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.
The healthier ingredient options are included in the recipe below.
Don’t these look delicious? Perfect paired with a cold glass of milk or a hot cup of coffee. And great for a breakfast on the go!
Pumpkin Chocolate Chip Muffins
Sweetened with pure maple syrup and bursting with pumpkin pie spice, this recipe makes 24 muffins.
Assemble your ingredients and let’s get started baking muffins.
Sift all the dry ingredients and mix together in a medium sized bowl. Set aside for now.
Combine melted butter 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.
After baking, allow the muffins to cool for about 15 minutes. Then move the Pumpkin muffins onto a cooling rack.
Make your own home made Pumpkin Pie Spice – I found a recipe for you!
Healthy Pumpkin Chocolate Chip Muffins
Equipment
- mixing bowl
- sifter
- measuring cup
- measuring spoons
- muffin tin
- mixing spoon
- cooling rack
Ingredients
- 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
Instructions
- 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.
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