Chocolate Chip Pumpkin Muffins

These tender chocolate chip pumpkin muffins are dotted with chocolate chips and subtle warm spices for a deliciously cozy fall-inspired treat.

Why this recipe works

These chocolate chip pumpkin muffins are both tender and moist warmed up with all the classic fall spices. Their texture is more cakey which means they are airy with a delicate crumb similar to pumpkin cake.

Each bite is filled with tender chocolatey spice with optional golden raisins for additional texture. They’re just the thing your autumn baking arsenal is calling for, especially when served with a slather of cinnamon honey butter!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – Use the spoon and sweep method to measure your flour to avoid dense, crumbly muffins. To do so, aerate the flour with a spoon. Then, scoop the flour into a measuring cup until overflowing. Gently scrape the excess with the back end of a butter knife to level. Never pack down your flour by tapping the cup on a hard surface or scooping straight from the bag.

PUMPKIN – Be sure to use unsweetened pumpkin puree for these muffins, not pumpkin pie filling. The pumpkin puree lends a ton of moisture.

RAISINS – Raisins add subtle sweetness and a little bit of texture to these muffins. However, you can omit them if desired or even substitute them with a few extra chocolate chips or chopped nuts such as walnuts or pecans.

SPICES – This recipe uses ground cinnamon, nutmeg, freshly grated ginger, and allspice. Their flavor is subtle and not overpowering in the finished muffins. Optionally add a little extra if you want their flavors to be more potent.

How to Make Chocolate Chip Pumpkin Muffins

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray 12 cupcake cavities in a regular-size muffin pan or fit with paper cups. Place the pan on a baking sheet.
2. Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
3. Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
4. One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
5. Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid overmixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
6. Stir in the raisins and 1/2 cup of the chocolate chips. Divide the batter evenly among the cupcake cavities. Using the remaining 1/4 cup chocolate chips, dot the top of each muffin.
7. Bake for about 17-20 minutes, or until a knife inserted into the center of the muffins comes out clean.
8. Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its cavity to finish cooling on the rack.

Frequently Asked Questions & Expert Tips

These muffins will keep well in an air-tight container or zip-top bag kept at room temperature for 3-4 days. You can also store them in the refrigerator (covered/sealed) for 1 week.

Yes, you can freeze chocolate chip pumpkin muffins. To do so, place them in a large ziptop bag or in an air-tight container and store in the freezer for up to 3 months. Thaw at room temperature.

Serving Suggestions

Chocolate chip pumpkin muffins are divine warmed up with a pat of butter or cinnamon honey butter, but they’re of course delicious all on their own. Serve these muffins for breakfast alongside coffee or tea, as a mid-afternoon snack, or a subtle sweet treat after dinner. Optionally garnish with a drizzle of melted chocolate.

I made this recipe as part of Tuesdays with Dorie back in 2009. It’s inspired by Dorie Greenspan’s Pumpkin Muffins which you can find in her cookbook Baking: From My Home to Yours. A few things have been switched out and tweaked slightly to suit our taste.

More Muffin Recipes

• Banana Muffins
• Blueberry Muffins
• Pineapple Muffins
• Fresh Strawberry Muffins
• Chocolate Chip Banana Muffins

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This post originally appeared here on Oct. 21, 2008 and has since been updated with new photos and expert tips.