This easy pumpkin muffins recipe makes a large batch of moist and fluffy muffins studded with chocolate chips, perfect for breakfast or snacking.
Here’s one thing I’ve learned over the years while cooking real food for my family: Anytime you make something that the kids eat without complaining, AND they eat the whole dish, make it over and over again until they ask you to stop.
And then freeze whatever they couldn’t finish and serve it again in a month!
That’s what usually happens when I make things like Double Chocolate Waffles and Pumpkin Donuts and Sourdough Pancakes.
And that’s exactly what happened when I made this chocolate chip pumpkin muffins recipe!
How do you make the best pumpkin muffins recipe?
By combining a whole can of pumpkin puree with simple ingredients like whole grain flour, eggs, and coconut oil, you end up with rich, moist muffins dotted with chocolate chips, perfect for breakfast on a chilly fall morning!
WHY MAKE PUMPKIN AND CHOCOLATE CHIP MUFFINS
There are A LOT of recipes for pumpkin and chocolate chip muffins out there, and I understand why – it’s a favorite fall treat!
Here’s why we love this particular pumpkin muffin recipe so much:
- Freezer-friendly. Bake extras now and freeze them for quick breakfasts later. Or, if you’re short on time, use my trick for freezing muffin batter!
- A whole can of pumpkin! Did you catch that we’re using an entire can of pumpkin here? How often can you say that a MUFFIN contains this amount of vegetables?! Plus there’s no need to figure out what to do with a partial can.
- Quick and easy. Don’t let the long list of ingredients fool you – these muffins come together really fast.
- Whole grains! Unlike a lot of muffins, these actually taste BETTER when you use whole-grain flour. (I mill my own einkorn with a MockMill grain mill. You can read my honest review here.)
- Basic ingredients. If you have pumpkin purée on hand, I bet you already have everything else too!
- One bowl. You don’t HAVE to have a mixer to make this muffin pumpkin recipe. You could easily get it done with just one large mixing bowl! (Although if you have one, muffins are just one of my 40+ creative ways to use a stand mixer!)
On top of all of that, this pumpkin muffins recipe isn’t finicky. You don’t have to baby the batter or take any special care when mixing it up.
It’s as simple as stir wet + add dry + fold chips + bake. And that’s it!
PUMPKIN MUFFINS RECIPE INGREDIENTS
Here’s what you need to make these amazing pumpkin chocolate chunk muffins:
- Whole Wheat Flour. Whole grain einkorn works too. If you only have all-purpose flour on hand, use it!
- Granulated Sugar. I use Turbinado.
- Baking Soda and Baking Powder. To give the muffins lift and make them fluffy.
- Salt. Salt in baked goods helps bring out the sweetness.
- Cinnamon + Ginger + Nutmeg + Cloves. The standard warming spices to go with pumpkin! You could substitute Homemade Pumpkin Pie Spice instead, but I like how this muffins pumpkin recipe calls for a bit of extra cinnamon.
- Eggs. Used for binding and lifting, eggs also add richness to the muffins.
- Pumpkin Puree. Use pureed pumpkin here, not pumpkin pie filling. If you have baking pumpkins around, you can make your own pumpkin puree. You’ll need one can, or about 1 ½ cups.
- Coconut Oil. Pumpkin and oil together give the finished muffins a soft, moist texture. Melted butter would also work, or you can replace some of the coconut oil with applesauce for less fat. You do want some fat still, or your muffins will turn out dry and crumbly.
- Chocolate Chips. I use 70% dark chocolate chips. Semisweet chocolate chips or chocolate chunks work too. Or if you want extra bits of chocolate throughout the muffins, use mini chocolate chips!
You can also add chopped nuts to the pumpkin muffins. Pecans or walnuts would be a yummy addition!
HOW TO MAKE MUFFINS PUMPKIN RECIPE
I mentioned that you can make this pumpkin and chocolate chip muffins recipe in one big bowl if you choose not to use a stand mixer. The instructions are simple and straightforward in either case.
Step 1. Preheat the oven to 400F.
Step 2. In a large bowl or the bowl of a stand mixer, add the eggs, pumpkin puree, and coconut oil, and mix to combine.
Step 3. Add the dry ingredients to the wet ingredients – whole wheat flour, granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves – and stir until the mixture is combined. The batter will be thick.
Step 4. Fold in the chocolate chips.
Step 5. Line two muffin tins with silicone muffin liners and use a large cookie scoop to scoop the batter into the muffin cups, filling them ⅔ of the way full.
Step 6. Bake for 20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool on a wire rack.
If you love these, try this Pumpkin Bread Recipe!!
PUMPKIN MUFFINS CHOCOLATE CHIPS RECIPE TIPS
Whether you use a stand mixer or a bowl, I HIGHLY recommend investing in a large cookie scoop. I have this one, and it makes pouring muffin batter CRAZY fast and easy. Plus, as a bonus, every muffin is the same size… so neither of the kids comes to me early in the morning whining “But THEY have a bigger muffin!”
I also recommend using silicone muffin liners. They’re reusable, and once you make the initial investment, they’ll last you forever! Plus, you’ll never run out, as you do with paper liners. That means you can make this easy pumpkin muffins recipe whenever a craving hits!
Store any extra chocolate chip and pumpkin muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
MACRO-FRIENDLY PUMPKIN MUFFINS RECIPE
As written, this pumpkin muffins recipe will give you both carbohydrates and fat, but not a whole lot of protein. You’ll want to plan your breakfast or snack accordingly to make sure you hit your protein goals.
My favorite pairing for pumpkin chocolate chip muffins is a bowl of nonfat Greek yogurt on the side. Breakfast Sausage or a Protein Smoothie are also great options!
You can also replace some of the coconut oil in the recipe with applesauce or Greek yogurt for a lower-fat muffin.
Enjoying treats, especially homemade treats with simple ingredients, is a great start, but it’s not enough. You also need to make sure you’re getting enough protein to fuel your body. Try one of my favorite High Protein Recipes on Repeat – these are the meals I return to again and again to hit my protein goals!
MUFFIN PUMPKIN RECIPE FAQS
Should you use canned pumpkin? Or fresh pumpkin?
You can use either one. I think canned pumpkin puree has more of a “pumpkin” flavor, so that’s what I use. But fresh pumpkin will work! (If you’ve never made it before, here’s how to make homemade pumpkin puree.)
Are these pumpkin chocolate chip muffins healthy?
We’re using whole grains and healthy fats, so I say yes! You can make them a smidgen healthier by using dark chocolate chips. You can also use 50/50 honey and maple syrup instead of the granulated sugar. I personally haven’t tested that in THIS recipe, but I’ve done that MANY times in other muffin recipes, and they’ve always turned out delicious.
Can you make pumpkin muffins chocolate chips gluten-free?
MORE TASTY MUFFIN RECIPES
High Protein Recipes on Repeat
Download the top 15+ recipes that are on repeat in my house, making it easy to feed my family AND meet my protein goals!
WATCH HOW TO MAKE PUMPKIN CHOCOLATE CHIP MUFFINS
Pumpkin Chocolate Chip Muffins
This easy pumpkin muffins recipe makes a large batch of moist and fluffy muffins studded with chocolate chips, perfect for breakfast or snacking.
Ingredients
Dry Ingredients
- 3 cups whole wheat flour (350g)
- 1 cup granulated sugar (I use Turbinado) (200g)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
Wet Ingredients
- 4 eggs (172g)
- 15 oz can pumpkin puree (not pumpkin pie filling) (425g)
- 1 cup coconut oil melted (224g)
Chocolate Chips
- 1 cup chocolate chips (170g)
Instructions
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Preheat the oven to 400F.
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If you’re using a mixing bowl, combine all the dry ingredients. Add the wet ingredients and stir until combined.
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If you’re using a stand mixer, mix all the wet ingredients together. Add the dry ingredients, except the chocolate chips.
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Fold in the chocolate chips.
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Line two muffin tins with silicone muffin liners and using a large scoop, scoop the batter into the muffin cups.
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Bake for 20 minutes, or until the tops are golden brown.
Notes
- Whether you use a stand mixer or a bowl, I HIGHLY recommend investing in a large cookie scoop. It makes pouring muffin batter CRAZY fast and easy. Plus, as a bonus, every muffin is the same size… so neither of the kids comes to me early in the morning whining “But THEY have a bigger muffin!”
- I also recommend using silicone muffin liners. They’re reusable, and once you make the initial investment, they’ll last you forever! Plus, you’ll never run out, as you do with paper liners. That means you can make pumpkin and chocolate muffins whenever a craving hits!
- Store any extra pumpkin and chocolate chip muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- You can also add chopped nuts to the pumpkin muffins. Pecans or walnuts would be a yummy addition!
Nutrition
Serving: 1muffinCalories: 233kcalCarbohydrates: 28gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 30mgSodium: 207mgPotassium: 136mgFiber: 2gSugar: 15gVitamin A: 3054IUVitamin C: 1mgCalcium: 45mgIron: 1mg
