforming simple ingredients into a truly special treat. Pair them with a generous slather of homemade cinnamon honey butter for an unforgettable autumnal indulgence.
Essential Ingredients for Perfect Pumpkin Muffins
Crafting these delectable chocolate chip pumpkin muffins requires a thoughtful selection of staple baking ingredients, combined with the star of the show: pumpkin! You’ll find all the precise measurements, ingredient lists, and detailed instructions in the printable recipe card located at the end of this post. For best results, we always recommend using high-quality ingredients and ensuring they are at room temperature where specified, as this greatly impacts the final texture and consistency of your baked goods. Gathering everything before you start will make your baking process smooth and enjoyable.
Ingredient Spotlight & Expert Substitution Tips
Understanding the role of each ingredient can significantly enhance your baking success and empower you to make informed substitutions when necessary. Here’s a deeper look into the components of these wonderful pumpkin muffins:
FLOUR – The foundation of any good muffin, all-purpose flour provides the structure. The “scoop and sweep” method is paramount here to prevent over-measurement, which can lead to dense, dry, and crumbly muffins. To do this, first aerate your flour with a spoon, then gently scoop it into your measuring cup until it’s overflowing. Finally, use the straight edge of a butter knife to level off the excess, ensuring you don’t pack it down. Never tap the cup or scoop directly from the bag, as this compacts the flour and results in too much being added. If you prefer a slightly lighter, finer crumb, you can substitute a small portion (about 1/4 cup) of all-purpose flour with cake flour. For those exploring healthier options, a half-and-half blend with whole wheat pastry flour can add a subtle nutty flavor and extra fiber.
PUMPKIN – This recipe truly shines with unsweetened pumpkin puree. It’s crucial to use plain pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would disrupt the carefully balanced flavors of this recipe. Unsweetened pumpkin puree contributes an incredible amount of moisture, creating that wonderfully tender and soft texture. It also lends a subtle, earthy sweetness and a beautiful orange hue to the muffins, enriching their flavor profile and making them unmistakably autumnal. Freshly roasted and pureed pumpkin can also be used for an even richer, more natural flavor, just ensure it’s completely cooled and well-drained.
RAISINS – Golden raisins are an optional but highly recommended addition, introducing pockets of concentrated sweetness and a pleasant chewiness that contrasts beautifully with the soft muffin. If you’re not a fan of raisins, feel free to omit them. Alternatively, you can substitute them with other dried fruits like cranberries (for a tart counterpoint), or add extra chocolate chips for more indulgence. Chopped nuts such as walnuts or pecans also make excellent additions, providing a delightful crunch and nutty flavor that complements the pumpkin and spices perfectly.
SPICES – This recipe uses a harmonious blend of ground cinnamon, nutmeg (preferably freshly grated for maximum aroma), ground ginger, and a pinch of allspice. This combination creates a warm, inviting flavor that is subtle and balanced, enhancing the pumpkin without being overpowering. Freshly grating nutmeg makes a noticeable difference in flavor intensity compared to pre-ground versions. If you desire a more pronounced spice flavor, you can slightly increase the amounts of each. For convenience, a good quality pumpkin pie spice blend can be used as a substitute; typically, 1.5 teaspoons of pumpkin pie spice would replace the cinnamon, ginger, nutmeg, and allspice specified.
BUTTER – Unsalted butter, at room temperature, is essential for achieving the perfect muffin texture. When creamed with sugar, it incorporates air, contributing to a light and fluffy crumb. Ensure your butter is softened but not melted for optimal creaming. If you only have salted butter, you can use it but reduce the added salt by about 1/8 teaspoon.
SUGARS – This recipe utilizes both granulated white sugar and packed light brown sugar. Granulated sugar provides sweetness and helps with browning. Light brown sugar adds a deeper, molasses-rich sweetness and extra moisture, contributing to the muffins’ tender and moist interior. The combination of both sugars creates a well-rounded sweetness and depth of flavor.
EGGS – Large eggs act as binders, helping to hold the muffin batter together. They also contribute to the overall richness, moisture, and provide some leavening, working with the baking powder and soda to create a light and airy texture. Ensure eggs are at room temperature for better emulsification with the other ingredients.
VANILLA EXTRACT – A touch of pure vanilla extract enhances all the other flavors in the muffins, adding a layer of aromatic warmth and sweetness that complements the pumpkin and spices.
BUTTERMILK – Buttermilk is a fantastic ingredient for muffins! Its acidity reacts with the baking soda, creating tiny air pockets that contribute to a soft, tender crumb and a beautiful rise. It also adds a slight tang that balances the sweetness. If you don’t have buttermilk on hand, you can easily make a homemade substitute: add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the 1/4 cup with regular milk. Let it sit for 5-10 minutes until it slightly curdles before using.
MILK CHOCOLATE CHIPS – While the recipe specifies milk chocolate chips for their creamy, sweet profile, you can certainly experiment with other varieties. Semi-sweet chocolate chips offer a slightly less sweet, more classic chocolate flavor, while dark chocolate chips provide a rich, intense contrast to the pumpkin. The recipe calls for separating the chips – mixing some into the batter and dotting the rest on top – to ensure chocolatey goodness throughout and a visually appealing finish.
How to Make Delicious Chocolate Chip Pumpkin Muffins
These step-by-step photos and instructions are here to help you visualize how to make this recipe for the most delightful chocolate chip pumpkin muffins. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, simply Jump to Recipe at the bottom of this page.
- Begin by centering a rack in your oven and preheating it to 400 degrees F (200 degrees C). Prepare a regular-size muffin pan by buttering or spraying 12 cupcake cavities, or lining them with paper cups. For even baking and easier handling, place the muffin pan on a sturdy baking sheet.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and all the warm spices (cinnamon, ginger, nutmeg, and allspice). Make sure these are thoroughly combined to ensure even distribution throughout the muffins. Set this bowl aside.
- Whether you’re using a stand mixer fitted with a paddle attachment or a hand mixer in a large bowl, start by beating the room temperature butter at medium speed until it’s soft and creamy, about 1-2 minutes. Then, add both the granulated and light brown sugars to the butter. Continue beating until the mixture is light, fluffy, and smooth, which typically takes another 2-3 minutes. This creaming process incorporates air, contributing to the muffins’ light texture.
- Next, add the large eggs one by one to the butter and sugar mixture, beating well for about a minute after each addition to ensure it’s fully incorporated. Scrape down the sides of the bowl as needed. Once the eggs are blended, beat in the vanilla extract until just combined.
- Reduce the mixer speed to low. Gradually mix in the unsweetened pumpkin puree and buttermilk until just combined. Then, slowly add the dry ingredients from step 2 in a steady stream, mixing only until they completely disappear into the wet ingredients. It’s crucial to avoid overmixing, which can lead to tough muffins. You can stop the machine early and gently fold in any remaining streaks of flour into the batter using a rubber spatula to ensure it’s just combined.
- Finally, gently stir in the golden raisins (if using) and 1/2 cup of the chocolate chips into the batter until just distributed. Divide the batter evenly among the 12 prepared cupcake cavities. For an extra touch and beautiful presentation, use the remaining 1/4 cup of chocolate chips to dot the top of each muffin before baking.
- Bake the muffins for approximately 17-20 minutes. The muffins are done when they are golden brown, spring back lightly when touched, and a knife or wooden skewer inserted into the center of a muffin comes out clean or with only moist crumbs attached.
- Once baked, transfer the muffin pan to a wire rack and allow the muffins to cool in the pan for about 5 minutes. This brief cooling period helps them set. Then, carefully remove each muffin from its cavity and place them directly onto the wire rack to finish cooling completely. Enjoy them warm or at room temperature!
Frequently Asked Questions & Expert Baking Tips
To maintain their tender texture and delicious flavor, these muffins should be stored in an air-tight container or a zip-top bag at room temperature for 3-4 days. This prevents them from drying out. For slightly longer storage, you can keep them in the refrigerator, also in an airtight container or sealed bag, for up to 1 week. If refrigerating, consider briefly warming them before serving to restore their freshness and softness.
Absolutely! These chocolate chip pumpkin muffins freeze exceptionally well, making them perfect for meal prep or enjoying a taste of fall anytime. To freeze, ensure the muffins are completely cooled. Then, place them in a large freezer-safe zip-top bag or an air-tight container. They can be stored in the freezer for up to 3 months. When ready to enjoy, simply thaw them at room temperature for a few hours, or warm them gently in the microwave or oven for a fresh-baked experience.
Yes, you certainly can! Using fresh pumpkin puree can add an even deeper, more nuanced pumpkin flavor to your muffins. To prepare it, simply roast or steam pumpkin chunks until very tender, then puree them in a food processor until smooth. It’s crucial to ensure your homemade puree is thick and well-drained to avoid adding too much moisture to the batter. Excess liquid can lead to a soggy texture, so drain it through a fine-mesh sieve or cheesecloth if it seems watery.
The trick to gorgeous domed muffin tops is a combination of oven temperature and batter consistency. This recipe already incorporates a high initial baking temperature (400°F), which causes the muffins to rise rapidly before settling into a consistent heat. Ensure your oven is fully preheated. Also, avoid overmixing the batter, as this develops gluten too much, leading to flatter, tougher muffins. Filling the muffin cavities nearly to the top (about 3/4 full) also gives them enough batter to expand upwards.
Making these muffins gluten-free is possible by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure your blend is suitable for baking. For a dairy-free version, use a plant-based butter substitute (like vegan butter sticks) and replace the buttermilk with a dairy-free alternative (e.g., almond or soy milk mixed with lemon juice or vinegar to create a dairy-free “buttermilk”). Always check your chocolate chips to ensure they are dairy-free as well.
Delightful Serving Suggestions for Your Pumpkin Muffins
These chocolate chip pumpkin muffins are truly divine and versatile enough for various occasions. While they are undoubtedly delicious on their own, especially when fresh from the oven, warming them up slightly amplifies their comforting flavors and tender texture. A simple pat of butter melts beautifully into the warm crumb, or for an extra special treat, serve them with a dollop of our heavenly cinnamon honey butter.
Beyond breakfast, these muffins make a perfect mid-afternoon snack, perhaps paired with a steaming cup of coffee, a warm latte, or a spiced chai tea. They’re also a wonderful, subtle sweet treat to enjoy after dinner, or even as part of a festive brunch spread. For an elevated dessert experience, consider garnishing them with a light dusting of powdered sugar, a delicate drizzle of melted white or dark chocolate, or even a scoop of vanilla bean ice cream. The possibilities are endless for enjoying these seasonal delights!
This recipe was originally inspired by Dorie Greenspan’s renowned Pumpkin Muffins, featured in her cookbook Baking: From My Home to Yours, and I initially made them as part of Tuesdays with Dorie back in 2009. Over the years, I’ve made a few delightful tweaks and substitutions to perfect them to suit our personal taste, and I’m thrilled to share this optimized version with you.
Explore More Delicious Muffin Recipes
If you love these pumpkin muffins, you’ll surely enjoy exploring other variations of this beloved baked good. Muffins are a fantastic way to enjoy a quick, flavorful treat, perfect for any time of day. Here are some of our other favorite muffin recipes that are just as easy and satisfying to make:
- Classic Banana Muffins
- Irresistible Blueberry Muffins
- Tropical Pineapple Muffins
- Fresh Strawberry Muffins with Vanilla-Lemon Glaze
- Decadent Chocolate Chip Banana Muffins
I absolutely adore baking and cooking, and it brings me so much joy to share my kitchen adventures and delicious recipes with all of you! Remembering to come back each day to check for new recipes can be tricky, which is precisely why I offer a convenient newsletter every time a fresh recipe is posted. Simply subscribe here and start receiving your free daily recipes directly to your inbox!
Chocolate Chip Pumpkin Muffins
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon freshly grated nutmeg
- pinch of ground allspice
- 8 Tablespoons unsalted butter at room temp
- ½ cup granulated white sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¾ cup unsweetened pumpkin puree canned
- ¼ cup buttermilk
- ½ cup golden raisins
- ¾ cup milk chocolate chips separated
Things You’ll Need
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Hand mixer
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Cupcake pan 12 cavity
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Wire cooling racks
Before You Begin
- Raisins add subtle sweetness and a little bit of texture to these muffins. However, you can omit them if desired or even substitute them with a few extra chocolate chips or chopped nuts such as walnuts or pecans.
- Be sure to use unsweetened pumpkin puree for these muffins, not pumpkin pie filling. The pumpkin puree lends a ton of moisture.
- Use the scoop and sweep method to measure your flour to avoid dense, crumbly muffins. To do so, aerate the flour with a spoon. Then, scoop the flour into a measuring cup until overflowing. Gently scrape the excess with the back end of a butter knife to level. Never pack down your flour by tapping the cup on a hard surface or scooping straight from the bag.
- This recipe uses ground cinnamon, nutmeg, freshly grated ginger, and allspice. Their flavor is subtle and not overpowering in the finished muffins. Optionally add a little extra if you want their flavors to be more potent.
- These muffins will keep well in an air-tight container or zip-top bag kept at room temperature for 3-4 days. You can also store them in the refrigerator (covered/sealed) for 1 week.
- TO FREEZE – Place the muffins in a large ziptop bag or in an air-tight container and store in the freezer for up to 3 months. Thaw at room temperature.
- For beautifully domed muffins, ensure your oven is preheated to the specified high temperature, and fill the muffin cups about three-quarters full.
- Avoid overmixing the batter, as this develops gluten, which can lead to tough, dense muffins. Mix just until the dry ingredients are incorporated.
Instructions
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Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake cavities in a regular-size pan or fit with paper cups. Place the pan on a baking sheet.
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Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
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Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
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One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
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Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
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Stir in the raisins and 1/2 cup of the chocolate chips. Divide the batter evenly among the cupcake cavities. Using the remaining 1/4 cup chocolate chips, dot the top of each muffin.
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Bake for about 17-20 minutes, or until a knife inserted into the center of the muffins comes out clean.
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Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its cavity to finish cooling on the rack.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on Oct. 21, 2008, and has since been updated with new photos, expanded tips, and enhanced recipe details to provide you with the best possible baking experience.