Chocolate Chip Pumpkin Muffins Recipe

Stacey Mebs | Bake.Eat.Repeat.

These chocolate chip pumpkin muffins mix up quickly for the perfect fall breakfast or snack! The whole family will love them!

We love pumpkin things around here.

Well, the kids and I do. My husband....not so much. He'll occasionally eat the pumpkin muffins I make, but besides that he's not really down with pumpkin spice everything.

Chocolate Chip Pumpkin Muffins Photo

He has been known to say that pumpkin spice lattes taste like a candle.

I'm not sure why he's eating candles and knows this, but he's wrong. Pumpkin spice lattes are amazing. In fact, pumpkin spice anything is amazing.

But that's just me. And my kids. I've trained them well.

At any rate, even my husband ate and enjoyed these chocolate chip pumpkin muffins. So I'm fairly confident when I say that your whole family will likely enjoy these muffins.

Even if pumpkin isn't your favourite thing in the world.

Chocolate Chip Pumpkin Muffins Picture

These chocolate chip pumpkin muffins are the perfect breakfast or snack for the fall. Soft, tender, and full of flavour, they're absolutely delicious. And I've even included some options for making them healthier if you'd like.

I never mentioned omitting the chocolate chips though....because in my mind, that's not really an option.

How do you make pumpkin muffins with fresh pumpkin?

If you're using fresh pumpkin for these chocolate chip pumpkin muffins instead of canned pumpkin it will still use the same amount.

You will need to cook the pumpkin, puree it, and strain it before using it to bake with. I like to roast fresh pumpkin because it's easy.

Cut it up into pieces, scoop out the seeds and roast it until it's tender. Then you can simply scoop the cooked pumpkin flesh out of the skin.

Trying to peel it before cooking it is just an exercise in frustration!

Do make sure to strain your fresh pumpkin before baking with it as it has a lot more liquid in it then canned pumpkin does. It doesn't matter quite as much for something like chocolate chip pumpkin muffins, but if you're making pumpkin pie it won't set up quite as well if you don't strain it well.

Chocolate Chip Pumpkin Muffins Image

Can you use canned pumpkin pie filling instead of pumpkin puree?

This recipe, like most chocolate chip pumpkin muffins recipes, calls for pumpkin puree.

Pumpkin puree is not the same as pumpkin pie filling - although the cans look the same! Make sure you're getting the kind that is labelled "pure pumpkin".

Pumpkin pie filling is already flavoured with all the spices for pumpkin pie, so these chocolate chip pumpkin muffins will not taste the same if you use that.

Chocolate Chip Pumpkin Muffins Pic

How to make perfect chocolate chip pumpkin muffins:

  • I like to use an ice cream scoop to portion the batter into the muffin tin. It's a quick way to end up with the same amount in each muffin cup, and it helps with getting that nice domed muffin top.
  • If you want to make these healthier there are a few options. You can use half whole wheat flour. You can also omit the oil altogether and replace it with more yogurt, or use 3 egg whites in place of the 2 whole eggs. And I suppose you could omit the chocolate chips. But don't.

Here are a few more fantastic pumpkin recipes for you: Pumpkin Spice Muffins with Crumb ToppingPumpkin Snack Cake with Cream Cheese Frosting, and Apple Pumpkin Bread.

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Chocolate Chip Pumpkin Muffins Recipe

    18 Servings

Ingredients

  • 2 cups Pumpkin Puree
  • 1/3 cup Plain Greek Yogurt, (or regular yogurt)
  • 1/3 cup Canola Oil
  • 2 large Eggs
  • 1/2 cup Brown Sugar, lightly packed
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 1/2 teaspoons Pumpkin Pie Spice
  • 3/4 cup Semisweet Chocolate Chips

Directions

  1. Preheat the oven to 350°F. Lightly spray two muffin tins with non-stick spray and set aside.
  2. In a medium bowl, whisk together the pumpkin puree, yogurt, oil, eggs, and brown sugar until they are well-combined and no lumps remain. Set aside.
  3. In large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and chocolate chips. Make a well in the centre of the dry ingredients and pour the pumpkin mixture into it. Stir everything together until just combined.
  4. Fill the prepared muffin tins about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  5. Allow to cool in the muffin tins for 5-10 minutes before moving to a wire rack to cool completely. The muffins keep well at room temperature in an airtight container for up to 5 days, or can be frozen for up to 3 months.

 

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Cooking Method:
Baked
Category:
Lunchbox
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Related Recipes:
Lunchbox Recipes, Muffin Recipes, Breakfast Recipes, Brunch Recipes, Snack Recipes, Family Meals and Snack Recipes, Pumpkin Recipes, Chocolate Recipes, Baked Recipes
Recipe Yields:
18 muffins
Prep Time:
Cook Time:
Total Time:
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Published:
Author: Stacey Mebs
Recipe Yields: 18 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts

Serving Size 1 muffin
Servings Per Recipe 18

Amount Per Serving
Calories from Fat 53
Calories 163

% Daily Value*
10%
Total Fat 7g
9%
  Saturated Fat 2g
5%
Sodium 112mg
8%
Total Carbohydrate 23g
2%
  Dietary Fiber 2g
  Sugars 11g
6%
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!