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Two pumpkin chocolate chip muffins stacked on a small white plate, with more muffins in the background.
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4.84 from 6 votes

Pumpkin Chocolate Chip Muffins

Healthy pumpkin chocolate chip muffins are a favorite fall treat! These fluffy and wholesome pumpkin muffins loaded with chocolate chips are an easy snack or quick breakfast.
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Breads & Muffins
Cuisine: American
Diet: Vegetarian
Servings: 12 muffins
Author: Rachel Gurk

Ingredients

  • 1 can (15 oz.) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, beaten
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil (melted butter or another mild-tasting oil can be substituted)
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ¾ cup semisweet chocolate chips, more for topping if desired

Instructions

  • Preheat oven to 400°F. Spray a 12 cup muffin tin with nonstick cooking spray or line with paper liners.
  • In a large bowl, whisk together pumpkin puree, eggs, applesauce, maple syrup, coconut oil, and vanilla extract until well-combined.
    1 can (15 oz.) pumpkin puree, 2 large eggs, beaten, ½ cup unsweetened applesauce, ¼ cup maple syrup, ¼ cup melted coconut oil, 1 teaspoon pure vanilla extract
  • 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.
    1 cup whole wheat flour, ¾ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt
  • Fold in chocolate chips.
    ¾ cup semisweet chocolate chips, more for topping if desired
  • Scoop batter into prepared muffin pan. Top with additional chocolate chips, if desired.
  • Bake for 19 to 23 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean or with crumbs.
  • Let cool 4 to 5 minutes in pan before removing from pan onto a rack to cool completely.

Video

Notes

  • Add ins: Chopped nuts, milk chocolate chips, white chocolate chips, or mini chocolate chips can be substituted for the semi-sweet chips. Raisins, dried cranberries or cherries are good, too.
  • Pumpkin pie spice: For more pumpkin pie flavor, increase the amount of the pumpkin pie spice to 1 ½ teaspoons. Or, if you're out of pumpkin pie spice, just substitute a teaspoon of cinnamon instead.
  • Canned pumpkin: This recipe is written for plain canned pumpkin purée (100% pumpkin). Don't use canned pumpkin pie filling because it contains sugar and spices already and the recipe won't turn out.

Nutrition

Serving: 1muffin | Calories: 209kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 250mg | Potassium: 225mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5565IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

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