These healthy Pumpkin Chocolate Chip Muffins are the best recipe for a quick breakfast or snack during the Fall season. It is easy to throw these treats together by mixing flour, pumpkin purée, and spices and baking them to light and fluffy perfection. You can make this moist, muffin recipe gluten-free, too.
Chocolate chip cookies and pumpkin muffins had a delicious food baby with these Pumpkin Chocolate Chip Muffins.
The moist and fluffy muffins are absolutely loaded with pumpkin pie spice flavor, and full of decadent bits of chocolate all throughout.
And one of the best parts is that the spice is subtle, so even those who aren’t huge pumpkin fans are going to LOVE them.
This recipe is the PERFECT way to kick of your Fall baking season.
The simple ingredients you need to make this pumpkin chocolate chip muffins recipe include:
- Flour. Either all-purpose flour or a gluten-free 1-to-1 blend may be used.
- Pumpkin pie spice. This ingredient gives the muffins that perfect Fall essence. Make your own blend of cinnamon, nutmeg, ginger, ground cloves, and allspice easily at home, or opt for a store-bought bottle.
- Sugar. Both white and brown sugar are used. Do not substitute with a liquid sweetener, but you can use coconut sugar to avoid refined sugar. However, the taste will be affected.
- Eggs. Opt for large, cage-free eggs. Or choose flax or chia eggs for a vegan mix.
- Butter. While regular butter is used in this recipe, you can choose coconut or vegetable oil if you’re vegan.
- Pumpkin purée. Either make your own purée or opt for a canned variety from the store. Be sure to avoid pumpkin pie filling and get 100% pumpkin.
- Chocolate Chips. Dark, semi-sweet, or milk chocolate chips work. You can even chop up your favorite bar.
How to Make Pumpkin Chocolate Chip Muffins
Below you’ll find the steps to follow to make this pumpkin chocolate chip muffin recipe:
Wet and Dry
You will need two separate bowls for this recipe, one for the wet ingredients and one for the dry.
Place the butter in a glass bowl and melt it in the microwave. Allow it to cool on the counter while you prepare your dry ingredients.
In a large bowl, combine the flour, baking soda, baking powder, salt, pumpkin spice, cinnamon, and sugars. Give everything a good whisk until it is blended.
In another medium or large bowl, mix together the eggs, butter, vanilla, and canned pumpkin purée. Stir well with a whisk.
Carefully pour the wet ingredients into the large bowl with the dry. Use a spatula to mix until everything is just combined.
Then, fold in the chocolate chips. Do not overwork the mixture or the muffins will come out dense instead of fluffy.
Bake in Oven
Preheat the oven to 375℉
Spray a 12-cup muffin tin with cooking spray, or place paper liners in each opening. Fill with batter until it is almost full.
Place the muffin pan in the oven and bake for 20 to 24 minutes. The muffins are cooked when the tops are rounded, the edges are golden, and when a toothpick inserted in the middle comes out clean.
Allow the muffins to cool on a wire rack and then enjoy!
Meal Prep and Storage
- To Prep-Ahead: You can bake these a day or two ahead of time and warm them up when you’re ready to enjoy.
- To Store: These muffins will last up to 3 to 4 days on the counter or up to 1 week in an airtight container in the fridge.
- To Freeze: Allow the muffins to cool completely, then flash freeze them on a baking tray for a couple of hours. Tightly wrap in wax paper and store them in a freezer-safe bag for up to 3 months.
- To Reheat: If frozen, pop these muffins in a 325℉ oven for 5 to 8 minutes or place them in the microwave for a minute or two.
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free: Opt for a gluten-free 1-to-1 blend.
- Dairy-free: Choose a vegetable or coconut oil instead of butter.
- Refined Sugar-Free: Sub coconut sugar instead of white and brown sugar.
It varies based on the size of the muffin and the type of ingredients used. This healthy recipe has roughly 275 calories per muffin.
Yes! This recipe is perfect to double up and freeze a bunch. Simply pull a few out the night before to thaw for breakfast the next morning. First flash freeze muffins in a single layer on a pan then transfer to a freezer-safe bag.
You can easily add chopped walnuts or pecans if you’re looking for a little crunch.
Expert Tips and Tricks
- DIY spice. It is so easy to make your own pumpkin pie spice. Plus, it is good for a year in your cabinet.
- Skip the can. Speaking of homemade, rather than a storebought can, whip up your own pumpkin purée.
- Just a little. Don’t overwork this batter or your muffins won’t turn out as good.
- Go nuts. Change up this recipe by adding in your favorite chopped nuts.
- Watch closely. Be sure to pay attention while the muffins are baking so they don’t cook too long.
Other Healthy Muffin Recipes
More Pumpkin Recipes
If you’re looking for more pumpkin recipes when Fall rolls around, you’re in luck! Opt for one of these next:
- Pumpkin Pie
- Pumpkin Banana Nut Bread
- Roasted Pumpkin Soup
- Pumpkin Muffins
- Pumpkin Overnight Oats
- Pumpkin Pancakes
- Pumpkin Butter
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- Preheat oven to 375 degrees.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and sugars.
- In a separate large bowl whisk together the eggs, melted and cooled to room temperature butter, vanilla extract, and pumpkin puree.
- Add the wet ingredients to the dry and stir with a spatula until just combined. Once mixed, fold in the chocolate chips.
- Spray a 12-cup muffin tray with non-stick cooking spray and fill each one with the batter until almost full.
- Bake in the preheated oven for 20-24 minutes, or until a toothpick when inserted comes out clean.
- Let cool for 10 minutes before serving and enjoy!
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Meal Prep and Storage
- To Prep-Ahead: You can bake these muffins a day or two ahead of time and warm up when you’re ready to enjoy.
- To Store: These muffins will last up to 3 to 4 days on the counter or up to 1 week in an airtight container the fridge.
- To Freeze: Allow the muffins to cool completely, then flash freeze on a baking tray for a couple of hours. Then tightly wrap them and store in a freezer-safe bag for up to 3 months.
- To Reheat: You can pop these muffins back in a 325℉ oven for 5 to 8 minutes or place them in the microwave for a minute or two.
Nutrition information is automatically calculated, so should only be used as an approximation.