These pumpkin chocolate chip muffins are soft, moist and filled with warm spices. Made in just one bowl and freezer-friendly — perfect for fall!

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1. Preheat oven to 350°F. Spray a muffin tin with cooking spray or use a mini muffin pan.

2. Melt butter in a large bowl in the microwave.

3. Add pumpkin, honey or maple syrup, and milk to the melted butter. Whisk to combine.

4. Whisk in eggs and vanilla.

5. Add baking soda, baking powder, salt, and pumpkin pie spice. Whisk well.

6. Use a spatula to mix in the flour and chocolate chips until just combined.

7. Scoop batter into the muffin tin and top with extra chocolate chips if desired.

8. Bake 15–18 min (12 min for mini muffins) until a tester comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

10. Serve warm or at room temperature.

If using the full 15 oz can of pumpkin, double the recipe and add ¼ cup applesauce or mashed banana.

For homemade pumpkin puree, omit the milk to balance moisture.

Make dairy-free with coconut oil, almond milk, and dairy-free chocolate chips.

Make vegan with maple syrup and flax eggs.

Muffins keep 3 days at room temp or 3 months in the freezer.