Pumpkin Chocolate Chip Muffins with Cinnamon Spice are the perfect blend of cozy autumn flavors and bakery-style indulgence. These muffins are incredibly moist, warmly spiced, and filled with melty chocolate chips in every bite.

The pumpkin puree brings natural sweetness and exceptional softness, while cinnamon and other fall spices elevate the aroma and flavor. Ideal for breakfast, snacks, or dessert, these muffins bring seasonal comfort any time of year. Whether enjoyed warm from the oven or saved for busy mornings, this recipe is a simple yet satisfying treat that tastes like fall in every bite.

Why I Love This Recipe

I love this recipe because it combines two comforting favorites—pumpkin spice and chocolate—into one perfectly soft muffin. The batter comes together effortlessly, and the muffins always turn out tender with a beautifully domed top.

The cinnamon spice blend adds warmth without overpowering the pumpkin flavor, and the chocolate chips provide sweetness that makes each bite irresistible. This recipe works for meal prep, gatherings, and festive occasions. It’s also incredibly forgiving—hard to mess up and consistently delicious.

Why This Is a Must-Try Dish

This is a must-try dish for anyone who enjoys cozy, aromatic baked goods with rich flavor and a soft, melt-in-your-mouth texture. These muffins use simple pantry ingredients but taste like something from a professional bakery.

The pumpkin keeps them moist for days, making them ideal for storing or gifting. They’re versatile, customizable, and reliable—perfect for autumn celebrations, holiday breakfasts, brunch parties, or everyday snacking. If you want a recipe that delivers maximum flavor with minimal effort, these muffins are worth making again and again.

Recipe Details

Category	Information
Course	Dessert
Cuisine	American / Classic Homemade Desserts
Prep Time	10 minutes
Cook Time	15 minutes
Chilling Time (Optional)	2 hours
Total Time	25 minutes (or approximately 2 hours 25 minutes if chilled)
Servings	4–6 servings
Calories per Serving	~320 calories

Ingredients

Dry Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• ½ cup brown sugar
• ½ cup neutral oil (vegetable or canola)
• 2 large eggs
• 1 teaspoon vanilla extract

Add-Ins

• 1 cup chocolate chips (semi-sweet or dark)

Cooking Directions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a bowl, combine flour, baking soda, baking powder, salt, and spices. Set aside.
3. In another bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in chocolate chips gently.
6. Divide batter evenly into the muffin cups.
7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.

Step-by-Step Preparation Method

1. Combine all dry ingredients in one mixing bowl.
2. Whisk together wet ingredients until smooth.
3. Pour dry mixture over wet mixture.
4. Fold gently with a spatula, avoiding overmixing.
5. Fold in chocolate chips.
6. Scoop batter into muffin liners, filling each about ¾ full.
7. Bake until golden and cooked through.
8. Cool briefly before serving.

How to Serve This Recipe

Serve the muffins slightly warm for the best texture and melted chocolate goodness. Pair with hot coffee, chai, milk, or warm apple cider. They work wonderfully as a grab-and-go breakfast, lunchbox treat, holiday brunch item, or after-dinner dessert.

Recipe Tips

• Do not overmix the batter or the muffins will become dense.
• Use high-quality pumpkin puree for the best flavor.
• Add extra cinnamon for a stronger spice profile.
• For bakery-style domes, chill the batter for 20 minutes before baking.
• Use mini chocolate chips for more even distribution.

Variations

• Pumpkin Walnut Muffins: Replace chocolate chips with ¾ cup chopped walnuts or pecans.
• Double Chocolate Pumpkin Muffins: Add 2 tablespoons cocoa powder and increase sugar by 2 tablespoons.
• Maple-Glazed Pumpkin Muffins: Drizzle maple glaze over cooled muffins.
• Healthy Version: Substitute half the flour with whole wheat flour and use coconut sugar.
• Spiced White Chocolate Muffins: Swap chocolate chips for white chocolate to pair with warm spices.

Freezing and Storage Time

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Store for up to 1 week.
• Freezer: Freeze individually wrapped muffins for up to 3 months. Thaw at room temperature or microwave for 15 to 20 seconds.

Special Equipment Needed

• Muffin pan
• Paper liners
• Mixing bowls
• Whisk and spatula
• Cooling rack
• Measuring cups and spoons

FAQ

Can I use fresh pumpkin puree?
Yes, as long as it’s thick and well-drained.

Can I use pumpkin pie filling instead of puree?
No, because it contains added sugar and spices that alter the recipe.

Can I make these muffins dairy-free?
Yes. Use dairy-free chocolate chips and replace oil as needed; no butter is required.

Can I double the recipe?
Yes, this recipe doubles very well for large batches.

Can I reduce the sugar?
You can reduce by up to ¼ cup without affecting texture.

Conclusion

Pumpkin Chocolate Chip Muffins with Cinnamon Spice are a comforting, flavorful treat perfect for fall or any time you crave warm, spiced baked goods. Their tender crumb, rich pumpkin flavor, and generous chocolate chips make them a standout recipe for home bakers of all levels. Easy to prepare, freezer-friendly, and endlessly customizable, these muffins bring warmth and delight to every bite. Whether for breakfast, snacks, or festive gatherings, they are sure to become a favorite in your kitchen.

If you’d like, I can also create a printable recipe card or convert this into a blog-style layout.