Glazed Chocolate Chip Pumpkin Muffins

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Glazed Chocolate Chip Pumpkin Muffins taste delicious with or without the chocolate glaze. They’re soft pumpkin muffins packed with chocolate chips, and a spoonful of silky chocolate glaze turns them into a bakery treat without the price tag.

A pumpkin muffin covered in glossy chocolate glaze dripping down the paper liner.

Hi everybody, I’m Anjanette from Momma Young at Home. Thank you to Candi for inviting me to share a post here on A Day in Candiland.

Enjoy our newest addition to the pumpkin recipe family!

Quick Look

🕒 Prep Time: 15 minutes
🔥 Bake Time: 13 to 14 minutes at 400°F
⏳ Total Time: about 30 minutes
🧁 Makes: 12 muffins
⚡ Calories: about 733kcal per glazed muffin
🎃 Flavor Profile: cinnamon pumpkin muffin with semi sweet chocolate chips and a rich cocoa glaze
✋ Difficulty: Easy

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Quick Answer

How do you make glazed chocolate chip pumpkin muffins?

To make glazed chocolate chip pumpkin muffins, mix eggs, sugar, canned pumpkin, and oil until smooth, then slowly add flour, baking soda, baking powder, cinnamon, and salt and fold in chocolate chips. Fill lined muffin cups about 3/4 full and bake at 400 degrees F for 13 to 14 minutes. For the glaze, stir sugar, cocoa powder, vanilla, and butter in a saucepan over low heat until smooth, then spoon it over the muffins. The recipe makes 12 muffins.

Jump to:

Quick Look
Quick Answer
Why This Recipe Works
A Family Tradition That Started with Cookies
Ingredient Notes
How to Make Glazed Chocolate Chip Pumpkin Muffins
How to Make the Chocolate Glaze
Tips for the Best Pumpkin Muffins
One Batter, So Many Pumpkin Treats
Pumpkin Muffin FAQs
Feeling Pumpkin Inspired?
Glazed Chocolate Chip Pumpkin Muffins

Why This Recipe Works

Click to see the technique

A whole can of pumpkin. Fifteen ounces of pumpkin and half a cup of oil keep the muffins moist.
Wet and dry mixed separately. Adding the flour mixture slowly to the pumpkin mixture blends everything evenly.
Fuller cups. This batter doesn’t rise much, so filling the cups 3/4 full or a bit more gives you a nice muffin top.
A hot oven. At 400°F the muffins bake in just 13 to 14 minutes.

A Family Tradition That Started with Cookies

Some years back a department store we shop at introduced us to the tasty joy that is known as pumpkin chocolate chip cookies. After it became a yearly tradition for us to pick up a box and devour, they quit stocking them on the shelves.

So I was forced to learn how to make them. Lucky for the family they are very easy to make, and it has expanded beyond the cookies. These muffins are the result!

Love pumpkin and chocolate together? Candi’s Pumpkin Cheesecake Brownies are another fall favorite.

Ingredient Notes

For the pumpkin muffins:

Canned pumpkin: One 15 oz can of plain pumpkin is the base of the batter.
Eggs, sugar, and oil: Four eggs, two cups of sugar, and half a cup of oil make a moist, tender muffin.
Unbleached flour: Three cups give the muffins their structure.
Baking soda and baking powder: Both help the muffins rise.
Cinnamon and salt: Two teaspoons of cinnamon bring the warm fall flavor. Love more spice? Try homemade pumpkin pie spice.
Semi sweet chocolate chips: Two and a half cups, so there’s chocolate in every bite.

For the chocolate glaze: sugar, cocoa powder, vanilla, and butter.

See the recipe card below for exact quantities and full instructions.

How to Make Glazed Chocolate Chip Pumpkin Muffins

Prep. Preheat the oven to 400°F and line a muffin pan with cupcake liners.
Mix the pumpkin. In a large bowl, combine the eggs, sugar, canned pumpkin, and oil until smooth.
Mix the dry ingredients. In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
Combine. Slowly add the flour mixture into the pumpkin mixture until well blended.
Add the chocolate. Fold in the chocolate chips.
Fill and bake. Fill each liner 3/4 full, or a bit more, since this batter doesn’t rise much. Bake for 13 to 14 minutes.

How to Make the Chocolate Glaze

Warm the glaze. Add the sugar, cocoa powder, vanilla, and butter to a saucepan over low heat and stir until well mixed. It will be smooth and silky when done.
Glaze the muffins. Spoon just a little over each muffin, or add a bit more for the drenched, gooey look.

If you want to feel better about eating these for breakfast, go easy on the glaze or skip it. But they are the perfect bakery treat without the price tag!

Tips for the Best Pumpkin Muffins

Add the flour slowly. Mixing it in gradually keeps the batter smooth and well blended.
Fill the cups generously. This batter doesn’t rise much, so go 3/4 full or a bit more.
Watch the clock. In a 400°F oven they’re done in 13 to 14 minutes.
Keep the glaze on low heat and stir until it turns smooth and silky.
Need new bakeware? Here are some of my favorite baking tools, and you’ll find more in the Amazon Store.

One Batter, So Many Pumpkin Treats

The beauty of this pumpkin muffin recipe is that it can be used for just about anything. Make it into pumpkin bread, add more flour and brown sugar for cookies, add the pumpkin mixture to your pancakes, to your biscuit mixture, or to your scone mixture. There really is no limit.

Looking for a ready made version of those ideas? Try Candi’s Pumpkin Oatmeal Pancakes, Pumpkin Spiced Scones, or Cinnamon Pumpkin Spice Cookies with Kisses.

Want all of Candi’s easiest pumpkin recipes in one place? Grab the downloadable recipe cards:

10 Easy Pumpkin Recipes downloadable recipe cards

Pumpkin Muffin FAQs

Can I make these pumpkin muffins without the glaze?

Yes. Glazed Chocolate Chip Pumpkin Muffins taste delicious with or without the chocolate glaze, and skipping it makes them a lighter breakfast.

How full should I fill the muffin cups?

Fill each cup about 3/4 full, or a bit more, because this batter doesn’t rise much.

What temperature do I bake pumpkin muffins at?

Bake them at 400 degrees F for 13 to 14 minutes.

How many muffins does this recipe make?

It makes 12 muffins.

How do I make the chocolate glaze?

Stir the sugar, cocoa powder, vanilla, and butter in a saucepan over low heat until smooth and silky, then spoon it over the muffins.

Can I use this batter for other pumpkin treats?

Yes. Anjanette uses it for pumpkin bread, cookies with a little more flour and brown sugar, and stirs the pumpkin mixture into pancake, biscuit, and scone batters.

Feeling Pumpkin Inspired?

Try these other great pumpkin recipes:

I hope you enjoy this Glazed Chocolate Chip Pumpkin Muffins! If you make it, please leave a ⭐ star rating in the recipe card below, and come say hello on Instagram, Pinterest, and Facebook. I love seeing your tea time treats.