Soft & Spiced Pumpkin Chocolate Chip Muffins
These cozy pumpkin chocolate chip muffins are the essence of fall 🍁 Moist, fluffy, and made in just one bowl — they’re your new go-to for quick breakfasts or sweet snacks. My kids love them, and I always double the batch to stash extras in the freezer!
🕒 Prep Time: 15 minutes
🕒 Cook Time: 16 minutes
🕒 Total Time: 31 minutes
🍴 Servings: 12 muffins
🍽️ Ingredient
- 6 tbsp unsalted butter
- 1 cup canned pumpkin puree (not 1 full can!)
- ½ cup honey or pure maple syrup
- ¼ cup milk (dairy or non-dairy)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice
(or 1 ½ tsp cinnamon, 1 tsp allspice, ½ tsp nutmeg, ¼ tsp cloves) - 1 ½ cups white whole wheat flour (or AP flour)
- ½ cup mini chocolate chips
👩🍳 Step-by-Step Instructions
- Preheat your oven to 350°F and spray a muffin tin with cooking spray (or use a mini muffin pan!).
- In a large bowl, melt the butter in the microwave.
- Add pumpkin puree, maple syrup (or honey), and milk to the melted butter. Whisk until smooth.
- Whisk in the eggs and vanilla.
- Add baking soda, baking powder, salt, and pumpkin pie spice. Mix well.
- Using a spatula, gently fold in the flour and chocolate chips. Don’t overmix!
- Scoop the batter evenly into the muffin tin. Top with a few extra chocolate chips for ✨ aesthetic ✨.
- Bake for 15–18 minutes (or 12 for mini muffins), until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack. Serve warm or room temp.
💡 Pro Tips
- Doubling the Recipe? Use the whole 15 oz can of pumpkin + ¼ cup applesauce or mashed banana.
- Homemade Pumpkin Puree? Skip the milk to balance the moisture.
- Vegan Option: Use maple syrup, flax eggs, non-dairy milk & chocolate chips.
📊 Nutrition Facts
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 muffin | 211 | 3g | 29g | 10g | 3g | 17g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Pumpkin Chocolate Chip Muffins That Taste Like Fall
- Total Time: 31 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These pumpkin chocolate chip muffins are soft, moist and filled with warm spices. Made in just one bowl and freezer-friendly — perfect for fall!
Ingredients
- 6 tbsp unsalted butter
- 1 cup canned pumpkin puree
- ½ cup honey or pure maple syrup
- ¼ cup milk (dairy or non-dairy)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin pie spice (or cinnamon, allspice, nutmeg, cloves)
- 1 ½ cups white whole wheat flour (or all-purpose)
- ½ cup mini chocolate chips
Instructions
1. Preheat oven to 350°F. Spray a muffin tin with cooking spray or use a mini muffin pan.
2. Melt butter in a large bowl in the microwave.
3. Add pumpkin, honey or maple syrup, and milk to the melted butter. Whisk to combine.
4. Whisk in eggs and vanilla.
5. Add baking soda, baking powder, salt, and pumpkin pie spice. Whisk well.
6. Use a spatula to mix in the flour and chocolate chips until just combined.
7. Scoop batter into the muffin tin and top with extra chocolate chips if desired.
8. Bake 15–18 min (12 min for mini muffins) until a tester comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
10. Serve warm or at room temperature.
Notes
If using the full 15 oz can of pumpkin, double the recipe and add ¼ cup applesauce or mashed banana.
For homemade pumpkin puree, omit the milk to balance moisture.
Make dairy-free with coconut oil, almond milk, and dairy-free chocolate chips.
Make vegan with maple syrup and flax eggs.
Muffins keep 3 days at room temp or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 17g
- Sodium: 219mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 46mg
