These delicious Pumpkin Chocolate Chip Muffins are the perfect pumpkin-spiced treat for breakfast, brunch, or dessert!
Pumpkin Chocolate Chip Muffins
As soon as the leaves start changing colors, I start thinking about baking with pumpkin. There is something perfect about baking with pumpkin during the fantastic fall weather in Spokane.
This year, I aimed to try many new pumpkin recipes and see which ones were family favorites. These Pumpkin Chocolate Chip Muffins are so easy to make! Wait until you see how easy it is!
They are the perfect combination of pumpkin and chocolate chips! Plus, they are super fast, easy, and taste amazing. Now, that is the kind of recipe that I love to bake. You know I am all about great food that does not take hours to prepare.
Here is a quick overview of the simple ingredients for making epic Pumpkin Chocolate Chip Muffins! The printable recipe card at the bottom of the post includes specific measurements and step-by-step instructions.
- Pancake Mix/Bisquick
- Pumpkin Pie Spice
- Canned Pumpkin
- Mini Chocolate Chips
We use Bisquick Baking Mix for this recipe. These can be made with whole wheat flour, baking soda, baking powder, vegetable oil, and more. We just like saving time and using the pre-made mix when we can.
- Large Mixing Bowl: We are big fans of this glass batter bowl with a handle. It makes mixing ingredients easy and keeps the mixing bowl steady on the counter.
- Muffin Pan: We use a 12-muffin pan for this recipe.
- Fall Muffin Liners: These cute fall cupcake liners are a great way to serve these pumpkin muffins.
- Measuring cup
How to Make Pumpkin Chocolate Chip Muffins
I've included complete instructions in the printable recipe card at the bottom of the post, but here's a quick version.
- Preheat the oven to 350°F.
- Combine pancake mix, sugar, pumpkin pie spice, and salt.
- Add in water, eggs, vanilla, and pumpkin. The batter will be slightly lumpy.
- Fold in mini chocolate chips.
- Divide dough into a lined muffin tin.
Preparation and Storage
Make Ahead: Betty Crocker recommends refrigerating any batter made with Bisquick for no longer than an hour for the best taste and texture.
Storage: Store your leftover Pumpkin Chocolate Chip Muffins in an airtight container at room temperature for up to four days to keep them moist and prevent dry muffins.
Freezing/How to Freeze: Freeze your muffin leftovers in an airtight container or freezer bag and enjoy them within three months.
How to Reheat: According to the MasterClass link above, you can reheat frozen muffins using your microwave or oven.
Substitutions: We used semi-sweet mini chocolate chips in our recipe photos, but you can use any flavor of chocolate chips you enjoy with pumpkin!
For additional flavor you can add these mix-ins: chopped pecans, walnuts, ginger, a bit of nutmeg
Vegetarian Option: This sweet fall treat is vegetarian!
Vegan Option: Vegans should replace the eggs and mini chocolate chips with plant-based dairy-free alternatives to make this recipe vegan.
Gluten-Free: Gluten-free eaters can use Bisquick Gluten-Free Pancake & Baking Mix and gluten-free chocolate chips to make this recipe gluten-free.
Alcohol-Free Option: We don’t use alcohol in our muffin recipe, nor have we seen any boozy versions.
Smaller Serving Size + Larger Group/More Servings: The written recipe makes 12 servings. Scale it up or down to your desired yield.
Sugar-Free: The written recipe contains 15 grams of sugar per serving. Use a sugar-free white sugar alternative and canned pumpkin and chocolate chips with no sugar added to make it sugar-free.
Tips for the Best Pumpkin Chocolate Chip Muffins
- Make sure you use a large bowl to mix the muffins.
- If you want the chocolate chips to pop off your muffins, sprinkle a few on top of the dough before baking.
- We used a regular-sized muffin tin to bake these pumpkin muffins.
- Insert a toothpick into the muffins to test their doneness. The toothpick will come out clean when you have perfectly baked muffins and with batter residue if they need more time in the oven.
- Paper liners make removing the muffins from the tins a lot easier.
- Cool the baked muffins on a wire rack before serving.
What to Serve with Pumpkin Chocolate Chip Muffins
These easy-peasy Pumpkin Chocolate Chip Muffins that begin with Bisquick Baking Mix would be at home in any fall breakfast or brunch spread. Here are some menu pairing suggestions.
Sides: 3 Ingredient Banana Bread, Chocolate Chip Banana Bread, Tinta Port Wine Banana Bread, Nutella Banana Bread, 3 Ingredient Apple Cider Bread, CrockPot Pumpkin Bread, CrockPot Bourbon Banana Bread, Snickerdoodle Muffin, Bacon Jalapeño Cheese Bread
Main Dishes: Cinnamon Roll Waffles, French Toast Casserole, Cinnamon Toast, CopyCat Cracker Barrel Pancakes, CrockPot Apple Cinnamon Oatmeal, CrockPot Apple & Raisin French Toast, CrockPot Pumpkin Oatmeal, CrockPot Banana Bread Oatmeal
When to Serve
- Coffee or Tea Snack
- Fall Party
- Halloween Party
Great Pumpkin Recipes
Check out all of our Bisquick Recipes!
Pumpkin Chocolate Chip Muffins
- Pre-heat oven to 350 degrees
- Combine pancake mix, sugar, pumpkin pie spice, and salt
- Add in water, eggs, vanilla, and pumpkin. the batter will be slightly lumpy
- Fold in mini chocolate chips
- Divide dough into lined muffin tin
- bake for 18-20 minutes
- Muffin Pan
Recipe originally shared on November 17, 2013. Updated on May 20, 2020