These pumpkin chocolate chunk muffins are healthy enough for breakfast and rich enough for dessert. Bursting with tender pumpkin flavours and spices and loaded with big chocolate chunks, this recipe will become your go-to muffin recipe.
I have been making and perfecting these muffins for over ten years. The recipe is high yielding, full of fibre, and caters to beginners and pros alike! Eat some now and freeze some for later, these muffins are very versatile.
Trust me when I say these shouldn’t be reserved for fall– they are delicious any AND every time you need a good treat! If you love these pumpkin muffins, you will also love this Ultra Moist Banana Bread and these Rhubarb Buttermilk Muffins with Streusel Topping.
Tips + Tricks
- Use a large cookie scoop to heap the batter into your muffin tin. This will help your muffins stay uniform.
- These muffins freeze beautifully! Put them in a large ziplock bag or airtight container and suck as much air out as you can. They will last for up to 3 months without compromising flavour or texture. **When I put them in a ziplock bag for freezing, I zip it almost all of the way up, insert a straw, and suck the extra air out. This is a great way to avoid freezer burn without using a vacuum sealer.**
- Make sure that your ingredients are at room temperature to help them form an emulsion, trap air, and produce a fluffier end product!
Pumpkin: I love to use my Homemade Pumpkin Puree but store bought works great for these muffins too. If you are opting for a store bought puree, make sure that it is not the “Pumpkin Pie Filling.” The pie filling will change your muffins and they wont have proper texture or flavour.
Chocolate Chips: I use semi-sweet chocolate chips or dark chocolate. These muffins are quite rich already so a less sweet chip works great. Depending on your preferences you can use mini, regular, or chunk sized chips. Hershey’s Dark Chocolate Chunks really elevate the muffin. Place a few on the top of the muffins before you bake for extra style points!
Muffin Liners (optional)– I love the parchment liners.
Small Cookie Scoop (optional)
How to Make Pumpkin Chocolate Chip Muffins
Step 1: Preheat your oven to 400°F and prepare muffin tin by either lining it with papers or spraying with cooking spray.
Step 2: Place the eggs, white and brown sugar, melted butter, and yogurt in a large mixing bowl. Mix well on medium speed until fully combined (about 2 minutes).
Step 3: Add pumpkin puree to the egg mixture and mix until well combined.
Step 4: In a separate bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 5: Slowly add the flour mixture to the large mixing bowl, mixing until just combined.
Step 6: Fold in the chocolate chips or chunks and scoop into your muffin tin, filling about 3/4 of the way to the top. Add a few chips on the top before baking.
Step 7: Bake for 15-18 minutes or until a toothpick inserted into the middle comes out clean.
Step 8: Enjoy!
Mini muffins: Fill your greased mini muffin tray about 3/4 full. I like to use my small cookie scoop and drop them in, they turn out to be the perfect size every time. Cook at 400°F for about 10 minutes.
Baked Donuts: Head over to my Chocolate Glazed Pumpkin Chocolate Chip Donut recipe to check out how you can easily turn these muffins into delicious chocolate glazed donuts.
Chocolate Swaps: If you want a less sweet muffin, swap out the chocolate chips for your favourite nut. Ive used chopped walnuts and pecans with success. You can also use raisins or other dried fruit.
More Pumpkin Recipes You Will Love!
Pumpkin Chocolate Chunk Muffins
- regular muffin tin
- muffin liners
- large cookie scoop
- 4 eggs *room temp is best
- 1 cup white sugar
- 1/2 cup brown sugar lightly packed
- 2 1/2 cup pumpkin puree
- 1 cup melted butter
- 1/2 cup greek yogurt
- 3 cups bread flour
- 2 teaspoons baking soda *3 months old or newer for best rise
- 1 1/2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups chocolate chips or chunks I like dark chocolate
- Preheat oven to 400°F + line muffin tin.
- Place the eggs, white and brown sugar, melted butter, and yogurt in a large mixing bowl. Mix well on medium speed until fully combined (about 2 minutes).
- Add pumpkin puree to the egg mixture and mix until well combined.
- In a separate bowl, combine flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Slowly add the flour mixture to the large mixing bowl, mixing until just combined.
- Fold in the chocolate chips or chunks and scoop into your muffin tin, filling about 3/4 of the way to the top. Add a few chips on the top before baking.
- Bake for 15-18 minutes or until a toothpick inserted into the middle comes out clean.