Few things scream fall quite like a warm, pumpkin chocolate chip muffin. These are bakery-style big, perfectly moist, and bursting with cozy pumpkin spice flavor in every bite. And that crunchy, maple-glazed pumpkin seed topping? Totally next level.

This recipe was inspired by one of my favorite muffins from Northside Social in Arlington, Virginia, but with a little twist to make them even better at home.

They’re sweet, tender, spiced just right, and filled with melty chocolate chips that balance the earthy pumpkin flavor perfectly. Whether you’re baking for brunch, cozy mornings, or meal prepping snacks for the week, this recipe is pure autumn joy.

Why You’ll Love These Muffins

Bakery-style height: Perfectly domed and golden.
Incredible texture: Soft, fluffy centers with a crisp top.
Balanced sweetness: The pumpkin flavor really shines, not too sugary.
Easy to freeze: They reheat beautifully for a quick grab-and-go breakfast or snack.

My Favorite Tools & Ingredients

These are my go-to picks when baking these pumpkin chocolate chip muffins (affiliate links help support Most Hearted at no extra cost!):

Nordic Ware Muffin Tin – for perfect, even baking every time.
Organic Pumpkin Purée – rich and flavorful.
Guittard Organic Chocolate Chips – melt beautifully without being too sweet.
Stainless Mixing Bowls – I love using these nesting bowls for prep.

Make These ASAP

These Pumpkin Chocolate Muffins are everything you love about fall wrapped into one cozy bite. Soft, chocolatey, lightly spiced, and finished with a satisfying crunch, they’re bound to become a seasonal favorite.

If you bake them, tag me on Instagram @mosthearted!

Gina

Ingredients

Dry Ingredients:

1 ¾ cups 220 g all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger

Wet Ingredients:

1 cup 200 g packed light brown sugar
½ cup 100 g granulated sugar
2 large eggs room temperature
1 cup 240 g pumpkin purée (not pie filling)
½ cup 120 ml neutral oil (canola or grapeseed)
¼ cup 60 ml buttermilk or plain yogurt
1 tsp pure vanilla extract

Instructions

Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or grease well.
In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices.
In a large bowl, whisk brown sugar, granulated sugar, and eggs until smooth.
Whisk in pumpkin purée, oil, buttermilk, and vanilla.
Gently fold dry ingredients into wet until just combined.
Fold in chocolate chips.
Divide batter evenly among muffin cups (they will be full).
Sprinkle each with extra chocolate chips and a generous spoonful of the toasted pumpkin seeds.
Bake 20–24 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temp.