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Home » Cuisines » American » Pumpkin Chocolate Chip Muffins (Pumpkin Muffins with Streusel)

Pumpkin Chocolate Chip Muffins (Pumpkin Muffins with Streusel)

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Ready for the ultimate fall treat? Say hello to pumpkin chocolate chip muffins! These aren’t just any muffins; they’re a tribute to everyone’s seasonal favorite: pumpkin. From pumpkin pies to pumpkin spice lattes, the world just seems better with a dash of this delicious flavor.

Pumpkin chocolate chip muffins.

I don’t know who decided muffins could be a breakfast food, but I’m on board for all the muffins for breakfast. Packed with fiber and vitamins, pumpkin for breakfast is a win in my book. This is life food :).

The realist in me knows that there’s plenty of sugar in these pumpkin chocolate chip muffins, and that‘s not exactly a healthy way to start breakfast.

There’s a fair amount of sugar in these pumpkin chocolate chip muffins. But hey, we all need to live a little, and what better way than with a pumpkin infused treat?

I’ll make up for it next week when I have these healthy egg muffin cups. But today it is all about these chocolate chip pumpkin delights.

Why You Will Love This Pumpkin Muffin Recipe

These muffins offer the best of both worlds: the warmth of pumpkin spice and the sweetness of chocolate chips, all under a heavenly layer of streusel topping. Ready to dive in? Here’s why these pumpkin gems should be on your must-bake list:

  • Easy to make. These pumpkin spice chocolate muffins are easy to make and ready in less than half an hour!
  • Delicious. The muffins are moist, bursting with pumpkin flavor and chocolate chips. And that streusel topping? It’s the cherry on top.
  • Perfect for entertaining. Planning a fall brunch or need a cozy snack? These pumpkin treats are just the ticket.

Ingredients For These Streusel Topped Pumpkin Muffins

Skeptical about pumpkin and chocolate? Trust me, they’re a match made in heaven. These muffins are tender, moist, and perfectly spiced. Here’s what you’ll need:

For the Muffins with Chocolate Chips

  • Flour – Regular all purpose flour.
  • Baking powder
  • Baking soda
  • Pumpkin pie spice
  • Pumpkin puree – Purchase 100% pumpkin puree, or prepare your own with pie pumpkins. Don’t use pie filling, as it has additional sugar in it.
  • Sugar – Granulated white sugar.
  • Brown sugar – Light or dark, packed.
  • Vegetable oil
  • Eggs – Get large eggs.
  • Vanilla extract
  • Chocolate chips – You can use milk chocolate, semi sweet, or even dark chocolate chips in this recipe.

For The Streusel Topping

  • Brown sugar – Light or dark, packed.
  • Flour – All purpose flour.
  • Butter – Softened to room temperature.
  • Cinnamon – Ground, preferably Ceylon cinnamon, which is better for baking as it’s naturally sweeter. Saigon cinnamon is actually Cassia, a cousin of true cinnamon. Saigon cinnamon is better for savory recipes.
  • Salt

Full ingredient amounts and directions are in the recipe card below.

How To Make Pumpkin Chocolate Chip Muffins

To get that ideal moist and tender crumb in these pumpkin morsels, I’ve got some tips for you. So, let’s dig into the process of creating pumpkin perfection in muffin form!

Prepare The Pumpkin Muffin Batter

  1. Preheat your oven, and either use muffin tin paper liners, or spray your muffin pan with non stick cooking spray.
  2. Prepare the streusel topping and set it aside while you make the pumpkin chocolate chip batter.
  3. First, combine the wet ingredients into a bowl, including the pumpkin mixture.
  4. In a second bowl, combine all the dry ingredients and mix until the flour and spices are evenly distributed.

wet ingredients added to mixing bowl of dry ingredients.
  1. Fold the pumpkin mixture into the dry ingredients with a spatula until just barely mixed.
semi sweet morsels added to mixture in a bowl.
  1. Add the chocolate chips and fold into the pumpkin batter. Don’t worry if things a little lumpy, just don’t over mix.

  1. You should still see some streaks of flour and some lumps in the pumpkin batter. Especially if you haven’t stirred in the chocolate chips yet. Then once the chocolate chips are poured in, you should only fold them in until they are dispersed throughout the batter.
  2. The lumps will bake out so don’t worry about lumpy batter. That is what you want. A smooth, perfectly blended batter will result in tough muffins. 

Bake Streusel Pumpkin Muffins with Chocolate Chips

  1. Scoop the batter into the greased muffin tin. Sprinkle the streusel topping evenly over each muffin.
  2. Bake for 5 minutes at 425°F then reduce the heat to 350°F.
  3. Continue to bake for another 15 to 18 minutes or until a toothpick inserted in the center of the muffins comes out clean. 
  4. Let the muffins cool down for 10 to 15 minutes before removing them from the muffin tin.

Full ingredient amounts and directions are in the recipe card below.

Pumpkin chocolate chip muffins.

When it comes to cozy comfort food, nothing beats a warm and gooey homemade muffin fresh out of the oven – especially when combined with the flavors of pumpkin and chocolate. The streusel topping made of butter, brown sugar, and cinnamon adds a crunchy texture that makes every bite utterly irresistible!

Best of all, you can whip up a batch in just minutes – perfect for those mornings when you need something on the go!

Pumpkin chocolate chip muffins

Serving Suggestions

These chocolate chip pumpkin muffins can be enjoyed on their own for a delicious snack or breakfast. They can also be served with a dollop of yogurt or cream cheese frosting. These streusel pumpkin and chocolate muffins also make a great addition to a fall brunch or breakfast spread.

Pumpkin chocolate chip muffins.

Other Fall Pumpkin Recipes You Might Love

Substitutions and Variations

Here are a few substitutions and variations when making this pumpkin and chocolate chip muffin recipe:

  • You can use Apple Pie Spice blend if you don’t have the Pumpkin Spice blend on hand.
  • You can omit the chocolate chips, if you want just streusel pumpkin breakfast muffins.
  • You can also add other ingredients to these muffins, such as raisins, cranberries, or nuts instead of the chocolate chips.

Here are some ideas to get you started:

  1. Pumpkin Nut Crunch Muffins: Replace chocolate chips with chopped walnuts and pecans.
  2. Pumpkin Cream Cheese : Make this recipe for cream cheese stuffed pumpkin muffins.
  3. Pumpkin and White Chocolate Muffins: Replace the chocolate chips with white chocolate chips.
  4. Pumpkin Coconut: Add shredded coconut into the batter and use coconut oil in place of vegetable oil.

Storage Options

  • These muffins can be stored in an airtight container at room temperature for up to 3 days.
  • Freeze them on a sheet pan then stick them in a re-sealable freezer bag. If you freeze them first, they won’t stick together in the bag and you can reach in and grab one when you’re ready for a treat.
  • They will store in the freezer for up to 6 months if you keep them sealed well. Thaw them at room temperature for an hour. If you’re in a hurry then stick them in the microwave for 20 seconds at a time until they are thawed and slightly warm.
  • Don’t re-heat them in the microwave for longer than 20-second intervals or they will cook too much and get tough

Helpful Tools

Some of the following are affiliate links. We may receive a small commission if you click on these links and purchase something. You don’t pay any extra, but it will help us keep the lights on. 

Some pieces of equipment you may find helpful when making these chocolate chip and streusel pumpkin bites:

Tips For Success

  • If you don’t have pumpkin spice you can substitute by combining 1-1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
  • Make sure you use canned pumpkin puree and not the pie filling.
  • You will have the best results if you use a wide spatula to fold the mixtures together. If you use an electric mixer, you risk over-mixing the batter.
  • Use a light hand when you mix the batter, so you don’t over develop the gluten. That’s the thing that makes tough muffins and leads to all kinds of disappointment.
  • It is best to use a light muffin tin. But, if you only have dark muffin tins you can still make this recipe work. Since dark pans will absorb more heat then you should turn your oven down by 25°F. Everything else in the recipe is the same.

More Easy Quick Bread Recipes

Frequently Asked Questions

Can I make these muffins without chocolate chips?

Yes, of course you can make these muffins without chocolate chips. Chopped pecans or walnuts make a nice substitute.

Can I substitute other types of flour?

Yes, you can substitute other types of flour. Try 50% whole wheat with 50% all purpose flour, or King Arthur’s Measure For Measure Gluten Free flour.

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Pumpkin chocolate chip muffins.

Pumpkin Chocolate Chip Muffins

When fall is in the air it's time for pumpkin pie to pumpkin spice lattes. If you're looking for another way to enjoy pumpkin, these delicious pumpkin chocolate chip muffins are the perfect solution.
5 from 3 votes
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 24 muffins
Calories: 261kcal
Author: Dahn Boquist


For The Streusel Topping

  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 4 tablespoons butter softened
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

For The Muffins

  • 2-1/2 cups all-purpose flour 300 grams
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2-1/2 teaspoons pumpkin pie spice*
  • 1 teaspoon salt
  • 1 15-ounce can pumpkin puree*
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 cups chocolate chips



  • 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. 


  • 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. 


  1. If you don’t have pumpkin pie spice you can substitute by combining 1-1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves.
  2. Make sure you use canned pumpkin puree and not canned pumpkin pie filling. 
  3. When you fold the dry ingredients into the wet pumpkin mixture, don’t over-mix the batter. 
  4. If you are using a darker muffin tin then reduce the oven temperature by 25°F.


Serving: 1muffin | Calories: 261kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 5.7g | Cholesterol: 32mg | Sodium: 161mg | Fiber: 1.5g | Sugar: 22g

Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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