This Recipe for Pumpkin Chocolate Chip Muffins is perfect for Fall baking but so good, you’ll want to make them all year round! They’re made with healthy and wholesome ingredients, full of warm spices and have the perfect amount of chocolate in every single bite!
There are two types of people in this world. Those who could not care less about anything that has to do with the words ‘pumpkin spice’ and those who count down the very seconds until pumpkin spice season begins. Ok, maybe there are three people in this world. You know, the food bloggers (aka me) who have no choice but to allow their world to revolve around pumpkin spice. In August. I’m not gonna lie. I used to be one of the ‘couldn’t care less about pumpkin spice’ people until I started seriously food blogging. For some reason, this year I seem to be on my A-game publishing pumpkin content when the internet tells me the world is searching for it (aka now, you responsible and organized people, you…) instead of in October or the week before Thanksgiving or Halloween like I normally do.
Now that I’ve jumped on the pumpkin spice bandwagon, I can see how people get addicted to the warm spices that just scream Fall. It’s hard not to love being warmed from the inside out on a chilly day where the leaves are changing colours around you. I’m all about the fact that you can add pumpkin spice to pretty much anything from chili to cookies and everything in between. And, yes, while there is no denying that pumpkin spice holds its own and is BIG on flavour when it comes to all of these things, I almost want to stand up on the rooftops and scream “buTtTt haveEeE YOU had it paiReDdDd with ChocolatTtTeE??!?!?!” Because let me tell you, it’s a total game changer.
Between the Chocolate Chip Pumpkin Loaf I posted last year, the Pumpkin Brownies I posted last week and these Chocolate Chip Pumpkin Muffins, I have to say that I don’t think I need any more convincing that chocolate and pumpkin were practically made for each other. There’s just something about the way the fudgy chocolate blends perfectly well with the warm pumpkin spices that make me believe that this whole pumpkin spice in August thing really ain’t so bad afterall.
INGREDIENTS YOU’LL NEED TO MAKE CHOCOLATE CHIP PUMPKIN MUFFINS
I love when a dessert is both indulgent AND healthy and that’s exactly what you get with these homemade Pumpkin Muffins with Chocolate Chips. Let’s discuss the exact ingredients you’ll need to make them in a little bit more detail down below:
- Whole Wheat Flour: The base and bulk of our Pumpkin Muffin Recipe. I personally haven’t tried making these muffins using a different kind of flour. However, I think you would be able to use regular all purpose flour instead, if you prefer. In terms of other flours such as gluten free, almond flour, etc, let me know in the comments down below if you try them before I do!
- Pumpkin Puree: The perfect addition to baked goods as it helps keep them moist with a soft texture. Be sure to grab pure pumpkin puree and not pumpkin pie filling with the spices already added into it.
- Coconut Oil: Makes these muffins moist and light and replaces the need for any butter. However, you can definitely use butter or ghee instead, if you prefer.
- Maple Syrup: Adds the perfect amount of sweetness to this recipe for Pumpkin Chocolate Chip Muffins and also helps in keeping them moist throughout baking. Replaces the need for any refined sugars. Pure maple syrup is what you want here (and probably always…), friends!
- Almond Milk: Helps with texture and amplifies the flavours of the other ingredients. I used unsweetened regular almond milk. However, you can use any kind of milk you prefer.
- Eggs: Adds structure, texture and flavour. Also helps bind the rest of the ingredients together and helps these muffins rise as they bake up in the oven.
- Vanilla Extract: A popular ingredient in baked goods. Balances out the flavours of the rest of the ingredients and makes these muffins pop.
- Chocolate Chips: Makes these Pumpkin Muffins decadent and indulgent! I used semi-sweet chocolate chips but you can go ahead and switch it up if you want. Milk chocolate, dark chocolate or even white chocolate all make great alternatives.
- Pumpkin Spice: Adds those warm and cozy addicting Fall flavours to this Pumpkin Muffin recipe. Generally speaking, pumpkin spice is a combination of spices such as cinnamon, ginger, nutmeg, allspice and cloves. You can use store bought pumpkin spice. Or, if you’re feeling adventurous, try making your own by following my EASY DIY Pumpkin Spice Recipe.
- Baking Soda: Helps these Chocolate Chip Pumpkin Muffins rise creating that beautiful dome like shape you look for in a good muffin.
- Salt: A little goes a long way in baking. Adds flavour and balance to these Pumpkin Chocolate Chip Muffins.
HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS (KEY TIPS)
You can find full instructions for how to make these healthy Pumpkin Chocolate Chip Muffins in the recipe card down below. But here are a few quick tips to keep in mind:
- Grease the muffin pan to prevent sticking before filling it with muffin batter. Alternatively, use muffin liners for easy clean up. I love the silicone ones as they peel right off once the muffins are cooled.
- Don’t use a mixer. The batter for these Pumpkin Chocolate Chip Muffins is light and airy so you can easily mix it by hand. You might run the risk of over mixing the batter if you use a mixer instead of doing it manually with a rubber spatula. Over mixed batter = dense and tough muffins.
- Fill the muffin liners all the way up with batter for best results. They’ll rise as they bake up creating that nice muffin top dome.
- Use the toothpick trick to check for doneness. The muffins could take anywhere from 23-28 minutes in the oven. They’re done when a toothpick comes out clean or with a few moist crumbs attached when inserted into the center. RECIPE NOTE: Don’t get confused between an unclean toothpick and inserting the toothpick into a fudgy chocolate chip.
- Allow the muffins to cool a bit before removing them from the pan or liners. They’ll release and firm up as they cool making them easier to move and handle.
FREQUENTLY ASKED QUESTIONS
If stored in an airtight container and kept at room temperature, these Pumpkin Chocolate Chip Muffins will last for up to 4 days. To extend the shelf life for a little bit longer, store them in the fridge instead.
YES! You can easily freeze these Pumpkin Muffins for a quick and healthy future dessert or snack. Simply allow them to cool completely then arrange them in a single layer on a plate or baking sheet. Flash freeze them for about 4 hours or until they are solid/firm to the touch. Then transfer them to a freezer safe airtight container or ziploc bag where they’ll keep for up to 4 months.
To make these Chocolate Chip Pumpkin Muffins look a little prettier, sprinkle a few extra chocolate chips over the tops before baking. Additionally, try adding in your favourite chopped nuts or dried fruits, replacing the chocolate chips with something like coconut flakes or tossing the baked muffins in coconut sugar or additional pumpkin spice.
RECIPE FOR PUMPKIN CHOCOLATE CHIP MUFFINS
This Recipe for Pumpkin Chocolate Chip Muffins is perfect for Fall baking but so good, you'll want to make them all year round! They're made with healthy and wholesome ingredients, full of warm spices and have the perfect amount of chocolate in every single bite!
Ingredients
- 1 1/2 cups Whole Wheat Flour
- 1 cup Pumpkin Puree (NOT Pumpkin Pie Filling)
- 1/2 cup Maple Syrup
- 1/4 cup Coconut Oil
- 1/4 cup Almond Milk
- 2 Eggs
- 1 tbsp Pumpkin Spice
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Chocolate Chips
Instructions
- Preheat the oven to 350°. Grease a muffin tin or line cups with paper or silicone liners (you only need 10).
- In a bowl, whisk together the flour, pumpkin spice, baking soda and salt until well combined.
- In a separate bowl, whisk the pumpkin puree, maple syrup, coconut oil, almond milk, eggs and vanilla until well combined.
- Add the dry ingredients to the wet ingredients and stir until just incorporated (don't over mix).
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin cups, filling them all the way to the top.
- Bake for 23-28 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Cool before touching or moving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 221Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 203mgCarbohydrates: 32gFiber: 3gSugar: 16gProtein: 4g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THIS RECIPE? THEN YOU’LL DEFINITELY LOVE MY KETO FRIENDLY PUMPKIN MUFFIN RECIPE TOO!
MORE DELICIOUS PUMPKIN RECIPES FOR YOU TO MAKE THIS FALL
THE BEST ROASTED PUMPKIN SEEDS
PUMPKIN PANCAKES WITH BOURBON MAPLE SYRUP AND TOASTED PECANS
PUMPKIN SPICE CINNAMON ROLLS WITH PUMPKIN CREAM CHEESE FROSTING
