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These pumpkin chocolate chip muffins are soft, spiced, and loaded with melty chocolate. The batter comes together quickly and a buttery cinnamon streusel crowns the tops, baking into crisp, golden crumbles. These muffins stay moist for days and taste just as good on day three as they do fresh from the oven.
If you love the pumpkin-and-chocolate combo, you’ll also enjoy my Chocolate Swirled Pumpkin Bread.
Here’s Why This Pumpkin Chocolate Chip Muffin Recipe Works
Generous chocolate chips: Two full cups of chocolate chips means gooey pockets in every bite, no sparse muffins here.
Streusel that counts: Brown sugar, butter, and cinnamon bake into a crisp, spiced topping, so much better than a plain muffin top.
Stays moist for days: Pumpkin purée and oil keep the crumb tender and soft longer than butter-based muffins.
Tall and tender: Starting with high heat lifts the muffins sky-high, while gentle mixing keeps the crumb soft and light.
If you’re after an extra-indulgent muffin recipe, try my Cheesecake Stuffed Pumpkin Muffins.
Recipe Tips
Use pure pumpkin: Stick with canned pumpkin purée, not pumpkin pie filling.
Mix lightly: Stir just until the flour disappears. A few lumps are fine and keep the crumb tender.
Bake smart: Start at 425°F for a tall rise, then lower to 350°F so the muffins bake through without drying out.
Check your pan: If you’re using a dark metal muffin tin, reduce the oven temp by 25°F to prevent overbrowning.
Cool before removing: Let the muffins rest in the pan for at least 10 minutes so they set and lift out cleanly.
For a different spin, my Kamut Zucchini Muffins use shredded zucchini and Kamut flour for natural moisture and flavor.
Chocolate Chip Pumpkin Muffins
Soft pumpkin crumb, melty chocolate chips, and a crisp streusel crown, these muffins have all the best parts of fall baking. Just a homemade muffin recipe with big flavor and the kind of texture that keeps you coming back.
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Pumpkin Chocolate Chip Muffins
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Ingredients
For The Streusel Topping
- ½ cup brown sugar
- ⅓ cup all-purpose flour
- 4 tablespoons butter, softened
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
For The Muffins
- 2 ½ cups all-purpose flour, 300 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice, see notes for substitute
- 1 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
Instructions
For the Streusel Topping
- Place all the streusel topping ingredients in a bowl and stir together with a fork until it has the consistency of wet sand. Set aside for later.
For the Muffins
- Pre-heat the oven to 424°F (you will reduce the temp. after the first 5 minutes) and grease a standard-sized muffin tray.
- Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk or sift together. Set aside while you mix the wet ingredients.
- Place the pumpkin, sugar, brown sugar, oil, eggs, and vanilla in a large bowl and stir with a whisk until smooth or use a mixer.
- Fold the flour mixture into the pumpkin mixture until just barely combined (it’s ok if there are still lumps, if you mix until it is super smooth the muffins will not be as tender).
- Add the chocolate chips and gently fold them into the batter.
- Scoop the batter into the greased muffin tin. Sprinkle the topping evenly over each muffin.
- Bake for 5 minutes at 425°F then reduce the heat to 350°F. Continue to make for another 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Let the muffins cool down for 10 to 15 minutes before removing them from the muffin tin.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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