Pumpkin Chocolate Chip Muffins

Soft, moist pumpkin muffins with chocolate chips, real pumpkin, warm pumpkin spice, and maple syrup. An easy fall muffin that's perfect for breakfast, snacking, or whenever the pumpkin craving hits!

Prep Time 10

Cook Time 25

Total Time 35

Servings Muffins

Ingredients

1 ½ cups whole wheat flour
1 tbsp pumpkin pie spice
1 tsp baking soda
¼ tsp salt
1 cup pure pumpkin purée not pumpkin pie filling
½ cup pure maple syrup
¼ cup coconut oil melted and slightly cooled
¼ cup unsweetened almond milk
2 large eggs
1 tsp vanilla extract
½ cup chocolate chips

Instructions

Preheat the oven. Preheat the oven to 350°F. Grease 10 cups of a muffin tin or line them with paper liners.
In a medium bowl, whisk together the whole wheat flour, pumpkin pie spice, baking soda, and salt.
In a separate large bowl, whisk together the pumpkin purée, maple syrup, melted coconut oil, almond milk, eggs, and vanilla until well combined.
Add the dry ingredients to the wet ingredients. Stir gently until just incorporated and no obvious streaks of flour remain. Do not overmix.
Gently fold in the chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly between the 10 prepared muffin cups, filling each one all the way to the top.
Bake for 23 to 28 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Let the muffins cool in the pan before removing or moving them. They're delicate while they're still hot, so giving them time to firm up will help keep them intact.

Notes

Use pure pumpkin purée: Make sure you're using 100% pumpkin, not pumpkin pie filling, which already contains added sugar and spices.

Measure the flour carefully: Spoon it into your measuring cup and level it off rather than packing it in. Too much flour can make the muffins dry and dense.

Let the coconut oil cool slightly: You want it melted but not piping hot before mixing it with the eggs and other wet ingredients.

Don't overbake: Start checking at 23 minutes. They're ready when a toothpick comes out clean or with a few moist crumbs. Watch out for melted chocolate on the toothpick!

Let them cool before removing: These muffins are delicate while hot, so give them time to firm up in the pan before moving them.

Storage: Keep completely cooled muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 4 months.

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