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
- Pumpkin (do not use pumpkin pie filling)
- Almond milk
- Whole wheat flour
- Baking soda
- Ground cloves
- 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.
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
- 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.
There may be affiliate links in this post! 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 🙂