Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are moist, fluffy and seriously delicious. It has comforting spices, easy to make and a crowd pleaser!

Everything You Need To Know About Pumpkin Chocolate Chip Muffins:

• It’s filled with fall spices that will warm you up. Comforting spices and choco chip together makes it the best treat for fall.
• Super easy to make. Comes together in really fast.
• You’ll one require ONE BOWL. Yay, less clean-up!
• These muffins are easily the most favorite breakfast recipe during fall! Best thing to eat in the morning. Kids won’t complain.
• Those chocolate chips studded on top are tempting enough to give this recipe a try. The pumpkin orange color makes it so perfect for fall.
• It’s great make ahead recipe. Make a batch and store it away.
• You’ll need basic pantry ingredients and of course pumpkin puree with pumpkin pie spice. Don’t buy pumpkin pie spice, make your own. You’ll save $$.
• Made of pure pumpkin puree (yes used homemade pumpkin puree). No artificial flavorings or agents in it. This is as healthy as it gets.
• If you hate pumpkin, try these muffins. You most probably would surprise yourself by liking it. You don’t taste any pumpkin at all. With choco chips it’s a real treat.
• Great for breakfast, best served with tea or coffee too for evening snack.

Ingredients Needed

Below photo shows ingredients that you need to make pumpkin muffins.

How To Make Pumpkin Chocolate Chip Muffins?

Healthy pumpkin chocolate chip muffins recipe make moist muffins. Pumpkin puree, vegetable oil and eggs are the main ingredients that make these muffins moist and tender.

Note – I have scaled downed the recipe to half. Don’t get confused by seeing 1 egg in the photo but recipe calls for 2 eggs.

Here’s a word – do not try to scale down the recipe. These muffins are super delicious and they fly very fast. I ended up making another batch scaled up 2 times as my kids gobbled these up in no time and was begging me to do more.

Use stand mixer if you have. It’s very convenient and very little hands on work.

Hand mixer works too.

Pre-heat oven at 400 degree Fahrenheit (or 200 degree centigrade). Line muffin tins with paper liners or spray oil on muffin tins.

In a bowl add egg, vegetable oil, pumpkin puree and sugar.

Whisk until smooth.

Add the flour, salt, baking powder, baking soda, pumpkin pie spice and vanilla extract.

Stir until just combined.

Fold 1 cup of semi-sweet or milk chocolate chips into the muffin batter. Don’t over work the mix. Mix until everything comes together.

Divide the batter evenly into muffin trays lined with muffin liners.

Sprinkle some extra chocolate chips on top.

Bake in pre-heated oven at 400 degree Fahrenheit (or 200 degree centigrade) for 12 to 15 minutes or until lightly golden browned and a tooth pick inserted in the middle comes out cleans.

Remove from oven. Let it cool for 5 minutes.

Remove from muffin tins and place it on wire rack to cool completely.

Serve immediately.

Or store them in air tight containers at room temperature for 5 days.

Tips To Make Best Pumpkin Muffins

1. Homemade pumpkin puree or canned puree can be used for this pumpkin muffins recipe. If you want to make puree at home, use pumpkin type that is used to make pumpkin pie. 
2. It’s easy to make your own pumpkin pie spice.. If you don’t have all ingredients to make pumpkin pie spice, use cinnamon powder with a generous pinch of ginger powder and nutmeg powder.
3. If you want to make it vegan, substitute egg with apple sauce or butternut squash puree.
4. It’s best to use semi-sweet chocolate chips or milk chocolate chips for these muffins. And DO NOT forget to sprinkle extra chocolate chips on top after baking.
5. Sparkling sugar can be sprinkled on top if you want something extra fancy.
6. Feel free to add some extra mix-ins like apple sauce, walnuts, shredded coconut and pecans.
7. These are great for make ahead. You can make it ahead and store it for 5 days at room temperature.  Perfect for kids breakfast and mid meal snack during the day.

Can I Freeze Chocolate Chip Pumpkin Muffins?

Yes. Once baked in oven, allow muffins to cool completely on wire rack. Wrap each muffin in plastic wrap and then transfer them into large freezer bags. Store it in freezer for up to 3 months.

How To Reheat Chocolate Chip Pumpkin Muffins?

First thaw muffins at room temperature.

Then reheat muffins in pre-heated oven at 350 degree Fahrenheit for about 10 minutes.

Serve.

Can I Make These Muffins Gluten-Free?

Yes, you can! Substitute all purpose flour with gluten free flour. Any of these flour would work – almond flour/almond meal, gluten-free oats flour, coconut flour, sorghum flour.

Variations and Add-in Ideas For Pumpkin Muffins

You can add apple sauce along with the rest of the ingredients or use it as substitute for egg (if you want to make it vegan) or for vegetable oil (to reduce the calories). Please note if you do add apple sauce along with rest of the ingredients as extra add in, you might have to add few tablespoons extra flour to adjust the consistency.

Instead or along with chocolate chips, you can use walnuts or shredded coconut to make it healthy and extra tasty.

MORE FALL PUMPKIN RECIPES:

Homemade Pumpkin Puree

Pumpkin Pie Spice

Pumpkin Spice Latte

Thai Pumpkin Soup

Pumpkin Cookies (shaped like pumpkin)

MORE FALL FAVORITE RECIPES:

Instant Pot Butternut Squash Soup

Instant Pot Apple Cider

Roasted Butternut Squash

Thai Butternut Squash Curry

Apple Enchiladas

Apple Peanut Butter Nachos

Instant Pot Bone Broth

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