These Pumpkin Chocolate Chip Muffins are a fast breakfast option or as a treat on a cold Fall day. And you can pick and choose your ingredients to make these even healthier muffins; check out the recipe for some suggestions!
Why You’ll Love This Pumpkin Muffin Recipe
Don’t these look delicious? Perfect paired with a cold glass of milk or a hot cup of coffee, or great for a breakfast on the go. Sweetened with pure maple syrup and bursting with pumpkin pie spice, this recipe makes 24 muffins, so you’ll have a yummy treat to enjoy for a whole week (if they even last that long!)
These pumpkin muffins are an excellent treat for the colder months; the pumpkin flavor is a classic fall staple and paired with sweet syrup and a punch of chocolate, you’ll find yourself coming back to these muffins over and over.
- coconut oil – as oils go, coconut oil is on the healthier side and will provide a slight sweet nuttiness to your muffins.
- sugar – for sweetness
- pumpkin puree – helps make the muffins moist and flavorful.
- maple syrup – another sweetening agent that pairs deliciously with the pumpkin flavors.
- baking soda and baking powder – work together to give your muffins volume and a nice fluffy texture.
- salt – balances out the sweet ingredients and gives the muffins a fuller flavor.
- pumpkin pie spice – this will take your muffins to the next level; it’s like eating pie for breakfast!
- flour – all purpose or white flower works fine, but whole wheat can be used for a healthier option.
- chocolate chips – be sure to save some for garnish on top!
Assemble your ingredients and let’s get started baking these pumpkin chocolate chip muffins!
- Sift all the dry ingredients (baking soda, baking powder, salt, pumpkin pie spice, and flour) then mix together in a medium sized bowl. Set aside for now.
- Combine melted butter (or coconut oil) with sugar and using a hand mixer or stand mixer, beat on medium for about 2 minutes. Then beat on high for 1 more minute, until the mixture is fluffy and light.
- Add in the eggs, one at a time. Beat until well incorporated.
- Add in the maple syrup and the pumpkin puree and mix well together.
- Now add the dry ingredients and fold them in to the pumpkin puree mixture.
- Add 2 cups chocolate chips, making sure to reserve 1/4 cup chocolate chips for using as a garnish. Mix well together.
- Using a large spoon or ice cream scoop, scoop mixture into a greased muffin tin. I like using paper muffin cups to make clean up a breeze. Fill 2/3 full, and then add a few more chocolate chips on top of each.
- Bake for 18-20 minutes at 35o degrees F.
- After baking, allow the muffins to cool for about 15 minutes, then move them onto a cooling rack.
Variations and Serving Suggestions
- Dust with some cinnamon or drizzle some extra maple syrup on top for an extra pop of autumnal flavor.
- Use whole wheat flour instead of white to make these pumpkin muffins a little bit healthier.
- If you don’t like the taste of coconut oil, you can use melted butter instead. Just be aware that coconut oil is better for you!
- Use a mixture of chocolate and white chocolate chips for an even sweeter result.
- Serve these muffins with hot chocolate, tea, or a cup of coffee for a cozy treat. You could also pair with a delicious glass of cold milk; these muffins go with everything!
Looking For More Recipe Ideas?
- Need to get dinner on the table FAST? Here’s lots of 15 minute dinner recipes for busy weeknights.
- These delicious potato side dishes are perfect for family dinners.
- Broke? Here’s 2 weeks of cheap healthy family meals for when money is tight.
- This recipe for Brown Butter Nutty Granola is another great option for a hearty and flavorful breakfast.
- Make your own home made Pumpkin Pie Spice – I found a recipe for you!
Pumpkin Chocolate Chip Muffins
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Healthy Pumpkin Chocolate Chip Muffins
Perfect for a cold Fall or Winter day, these Pumpkin Chocolate Chip Muffins are perfect teamed with a cup of hot chocolate.
- 2 large eggs
- 1/2 cup coconut oil, melted room temperature , (or use melted butter)
- 1 cup sugar
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 2 cups flour, healthier option: use whole wheat flour
- 2 1/4 cup pure chocolate chips, reserve 1/4 cup for garnish
- Preheat oven to 350°. Spray a muffin pan with coconut oil or line with cupcake liners.
- Add dry ingredients to a bowl and whisktogether. Set aside.
- Add sugar and butter to a large mixing bowl and using a hand or stand mixer, beat on medium speed for 2 minutes. Beat on high for 1 minute until light and fluffy.
- Add in eggs, one at a time until well mixed.
- Add in the maple syrup and pumpkin puree.
- Fold wet ingredients into dry ingredients.
- Stir in 2 cups of the chocolate chips.
- Fill muffin tin 2/3 full. Sprinkle with the remaining chips.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Remove from oven. Allow to cool for 15-20 minutes before removing from pan.
Nutrition Information:Yield: 24 Serving Size: 1 grams
Amount Per Serving: Calories: 155Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 215mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 2g
First Published November 2020; Updated August 2021