Kirbie's Cravings

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are easy to make and are spiced with fall flavors. The chocolate and pumpkin are a delicious combination. Plus, you can make these muffins ahead and freeze them to have on hand all through the fall season.

photo of a Chocolate Chip Pumpkin Muffin

I really like baking with pumpkin and have made lots of pumpkin recipes. I especially love making pumpkin bread, but sometimes it’s nice to make muffins because they’re smaller and I can freeze them to have on hand whenever I want a pumpkin treat. With a loaf of pumpkin bread, I feel like I need to eat it all within a few days, so pumpkin muffins are a good alternative.

Of course, I had to make these pumpkin muffins with chocolate chips because everything is better with a little chocolate, right?

Chocolate Chip Pumpkin Muffin with pumpkins

These pumpkin muffins came out tasty and I like the look of the chocolate chips decorating the muffin tops. They have a great pumpkin flavor, too!

Chocolate Chip Pumpkin Muffins Ingredients

The chocolate chip pumpkin muffins are easy to make. All you need are two bowls – one to mix the dry ingredients and another to combine the wet ones – and a standard-sized muffin pan. Here are the ingredients you will need:

  • Flour
  • Sugar
  • Baking powder
  • Baking soda
  • Salt
  • Pumpkin pie spice
  • Pumpkin puree
  • Eggs
  • Canola oil or vegetable oil
  • Greek yogurt
  • Fat-free milk
  • Chocolate chips

Once you’ve mixed the wet and dry ingredients, all you do is add the dry ones to the wet ones and stir until just combined. Fold in the chocolate chips and the batter is ready to go in the muffin pan.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a spice mix that’s made with several different spices. It’s often used to make pumpkin pie. It’s a blend of cinnamon, ginger, cloves, nutmeg and sometimes allspice.

What is pumpkin puree?

Pumpkin puree is pumpkin that has been cooked down and pureed. I always use canned pumpkin puree because it’s so convenient. Look for it in the baking aisle at the grocery store. Be sure to buy pumpkin puree and not pumpkin pie filling. Pumpkin puree is just pureed pumpkin while pumpkin pie filling has other ingredients (like sugar) and is used to make pies.

photo of a pumpkin muffin with more on a plate in the background

How to Store Chocolate Chip Pumpkin Muffins

  • Once the muffins are baked, cool them completely on a baking rack.
  • Muffins will stay fresh at room temperature for one to two days. Keep them covered to prevent them from drying out.
  • Or, you can keep the muffins in the refrigerator for up to 4 days. Again, just keep them wrapped.
  • You can freeze these chocolate chip pumpkin muffins for two to three months. Wrap them tightly and keep them in an airtight container. To thaw, either transfer the muffins to the refrigerator or thaw them at room temperature for a few hours.

photo of Chocolate Chip Pumpkin Muffins in a basket

More Pumpkin Recipes

These chocolate chip pumpkin muffins are just one of many pumpkin recipes I’ve made. You might like to check out these reader-favorite pumpkin recipes, too.

close-up photo of a plate of Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins

Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
These pumpkin muffins have a chocolate chip upgrade – perfect for a fall breakfast or brunch.


  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 (15-oz) can pumpkin puree
  • 2 large eggs
  • 1/2 cup canola oil or vegetable oil
  • 1/3 cup fat free Greek yogurt
  • 1/4 cup fat free milk
  • 1 cup chocolate chips


  • Preheat oven to 400°F. Spray muffin pan with cooking spray. Mix flour, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl.
  • In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Stir in half a cup of chocolate chips.
  • Spoon batter into muffin tins. Sprinkle remaining chocolate chips on top of each muffin. Bake for approximately 20 minutes or until toothpick comes out clean.


Recipe base from Cooking with My Kid


Serving: 1muffin, Calories: 280kcal, Carbohydrates: 35g, Protein: 4g, Fat: 13g, Saturated Fat: 3g, Sodium: 155mg, Potassium: 86mg, Sugar: 22g, NET CARBS: 35g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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11 comments on “Chocolate Chip Pumpkin Muffins”

  1. girls, please send me the best & delicious recipe you have so I can make it.
    This is my email address [email protected]

    Thank you

  2. Pingback: Chocolate Chip Pumpkin Muffins | Online REL

  3. These are super cute! I was actually planning to make pumpkin muffins myself & had decided to throw on some chocolate on top. Now I am convinced it is a great idea 😉

  4. 30 pumpkin recipes for month of October?!

    DO IT!! That sounds so awesome. Like a movie or something 🙂

    Have you ever considered doing a get together of all your blog followers? Like maybe meet at a tea station place or new restaurant to talk about recipes, food, etc?

    I hope to try one of your pumpkin recipes before Halloween!

    • Hi Faye! Too bad October is almost over. I definitely think I will do it next year though! Hmm, I haven’t really thought about doing a get together, but I love meeting fellow bloggers and people who follow my blog. If you ever want to meet for food, tea, etc, you can email me =)

  5. Pingback: Tweets that mention Chocolate Chip Pumpkin Muffins | Kirbie Cravings --

  6. LOL – so you have 3 recipes using pumpkin and choc chips in 3 ways! 😀 Love it!
    I’m waiting for you to give al the muffin recipes a go and pick the best recipe 😛

    • I’ve got tons of more pumpkin recipes I want to try, and definitely quite a few more muffin recipes. I was originally thinking of doing 30 pumpkin recipes for the month of Oct, but that seemed like a lot of pressure. I was out of town this weekend so very little baking got done, but hopefully this week and weekend I can play catch up with more recipes!

  7. Love the photos… they look amazing! Don’t you hate it when you try to halve a recipe and forget to halve one of the ingredients?

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