Pumpkin Chocolate Chip
These Pumpkin Chocolate Chip Muffins are soft, moist, and packed with warm cinnamon, pumpkin, and plenty of melty chocolate chips. Made with pumpkin puree, applesauce, flaxseed, and wholesome white whole wheat flour, they’re an easy breakfast or snack that brings all the cozy flavors of fall to the table. With simple ingredients and a freezer-friendly recipe, these muffins are perfect for busy mornings, lunchboxes, weekend baking, or a comforting afternoon treat.
Why Everyone Loves This Recipe
- Soft and moist: Pumpkin puree and unsweetened applesauce help create tender muffins with plenty of moisture.
- Warm fall flavor: Cinnamon and pumpkin combine for a cozy flavor that makes these muffins perfect for autumn.
- Chocolate chip goodness: Semi-sweet chocolate chips add little pockets of rich chocolate in every bite.
- Wholesome ingredients: White whole wheat flour and ground flaxseed add fiber and texture while keeping the muffins satisfying.
- Freezer-friendly: Bake a batch ahead of time and freeze the muffins for an easy grab-and-go breakfast or snack.
Ingredients Overview
For the Muffin Batter
- White whole wheat flour – Provides structure and a hearty texture while keeping the muffins tender. You can substitute a combination of whole wheat and all-purpose flour.
- Ground flaxseed – Adds fiber, texture, and a subtle nutty flavor. Oats can be used as an alternative.
- Sugar – Adds sweetness and balances the earthy flavor of pumpkin and whole wheat flour.
- Baking soda – Helps the muffins rise and develop a light texture.
- Baking powder – Provides additional lift and helps create soft, fluffy muffins.
- Ground cinnamon – Adds warm spice and enhances the pumpkin flavor.
- Salt – Balances the sweetness and brings out the flavors of the other ingredients.
For the Wet Ingredients
- Pumpkin puree – Provides moisture, natural pumpkin flavor, and the signature orange color.
- Avocado oil – Adds moisture and richness while keeping the muffins tender. Melted coconut oil can also be used.
- Unsweetened applesauce – Adds moisture and subtle natural sweetness while contributing to the soft texture.
- Large eggs – Bind the ingredients together and provide structure.
- Pure vanilla extract – Enhances the pumpkin, cinnamon, and chocolate flavors.
For the Chocolate
- Semi-sweet chocolate chips – Add rich chocolate flavor and gooey pockets throughout the muffins.
Variations
- Healthy Pumpkin Chocolate Chip Muffins – Use coconut sugar instead of regular sugar and oats instead of ground flaxseed for a wholesome variation.
- Dairy-Free Pumpkin Muffins – Use dairy-free chocolate chips or leave out the chocolate chips entirely.
- Pumpkin Oat Chocolate Chip Muffins – Replace the ground flaxseed with rolled or quick oats for extra texture.
- Pumpkin Spice Muffins – Add pumpkin pie spice along with the cinnamon for an even more pronounced fall flavor.
- Pumpkin Sweet Potato Muffins – Replace some or all of the pumpkin puree with sweet potato puree for a slightly sweeter variation.
- Pumpkin Butternut Squash Muffins – Use butternut squash puree instead of pumpkin for a delicious seasonal alternative.
How to Make Pumpkin Chocolate Chip Muffins
1. Prepare the Muffin Pans
Preheat your oven to 350°F.
Grease two 12-cup muffin tins or line them with paper muffin liners.
Set the prepared pans aside while you make the batter.
2. Combine the Dry Ingredients
In a large mixing bowl, add the white whole wheat flour, ground flaxseed, sugar, baking soda, baking powder, cinnamon, and salt.
Whisk or stir the ingredients together until evenly combined.
This helps distribute the leavening agents and spices throughout the flour.
3. Mix the Wet Ingredients
In a separate smaller bowl, whisk together the pumpkin puree, avocado oil, unsweetened applesauce, eggs, and vanilla extract.
Continue whisking until the mixture is smooth and evenly combined.
4. Combine the Batter
Pour the wet ingredients into the bowl with the dry ingredients.
Stir gently until the ingredients are just combined.
Do not overmix the batter. A few small lumps are perfectly fine.
Overmixing can make the finished muffins dense rather than soft and tender.
5. Add the Chocolate Chips
Fold the semi-sweet chocolate chips into the batter using a rubber spatula or wooden spoon.
Mix just enough to distribute the chocolate chips evenly.
For an extra chocolatey appearance, reserve a few chocolate chips to sprinkle over the tops before baking.
6. Fill the Muffin Cups
Spoon the batter into the prepared muffin tins.
Fill each muffin cup almost to the top.
Try to distribute the batter evenly so all of the muffins finish baking at approximately the same time.
7. Bake the Muffins
Place the muffin tins in the preheated oven.
Bake for approximately 20–22 minutes if using two muffin pans.
If baking one pan at a time, muffins may take approximately 18–20 minutes.
To check for doneness, insert a toothpick into the center of a muffin. It should come out clean or with a few moist crumbs attached.
If using silicone muffin pans, expect the muffins to require a few additional minutes of baking time.
8. Cool the Muffins
Allow the muffins to cool in the pans on a cooling rack for approximately 10 minutes.
Then carefully remove them from the muffin tins and transfer them directly to the cooling rack.
Allow them to cool for a little longer before serving.
Pro Tips & Cooking Secrets
- Don’t overmix the batter: Stir the wet and dry ingredients together only until combined. Overmixing can develop too much gluten and make the muffins dense.
- Fill the muffin cups generously: Filling each cup almost to the top helps create nicely sized bakery-style muffins with rounded tops.
- Use pure pumpkin puree: Make sure you use plain pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices.
- Check muffins with a toothpick: Baking times can vary between ovens and muffin pans. Start checking around the recommended time and remove the muffins once a toothpick comes out clean or with a few moist crumbs.
Serving Suggestions
- Serve warm with butter or your favorite nut butter for an easy breakfast.
- Pair with coffee, chai, or hot apple cider for a cozy fall snack.
- Add a muffin to a breakfast plate with Greek yogurt and fresh fruit.
- Enjoy with a drizzle of maple syrup or melted chocolate for an extra indulgent treat.
How to Store Pumpkin Chocolate Chip Muffins
Allow the muffins to cool completely before storing.
Place the Pumpkin Chocolate Chip Muffins in an airtight container and keep them at room temperature for several days.
For longer storage, freeze the completely cooled muffins in a gallon-sized freezer bag or freezer-safe container.
They can be frozen for up to 3 months.
To enjoy from frozen, thaw the muffins in the refrigerator or warm them gently in the microwave.
Pumpkin Chocolate Chip Muffins FAQs
Can I use regular whole wheat flour instead of white whole wheat flour?
Yes. Regular whole wheat flour can be used, although the muffins may have a slightly heartier texture and stronger whole wheat flavor.
Can I use all-purpose flour?
Yes. You can replace the white whole wheat flour with all-purpose flour, although the muffins will have a lighter texture and less whole-grain flavor.
Can I replace the flaxseed?
Yes. Oats can be used instead of ground flaxseed. This will slightly change the texture but still creates delicious pumpkin muffins.
Can I use coconut sugar?
Absolutely. Coconut sugar can be used as an alternative to regular sugar. It may give the muffins a slightly deeper, caramel-like flavor.
Can I use fresh pumpkin puree?
Yes. Homemade pumpkin puree can be used as long as it has a similar consistency to canned pumpkin puree. If the puree is particularly watery, drain some excess moisture first.
Can I use pumpkin pie filling?
It is best to use plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can significantly change the sweetness and flavor of the muffins.
Can I make these muffins dairy-free?
Yes. The muffin batter itself does not require dairy. Simply use dairy-free chocolate chips or leave the chocolate chips out entirely.
Can I make these Pumpkin Chocolate Chip Muffins gluten-free?
Yes, but you will need to use a suitable gluten-free flour blend formulated for baking. You should also make sure the other packaged ingredients are certified gluten-free if necessary.
Can I add nuts?
Absolutely. Chopped pecans or walnuts are delicious with pumpkin and chocolate. Add approximately ½ cup to the batter along with the chocolate chips.
Why are my pumpkin muffins dense?
Overmixing the batter, using too much flour, or expired leavening agents can result in dense muffins. Mix only until the ingredients are combined and measure the flour accurately.
Can I freeze Pumpkin Chocolate Chip Muffins?
Yes. Allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
How do I reheat frozen pumpkin muffins?
You can thaw them in the refrigerator or warm an individual muffin in the microwave. Heat gently until it reaches your preferred temperature.
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash puree can be substituted for pumpkin puree. Sweet potato puree is another excellent alternative with a naturally sweet flavor.
Pumpkin Chocolate Chip Muffins
Equipment
- oven
- two 12-cup muffin tins
- paper liners optional
- large mixing bowl
- small mixing bowl
- whisk
- cooling rack
Ingredients
- 2 1/2 cups white whole wheat flour (sub: 1 1/2 cups whole wheat + 1 cup all purpose flour)
- 1/2 cup ground flaxseed (sub: oats)
- 1 cup sugar (sub: coconut sugar for a healthier alternative)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups pumpkin puree (about a 15-ounce can)
- 2/3 cup avocado oil (sub: melted coconut oil)
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Grease two 12-cup muffin tins or line them with paper liners.
- In a large mixing bowl, combine the flour, flax, sugar, baking soda, baking powder, cinnamon, and salt.
- Publicité
- In a smaller bowl, whisk together the pumpkin puree, oil, applesauce, eggs, and vanilla extract.
- Stir wet mixture into dry ingredients; mix just until combined (do not over mix).
- Stir in the chocolate chips.
- Spoon the batter into the prepared muffin tins until each one is almost full.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20-22 minutes for two pans (or 18-20 for one). Note: Silicone pans will take a few minutes longer to bake. To check for doneness, insert a toothpick and if it comes out clean then muffins are done.
- Let cool on a cooling rack for 10 minutes in the tin. Remove muffins and place on the cooling rack a bit longer.
