Pumpkin Chocolate Chip Muffins

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These Pumpkin Chocolate Chip Muffins are a cinch to prepare. Full of pumpkin, spice, and chocolate, they are perfect for fall breakfasts and snacks.

Pumpkin Chocolate Chip Muffins | Good Cheap Eats

As fall approaches, so do my desires for baked goods, stocking the cupboards, and pumpkin-flavored goodies. Oh and sweaters. Unfortunately, I have to wait until November to be able to wear a sweater around here, but the pumpkin goodies? I got those covered.

These Pumpkin Chocolate Chip Muffins are a favorite of mine. Rich, spicy, pumpkin cake is dotted with mini chocolate chips. They are the perfect breakfast or afternoon snack during fall.

Or anytime, really. As long as you can get your hands on pumpkin.

It’s funny. Some years I’ve got loads of pumpkin on hand and can bake with it year-round. One year I found canned organic pumpkin on clearance for 50 cents a can. I bought two cases and it took us years to use it up!

Other years I’m scrambling from store to store on the hunt for it. This month, after looking in two stores and coming up empty, I ordered it from Google Express. I got six cans delivered the next day. Boom. No running around town.

How I make this good:

Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)

Using a homemade muffin mix allows me to have my convenience along with high quality ingredients. You’ll notice that this recipe is just that: ingredients. No weird preservatives, nothing you can’t pronounce.

Pumpkin Chocolate Chip Muffins | Good Cheap Eats

How I make this cheap:

Here are some of the strategies I use to make this recipe more economical:

  • Do a price comparison. I know that Costco is the best place to buy ingredients like eggs and spices when there isn’t a great sale elsewhere. I keep track of prices so that I know who has the best deal where.
  • Stock up on ingredients when they are on sale. For instance, as the holiday season approaches, the prices on baking ingredients drop dramatically. I stock up wherever possible on canned pumpkin, baking chocolate, flour, spices, and leavenings.
  • Use more affordable alternatives. If buttermilk is not something you’ll use up or if it’s just not in the budget, make your own “soured milk”. Place one tablespoon white vinegar or lemon juice in a 1-cup measure, fill up the cup with milk, let it sit for five minutes. The resulting mixture is an affordable alternative to buttermilk. You can also mix together equal parts of milk and yogurt to create a buttermilk-like mixture.
  • Use mini chocolate chips; they stretch farther than larger chips. 1/2 cup of mini chips goes much farther than the same amount of regular chips.
  • If there’s a pumpkin shortage where you live or you have an abundance of butternut squash, make butternut squash puree instead. It works great in these muffins!

Tools I use to make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.


Pumpkin Chocolate Chip Muffins | Good Cheap Eats

Other favorite pumpkin recipes

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Pumpkin Recipes | Good Cheap Eats
Pumpkin Chocolate Chip Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

These Pumpkin Chocolate Chip Muffins are a cinch to prepare. Full of pumpkin, spice, and chocolate, they are perfect for fall breakfasts and snacks.

Course: Breakfast
Cuisine: American
Keyword: pumpkin chocolate chip muffins, pumpkin muffins
Servings: 12 servings
Calories: 158 kcal
Author: Jessica Fisher
  • 1 1/2 cups buttermilk
  • 1 cup canned pumpkin puree
  • 1/2 cup oil
  • 2 eggs
  • 1 batch Mix and Match Muffin Mix
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup mini chocolate chips plus extra for sprinkling
  1. Preheat the oven to 375°. Line a 12-cup muffin cups with muffin papers.

  2. In a large mixing bowl combine the buttermilk, pumpkin, oil, and eggs. Whisk until well blended.

  3. Add the muffin mix and the spices. Stir gently to combine. Fold in the chocolate chips.

  4. Divide the batter among the muffin cups. It's okay if the cups overflow. Sprinkle additional chocolate chips over the top of the muffin batter.

  5. Bake for 20 to 25 minutes or until a tester comes out clean. Cool the baked muffins on a wire rack.

Recipe Notes

To make ahead: Baked, cooled, and unfrosted muffins can be stored in a ziptop freezer bag in the freezer. 

Nutritional values are approximate and based on 1 muffin.

Nutrition Facts
Pumpkin Chocolate Chip Muffins
Amount Per Serving
Calories 158 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 32mg11%
Sodium 49mg2%
Potassium 93mg3%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 3283IU66%
Vitamin C 1mg1%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Chocolate Chip Muffins | Good Cheap Eats

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Charlene says

    These sound good. I was wondering about the bag of Mix and Match Muffin Mix. What’s the recipe for that? I found your recipe for the Mix and Match Muffins, but I’m not sure what part of that to use for this recipe, or how much of it to use?? Thanks!

  2. Yum…I love pumpkin and I may possibly have one can still in my pantry. I am starting to be completely ready for fall so this recipe sounds great right now!

  3. Jen says

    I always cook up my halloween jack-o-lantern and freeze 1 cup servings in freezer bags. That way I always have stuff for pumpkin bread or pumpkin cookies.

  4. Sharon says

    We love pumpkin choc chip muffins at our house too! You may have inspired me to get baking… even though it will be 95+ degrees today (that’s better than the 100+ it was a week ago!) 😉

  5. Becky says

    Instead of canned pumpkin (which I never seem to be able to find as low as you mentioned), I buy lots of sweet potatoes when they are super cheap in Nov/Dec ($.25/lb around here), cook and puree them, then freeze in 2-cup portions for use the rest of the year. I use it interchangably with pumpkin in recipes like this one.

  6. OH MY GOSH these are so good! Pumpkin’s not a staple at my house…but that may change. Thank you for reminding me about the pumpkin/chocolate chip combo!

  7. haha funny, my husband was just asking me what i was going to do with all the pumpkin i stockpiled from last fall in case there was a shortage this year! 🙂

  8. Too funny! I had the almost exact same post a couple of years ago!

    We LOVE pumpkin chocolate chip muffins here!

  9. Um I bought 48 cans of pumpkin last year…like you mine expire in 2013….
    So pumpkin is a staple around here, so yummy. My friend joy just gave me her pumpkin oatmeal choco chip recipe and it’s yummy!

  10. That’s funny, I was looking for pumpkin a few months ago and the shelves were empty. Next shopping trip I’ll have to keep my eyes out.

  11. Janine says

    So funny! In Australia you can’t get ‘canned’ pumpkin in any supermarket. It’s just not available. When I think pumpkin I only think fresh! I wanted to make a pumkin pie last year and had to get canned pumkin from the US Food Store online 🙂

  12. AllieZirkle says

    So I went ahead and made these today. I think it’s 110* outside. I cannot believe I’m running my oven… Alas, batch baking was needed! I also baked up a triple batch of pancakes and a triple batch of waffles.

    I did increase the recipe by 1.5 to use the entire 15 oz can of pumpkin. This worked well! 36 muffins are in my oven. Oh! And I only had regular chocolate chips, not the mini, and they seem to work just fine. YUM!

    🙂 Allie

  13. Natasha says

    I have some pumpkin stored from last year, but how much is one bag of dry mix? 1 cup?

  14. Melissa Graham says

    Still no pumpkin to be found in NC. I was wondering if sweet potato would do the same. I really hate to try to cook my own pumpkin. LOL.

    • Jessica says

      I am guessing that it would.

  15. Jblank says

    I use butternut squash when I don’t have pumpkin. I also add a cup of pumpkin to my chili. It gives a little sweet and a little more fiber!

  16. so happy to pin this today on my Muffin board!

  17. Vivienne says

    A question: the recipe doesn’t state which size of can – we get two sizes in my area, but I’m thinking probably the smaller size. (The big can I have is 28 fl oz).
    Secondly, your “Yield” states 12, but the recipe says 24.
    Looking forward to eating some in about 45 mins 😉

    • Jessica says

      Yes on the smaller can. As for the yield, I think it specifies servings. And I would consider 2 muffins a serving since they are fairly small. Sorry for the confusion.

  18. christina says

    Can I use milk instead of buttermilk?

    • Jessica says

      That should work. Just reduce the amount of milk just a tad.

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