Get ready for pumpkin season with the BEST pumpkin chocolate chip muffins – packed with so much pumpkin flavor! Plus, crunchy pecans and extra chocolate chips. Overfill the muffin pan with muffin batter to achieve sky-high muffin tops.

The Best Pumpkin Chocolate Chip Muffin Recipe?

These are my favorite pumpkin muffins. Like, ever! Which is a bold statement considering I have a lot of pumpkin muffin recipes in my life that I love. But these are just special!

• Perfect for pumpkin season… we love these for breakfast with a pumpkin spice latte!
• Tons of pumpkin flavor AND pumpkin spice flavor thanks to pumpkin puree and pumpkin pie spice.
• Brown sugar, spices, molasses, and vanilla enhances the pumpkin flavor even more.
• Gooey chocolate and tons of pecans add delicious texture.
• Filling the muffin pan with muffin batter all the way to the top creates huge bakery-style pumpkin muffins.

Pumpkin Muffin Ingredients

• Eggs: Use large eggs and bring them to room temperature before baking.
• Brown Sugar: I prefer light brown sugar, but dark will work fine, too. I don’t suggest subbing granulated sugar here. 
• Pumpkin Puree: This is not the same as pumpkin pie mix! Use pure pumpkin puree. Homemade will work, but canned works best because the moisture levels are consistent. If you use homemade pumpkin puree, I suggest dabbing some of the excess moisture out before use.
• Molasses: Look for the regular variety, not blackstrap or robust, which are too strong in flavor for this recipe. This ingredient enhances the pumpkin flavor and makes the muffin batter extra moist. 
• Vanilla Extract: As always, I suggest avoiding imitation vanilla. But bourbon vanilla extract would be delicious in these pumpkin muffins!
• Oil: Canola or vegetable oil work great and don’t add flavor. Refined coconut oil and unrefined (if you like the subtle coconut flavor) both work as well. Just be sure to melt them first. Or use a mild olive oil if you don’t mind the flavor it adds.
• Milk: Whole milk (aka full-fat) works best here. But Thai style coconut milk will work if you’re looking for a dairy free option. I don’t suggest almond milk or oat milk because they don’t have enough fat content. 
• Flour: All-purpose flour works best. I don’t suggest altering the flour mixture for best results.
• Baking Powder: Yes, 1 and 1/2 TABLESPOONS. That’s what gives these muffins their lift and jumbo muffin tops. Do not sub for baking soda! 
• Spices: In addition to pumpkin pie spice, this recipe calls for cinnamon, ginger, and allspice. If you don’t have these individual spices, add an extra teaspoon and 1/2 of pumpkin spice.
• Pecans: I like to lightly toast them on the stovetop before use, to enhance their flavor. But feel free to roast them or toast them however you prefer to do so. 
• Chocolate: I love using semi-sweet chocolate here, but dark chocolate, milk chocolate, or even white chocolate all will work. I use a combination of chocolate chips and chocolate chunks. But you can use all one or another. 

How to Make Chocolate Chip Pumpkin Muffins

1. Baking Prep: Preheat your oven 30 minutes before you plan on baking. Line a 12-cup muffin pan with cupcake liners. 
2. Make the Muffin Batter: In a large bowl, whisk together the dry ingredients. In a separate bowl whisk up the brown sugar and wet ingredients. Fold in the dry ingredients into the wet ingredients and stir to combine. DO NOT OVER MIX HERE! Toss in the pecans and chocolate and mix just until combined.
3. Fill the Muffin Pan: Fill each muffin cup with muffin batter. You’ll want to divide the batter as evenly as possible. And fill them all the way up to the top. In fact, the muffin batter will go over the paper liners a little bit and that’s ok!
4. Add Garnish: Press extra chocolate chips, chocolate chunks, or pecans on top of the muffin batter before baking. 
5. Bake the Pumpkin Muffins: Place the muffin pan in the oven and bake. They’re ready to come out of the oven when a toothpick inserted in the middle of a muffin comes out clean. 
6. Cool the Muffins: Let the muffins cool in the pan for 15 minutes, then enjoy warm, or cool completely on a wire rack.

Can I Freeze Pumpkin Chocolate Chip Muffins?

Yes!!! Just like my regular chocolate chip muffins, these muffins freeze great. 

• Simply wrap each muffin in plastic wrap, then place them in a freezer safe ziplock bag and freeze for up to 2 months. 
• Thaw in the fridge or on the counter until soft enough to eat. Or pop them in the oven (unwrapped) for 10 minutes or so. 
• I usually set the oven at 300 degrees (F) when thawing so that they don’t dry out.

You can jump to the recipe below! These are a must-try for pumpkin season or for Thanksgiving breakfast. 

More Pumpkin Muffin Recipes:

• Simple Pumpkin Muffins with Vanilla Glaze
• Pumpkin Morning Glory Muffins
• Healthy Pumpkin Chocolate Chip Muffins (This recipe also makes pumpkin bread!)
• Glazed Pumpkin Donut Muffins
• Vegan Pumpkin Muffins
• Pumpkin Banana Olive Oil Muffins