Pumpkin Chocolate Chip Muffins
Last updated on January 11th, 2026
It doesn’t have to be Fall to enjoy pumpkin! These Pumpkin Chocolate Chip Muffins were so moist and delicious! And that cream cheese inside brings some indulgent richness to these amazing muffins! I’m not super into sweets but I love muffins, and I feel like the cream cheese adds a savory kind of vibe! These were so fun to make as well! Perfect for a Saturday morning or a slow afternoon! We had the whole family together, experimenting with these!
When did baking with pumpkin become a thing?
Pumpkins were first cultivated in Central America over 7,500 years ago, and especially in regions of Mexico! Between 1600-1700, European settlers began baking with pumpkin! They made the earliest versions of pumpkin pie and baked pudding!
Did you know?
Pumpkins are basically GIANT berries! Yes, berries! Botanically speaking, pumpkins are a type of berry with a hard rind, which is also called a pepo. Pretty cool, right? Like, what!? I always thought pumpkins were…gourds? And turns out, they are gourds too!
What ingredients do I need to make these?
Flour
Eggs
Pumpkin
Chocolate Chips
Vegetable Oil
Cream Cheese
Brown Sugar
Cinnamon
Vanilla
Sugar
Baking Powder
Baking Soda
Salt
All Spice
Ground Ginger
How do I make them?
Preheat oven to 400 F. Lightly grease a muffin pan. In a large bowl, whisk eggs, oil, and vanilla until combined. Next, whisk in sugars and pumpkin. In a separate large sized bowl, whisk in all other ingredients besides cream cheese and chocolate chips. Mix the wet and the dry and using a spoon, combine until a batter forms.
Fold in cubed cream cheese, stir and swirl throughout. Then gently fold in the chocolate chips. Pour into muffin pan leaving a small space from the top. Bake until slightly golden and an inserted center toothpick comes out with just a few bits on it.
Let cool a few minutes before moving to a cooling rack. Serve Pumpkin Chocolate Chip Muffins warm with butter. Enjoy!
Tips:
- These muffins will keep for 3-4 days if stored in an airtight container in the refrigerator! They can also be frozen for up to 3 months!
- If you don’t have cream cheese, you can use applesauce, sour cream, or yogurt instead!
- Add some chopped up walnuts or pecans for some texture if you want to!
Love love love pumpkins and chocolate chips? Check out these recipes!
Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups flour
- 2 eggs
- 1 – 15 oz can pure pumpkin
- ½ cup semi-sweet chocolate chips
- ½ cup vegetable oil
- 4 oz cream cheese softened
- 1 tbsp brown sugar
- ½ tbsp cinnamon
- 1 tsp vanilla
- 1 tsp granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp all spice
- ¼ tsp ground ginger
Instructions
- Preheat oven to 400 ℉. Lightly grease a muffin pan
- In a large bowl, whisk eggs, oil, and vanilla until combined
- Next, whisk in sugars and pumpkin
- In a separate large sized bowl, whisk in all other ingredients besides cream cheese and chocolate chips
- Mix the wet and the dry and using a spoon, combine until a batter forms
- Fold in cubed cream cheese, stir and swirl throughout. Then gently fold in the chocolate chips
- Pour into muffin pan leaving a small space from the top
- Bake 20 minutes, until slightly golden and an inserted center toothpick comes out with just a few bits on it. Let cool 5 minutes before moving to a cooling rack
- Serve Pumpkin Chocolate Chip Muffins warm with butter.
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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I’ve made many dozens of pumpkin muffins before but none with chocolate chips, so I’ll definitely be trying these. Thanks for the recipe!
Of course 😋hope you love them!