Pumpkin Chocolate Chip Muffins

Healthy Pumpkin Chocolate Chip Muffins

Even if it’s still warm out, these mini pumpkin muffins will get you in the Fall spirit and they are perfect for breakfast with a Pumpkin Spice Latte or to put into your kid’s lunch box for a healthy, homemade snack. Not just for kids, adults love them too! I don’t know about you, but I’m so ready for Fall… cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! You can make these mini pumpkin chocolate chip muffins with canned pumpkin, or make your own homemade pumpkin puree from scratch. If you want to make them in a regular size muffin tin, just add a few more minutes to the bake time.

Ingredients

Here’s everything you need to make these pumpkin chocolate chip muffins. See exact measurements in recipe card below: Dry Ingredients:

Flour: I used a mix of White whole wheat flour and unbleached all-purpose flour (King Arthur). You can use only all purpose flour if you prefer. Sweetener: Since I try to cut back on my sugar I prefer to use Monk Fruit Sweetener, but raw sugar or granulated sugar is fine too. Baking soda: To make it rice Spices: Pumpkin pie spice and ground cinnamon Salt: To enhance the sweetness Mini Chocolate Chips or Chopped Chocolate: Use dark chocolate, semi-sweet chocolate, dairy-free chocolate or sugar free chocolate chips.

Wet Ingredients:

Canned pumpkin puree: or homemade pumpkin puree (not pumpkin pie filling) Oil: I like Virgin coconut oil (canola oil or vegetable oil can also be used) Large egg whites: Whole eggs also are fine Vanilla extract: For flavor

How To Make Pumpkin Chocolate Chip Muffins

Here’s the step-by-step directions to make these chocolate chip pumpkin muffins. See full recipe in recipe card below:

Tips and Variations

Make them in a regular sized muffin tin if you prefer, you should get around 14 larger muffins and the nutritional info should remain the same per serving. To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips such as Enjoy Life Chocolate Chips. To make these muffins gluten-free, an all purpose gluten-free flour mix like Cup4cup would work great, adding a few minutes more to the cook time.

Storage

Muffins can be stored at room temperature overnight or 1 to 2 days. Refrigerate muffins 4 to 5 days, or freeze up to 3 months.

More Pumpkin Recipes

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title: “Pumpkin Chocolate Chip Muffins” ShowToc: true date: “2024-09-26” author: “Joan Bledsoe”

Fall is here and I’m all about the pumpkin and chocolate! If you love pumpkin as much as I do try then go ahead and try some of my favorite recipes like these Cookies, Muffins, or these amazing Pancakes.

Pumpkin Chocolate Chip Muffins

Pumpkin is so delicious and I want to load it into every possible recipe once fall rolls around because there’s just something so festive about it! I love decorating with them and even more, baking with them! In fact, these pumpkin chocolate chip muffins are one of my favorite tried and true, fall recipes! They are so easy to make and are a twist on your classic chocolate chip muffins. It’s an easy and delicious addition and a recipe that you will be wanting to make each fall! Or if you’re like me then it will creep into your baking ALL year long! When you add pumpkin puree to a recipe, it adds such an amazing texture! It is what makes these muffins super soft and moist! So not only does the flavor taste delicious but it actually helps out in the baking process as well! Pumpkin puree can go fast at the stores. Because people are using it so often, it’s a good idea to stock up on a few cans at the beginning of the season. That way, you will have some on hand for whenever the craving hits! You will need it to make these yummy pumpkin cream cheese truffles and also this incredible pumpkin cake!

Ingredients for Pumpkin Chocolate Chip Muffins

These muffins are so delicious. They are just the right mixture of sweet with the taste of pumpkin flavor. Everyone loves these and I’m sure that you will too! See the recipe card below for exact measurements.

Butter: Use unsalted butter at room temperature that you can cut easily into small pieces! Flour: I used all purpose flour in this recipe! Granulated sugar: Sugar adds in that sweetness. Brown sugar: Brown sugar is on of my favorite sweeteners! Baking soda and baking powder: These help the muffins to rise and be fluffy! Salt: The sale will help enhance the flavors of all of the other ingredients! Pumpkin Pie Spice: I highly recommend making your own homemade pumpkin pie spice from scratch! You will love it! Ground cinnamon: Cinnamon is a classic fall flavor! Large eggs: Use eggs that are at room temperature to mix better into the batter. Vanilla extract: This adds flavor to the sweetness! Milk: Milk will help to bring in that rich and creamy taste. Semisweet chocolate chips: I used semisweet chocolate chips but you can use whatever ones that you have on hand.Coarse sugar: This is to garnish on top after the muffins have baked!

Let’s Make Some Muffins!

These pumpkin chocolate chip muffins are simple and come together quickly! I love making this recipe with my kids!

Preheat oven and prepare muffin tin: Preheat oven to 350 degrees and line a 12 count muffin tin with paper liners and then set it aside.Warm your butter: Place your butter pieces in a large, microwave-safe bowl and microwave until melted and then set it aside. Let the butter cool down to room temperature. Butter that’s too hot could cook your eggs or melt your sugar! Don’t let the butter ruin your muffins! Whisk together dry ingredients: In a large bowl combine flour, sugars, baking powder, baking soda, salt, pumpkin spice, and cinnamon and whisk them until well-combined. Then, set them aside.Stir together: Return to your bowl with the melted butter and make sure it has cooled down. Add eggs and vanilla, stir well.Mix together: Add pumpkin puree and milk and stir until completely combined.Mix the dry and wet ingredients together: Gradually stir your dry ingredients into your wet until completely combined. I like to go slow so that I don’t over mix the batter.Add chocolate chips: Gently fold in 1 cup of the chocolate chips.Pour batter into muffin tins: Evenly divide muffin batter into prepared muffin tins (filling each 3/4 full). Sprinkle tops of muffins with remaining 1/3 cup of chocolate chips and then sprinkle tops generously with sugar.Bake in the oven: Bake on 350 for 20-22 minutes (toothpick inserted in center should come out mostly clean with only few crumbs).Cool completely: Allow muffins to cool and then serve and enjoy!

Make mini muffins: You can make these into mini muffins and take them on the go! Just follow the instructions for this recipe to make them. Then, line a 24 mini cupcake muffin tin with liners (or spray it). Cook them for 12-15 minutes at 350 degrees. Let them cool and then you can gobble them right up! Turbinado sugar: This sugar is a mouthful to say but its absolutely delicious! Instead of using regular sugar to sprinkle on the top, try this instead! This sugar becomes nice and crisp on top of your muffins. It looks beautiful and tastes so sweet!Add-ins: If you want to try something new, add in some white chocolate chips or even some walnuts to the batter! I have also used some shredded coconut to give it a unique taste! Adding different things to the batter will change up the taste so that you can make them different every time!

Making the batter ahead of time: Make the batter and place it in a sealed, airtight container. Put it in the fridge for up to one day before use. Room temperature: Once your muffins have cooled, place them in an airtight container or ziplock bag. Store them on your counter for 2 to 3 days. Refrigerator: Stored in an airtight container, these muffins can last in the fridge for 4 to 5 days.Freezer: I place your muffins on a baking sheet (try not to have them touch) and place them in the freezer. after a couple of hours, they should be frozen. This helps them not to stick to one another! Take them out and store them in a ziplock bag or an airtight container. They will last for about a month like this in the freezer. Reheating: Take them out of the refrigerator or freezer. Let the muffins sit at room temperature to thaw. Use the microwave for a quick warm up or place them in the oven for a few minutes until they are warmed through.

*NOTE: I like to add a paper towel on top of the muffin tops to help lock in moisture and keep the muffins from sticking to each other and the bag when I am storing them. You can also stack your muffins on top of one another using the paper towel in between the layers.