Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffin with Cranberries

This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through my links. For more information please read my disclosure policy here.

Sharing is caring!

These are the most delicious Pumpkin chocolate chip muffins I have ever made (I may be a little biased though). These are so moist and the flavors of chocolate, pumpkin, spices, and cranberries just explode in your mouth.

I know it’s only the middle of July but pumpkin is a yearly thing for me. I shared a delicious overnight oats recipe made with pumpkin last week!

In all honesty I’m trying to pump out these pumpkin recipes because Fall is fast approaching. Most bloggers and companies are already writing Christmas posts!


Anyway, without further a do! Here is the most amazing and delicious Pumpkin Chocolate Chip Muffin recipe.

You May Also Like: 35 Fall Inspired Recipes

Equipment You’ll Need

How to Make Pumpkin Chocolate Chip Muffin

Get your ingredients ready and preheat the oven to 375.

Mix butter and sugar well.

Add pumpkin, sour cream, vanilla extract, and eggs,

Add wet ingredients and mix well, then fold in chocolate chips and cranberries.

Fill muffin tins, and bake for 17 – 20 minutes.

Even my mini me enjoyed it! I couldn’t just eat one!

Pumpkin Chocolate Chip Muffin with Cranberries

A delicious fall treat!
Prep Time15 mins
Cook Time20 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Chocolate Chips, Cranberries, Fall, Pumpkin
Servings: 12 Muffins
Author: Jennifer


  • Muffin tin
  • Mixing bowls
  • Measuring cups
  • Measuring Spoons
  • Hand mixer


  • 1 3/4 Cup Self Rising Flour
  • 1 Cup Pumpkin Puree not pie filling
  • 1/2 Cup Butter room temperature
  • 2 Large Eggs
  • 1/2 Cup Chocolate Chips
  • 1/4 Cup Cranberries dried or fresh
  • 1/2 Cup Sour Cream
  • 1 Cup Sugar
  • 1 Tsp Vanilla
  • 1/4 Tsp Salt
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Clove
  • 1/2 Tsp Pumpkin spice
  • 1 Tsp Cinnamon


  • Preheat oven to 375.
  • Mix sugar and butter well with a mixer.
  • Add eggs, pumpkin puree, vanilla extract and sour cream.
  • In a large dish combine flour and spices.
  • Add wet ingredients with the dry, mix well.
  • Add batter in a 12 muffin tin (medium).


I topped my muffins with some shredded coconut, yum!

Did you make this recipe? Tag me on Instagram: @jennifercarforaco


Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.