Pumpkin Chocolate Chip Muffins

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. Do you agree?

Let’s talk about the positives of pumpkin muffins.

• taste is out-of-this-world
• only two bowls – you’ve got the wet ingredients and then the dry ingredients
• less than 250 calories per muffin, so healthy’ish
• chocolate fix because why not?
• good excuse to use my new USA muffin tin (linked below)
• the cinnamon and pumpkin pie spice and pumpkin (enough said)
• goes well with pumpkin spice lattes
• 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.
• 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)

• Glass Mixing Bowls
• USA Muffin Pan
• Muffin Liners

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