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Pumpkin Spice Chocolate Chunk Muffins


Let’s break out all the pumpkin recipes!

Your kitchen will thank you for it because the smell of pumpkin spice anything baking is one of the best smells in the world.

It gives me such a warm feeling.

What makes these pumpkin spice chocolate chunk muffins so good?

Well, first, did you see that photo?

They’re SO moist. Yes, we hate that word but what other adjective can I use to describe this muffin?

These are THE perfect muffins to start your Fall baking.


Chocolate chunks in every bite of this muffin.

It’s also not too sweet.

The pumpkin spice gives it that warm, earthy taste, and the chocolate rounds out the sweetness.

The pumpkin puree makes these muffins SO moist.

Okay, okay. You have convinced me. What do I need to make these pumpkin spice chocolate chunk muffins?

You might need some pumpkin spice first, so get that going and then whip up a batch of these.

Then you’ll need to grab the following:

  • Pumpkin puree
  • Chocolate chunks
  • Flour
  • Sugar
  • Eggs

Ya know, the standard baking ingredients!



Pumpkin Spice Chocolate Chunk Muffins

The perfectly moist and tender pumpkin spice muffins filled with chocolate chunks!
5 from 1 vote
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 1 dozen
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  • 1 ⅔ cup all purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup plain pumpkin puree
  • ½ cup unsalted butter, melted
  • 6 ounces semi-sweet chocolate, roughly chopped


  • Preheat oven to 350 degrees and line muffin tins with baking cups.
  • In a medium bowl, whisk together, flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together eggs, pumpkin, and butter.
  • Slowly add the dry ingredients and mix until well combined.
  • Fold in the chocolate chunks with a spatula.
  • Scoop batter evenly into muffin tins and bake 20-25 minutes, or until toothpick inserted in the middle comes out clean.
  • Let cool in pan for 5 minutes before removing and cooling completely on a wire rack.
  • Store in an airtight container for up to 4 days.



Source: adapted from Cooking on the Side


Serving: 1 Muffin | Calories: 285 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 13 g | Fiber: 2 g | Sugar: 25 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dessert, Muffins
Cuisine: American
Keyword: chocolate, pumpkin

Photography by Jamie Vespa

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Recipe Rating


Saturday 3rd of November 2018

Just letting your readers know, I made three full size loaves today, and they baked for about 45-50 minutes. Great recipe!

Julie Wampler

Sunday 4th of November 2018

Yay! So happy to hear this. This is one of my favorite recipes for Fall and I'm so glad you are going to be able to enjoy them!


Tuesday 9th of October 2018

Looks delicious, Julie. Any chance you’ve tried these with melted coconut oil instead of butter?


Wednesday 10th of October 2018

I haven't but it would definitely work!


Friday 9th of October 2015

My double batch of muffins is currently in the oven, and I realize I forgot to ask before I got baking! Can these be frozen?


Saturday 10th of October 2015

Yes, they can!

Tasha @thatssoyummy

Tuesday 6th of October 2015

This combo is my absolute favorite... these muffins look like they would melt in my mouth!


Wednesday 17th of September 2014

When you say one stick of butter what exactly do you mean? How many cups would that be?


Thursday 18th of September 2014

It is 1/2 a cup.