Pumpkin Chocolate Chip Muffins

These easy healthy pumpkin chocolate chip muffins turn out moist and fluffy and so yummy! Mix up a batch for breakfast and snacks or freeze some for later…if you have any left!

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 Double Chocolate Waffles and Pumpkin Donuts and Sourdough Pancakes.

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

WHY MAKE PUMPKIN CHOCOLATE CHIP MUFFINS

There are A LOT of recipes for pumpkin chocolate chip muffins out there, but this is my favorite fall treat!

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 here.)
• Basic ingredients. If you have pumpkin purée 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 large mixing bowl! (Although if you have one, muffins are just one of my 40+ 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 wet + add dry + fold chips + bake. And that’s it!

INGREDIENTS FOR PUMPKIN CHOCOLATE CHUNK MUFFINS

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

• Whole Wheat Flour. Whole grain einkorn works too. If you only have all purpose flour on hand, use it!
• Granulated Sugar. I use Turbinado.
• Baking Soda and Baking Powder. To give the muffins lift and make them fluffy.
• Salt. Not all salts are made the same! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
• Cinnamon + Ginger + Nutmeg + Cloves. The standard flavors to go with pumpkin! You could substitute Homemade Pumpkin Spice instead, but I like how these muffins call for a bit of extra cinnamon.
• Eggs. Used for binding and lifting, eggs also add richness to the muffins.
• Pumpkin Puree. Use pureed pumpkin here, not pumpkin pie filling. If you have baking pumpkins around, you can make your own puree.
• Coconut Oil. Pumpkin and oil together give the finished muffins a soft, moist texture. Melted butter would also work, or you can replace some of the coconut oil with applesauce.
• Chocolate Chips. I use 70% dark chocolate chips. Semisweet chocolate chips or chocolate chunks work too. Or if you want extra chocolate chips, use mini chocolate chips!

HOW TO MAKE PUMPKIN AND CHOCOLATE CHIP MUFFINS

I mentioned that you can make this pumpkin and chocolate chip muffin recipe in one big bowl if you choose not to use a stand mixer. The instructions are simple and straightforward in either case.

Step 1. Preheat the oven to 400F.

Step 2. In a large bowl or the bowl of a stand mixer, add the eggs, pumpkin puree, and coconut oil, and mix to combine.

Step 3. Add the dry ingredients – whole wheat flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves – and stir until combined.

Step 4. Fold in the chocolate chips.

Step 5. Line two muffin tins with silicone muffin liners and use a large cookie scoop to scoop the batter into the muffin cups, filling them ⅔ of the way full.

Step 6. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool on a wire rack.

PUMPKIN AND CHOCOLATE MUFFINS TIPS

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 batter CRAZY fast and easy. Plus, as a bonus, every muffin is the same size… so neither of the kids comes to me early in the morning whining “But THEY have a bigger muffin!”

I also recommend using silicone muffin liners. They’re reusable, and once you make the initial investment, they’ll last you forever! Plus, you’ll never run out, as you do with paper liners. That means you can make pumpkin and chocolate muffins whenever a craving hits!

Store any extra pumpkin and chocolate chip muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

You can also add chopped nuts to the pumpkin muffins. Pecans or walnuts would be a yummy addition!

PUMPKIN MUFFINS CHOCOLATE CHIPS FAQS

MORE TASTY MUFFIN RECIPES

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

WATCH HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS