Pumpkin Chocolate Chip Muffins

Flavorful pumpkin chocolate chip muffins flecked with dark chocolate chips are going to become a fall favorite! Use whole wheat flour to make them healthier and give them a great nutty flavor! 

image of pumpkin chocolate chip muffins in a basket with orange towel

As promised…time for a fall recipe. We started the week with tasty tequila lime chicken marinade…so fire up those grills and grill some chicken and then come in for cozy fall-inspired pumpkin chocolate chip muffins. It’s a win-win if you ask me, the best of both worlds.

I know pumpkin can cause heated debates these days. In the blogging community, certain folks get reallllly fired up if you crack open those pumpkin cans early. I don’t know if there’s a certain date that’s acceptable, but I think it’s time for a good pumpkin muffin recipe. I’ve shared healthy pumpkin bread as well as pumpkin chocolate chip bread, but we haven’t done muffins yet!

Flavorful pumpkin chocolate chip muffins flecked with dark chocolate chips are going to become a fall favorite! Use whole wheat flour to make them healthier and give them a great nutty flavor! 

My kids and Ben all adored these muffins. My kids deemed me the best at making muffins, better than grandma! Grandma is THE muffin maker and always has muffins for the kids. Sorry, mom. I think they were influenced by the over-sized chocolate chips, if we’re being honest. I’ll let you keep the crown.

Flavorful pumpkin chocolate chip muffins flecked with dark chocolate chips are going to become a fall favorite! Use whole wheat flour to make them healthier and give them a great nutty flavor! 

Ben doesn’t love pumpkin-flavored things, and said these didn’t really taste like pumpkin. With that being said, if you want a little more pumpkin flavor, bump up the amount of pumpkin spice you use in this recipe and it will really make those fall flavors pop.

About these pumpkin chocolate chip muffins

I did make these muffins a little better for you by using a mix of whole wheat flour and all-purpose. I also sweetened them naturally with a combination of maple syrup and applesauce. You’ll also find coconut oil in these muffins. You could substitute with other oils or make these with butter, but I do love the coconut oil in these muffins.

Flavorful pumpkin chocolate chip muffins flecked with dark chocolate chips are going to become a fall favorite! Use whole wheat flour to make them healthier and give them a great nutty flavor! 

You’re going to love these so much that you’ll probably want to make a double batch! You won’t be sorry.

Flavorful pumpkin chocolate chip muffins flecked with dark chocolate chips are going to become a fall favorite! Use whole wheat flour to make them healthier and give them a great nutty flavor! 

On a different note, I’ve been sick all week and I’m so OVER IT. Any tried and true remedies? I hate being slowed down!

Pumpkin Chocolate Chip Muffins

Flavorful pumpkin chocolate chip muffins flecked with dark chocolate chips are going to become a fall favorite! Use whole wheat flour to make them healthier and give them a great nutty flavor! 

5
5 / 5 (1 Reviews)
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Ingredients:

  • 1 (15 oz) can pumpkin puree
  • 2 large eggs, beaten
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3/4 dark chocolate chips, more for topping if desired

Directions:

  1. Preheat oven to 400°F. Spray a 12 cup muffin tin with nonstick cooking spray or line with paper liners.
  2. In a large bowl, whisk together pumpkin puree, eggs, applesauce, maple syrup, coconut oil, and vanilla extract.
  3. On top of wet ingredients, add dry ingredients: Whole wheat flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice, salt. Mix together dry ingredients gently before mixing dry ingredients into wet ingredients. Stir until combined, do not overmix.
  4. Fold in chocolate chips.
  5. Scoop batter into prepared muffin pan. Top with additional chocolate chips, if desired.
  6. Bake for 19-23 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean or with crumbs.
  7. Let cool 4-5 minutes in pan before removing from pan onto a rack to cool completely.

Nutrition Information

Yield: 12 muffins, Serving Size: 1 muffin

  • Amount Per Serving:
  • Calories: 218 Calories
  • Total Fat: 11g
  • Saturated Fat: 7g
  • Cholesterol: 32mg
  • Carbohydrates: 29g
  • Fiber: 3g
  • Sugar: 12g
  • Protein: 3g
Actual nutrition may vary depending on how recipe is prepared.
All images and text ©Rachel Cooks.

Verdict: I’m a sucker for anything with dark chocolate, and these muffins are no exception.
Husband’s take: Ben loved these muffins, and so did the kids.
Changes I would make: None at all! But if you prefer a different kind of chocolate, you could try these with semisweet or milk chocolate. Or you could use nuts instead of chocolate. Or you could leave them out altogether. Do your thing!
Difficulty: Easy!

Flavorful pumpkin chocolate chip muffins flecked with dark chocolate chips are going to become a fall favorite! Use whole wheat flour to make them healthier and give them a great nutty flavor! 
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4 comments

  1. Thank you for a beautiful chocolate chip muffins recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.

    Rating: 5
  2. sounds easy and tasty

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