Pumpkin Spice Chocolate Chip Muffins

Jump to Recipe Print Recipe

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!

♥ Save this recipe Find ingredients

save recipes, make lists, & shop with foodspace

PIN IT

Pumpkin Spice Chocolate Chip Muffins

Anahi

Fall in Arizona is subtle, so I bake my way into the season, and these pumpkin spice chocolate chip muffins are how I declare it is autumn no matter what the thermometer says. They are not from my heritage, but the joy of filling a house with warm spices is universal, and the cook in me cannot resist it. I make a batch and suddenly the kitchen smells like cinnamon and cozy. They are soft and a little indulgent and perfect with coffee. Bake a dozen, share them around, and let an ordinary morning feel like a small celebration of the season.

These Pumpkin Spice Chocolate Chip Muffins are soft, fluffy, and filled with warm fall spices and gooey chocolate chips. Made in one bowl and perfect for breakfast, snacks, or cozy autumn mornings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

Total Time 37

Course Dessert

Cuisine American

Servings 12 servings

Calories 250 kcal

Ingredients

1 cup pumkin puree
2 eggs
½ cup avocado oil
1/ ¾ cups all purpose flour sifted
2 teaspoon baking powder
1 teaspoon pumkin spice
pinch of salt
¾ cups brown sugar packed
½ cup chocolate chips plus extra for topping

Instructions

Mix wet ingredients In a large mixing bowl, whisk together the pumpkin puree, eggs, and avocado oil until smooth.
Add dry ingredients Sift in the flour, then add baking powder, cinnamon, pumpkin spice, salt, and brown sugar. Gently stir until just combined, don’t overmix!
Fold in chocolate chips Use a spatula to fold in ½ cup of chocolate chips
Fill muffin tin Divide the batter evenly between 12 lined or greased muffin cups. Top with extra chocolate chips
Bake Bake at 375°F (190°C) for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool & enjoy Let the muffins cool for 5–10 minutes in the pan. Enjoy warm for melty chocolate goodness!