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Dive into fall with these cozy and delicious Pumpkin Chocolate Chip Muffins. Each bite is filled with delectable flavor and ooey gooey chocolatey perfection. Enjoy for breakfast, snacks, or dessert!

The most delicious pumpkin muffins, ever
It’s time to break out the fall decor, because summer is wrapping up and chilly air will soon be settling in! And you know what that means: Allllll of the pumpkin baked goods!
If you’ve been around the Erin Lives Whole blog for at least a year now, you know that for me, fall is Official Pumpkin Time. Granted, apples still get their moment of glory and wind up in a dish or two, but my true allegiance for fall lies with all things pumpkin.
And today, I’m staying true to that love and showing you one of my all-time favorite recipes: pumpkin chocolate chip muffins.
This pumpkin bread muffin recipe is filled with everything good. It’s cozy, warm, filling, and topped with delicious chocolate morsels. It’s the perfect snack or breakfast (because who doesn’t love starting their days with a warm muffin?).
Ingredients used in this chocolate chip muffin recipe
In these muffins, we’ll be using a variety of ingredients like coconut oil, honey, baking soda, and whole wheat flour. Everything has been chosen to make these muffins as fluffy and melt-in-your-mouth delicious as possible!
- Coconut oil
- Honey
- Eggs
- Pumpkin (do not use pumpkin pie filling)
- Almond milk
- Vanilla
- Whole wheat flour
- Baking soda
- Salt
- Cinnamon
- Ground cloves
- Nutmeg
- Chocolate chips (I used Enjoy Life)
Kitchen tools that you’ll need
To make these muffins you’ll need a variety of baking items. Five, to be exact! Here’s what you’ll need to grab before you get started:
- Muffin tin
- Nonstick spray or liners (you can also use both)
- Silicone mold (if not using spray and/or liners)
- Large mixing bowl
- Small mixing bowl
- Stirring utensil
For measuring out the ingredients, you’ll need: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.
How to make pumpkin chocolate chip muffins
Muffins are generally pretty easy to make, but especially when you’re making pumpkin chocolate chip muffins! This recipe comes together in just a half hour and cools to absolute perfection. Just mix, bake, and enjoy!
First, preheat the oven to 325F and line or grease a muffin tin. You can also use a silicone mold which usually doesn’t need to be greased or lined.
In a large bowl, mix the coconut oil, honey, and eggs. Add the pumpkin, almond milk, and vanilla, and mix. Set aside.
Next, in a small bowl, combine the flour, baking soda, salt, and spices.
Slowly add the dry ingredients to the wet.
Once combined, add any mix-ins that you’d like to use. I folded in chocolate chips.
Finally, pour the batter into the muffin tins, top with more chocolate chips, and bake for 22-24 minutes. Mine were done after 23.
Let cool completely, and enjoy!
How chocolate pumpkin muffins are healthier
Chocolate chip recipes tend to be less than ideal health-wise, but not these! As with all of my recipes, these pumpkin chocolate chip muffins are made using healthier ingredients to keep them as whole and nutrient-rich as poissble. Here are some of the ingredients I used to make that happen!
- Coconut oil: I always use coconut oil in my baked goods! It’s a healthier fat than canola or vegetable oil.
- Honey: For an all-natural sweetener, honey does the trick!
- Almond milk: Almond milk is my go-to because it contains more nutrients than regular dairy milk.
- Whole wheat flour: Whole wheat flour is a much better alternative to all-purpose flour. It contains higher nutrient levels and provides extra fiber.
- Chocolate chips: When it comes to chocolate chips, I love to use Enjoy Life. They offer gluten- and dairy-free morsels, making them a wonderful option for many!
More fall-inspired recipes
Cozy up and dive into fall with these sweet and savory recipes. Each one is inspired by pumpkin or apple, two staple autumn ingredients!
- Healthy Paleo Pumpkin Pie
- Savory Pumpkin Hummus
- Five Minute Pumpkin French Toast
- Healthier Apple Sausage Stuffing
- Gluten Free Apple Crumble Pie
Pumpkin Chocolate Chip Muffins
Dive into fall with these cozy and delicious Pumpkin Chocolate Chip Muffins. Each bite is filled with delectable flavor and ooey gooey chocolatey perfection. Enjoy for breakfast, snacks, or dessert!
Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup honey
- 2 room temperature eggs
- 1 cup pumpkin (not pumpkin pie filling)
- 1/4 cup almond milk
- 1 tsp. vanilla
- 1 3/4 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. nutmeg
- 1/2 cup chocolate chips (I used Enjoy Life)
Instructions
- Preheat oven to 325F and grease/lin muffin tin. I use a silicone mold and I love it because I don’t need to grease or line.
- In a large bowl, mix the coconut oil, honey and eggs together. Add in pumpkin, almond milk, vanilla and mix, then set aside.
- In small bowl, combine flour, baking soda, salt, and spices.
- Slowly add dry ingredients into wet.
- Once combined, add in any mix-ins. I folded in chocolate chips.
- Pour into muffin tins, top with more chocolate chips and bake for 22-25 minutes. Mine were done after 23 minutes. Let cool completely before eating.
- Enjoy!
There may be affiliate links in this post!ย By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat ๐
Rachel says
My favorite pumpkin muffin recipe! Love these for a quick breakfast or snack during the day. Iโve made these several times already this year and everyone who tried them has loved them!
Erin says
Hi Rachel, so happy everyone loves them!! ๐
Emily says
The best pumpkin muffin recipe to exist!!! Just came back to make a second batch and had to leave a review. Love love love. Perfect pumpkin flavor and best texture. Another ELW staple for me!!
Erin says
Hi Emily, so happy you loved them so much!! ๐
Laura t says
This is one of my favorite recipes by Erin.
Itโs so easy and straight forward to make. I subbed creamy oat milk instead of almond but they still turned out great.
Highly recommend! Perfect for breakfast or an after dinner snack ๐ฅณ
Thanks for another incredible recipe Erin!
Erin says
Hi Laura, so glad you enjoyed the muffins and made them your own!! ๐
Shannon Hogan says
Just made these and they were so easy and they are delicious! Subbed maple syrup and hemp milk and worked fine. Thank you for the recipe!
Erin says
Hi Shannon, so happy you loved the muffins and made them your own!! ๐
Haley says
Delicious
Erin says
Hi Haley, so glad you liked them!!
Erin says
Made these last weekend and they were absolutely delicious! My family loved them too. Super easy and the pumpkin flavor is ๐
Erin says
Hi Erin, so glad you loved them!!
Emily Schearer says
While family loved it ! Made it gluten free and no one noticed. Thanks for the tasty recipes ๐
Erin says
Hi Emily, so happy you loved the muffins!! ๐
Kaitlyn says
I made these this weekend as a kick-off to fall treat! They were so simple to make and absolutely delicious. I have another recipe for pumpkin chocolate chip muffins, but wanted a healthier version and this was perfect and even tastier! Thanks Erin!
Erin says
Hi Kaitlyn, so happy you loved them!!
Sue Forrest says
These were so good I made them for a second time the next week! Five stars! Ten out of ten!
I made with regular flour the first time and wheat flour the second time. Both delicious!
I am thinking about using maple syrup instead of honey next timeโฆ
Erin says
Hi Sue, so glad you loved the muffins and made them your own!! ๐
Paige says
Love the texture and flavour of these muffins!
Erin says
Hi Paige, so glad you loved them!!
Charlotte says
Love these for breakfast or a snack. They freeze really well too!
Erin says
Hi Charlotte, so glad you love them!
Cailey says
So good & filling! Great snack & awesome recipe!!
Erin says
Hi Cailey, so glad you liked them!
Kate says
Hi Erin! If you’re using all-purpose, do you still use the same amount as the recipe calls for? Thanks!
Erin says
Hi Kate, yes that should be fine! Let me know how your muffins come out!
Hannah says
I just made these! Best pumpkin/chocolate chip muffin out there. I only had 1 cup of AP flour, and then oat flour; I used a combo and it worked great! Also subbed the almond milk out and used cashew milk. Sooooo yummy! Thanks for the great recipe!
Erin says
Hi Hannah, I am so happy you enjoyed them and made them your own! Love hearing that!
Jessica M says
Would I substitute the same amount of canon oil for coconut oil? Thank you, love your blog and canโt wait to make!
Erin says
Hi Jessica, I haven’t tried that substitution yet, but it should be fine. Let me know how they come out!
Jessica Minarovic says
I made the recipe with canola oil instead of coconut oil (same amount) and they turned out very moist! My friends liked them. Would recommend.
Erin says
Hi Jessica, thank you so much for sharing! I am so happy everyone enjoyed them and you made them your own!
Jenna says
These are so good!!! I used oat milk instead of almond milk and they came out great!
I’ll definitely make these again!
Erin says
Hi Jenna, I am so glad you liked them and made them your own! Thanks for sharing!!
Nicole says
My FAVORITE pumpkin bread/muffin recipe. I add about 1.5 tablespoons of mayo to make them really moist, but I am sure they are phenomenal completely as is. Perfect amount of pumpkin, spices and texture. Everyone that’s tried these has loved them!!
Erin says
OMG Love that idea!! extra fats always make things more moist!
Erin says
Hi Nicole, I am so happy you love it so much!!
Caroline says
Can I substitute oat flour?
Erin says
I’ve never tested with oat flour, but let us know if you decide to try.
Ashley says
I think I have almond or coconut flour, would that work (same amount)? Or is the whole what flour healthier?
Erin says
I haven’t tested with any other flours, but when fall comes around I will definitely be making so more pumpkin recipes with almond flour!
You can turn this recipe into muffins! https://www.erinliveswhole.com/paleo-pumpkin-bread/