Pumpkin Spice Chocolate Chip Muffins

There’s just something magical about the scent of pumpkin spice filling your kitchen on a crisp fall morning. These Pumpkin Spice Chocolate Chip Muffins are the perfect blend of cozy spices, rich pumpkin flavor, and gooey melted chocolate in every bite. They're light, fluffy, and not overly sweet, making them just right for breakfast with your favorite coffee or as an afternoon pick-me-up.

What makes this muffin recipe truly special is the balance of earthy pumpkin, warm cinnamon, and those pockets of melty chocolate chips that make each bite irresistible. Whether you’re hosting a fall brunch, packing lunchboxes, or just want something comforting for the season, these muffins are the answer. Plus, they come together in just one bowl, easy cleanup included!

WHY YOU'LL LOVE THIS RECIPE

• Fall flavors in every bite – Pumpkin puree, warm cinnamon, and pumpkin spice give these muffins that classic autumn coziness.
• Chocolate lovers approved – Melted chocolate chips take them to the next level of comfort.
• One-bowl recipe – Minimal mess, maximum flavor.
• Perfect texture – Moist, fluffy, and soft without being dense or oily.
• Freezer-friendly – Make a batch ahead of time for busy mornings.

INGREDIENTS YOU'LL NEED

• 1 cup pumpkin puree
• 2 large eggs
• ½ cup avocado oil
• 1 ¾ cups all-purpose flour, sifted
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin spice
• Pinch of salt
• ¾ cup brown sugar, packed
• ½ cup chocolate chips (plus extra for topping)

WHAT EACH INGREDIENT DOES

• Pumpkin puree – Adds moisture, natural sweetness, and that classic fall flavor.
• Eggs – Bind the ingredients and help the muffins rise.
• Avocado oil – Keeps the muffins moist without making them greasy.
• All-purpose flour – Provides structure and lightness when sifted.
• Baking powder – Gives the muffins their rise and fluffiness.
• Cinnamon & pumpkin spice – Add warmth and depth of flavor.
• Salt – Enhances all the flavors and balances the sweetness.
• Brown sugar – Adds sweetness and a slight caramel undertone.
• Chocolate chips – Add melty, sweet richness in every bite.

TIPS AND TRICKS FOR SUCCESS

• Use room temperature eggs to help the batter come together smoothly.
• Don’t overmix once the flour is added—this keeps your muffins light and tender.
• Add a sprinkle of turbinado sugar on top before baking for a sweet, crunchy muffin top.
• Store leftovers in an airtight container at room temperature for up to 3 days—or freeze for longer storage.

FREQUENTLY ASKED QUESTIONS

• Can I use canned pumpkin pie filling instead of pumpkin puree?
• No—pumpkin pie filling has added sugars and spices. For best results, use pure pumpkin puree.
• What can I substitute for avocado oil?
• You can use any neutral oil like vegetable oil or melted coconut oil.
• How do I freeze these muffins?
• Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temp or reheat in the microwave.

Looking for more ways to use up that can of pumpkin? Try my cozy [Pumpkin Spice Pancakes] for a fluffy, fall-inspired breakfast the whole family will love!