1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree in this recipe! When using homemade pumpkin puree, you may want to omit the milk, as fresh pumpkin tends to be more moist than canned. Just make sure to use about 1 cup of pumpkin puree for the recipe.

2. How do I make these muffins gluten-free?

To make gluten-free pumpkin chocolate chip muffins, simply swap out the white whole wheat flour for a gluten-free all-purpose flour blend. Ensure that the blend you choose includes xanthan gum for the best texture.

3. Can I freeze these pumpkin muffins?

Yes, pumpkin chocolate chip muffins freeze very well. After they cool completely, store them in an airtight container or freezer bag. They will stay fresh for up to 3 months. To reheat, simply pop them in the microwave for 20-30 seconds or warm them in the oven.

4. How can I make these muffins vegan?

To make these muffins vegan, you can use maple syrup instead of honey and replace the eggs with flax eggs. To make a flax egg, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg required in the recipe. Use non-dairy milk and dairy-free chocolate chips to complete the vegan version.

Pumpkin Chocolate Chip Muffins – Best Fall Treat

Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: American
Ingredients: 6 tablespoons unsalted butter; 1 cup canned pumpkin puree; 1/2 cup honey or pure maple syrup; 1/4 cup milk (dairy, almond, etc.); 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1 teaspoon allspice, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves); 1 1/2 cups white whole wheat flour (or regular whole wheat flour or all-purpose flour); 1/2 cup mini chocolate chips

Description

These pumpkin chocolate chip muffins are soft, fluffy, and filled with warm spices like cinnamon, nutmeg, and allspice. This easy recipe combines wholesome ingredients like pumpkin puree, honey, and whole wheat flour, creating a delicious autumn treat that’s perfect for breakfast, snacks, or packed in lunchboxes. With mini chocolate chips scattered throughout, they offer a delightful balance of sweetness and warmth.

Ingredients

Scale

6 tablespoons unsalted butter
1 cup canned pumpkin puree
1/2 cup honey or pure maple syrup
1/4 cup milk (dairy, almond, etc.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 1 teaspoon allspice, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves)
1 1/2 cups white whole wheat flour (or regular whole wheat flour or all-purpose flour)
1/2 cup mini chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
Melt the butter in a large bowl and then add the pumpkin puree, honey (or maple syrup), and milk. Whisk until well combined. Stir in the eggs and vanilla extract.
Add the baking soda, baking powder, and salt, whisking until combined. Stir in the pumpkin pie spice (or individual spices listed above).
Gently mix in the flour, being careful not to overmix.
Fold in the mini chocolate chips until evenly distributed.
Scoop the batter into the muffin tin, filling each well about 3/4 full. For an extra touch, sprinkle a few more chocolate chips on top.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Mini muffins will bake in about 12 minutes.
Cool in the pan for 10 minutes before transferring to a wire rack to finish cooling. Serve warm or at room temperature.

Notes

If using homemade pumpkin puree, you may need to omit the milk since it contains more moisture than canned pumpkin.
For a dairy-free version, substitute coconut oil for butter and use dairy-free chocolate chips.
To make these muffins vegan, use flax eggs instead of regular eggs and maple syrup instead of honey.
These muffins freeze well for up to 3 months. Store them in an airtight container or freezer bag.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 211 kcal
Sugar: 17g
Sodium: 219mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 3g
Cholesterol: 46mg