Pumpkin Chocolate Chip Muffins

The Best Pumpkin Chocolate Chip Muffins

Pumpkin has to be my absolute favorite flavor of Fall. I love to make my own pumpkin puree, and stash it in the freezer so I have it at the ready to make all my favorite pumpkin recipes, like Pumpkin Overnight Oats, Smoky Pumpkin Soup, and of course these muffins.

Whether it’s that first pumpkin spice latte of the season, or pumpkin pie at thanksgiving, I simply can’t get enough pumpkin in the fall.

How to Make Easy Pumpkin chocolate chip muffins

Step One: Combine the wet ingredients and sugar together, stir well.

Step Two: Combine the dry ingredients except the chocolate chips and stir well.

Step Three: Blend the wet and dry ingredients together and gently stir until just combined. Then fold in the chocolate chips.

Step Four: Fill your muffin pans 2/3 full, and bake at 400 degrees for 16-20 minutes.

Notes on Pumpkin muffins

• These work well as mini muffins too. Just make sure you check them after about 12 minutes, they shouldn’t need to bake as long.
• You can use muffin liners, grease a traditional muffin tin, or use Silicone. I’ve become a huge fan of the silicone trays over the years. No greasing the pan, and you just can’t beat the clean up. Mine are from Bon Cook, but they are quite pricey, I’ll link some Amazon options below.

How to Make Pumpkin Muffins Healthier

I’ve lightened up these muffins by using coconut oil and applesauce to replace the traditional fats. You can take it a step further with any or all of these options:

• Use unsweetened applesauce to replace all the fats (coconut oil here)
• Use whole wheat pastry flour or whole wheat white flour
• Use unrefined sugar, such as maple syrup or honey. Just check a conversion chart.
• Use 85% dark chocolate. If you can’t find this in chips, get a bar and chop it up.

If you like heathier muffins, check out these Bran Muffins.

Behind the scenes (a quick story)

The first time I had the pumpkin/chocolate combination was many years ago at a small group meeting. The hostess had made them, and I couldn’t get enough!

But the memory of this muffin stretches beyond that. Here we were, a group of people, likeminded with a mission.

But never could I have guessed that ten years later, (long after the group had dissipated) the lovely hostess that made these pumpkin chocolate chip muffins, and I would have such a heart connection.

Over the past few years we were in a homeschool community together, and we have both adopted children. We’ve shared stories together, and we’ve cried together. If you are in either one of these positions, I’m sure you can relate.

I don’t see her very often anymore, but you know those people, that you just have a strong connect with even though you’re not in constant communication?

Every time we have these Pumpkin Chocolate Chip Muffins, I think of her. Food does that. Do you have any particular recipe that comes attached with a strong memory?

Pro Tip

As mentioned earlier, I’m a huge fan of baking with silicone. Removing your muffins has never been easier! Cleaning your muffin pan has never been easier! No greasing the tray! I’m not kidding, this is amazing! Look at this~

The muffins just pop right out! I even did it one handed, because I was holding the camera at the same time.

Don’t limit yourself to muffins either. Anything you make in a muffin pan can be done with this, it will just be 1000x easier. 🙂

Try these ideas~

• mini meatloaves
• mini frittatas
• individual servings of baked spaghetti.

The possibilities are endless!

Pumpkin Chocolate Chip Muffins Recipe

Perfectly moist soft pumpkin muffins with chocolate chips. Lightened up with applesauce

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Course: Dessert, muffin

Cuisine: American

Prep Time: 15 minutes

Cook Time: 16 minutes

Cooling time: 10 minutes

Total Time: 31 minutes

Servings: 24

Calories: 249kcal

Author: Chellie Schmitz

Equipment

• ▢
  Traditional muffin pan with liners, or silicone muffin pan

Ingredients

• ▢ 4 eggs
• ▢ 1/2 cup coconut oil warmed to room temperature, you can substitute unsweetened applesauce if desired
• ▢ 1 cup unsweetened applesauce
• ▢ 2 cups pumpkin puree homemade is what I use, canned is fine
• ▢ 1 1/2 cups sugar
• ▢ 3 cups flour
• ▢ 2 teaspoons baking soda
• ▢ 2 teaspoons baking powder
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon salt
• ▢ 12 ounces semisweet mini chocolate chips

Instructions

• Preheat oven to 400.
• Mix eggs, oil, applesauce, pumpkin, and sugar together, stir well.
• In a separate bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Pour the wet ingredients into the dry ingredients and stir until combined. Do not over stir.
• Fold in chocolate chips.
• Generously fill 24 greased or paper-lined muffin cups (No need to grease if you're using silicone muffin trays).
• Bake at 400 degrees for 16-20 minutes.
• If using a traditional muffin pan, cool 10 minutes before moving muffins to a cooling rack. If using a silicone pan, cool completely before transferring to an airtight container.

Notes

I use coconut oil and applesauce to 'lighten' it up. If you want them even lighter, you can substitute applesauce for all the fats. Make sure it's unsweetened.

I use homemade pumpkin puree in this recipe, but canned is fine too. Make sure it's pure pumpkin, not pie filling. 

Nutrition

Calories: 249kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 202mg | Potassium: 190mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3227IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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To Make Pumpkin Chocolate Chip Muffins, you may need:

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