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These Pumpkin Chocolate Chip Muffins are soft and moist and full of pumpkin and pumpkin spice flavor – with chocolate chips! The combination just works – they’re perfect for breakfast or brunch all fall long.

stacked muffins on a brown cutting board.


My Easy Chocolate Chip Pumpkin Muffin recipe is so easy because you can use a box mix! This recipe calls for either a pumpkin bread or muffin mix OR you can make the pumpkin muffins from scratch. The choice is yours and either way they come out amazing. When you have your mix you simply need to follow the directions on the back, but don’t forget to add chocolate chips! The best part!

ingredients in pumpkin chocolate chip muffins.

Ingredients Needed

  • Pumpkin Bread or Muffin Mix: It’s up to you–they’re both great options! Be sure to also use the ingredients called for on the mix to make the muffins.
  • Chocolate Chips: The best part, just add them to your mix!

How to make pumpkin chocolate chip muffins

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
  2. Place mix in bowl and add water, oil, and eggs. Stir until smooth, then stir in chocolate chips.
  3. Portion batter into prepared pan, about 3-4 tablespoons of batter per muffin liner (⅔ full).
  4. Bake for 15-20 minutes, or until a toothpick comes out clean. Cool slightly before eating.
stacked muffins on a brown cutting board.

Expert Tips 

  • If you’d like, you can make them from scratch!
  • I recommend eating these warm! They are so good that way!
  • Add some other things into the muffins like nuts!

FAQs

Can you Freeze Muffins?

You can! In an airtight container!

Can I add Nuts?

Sure, just split them alongside the chocolate chips. Sounds delicious!

stacked muffins on a brown cutting board.

Chocolate Chip Pumpkin Muffins Recipe

5 from 2 votes
These easy Pumpkin Chocolate Chip Muffins are the perfect recipe for breakfast or brunch.

Recipe Video

Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Yield 12 muffins
Serving Size 1 muffin

Ingredients
 

  • 1 package pumpkin bread or muffin mix (see note)
  • cup (158ml) water
  • ¼ cup (59ml) oil
  • 2 large eggs
  • ¾ cup (128g) chocolate chips
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Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with liners.
  • Place mix in bowl and add water, oil, and eggs. Stir until smooth, then stir in chocolate chips.
  • Portion batter into prepared pan, about 3-4 tablespoons of batter per muffin liner (⅔ full).
  • Bake for 15-20 minutes, or until a toothpick comes out clean. Cool slightly before eating.

Recipe Notes

  • You can use any brand pumpkin muffin or quick bread mix. Just make the base of the muffins following the recipe instructions on the box, then add the chocolate chips called for here and bake as directed.
  • Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.

Recipe Nutrition

Serving: 1muffin | Calories: 110kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 13mg | Potassium: 44mg | Fiber: 0.01g | Sugar: 6g | Vitamin A: 45IU | Calcium: 13mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

5 from 2 votes (2 ratings without comment)

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8 Comments

  1. Love the combination of chocolate and pumpkin in donut muffins! Yum! I’ll take a 6 pack Dorothy! 🙂