Pumpkin Chocolate Chip Muffins
This post may contain affiliate links which won’t change your price but will share a commission.
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 chocolate chips. A great combo that gets me so so excited!
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 wondering why I don’t make these all year long. That’s going to change going forward, because pumpkin makes everything taste better. Don’t you agree?
Reasons to LOVE pumpkin muffins.
- The taste is out-of-this-world.
- Only two bowls – you’ve got the wet ingredients and then the dry ingredients.
- These are less than 250 calories per muffin, so healthy’ish!
- Let’s have a chocolate fix because why not?
- These are a good excuse to use my new USA muffin tin.
(linked below) - The cinnamon and pumpkin pie spice and pumpkin are YUM.
- They go well with pumpkin spice lattes!
- I LOVE fall, and this spells FALL!
Ingredients needed for Pumpkin Chocolate Chip Muffins:
- 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.
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.
- Add extra chocolate chips to 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.
Pumpkin Tidbits:
- 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.
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.
Other pumpkin recipes for you to try next:
- Iced Pumpkin Cookies – Favorite pumpkin cookie.
- Pumpkin Spice Sugar Cookies – My other favorite pumpkin cookie! 😀
- Best Pumpkin Cake with Cream Cheese Frosting – So dang delish!
- 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.
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)
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.
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.
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! 😀