Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are the result of testing out tons of different recipe concepts and ideas, in search of my favorite. Pumpkin muffins, especially with chocolate chips, are one of my favorite treats, and I wanted to be able to make bakery style loaded pumpkin muffins at home. The fine details of this recipe (like the use of coconut oil and mini chocolate chips) are some of the things that take them from good to great, so I recommend following the recipe as closely as possible. Please read the Key Tips section so you know everything to look out for!

Are these muffins healthy? Most muffin recipes are not healthy. Unless you go out of your way to make “healthy muffins”, most muffins are basically cake in disguise. These muffins are no exception, and I would consider them a treat, not a healthy snack. The goal of this recipe was to create delicious, bakery style muffins.

Pumpkin Chocolate Chip Muffins

Key Tips – Pumpkin Chocolate Chip Muffins

For best results, use coconut oil.

  • Coconut oil is the secret ingredient that makes these muffins extra moist! Coconut oil’s melting point is near room temperature, which helps give the muffin their decadent texture. Technically, you could substitute vegetable oil in this recipe, but the results will not be the same.
  • Coconut oil can be found in most major grocery stores in the US near the other cooking oils (typically in the baking or spices aisle). You can also pick it up online if you can’t find it locally, just make sure you’re getting coconut oil that’s intended for use in food.

I highly recommend mini chocolate chips!

  • Mini chocolate chips are perfect in this recipe. They allow the chocolate to be more evenly distributed throughout the batter, and they don’t negatively effect the texture of the muffins in the way that full size chips do. They also come out looking a lot better on the top!
  • You can find mini chocolate chips in most well stocked grocery stores near the other chocolate chips in the baking aisle.
  • I use dark chocolate mini chips if I can find them, or semi-sweet if that’s all that’s available. I don’t recommend using milk chocolate, the final result may be too sweet.

Fill the muffin liners all the way to the top.

  • You may be familiar with some recipes that call for the muffin wells to be 3/4 full, but not here! Fill the muffin liners as full as you can without overflowing, using a silicon scraper (or a clean finger) to smooth out the tops. This will help us get nice domes on the tops of the muffins.
  • Note, you should have a little bit more batter than you need, so there should be enough there to make sure they’re all full.
  • See the progress shots below showing the full muffin liners before and after the toppings are added.
Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins

Don’t over bake the muffins, this is a common pitfall.

  • One of the most common mistakes with homemade muffins is over baking. This leads to dried out muffins that just aren’t quite as good. To avoid this, follow the recommended instructions in the recipe on when to check for doneness. You may have to check them a few times, but it’s worth it for perfectly baked muffins.

Dietary Restrictions – Pumpkin Chocolate Chip Muffins

This dish is naturally Vegetarian.

This dish is naturally Dairy-Free.

Pumpkin Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Bakery style pumpkin chocolate chip muffins, loaded with mini chocolate chips and topped with crunchy pumpkin seeds!
5 from 5 votes
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 285 kcal



  • Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  • Measure out the flour, white sugar, baking soda, salt, and pumpkin spice in a medium bowl and whisk together. Set aside.
  • In a large bowl, whisk together the eggs, pumpkin purée, melted coconut oil, dark brown sugar, and vanilla extract. If your coconut oil is solid, gently melt it over low heat on the stove before adding to the mixture.
  • Pour the dry ingredients into the wet ingredients and mix until fully combined, but do not over mix or beat the batter.
  • Fold in the ½ cup of mini-chocolate chips.
  • Using a spoon or cookie scoop, fill each muffin liner to the brim (this will give them a nice round top). Use a silicon scraper (or a clean finger) to smooth out the top of the batter to make sure the muffin liner is completely full.
  • Top each muffin with more mini chocolate chips and the pumpkin seeds, approximately as shown in the progress photos.
  • Place the muffins in the oven and set a timer for 18 minutes. Check the muffins at 18 minutes by inserting a toothpick into one of the center muffins. If the toothpick does not come out clean, place the muffins back in the oven and re-check them every 2 minutes until they are done. It is very important to not overbake the muffins. (Mine are usually ready at 20-22 minutes, but ovens tend to vary).
  • Transfer the muffins to a cooling rack to cool completely (slip a butter knife down the side of the muffin to help tip it out of the pan). Once cooled, transfer to an airtight container and store at room temp for up to a week, or freeze following the freezer instructions.

To Freeze

  • Place the muffins on a tray or plate so they are not touching. Place in the freezer until frozen, then transfer the muffins to a freezer-safe zip bag for long term storage.
  • To reheat from frozen – place uncovered in the microwave, microwave on a low setting (I use the soften/melt feature) for about one minute, or microwave on high for about 30 seconds.


Please see the “Key Tips” section of this post for some extra tips for success. 
For mini muffins –  bake at same temp, start checking for doneness at 10 mins. Makes about 3 dozen.


Serving: 1 muffinCalories: 285kcal
Keyword Bakery Style Pumpkin Muffins, Muffins, pumpkin, Pumpkin Chocolate Chip Muffins, Pumpkin Muffins
Tried this recipe?Let us know how it was!

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Send me pictures of your creations — it’ll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
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1 Comment

  1. 5 stars
    This is my go-to pumpkin muffin recipe, it’s very quick and easy and the end result is delicious! You can’t taste the coconut oil at all, but it makes the muffins incredibly moist.

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