Pumpkin Chocolate Chip Muffins spell fall, and that means cooler weather is coming. These fall treats are full of pumpkin, cinnamon, pumpkin pie spice (and everything nice), and lots of mini chocolate chips. A great combo that gets me so so excited!
Thinking about all the reasons why you should make these pumpkin muffins this week. Keep in mind that our kitchen remodel just started, and so YOU should make them because I cannot.
Let’s talk about the positives of pumpkin muffins.
- taste is out-of-this-world
- only two bowls – you got the wet ingredients and then the dry ingredients
- less than 200 calories per muffin, so healthy’ish
- chocolate fix because why not?
- good excuse to use my new USA muffin tin
- the cinnamon and pumpkin pie spice and pumpkin (enough said)
- goes well with pumpkin spice lattes
- can NOT wait for fall, and this spells FALL
Ok, bring me some please?
Friends, if you are like me, and you need more pumpkin in your life, please go type “pumpkin” in my search bar. You’ll be happy you did, and you will have pumpkin ideas galore.
Tips for making the BEST pumpkin muffins
- Use two bowls, one with wet ingredients and one with dry ingredients.
- Stir the dry into the wet very gently, to avoid over-working the dough.
- Reserve about 2 tablespoons of mini chocolate chips for the top of the muffins.
- Watch them close at the end to avoid over-baking.
- Test the muffins with a toothpick, and when it comes out clean, they’re done.
Storage tip – store muffins on the counter in ziplock or airtight container, for up to three days.
Freezing tip – freeze muffins in airtight container, with freezer bag over top (for best results), for up to three months.
Make these pumpkin treats next: Baked Pumpkin Donuts with Cinnamon Sugar Topping
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Pumpkin Chocolate Chip Muffins
- 10 oz. canned pumpkin
- 1/2 cup canola oil
- 1/2 cup applesauce
- 1/4 cup sour cream light
- 2 Tablespoons honey
- 2 large eggs - beaten
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup mini chocolate chips - reserve 2 tablespoons for top of muffins
- Preheat oven to 350 degrees. Prepare muffin tin with parchment paper muffin liners.
- In a large mixing bowl, combine the wet ingredients - the pumpkin, canola oil, applesauce, sour cream, honey, eggs, and vanilla.
- In another bowl, combine the dry ingredients - the flour, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Dump the dry ingredients into the wet, and stir until just combined. Add mini chocolate chips (reserving 2 tablespoons), and stir again.
- Add the remaining chocolate chips to the top of the muffins. Bake for 18-20 minutes, or until the center is done. You can test with a toothpick.
- Remove muffins to a cooling rack. You should have enough batter to make about six more muffins.
- Stir the dry ingredients into the wet very slowly to avoid over-working the dough.
- Reserve some chocolate chips for the top of the muffins.
- Test the muffins with a toothpick, and when it comes out clean, they're done.