These pumpkin chocolate chip muffins are super moist, perfectly spiced, and loaded with gooey chocolate. They’re an easy, delicious fall treat!

These pumpkin chocolate chip muffins are the perfect fall treat. They’re incredibly moist, warmly spiced, and studded with melty, gooey chocolate chips. To give you an idea of how much I love them, I’ve already made them 3 times this fall, and I’m about to head to the kitchen to make another batch. On a crisp October day, they’re simply the best breakfast or snack.

Like all my muffin recipes, these pumpkin chocolate chip muffins are easy to make. But they have something else going for them too: they use an entire can of pumpkin. I actually tested them with less pumpkin originally, but the full-can version totally won out. You don’t have any leftover puree to use up, and the muffins themselves are moister and more flavorful. I think you’re going to love them!

Pumpkin Chocolate Chip Muffins Ingredients

Here’s what you’ll need to make this pumpkin chocolate chip muffin recipe:

• Pumpkin, of course! Canned pumpkin puree, to be precise. Make sure to use plain puree and not pumpkin pie filling, which contains extra spices and sugar. No surprises here, but my go-to pumpkin brand is Libby’s.
• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Baking powder, baking soda, and eggs – They help the muffins puff up as they bake.
• Brown sugar and cane sugar – They sweeten the muffins and perfect their moist, tender texture.
• Milk – For moisture. Feel free to use your favorite type. Regular milk, almond milk, and oat milk would all work well here.
• Vegetable oil – For richness. Another neutral oil or melted butter would work well too.
• Pumpkin pie spice and vanilla extract – For warm, spiced depth of flavor. If you don’t keep pumpkin pie spice on hand, you can substitute a mix of warm spices like cinnamon, ginger, nutmeg, and cloves.
• Chocolate chips – Whatever kind you like! I always use dark chocolate chips (the Enjoy Life brand is my favorite), but semi-sweet or milk chocolate chips would also be great.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Pumpkin Chocolate Chip Muffins

You can find the complete recipe with measurements below, but for now, here’s a quick overview of how it goes:

Start by making the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick! Fold in the chocolate chips.

Evenly divide the batter into a 12-cup muffin tin. You can grease the muffin pan with a little oil first or line it with paper liners. I prefer to make these with liners—baked straight in the pan, they can get a little dark on the sides.

Top with more chocolate chips, and bake! The muffins take 15 to 20 minutes at 400°F. They’re ready when the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached.

Let cool in the pan for 10 minutes before you transfer the muffins to a wire rack to continue cooling…or devour them warm. Enjoy!

More Favorite Pumpkin Recipes

If you love these chocolate chip pumpkin muffins, try one of these easy pumpkin recipes next:

Pumpkin Chocolate Chip Muffins

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Serves 12

I can’t get enough of these pumpkin chocolate chip muffins in the fall! Made with a full can of pumpkin, they’re insanely moist and packed with pumpkin flavor. They freeze well too!

Cook ModePrevent your screen from going dark

• Preheat the oven to 400°F and grease a 12-cup muffin tin or line it with paper liners.

• In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla.

• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

• Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.

• Evenly divide the batter among the prepared muffin cups, adding about a heaping ⅓ cup to each one. Top with more chocolate chips, if desired.

• Bake the muffins for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted comes out with just a few crumbs attached. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Blender Zucchini Chocolate Chip Oatmeal Muffins. Effortless to make and packed with real, wholesome ingredients! The batter starts in the blender with summer zucchini, old-fashioned oats, and whole wheat flour. Sweeten things up with chewy Medjool dates and a drizzle of real maple syrup. Finish with a little salted butter, a splash of vanilla, and lots of dark chocolate chips. Somehow, they taste just like a soft, chewy oatmeal muffin from the bakery. They’re delicious!

Two things are happening over here. One: I’m deep into summer baking mode—it’s somehow feeling way easier than cooking these days. And two: I can’t stop using Medjool dates. I’ve always loved them, but I’m on a real kick!

There’s also a lot of zucchini happening in the kitchen. First, a cozy zucchini chicken noodle casserole earlier this week, and now? Muffins! You all know I love a good muffin, so I might be most excited to share these.

They’re exactly the kind of snack or breakfast I want to have on hand as we start thinking about August, back-to-school, and real-life routines. Summer is still in full swing, but these muffins are the perfect transition recipe—easy, feel-good, and so satisfying!

Here are the details

Ingredients

• zucchini
• old-fashioned rolled oats – I like the organic, gluten-free
• whole wheat flour – or use additional oats
• hemp seeds – optional, but they add protein, fiber, healthy fats, and vitamins. Their nutty flavor also pairs nicely with vanilla.
• Medjool dates – make sure these are fresh and plump
• maple syrup
• salted butter
• eggs
• vanilla extract
• baking soda
• dark chocolate chips
• flaky sea salt

Special Tools 

You will need a high-powered blender and a muffin tin for baking. I use brown parchment paper or muffin/cupcake liners.

Steps

Step 1: Prep the zucchini

You can go two ways here—either shred the zucchini using a box grater (my favorite method!) or blend it right into the batter. I like to shred it because it gives you a lighter, fluffier muffin. Blending works too, but the texture is a little denser. If you’re blending, chop the zucchini first so it blends up nicely with the rest of the ingredients.

Step 2: Blend everything (except the chocolate chips)

Add all the remaining ingredients to a blender—except for the chocolate chips—and blend until smooth. Be careful not to over-blend, or the muffins might turn out a bit tough. Keep an eye on the texture; check my photos for a good idea of how the batter should look.

Step 3: Fold in the chocolate chips

Now mix in those dark chocolate chips. They melt into the muffins and make every bite feel just a little extra indulgent.

Step 4: Bake

Scoop the batter into a muffin tin and bake at 350°F for about 20–22 minutes, or until the tops are just set. You can enjoy these warm (so melty and good) or let them cool and save for later. They’re also great packed into lunches—we love that!

Looking for sweet recipes? Here are a few ideas: 

Chocolate Chunk Almond Butter Zucchini Bread

Sneaky Zucchini Chocolate Chunk Coconut Bread

Zucchini Peach Streusel Muffins

Skillet Blueberry Bourbon Pandowdy

Blueberry Lemon Thyme Tarts

Cinnamon Maple Brown Butter Blackberry Peach Crisp

Skillet Strawberry Bourbon Cobbler

Lastly, if you make these Blender Zucchini Chocolate Chip Oatmeal Muffins, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!