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:

Brown Sugar Maple Pumpkin Butter Cookies. Soft, chewy pumpkin cookies made with brown butter, maple, spiced pumpkin butter and chocolate chips. Each cookie is finished with a creamy maple glaze that melts into every warm, chocolatey bite. Perfect for baking all season long!

We’re a few days into October, and pumpkin cookies are on the baking list. Yep, it’s finally time!

I’m kicking off pumpkin-baking season with what might be my best pumpkin cookie yet. I’ve baked these four times this week already. My excuse? I was “testing the recipe,” but really…we devoured every batch and just wanted more!

Here’s the thing — most pumpkin cookie recipes lean cakey and thick, almost like muffins. That’s fine, but I’ve always dreamed of a pumpkin cookie with true chewy chocolate chip cookie vibes — rich, thin-ish, and perfectly soft in the center.

It took a few days of tinkering and four batches of homemade pumpkin butter, but I finally landed on the pumpkin cookie I’ve been craving. Big pumpkin flavor, warm fall spices, melty chocolate, and that maple glaze dripping over the top. You’re going to love these.

Let’s go through the steps

Ingredients

For the Cookies

• salted butter
• brown sugar
• pumpkin butter
• an egg
• vanilla extract
• flour
• baking soda
• cinnamon
• dark or semi-sweet chocolate chips
• toasted or candied pecans
• maple syrup

For the Maple Glaze

• salted butter
• maple syrup
• powdered sugar
• sea salt

The Tools 

Just a mixing bowl, a saucepan, and cookie sheets. You can use a stand mixer or an electric hand mixer. I use a hand mixer most often.

Steps

Step 1: Brown the butter

First things first, brown the butter. Add the butter to a skillet and melt over medium heat. Let it bubble and foam, then cook until it turns a light golden brown and smells nutty, about 3–4 minutes. This gives the cookies incredible flavor.

Step 2: Make the cookie batter

Beat the browned butter with the brown sugar, pumpkin butter, egg, and vanilla until smooth and glossy. Add the flour, baking soda, cinnamon, and sea salt. Mix just until combined — don’t overmix.

Step 3: Add the chocolate

Stir in the chocolate chips (I love dark, but semi-sweet works too). If you like, toss in some toasted pecans for extra crunch and nuttiness.

Step 4: Roll the cookies

Scoop the dough into tablespoon-size balls. Drizzle or roll each ball lightly in maple syrup — it’s an unusual step, but it gives these cookies extra flavor and a pretty, subtle sparkle once baked.

Step 5: Bake

Arrange the cookies on a parchment-lined baking sheet and bake. About halfway through, pull the pan out and gently tap it on the counter to help the cookies spread evenly. Return to the oven to finish baking until the edges are set but the centers are still a bit soft.

Step 6: Make the glaze (optional)

Whisk browned butter with maple syrup, powdered sugar, and a pinch of sea salt until smooth and creamy. Drizzle the glaze generously over the warm cookies — it melts into every crackle for the most delicious finish.

These cookies are…

• Easy — no chilling and done in under an hour

• Packed with real pumpkin flavor

• Rolled in maple syrup for extra flavor + sparkle

• Loaded with chocolate chips (and optional pecans)

• Chewy, soft, and perfectly gooey in the center

• Finished with a sweet maple glaze that melts into every crackle

Bake a batch this weekend, pour yourself a cup of coffee (or cider!), and enjoy every chewy, pumpkin-spiced bite. It’s the sweetest way to celebrate fall!

Looking for fall cookie recipes? Here are a few ideas: 

Glazed Brown Sugar Maple Cookies

Pumpkin Butter Chocolate Chip Cookies

Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Chewy Brown Sugar Maple Cookies

Lastly, if you make these Brown Sugar Maple Pumpkin Butter Cookies, 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!