Bakery Style Chocolate Chip Pumpkin Muffins

Nothing says cozy quite like the warm flavors of pumpkin paired with semi-sweet chocolate chips, and these bakery-style chocolate chip pumpkin muffins deliver all that comfort in every bite. Tall, soft, and perfectly spiced, they bake up with those beautiful domed tops that make them look straight out of a bakery display case. The pumpkin keeps them moist and tender, while the chocolate chips add just the right touch of indulgence. Perfect for fall mornings, afternoon coffee breaks, or even a sweet on-the-go snack, these delicious muffins are a great way to celebrate the season.

Not the right pumpkin recipe? Try my Spiced Pumpkin Bread recipe or my Pumpkin Spice Cranberry Crunch Muffins!

Recipes made with canned pumpkin

Canned pumpkin is such a great ingredient for recipes. 

First off, most recipes call that call for canned pumpkin are referring to pure pumpkin puree. Don't confuse this with canned pumpkin pie filling, or your recipe that calls for canned pumpkin will not work.

Here are just a few reasons making a recipe with canned pumpkin works:

1. Canned pumpkin is a healthy ingredient! Full of vitamins and minerals, antioxidants and rich in fiber, canned pumpkin gives you a lot of nutrition in each serving. 
2. Canned pumpkin is convenient and consistent. It's available year round, not only during pumpkin season. It's easy to use and measure. Using canned pumpkin in recipes eliminates the work of peeling, chopping, and roasting a raw pumpkin. 
3. Canned pumpkin is versatile. It can be used in sweet recipes, like these pumpkin chocolate chip muffins or in savory recipes like pumpkin soup with canned pumpkin. 
4. Canned pumpkin works as well as homemade pumpkin puree in most recipes! 
5. You can freeze leftover canned pumpkin. Leftover canned pumpkin can be put into freezer containers and placed in the freezer for up to a year to use in future recipes. 

And, let's not forget, canned pumpkin gives an unmistaken pumpkin flavor synonymous with the flavors of Fall to anything it's added to. 

Why this pumpkin muffin recipe works

This easy-to-make pumpkin muffin recipe works brilliantly because of canned pumpkin. It adds the flavors of Fall in a tender delicious treat. The canned pumpkin works to keep the pumpkin muffin moist and reduces the need for too much added fat. 

The addition of chocolate takes this pumpkin muffin to the next level. This pumpkin muffin is a decadent muffin thanks to the addition of semisweet chocolate chips, but it's not too sweet. So it's perfect with your morning cup of coffee or afternoon tea.  

It's important to keep in mind, the key to a tender muffin is not to overwork the batter. Stir the wet ingredients into the dry ingredient until just combined. This will ensure a soft, tender crumb. 

The batter is easily mixed by hand, eliminating the need for a hand mixer. 

Variations and Substitutions

This is a basic pumpkin muffin recipe that is perfect for variations and substitutions that will still yield a great muffin. 

Here are just a few ideas of how to customized this pumpkin muffin recipe:

• Substitute semi-sweet chocolate chip for white chocolate or dark chocolate chips. Butterscotch chips would also be great in this muffin recipe. 
• Add in a 1/2 cup chopped walnuts or pecans. 
• Substitute the pumpkin pie spice for apple pie spice or this combination of spices; 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. ground nutmeg, 1/4 tsp. allspice, and 1/4 tsp. ground cloves. 
• Substitute the chocolate chips for golden raisins, dried sweetened cranberries, or dried currents. 
• For an even lighter muffin, replace the milk with buttermilk. 
• Any kind of milk will work in this recipe, dairy milk or plant-based milks such as almond milk or oat milk. 
• Make them gluten-free by substituting the flour for a gluten-free flour that measures 1:1 for all purpose flour. 
• Substitute 1/2 cup all purpose flour with 1/2 cup whole wheat flour to make them more wholesome and hearty. 
• Replace the oil with equal amounts of melted butter for a denser muffin. 

Storage

Store completely cooled muffins in an airtight container at room temperature for up to 3 days, refrigerate for longer. 

These pumpkin chocolate chip muffins freeze very well for storage up to 6 months. Wrap each muffin tightly with plastic wrap and store in a plastic freezer bag. Allow to defrost at room temperature before enjoying. 

How to make Bakery Style Chocolate Chip Pumpkin Muffins

Begin by gathering all the ingredients needed to make this recipe. (See ingredients and amounts in recipe card below.)

Preheat oven to 400 degrees F. Line a standard sized muffin pan (I LOVE my Williams Sonoma Goldtouch Pro 12 well muffin pan. I'm not getting any compensation for throwing it out there, I just love how it bakes!) with paper liners or spray the wells of the muffin pan generously with cooking spray. Set aside. 

In a large mixing bowl, whisk together the dry ingredients; flour, salt, pumpkin pie spice, and baking soda. Set aside. 

In a medium sized mixing bowl or large glass measuring bowl, whisk together the wet ingredients; brown sugar, pumpkin puree, milk, oil, eggs, and vanilla.

Pour the wet ingredients into the dry ingredients and fold in gently with a silicon spatula or wooden spoon just until combined. (Leaving small streaks of flour in the batter is fine. Overmixing will cause the muffins to be tough.)

Gently fold in 1 cup of chocolate chips.

Portion batter equally into the 12 into the prepared muffin cups. I like to use a standard ice cream scoop for this which is equal to approximately 1/4 cup.

If desired, sprinkle a few extra chocolate chips onto the batter of each muffin and press down slightly. This will insure you see chocolate in every baked muffin.

Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the centers comes out clean. (no wet batter attached to it). Remove from oven and let sit for a few minutes before removing them to a wire rack to cool completely. 

These easy pumpkin muffins are moist and tender with gooey chocolate chips studded throughout. They truly are the perfect fall treat. 

More pumpkin recipes you might enjoy:

Pumpkin Coffee Cake
Pumpkin Spice Waffles

Pumpkin Spice Crumb Bars

chocolate chip pumpkin muffins, pumpkin chocolate chip muffins, pumpkin chocolate chip bread, pumpkin muffins with chocolate chips, pumpkin and chocolate chip muffins

breakfast, snack, dessert

American

Yield: 12

Author: Renee Paj

Bakery Style Chocolate Chip Pumpkin Muffins

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Bakery style chocolate chip pumpkin muffins are perfectly spiced and bake up moist and tender with a beautiful domed top. 

Ingredients

• 1 1/2 cups all purpose flour
• 1 TBSP Pumpkin Pie Spice
• 1 tsp. baking soda
• 1/2 tsp. kosher salt
• 3/4 cup light brown sugar, packed
• 1 cup pure pumpkin puree
• 1/4 cup milk (any kind)
• 2 TBSP neutral oil (avocado, vegetable, canola, etc)
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1 cup semi-sweet chocolate chips (a few TBSP more for topping before you bake, if desired)

Instructions

1. Preheat oven to 400 degrees, Line the wells of a standard sized muffin pan with paper liners or spray well with cooking spray.
2. In large mixing bowl, combine the dry ingredients: flour, Pumpkin Pie Spice*, baking soda, and salt. Whisk to combine. Set aside.
3. In a medium sized mixing bowl or large glass measuring bowl, whisk together the wet ingredients; brown sugar, pumpkin puree, milk, oil, eggs, and vanilla.
4. Pour the wet ingredients into the dry ingredients and fold in gently with a silicon spatula or wooden spoon just until combined. (Leaving small streaks of flour in the batter is fine. Overmixing will cause the muffins to be tough.)
5. Gently fold in 1 cup of chocolate chips.
6. Portion batter equally into the 12 lined muffin tin wells. I like to use a standard ice cream scoop for this which is equal to approximately 1/4 cup)
7. If desired, sprinkle a few extra chocolate chips onto the batter of each muffin and press down slightly. This will insure you see chocolate in every baked muffin.
8. Bake in oven for 15-20 minutes, or until a toothpick inserted into the centers comes out clean. (no wet batter attached to it). Remove from oven and let sit for a few minutes before removing them to a wire rack to cool completely.
9. Store in an airtight container once cooled.

Notes

*If you don't have pumpkin pie spice, you can replace it with the following spices:

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. nutmeg

1/4 tsp. ground allspice

1/4 tsp. ground cloves

To make this recipe into a Pumpkin Chocolate Chip Bread:

Preheat oven to 350 degrees F. Make the batter as directed for the muffins, and spread into a greased 8 inch loaf pan. Bake for 50- 60 minutes or until toothpick inserted into center comes out clean. Allow to cool in pan for 10 minutes, then remove to wire rack to cool completely before slicing. Store wrapped tightly with foil or in an airtight container.

Nutrition Facts

Calories

239

Fat (grams)

9 g

Sat. Fat (grams)

4 g

Carbs (grams)

35 g

Fiber (grams)

2 g

Net carbs

33 g

Sugar (grams)

20 g

Protein (grams)

4 g

Sodium (milligrams)

222 mg

Cholesterol (grams)

32 mg

Nutritional Information provided is an estimate.

https://www.reneeskitchenadventures.com/2013/11/pumpkin-chocolate-chip-muffins.html

Copyright © 2025 Renee's Kitchen Adventures

Did you make this recipe?

Tag @renees_kitchen_adventures on instagram and hashtag it #rkarecipes

For more seasonal favorites check out my Pinterest board: Thanksgiving Ideas!


This recipe was first published in 2013 but has been updated with new photos, improved instructions and a recipe card. 

Like what you see? 

Follow RKA on all these social networks!!    

Facebook, Twitter, Pinterest, Instagram,