These Pumpkin Chocolate Chip Muffins are made with real pumpkin puree and the perfect amount of sweetness with each bite. Semi-sweet chocolate morsels and delicious spices make these pumpkin muffins one of the best sweet treats you will enjoy this time of year!
If you love seasonal foods and drinks, be sure to check out these delicious Bourbon Glazed Cinnamon Rolls, Cranberry Orange Rosemary Water as well as this fun and crispy Baked Parsnip Chips recipe.
Let’s talk about our beloved pumpkin…
Many people feel a certain way about pumpkin — and I totally get it. I had my reservations, too. When it comes to Pumpkin Pie and the beloved Sweet Potato Pie, some people mix them up. Hands down (IMO) Sweet Potato Pie is so much better than Pumpkin Pie, but I know it’s debatable. But pumpkin could never pull off a Sweet Potato Casserole like this. I also know a lot of people will altogether dismiss pumpkin without giving it a chance. Perhaps due to a not-so-good experience? Who knows. But please, don’t let that be you!
Pumpkin Muffins and all the spice things!
I love ALL the pumpkin spice things (including, but not limited to, pumpkin spice lattes, pumpkin spice cinnamon rolls, baked goods, etc.). Just know, I will not share something that isn’t good, so don’t let that one experience with pumpkin keep you away.
Pumpkin is actually really good while also being rich in antioxidants, vitamins, and immune booster, as well as having other great health benefits. When I started my blog years ago, I shared a similar Pumpkin Muffin recipe and it had been years since I made it again.
The reintroduction of Pumpkin Chocolate Chip Muffins
Here I am years later to reintroduce the goodness that are these Pumpkin Muffins! They will totally change your whole idea about eating pumpkin. I decided to bake pumpkin muffins for my friends, but I didn’t tell them they were made with real pumpkin. To my surprise, they were devoured. They loved them!
Baking Chips You Will Need for Pumpkin Chocolate Chip Muffins:
I like semi-sweet baking chips, but you can use whichever kind you like. I do find semi-sweet works best in baking recipes. Dark chocolate chips taste exceptionally well baked in Pumpkin Muffins.
For sugar-free chocolate chips, I like Lily’s Semi-Sweet Baking Chips (made with Stevia and no sugar added).
Tips and Revisions for Making Pumpkin Muffins:
- Feel free to reduce the amount of oil by using unsweetened applesauce. I’ve used the ratio of 1/4 cup of oil, and 1/2 cup of unsweetened applesauce (add 1/4 cup of water if the mixture is too dry) OR you can use a 1:1 ratio of unsweetened applesauce to oil.
- You can substitute white sugar and brown sugar for Stevia complete which is a 1:1 ratio for both brown and white sugar.
- If you want to make this recipe completely sugar-free, use Lily’s Semi-Sweet Baking Chips (made with Stevia and no sugar added). I’ve used this brand and they are really good!
- Any brand of pureed pumpkin will work. I like Libby’s or whatever grocery brand that I am purchasing from.
Other Recipes to Enjoy!
Fakin’ Bacon, Egg, and Cheese Breakfast Sandwich
Spicy Cheddar Sausage Balls Made from Plants
Pumpkin Muffins Storage:
Muffins can be stored in an air-tight container at room temperature for 3 to 5 days.
I hope you love this muffin recipe. You can find me on socials at @myprettybrowneats. I would love to share what you create. To be sure, let’s connect on Instagram, Facebook, PINTEREST, and TikTok. You can find me by following the #myprettybrowneats hashtag on FB, IG, and TikTok!
*The post was published in 2018, but now has updated photos and a few revisions to the original recipe*
Pumpkin Chocolate Chip Muffins
Equipment
- Muffin Pan
Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- 1½ cups all-purpose flour (180 grams – sifted) I used King Arthur's Baking Flour
- 3/4 cup granulated white sugar
- 1/4 cup brown sugar
- 3/4 cup vegetable oil *see notes for applesauce revision
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon Pumpkin Pie Spice
- 1/4 teaspoon salt
- 1½ cups semi-sweet baking chocolate chips
Instructions
- Preheat oven to 400 F degrees.
- In a large mixing bowl add sugar, eggs, oil, pumpkin puree, vanilla extract and whisk until smooth.
- In another mixing bowl combine pumpkin pie spice, all-purpose flour, baking powder, and baking soda, and salt. (I like to combine my dry ingredients using a whisk – totally optional).
- Add wet mixture to the dry mixture and stir until combined.
- Fold in 1 cup of chocolate chips (reserve the reamining chocolate chips for the top after you pour mixture).
- Use muffin liners OR grease muffin pan then divide batter evenly by pouring mixture into the 12 muffin cups. Add remaining chocolate chips to the top of all 12 muffins.
- Bake for 15 minutes to 20 minutes, or until lightly browned. Use a toothpick to check the center to make sure it comes out clean.
- Allow muffins to cool for 5 minutes then transfer to a wire cooling rack. Cool for at least 15-20 minutes.
- Serve and enjoy!
Notes
- 269 kcal made with unsweetened applesauce
- 388 kcal made with vegetable oil
Notes:
- Applesauce adds moisture when baking. Feel free to reduce the amount of oil by using unsweetened applesauce. I’ve used the ratio 1/4 cup of oil, 1/2 cup of unsweetened applesauce (add 1/4 cup of water if mixture is too dry) OR you can use 1:1 ratio of unsweetened applesauce to oil.
- You can substitute white sugar and brown sugar for Truvia complete which is a 1:1 ratio for both brown and white sugar.
- If you want to make this recipe completely sugar-free, use Lily’s Semi-Sweet Baking Chips (made with Stevia and no sugar added). I’ve used this brand and they are really good!
- Any brand of pureed pumpkin will work. I like Libby’s or whatever grocery brand that I am purchasing from.
I don’t like pumpkin, but these look good. I want to try them.