Chocolate Chip Pumpkin Muffins

When you think of the Fall season the majority of us think of pumpkin-flavored everything. These Chocolate Chip Pumpkin Muffins are here for just this reason. Indulge yourself in these muffins without the guilt of all the sweets.

You may also like my simple healthy pumpkin muffins made without any chocolate chips.

pumpkin Muffins with chocolate chips on a white plate.

This Pumpkin chocolate chip muffin recipe is a great breakfast treat or could be an alternative healthier dessert option. They are flourless since I used some blended pats as the flour base and flavored with cinnamon and chocolate chips. They come out so moist, fluffy, and packed with flavor. My kids love them and we can’t get enough of these muffins.

If you love recipes with pumpkin, then try my Pumpkin Spice Twice Baked Sweet Potatoes or my Pumpkin Pie Protein Shake.

Recipe Highlight

Loaded with chocolate chips! Studded with semi-sweet chocolate chips, perfect with that subtly sweet pumpkin flavor.
Packed with rolled oats and low in sugar these delicious muffins are also relatively guilt-free!
Easy to make 🥰. Made with kitchen staples, this muffin recipe makes a big batch of muffins from the pantry to the table in 25 minutes.
A kid-friendly recipe.

Ingredients you’ll need

Pumpkin Puree: you can make your own, or just get store-bought
Eggs: keep at room temperature. For a vegan option, use egg substitutes
Vanilla Extract
Almond Milk: or any other milk of choice. Use dairy-free milk for a vegan-friendly version
Coconut Sugar (or low-calorie sweetener): We used coconut sugar but any other sweetener works, you may use brown sugar, cane sugar, or monk fruit sugar.
Baking Soda
Salt
Spices: cinnamon, nutmeg
Chocolate Chips: for a vegan muffin, use dairy-free chocolate chips.

How to make chocolate chip pumpkin muffins

Make the oat flour – Place oats into a blender, and blend well to make oat flour. Remove and set aside in a bowl.

process collage shot to make pumpkin muffins: pic one has the dry ingredients, pic 2 has dry ingredients mixed together, pic 3 has wet ingredients, and pic 4 has wet ingredients mixed together.

Step 1: In a bowl add the oat flour, coconut sugar, baking powder, baking soda, salt, and spices.

Step 2: Mix the dry ingredients to combine.

Step 3: In a bowl add the pumpkin puree, eggs, milk, oil, and vanilla extract.

Step 4: Using a whisk mix the wet ingredients until they are well incorporated.

process shots to mix dry and wet ingredients together to make pumpkin muffins.

Step 5: add the dry mixture over the wet mixture.

Step 6: Mix to combine the wet and dry ingredients.

Step 7: Fold in the chocolate chips into the batter

Step 8: Using a spatula combine the chocolate chips with the batter.

collage of batter added to muffin tin pan and then another picture of the baked muffins.

Step 9: Divide the batter evenly into 12 servings on the muffin pan.

Step 10: Top with more chocolate chips, and bake for 18-20 minutes or until golden brown.

Step 11: Allow the muffins to cool for 5 minutes before serving. Enjoy.

Recipe notes and tips

Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
Make sure your ingredients are at room temp before mixing.
You can use coconut sugar or low-calorie sweeteners. Other sweeteners could be cane sugar or monk fruit sugar.
When combining your wet and dry ingredients don’t overmix, otherwise, the batter will make tough muffins.
For a Gluten-free option: use gluten-free oats or you can swap the oats with gluten-free flour. Alternatively, other flours work as well.
For a vegan option: use dairy-free chocolate chips, and swap the eggs with either egg substitutes or 2 tablespoons of ground flax seed (mixed with 2 tbsp of water),
You can use a cookie scoop to even portion the batter into the molds.
Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.

side shot of sliced pumpkin muffins on a white plate

frequently asked questions

How to store pumpkin muffins?

Storing these muffins is easy. Let your muffins sit at room temperature in a sealed container for up to four days. You can also refrigerate them, this will increase their shelf life longer than four days. Just put the sealed container into your fridge.

Can you freeze pumpkin muffins?

Absolutely. These muffins are good for prepping ahead because they freeze so well. Let the muffins cool completely and then put them in a freezer bag or freezer-safe container and freeze for up to 2 months. Let them defrost on the counter or you can put them into the microwave for about 30 seconds. These are great to have on hand for busy mornings!

Is pure pumpkin the same as pumpkin puree?

Essentially yes they are. Pumpkin puree is often times labeled as 100% pure pumpkin. Pumpkin purees usually do not have any added seasonings or sugars.

Variations

You can have fun adding in all kinds of goodies. Here are some ideas:

Swap semi-sweet for dark chocolate chips, or you may use sugar-free or dairy-free chocolate chips.
Try adding some nuts or seeds. Such as pecans, pepitas, pumpkin seeds, sunflower seeds, flax seeds, walnuts, and the list goes on! Either sprinkle them on top of the muffins or fold them into the batter.
Dried fruit. Dried apricots, cranberries, or raisins…
Chopped crystallized ginger.