Pumpkin Chocolate Chip Muffins

This easy and healthy recipe for pumpkin chocolate chip muffins is inspired by Pioneer Woman and Skinnytaste, and has quickly become a family favorite in the fall, just like my pumpkin swirl black bean brownies! The muffins are made with whole wheat flour and basic pantry ingredients you likely already have.

Here’s one thing I’ve learned over the years while cooking real food for my family:

Anytime you make something that the kids eat without complaining AND they eat the whole dish, make it over and over again until they ask you to stop.

And then freeze whatever they couldn’t finish and serve it again in a month!

That’s what usually happens when I make things like chocolate waffles and pumpkin donuts and sourdough pancakes.

And that’s exactly what happened when I made these pumpkin chocolate chip muffins!

Pumpkin Chocolate Chip Muffins

I have to confess. I’ve been sitting on this pumpkin chocolate chip muffin recipe for A YEAR now.

I first came across it last year, at the tail end of pumpkin season. I made a batch, we ate them in a day, and I made another batch the next day, just to make sure it wasn’t a fluke.

No fluke folks, EVERYONE loved these muffins!

I would have shared the recipe last year, but I already had a few posts scheduled and by the time I had a chance to share this one, the New Year had begun.

So I held onto it, anxiously waiting for pumpkin season to come around again so I could finally share it with you!!

Why make this pumpkin muffin recipe?

There are A LOT of pumpkin muffin recipes out there, and I’m sure you’ve already tried many. You may even have your favorite!

But here’s why we love this particular recipe so much:

• Freezer-friendly. Bake extras now and freeze them for quick breakfasts later. Or, if you’re short on time, use my trick for freezing muffin batter!
• A whole can of pumpkin! How often can you say that a MUFFIN contains this amount of vegetables?!
• Quick and easy. Don’t let the long list of ingredients fool you – these muffins come together really fast.
• Whole grains! Unlike a lot of muffins, these actually taste BETTER when you use whole grain flour. (I mill my own einkorn with a MockMill grain mill. You can read my honest review in this article.)
• Basic Ingredients. If you have pumpkin puree on hand, I bet you already have everything else too!
• One Bowl. You don’t HAVE to have a mixer to make these. You could easily get it done with just one big bowl! (Although if you have one, muffins are just one of my 30+ creative ways to use a stand mixer!)

On top of all of that, this pumpkin muffin recipe isn’t finicky. You don’t have to baby the batter or take any special care when mixing it up.

It’s as simple as: stir dry + add wet + fold chips + bake. And that’s it!

Ingredients to Make Healthy Pumpkin Muffins

Here’s what you need to make these amazing muffins:

1. Whole Wheat Flour. (Whole grain einkorn works too)
2. Granulated Sugar. (I use Turbinado)
3. Baking Soda & Baking Powder. To give the muffins lift.
4. Salt.
5. Cinnamon + Ginger + Nutmeg + Cloves. The standard fall flavors! You could substitute homemade pumpkin pie spice instead, but I like how these muffins call for a bit of extra cinnamon.
6. Eggs. Used for binding and lifting.
7. Pumpkin Puree. (Not pumpkin pie filling)
8. Coconut Oil.
9. Chocolate Chips. (I use 70% dark chocolate.)

How to Make Easy Pumpkin Muffins

I mentioned that you can make these muffins in one big bowl if you choose not to use a stand mixer.  The steps are simple and straight forward in either case.

To make easy pumpkin muffins in a bowl:

1. Stir together all the dry ingredients, except the chocolate chips.
2. Add the wet ingredients and stir until combined.
3. Fold in the chocolate chips and bake.

To make easy pumpkin muffins in a stand mixer:

1. Mix all the wet ingredients together.
2. Add the dry ingredients, except the chocolate chips.
3. Fold in the chocolate chips and bake.

Whether you use a stand mixer or a bowl, I HIGHLY recommend investing in a large cookie scoop. I have this one, and it makes pouring muffin butter CRAZY fast and easy. Plus as a bonus, every muffin is the same size… so neither of the kids come to me early in the morning whining “but THEY have a bigger muffin!”

I also recommend using silicone muffin liners. They’re re-usable, and once you make the initial investment, they’ll last you forever! Plus you’ll never run out, as you do with paper liners.

Should you use canned pumpkin? Or fresh pumpkin?

You can you either one. I think canned pumpkin has more of a “pumpkin” flavor, so that’s what I use. But fresh pumpkin will work! (If you’ve never made it before, here’s how to make your own pumpkin puree.)

Are these pumpkin chocolate chip muffins healthy?

We’re using whole grains and healthy fat, so I say yes!

You can make them a smidgen healthier by using dark chocolate chips. You can also use 50/50 honey and maple syrup, instead of the granulated sugar. I personally haven’t tested that in THIS recipe, but I’ve done that MANY times in other muffin recipes and they’ve always turned out delicious.

Can you make pumpkin chocolate chip muffins gluten-free?

I haven’t tested this, but if you have a gluten-free flour blend that you use often and successfully in baking recipes, then it should work here too!

Other Healthy Muffin Recipes

• 5-Ingredient Banana Bread Muffins
• Peanut Butter Chocolate Chip Muffins
• Banana Nut Muffins with Crumb Topping
• Zucchini Muffins with Apples and Carrots
• Cranberry Almond Muffins
• Banana Chocolate Chip Muffins

WATCH HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS