Pumpkin Chocolate Chip Muffins
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Pumpkin Chocolate Chip Muffins are amazing fall treats that are full of pumpkin, cinnamon, pumpkin pie spice, and chocolate chips. This great combo gets me so excited for the upcoming cooler months!
Muffins are great portion control which is why I keep these in the freezer. Others I recommend to keep handy for all the things include Applesauce Cinnamon Muffins, some yummy Chocolate Peanut Butter Banana Muffins, and The Best Blueberry Muffins!
Pumpkin Everything!
Pumpkin everything is my jam, and I’m a fan of ALL of it. Lets bake Pumpkin Spice Sugar Cookies, Iced Pumpkin Cookies, the best Chocolate Pumpkin Bread, and Pumpkin Streusel Cake. If you like a healthier pumpkin treat, try my Pumpkin Energy Balls or Pumpkin Spice Overnight Oats.
And by all means, don’t skip the caffeine! Homemade Pumpkin Spice Lattes and Pumpkin Foam Cold Brew is on repeat all fall long, and I’m ok with it.
Reasons to LOVE pumpkin muffins.
- The taste is AMAZING.
- Pumpkin and chocolate are the perfect combo.
- These muffins are really simple to make.
- These are less than 250 calories per muffin, so healthy’ish!
Ingredients Used
- The wet ingredients – Pumpkin, canola oil, applesauce, sour cream light, honey, eggs, and vanilla.
- The dry ingredients – Flour, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
- Chocolate chips – Use any kind you like best. I went with the standard semi-sweet chocolate chips.
How to make Pumpkin Chocolate Chip Muffins
Step 1
Mix the wet ingredients. In a mixing bowl, combine the pumpkin, canola oil, applesauce, sour cream light, honey, eggs, and vanilla. Whisk until well combined.
Step 2
Add the dry ingredients. Add the flour, brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice.
Step 3
Combine. Use a spoon to stir the wet and dry ingredients together, until just combined.
Step 4
Add the chips. Measure out a cup of dark chocolate chips and add them into the batter. Stir to combine.
Step 5
Prepare for baking. Preheat oven to 350 degrees. Add paper liners to muffin tins, and spoon batter into muffin tins. Add some extra chocolate chips to the top of the batter.
Step 6
Bake. Bake muffins for about 17-18 minutes, or until done in the center. Remove muffins to a cooling rack.
Pumpkin FAQs
- What kind of canned pumpkin should I buy? Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
- Is pumpkin puree healthy? Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
- Can I use whole (fresh) pumpkin? Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.
Storing and Freezing
- Storing – Store muffins on the counter in ziplock or airtight container, for up to three days.
- Freezing – Freeze muffins in airtight container, with freezer bag over top (for best results), for up to three months.
Other pumpkin recipes for you to try next:
- Pumpkin Spice Cinnamon Rolls – I love experimenting with cinnamon rolls, and this one was super fun for me.
- Pumpkin Ice Cream Pie – An old family recipe that I make every year.
- Baked Pumpkin Donuts with Cinnamon Sugar Topping – These are best served warm!
- Mini Pumpkin Spice Bundt Cakes – The perfect mini treats for all the occasions.
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.
Kitchen Tools used for this recipe: (Affiliate Links)
xoxo ~Sue
Pumpkin Chocolate Chip Muffins
Ingredients
- 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 chocolate chips – plus some extra for the tops
Instructions
- 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 chocolate chips, and stir again.
- Add additional 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 three more muffins.
Notes
- 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.
Sue –
I just wanted to say these little jewels were a hit! I made them a couple of weeks ago as mini-muffins for a neighborhood street gathering and people were joyfully coming back for seconds. They’re the perfect combo of rich and flavorful from the pumpkin, with a hint of yummy sweet from the chocolate. I’m prepping now to make a double batch for our family gathering at Thanksgiving. Woo Hoo! Thank you – love that it’s so easy too.
Delicious – so moist and the combo of pumpkin and dark chocolate was perfect!
Pumpkin and chocolate?!! I’m in!! These were simple to make, no mixer necessary and super delish!!
I made these in my mini muffin pan last week for the kids lunches! I blinked and they were gone! Yum!
Yay! Double the recipe next time, Cathy! 🙂 Thanks for your sweet note.
These muffins look so delicious and perfect for weekend brunch!
Thanks Natalie! I hope you enjoy them! 🙂
Score! Give me quality over quantity. This is a steal for under 200 calories. When will the kitchen be done again? I am ready!
Me too! 😀