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These Pumpkin Chocolate Chip Muffins give classic chocolate chip muffins a fall-flavored twist! They’re warm and comforting, wonderfully spiced, and are easy to make with wholesome ingredients.
There’s nothing quite as satisfying as a chocolate chip muffin for breakfast. But during fall and winter, Pumpkin Chocolate Chip Muffins are where it’s at! They’re soft, fluffy, and bursting with chocolate chips and comforting spices that will remind you of a pumpkin pie.
You don’t need any fancy equipment or ingredients to make them, either. Simply stir the pumpkin puree, warm spices, and other wholesome ingredients together, then bake and enjoy. The soft pumpkin muffins are the perfect treat to indulge in for quick fall breakfasts, after-school snacks, or as an afternoon pick-me-up.
- These bakery-style pumpkin muffins are soft and fluffy, but most importantly, bursting with chocolate chips and comforting fall flavors.
- No special equipment needed. Simply stir the batter together, then bake!
- Just like my healthy gingerbread muffins, the chocolate chip pumpkin muffins are made with healthy-ish ingredients instead of the standard baking staples.
- Easy to make dairy free, egg free, oil free, and gluten free.
Pumpkin puree - Remember to use canned plain pumpkin puree, not pumpkin pie filling. The latter contains sugar and spices, which will over-season the muffins.
Maple syrup - A natural sweetener that gives the muffins depth and warmth. Feel free to use white or brown granulated sugar instead.
Coconut oil - Melted coconut oil adds moisture to the muffins. Olive oil should work well as a substitute or you can use another ¼ cup of applesauce to make oil free muffins.
White whole wheat flour - Or use a 1:1 mix of whole wheat flour and all purpose flour.
Pumpkin pie spice - Use a store-bought blend or make your own pumpkin spice by whisking cinnamon, nutmeg, ginger, allspice, cloves, and black pepper together.
Chocolate chips - Make these muffins with any kind of chocolate chips you like, whether they’re dark chocolate, milk chocolate, dairy free, sugar free, etc.
Step 1: Mix the wet ingredients. Whisk the pumpkin puree, eggs, maple syrup, milk, applesauce, vanilla, and melted coconut oil together in a large bowl.
Step 2: Mix the dry ingredients. In a separate bowl, whisk the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together.
Step 3: Stir the two together. Gently fold the dry mixture into the wet with a spatula. When you no longer see dry flour, fold the chocolate chips into the batter.
Step 4: Bake. Pour the batter into a prepared muffin tin and sprinkle a few extra chocolate chips on top of each muffin. Bake the muffins until a toothpick inserted in the middle comes out clean. Let them cool for a few minutes, then enjoy!
Tips and FAQS
- To avoid overmixing the batter, use a rubber spatula to gently fold the dry mixture into the wet ingredients until you no longer see any dry flour streaks.
- Let the baked muffins cool in the muffin tin for at least 5 minutes before transferring them to a wire rack. Taking the muffins out of the tins too soon may cause them to crumble or fall apart.
- For extra crunch, fold walnuts or pecans into the muffin batter.
You don’t have to use muffin liners if you don’t have them at home. Instead, spray the naked muffin tin with cooking spray before pouring in the batter.
Can they be made gluten free? Vegan?
I haven’t tested gluten free pumpkin chocolate chip muffins, but a 1:1 gluten free all purpose flour should work as a substitute for the whole wheat flour.
As for vegan pumpkin muffins, use your favorite dairy free chocolate chips and substitute the eggs for 2 flax eggs. Any kind of dairy free milk works well here, too.
Can I make mini muffins instead?
Sure! Pour the batter into a 24-count mini muffin pan and bake for 10 to 15 minutes or until a toothpick inserted in the middle comes out clean.
Room temperature: The muffins will keep for up to 5 days when stored in an airtight container on the kitchen counter.
Refrigerator: To help them last for about 2 weeks, store the muffins in an airtight container in the fridge.
Freezer: Either wrap the muffins individually in plastic or store them in a sealed container or ziplock bag. They freeze well for about 2 months.
More easy pumpkin treats
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Pumpkin Chocolate Chip Muffins
- 1 can pumpkin puree
- 2 eggs
- ½ cup maple syrup
- ¼ cup almond milk or milk of choice
- ¼ cup coconut oil melted and cooled
- ¼ cup applesauce
- 1 teaspoon vanilla
- 2 cup white whole wheat flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips plus more for garnish
- Preheat oven to 350° and spray a muffin tin with nonstick spray, or use muffin liners; set aside.
- Melt the coconut oil in the microwave then set it aside and allow it to come to room temperature.
- Next, whisk the pumpkin, eggs, maple syrup, milk, applesauce, and vanilla together in a large bowl; then, stir in the cooled coconut oil.
- In a separate medium bowl, stir the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together. Then, pour the dry ingredients into the wet and fold together with a rubber spatula. Once the flour has almost disappeared, fold in the chocolate chips and mix until combined, being careful not to over-mix.
- Distribute the batter amongst the prepared muffin tin, then sprinkle a few extra chocolate chips on top. Bake the muffins for 20 minutes, or until a toothpick comes out clean. Leave the muffins in the tin for 5 minutes, then remove and place onto a wire rack. Enjoy!