Description
These pumpkin chocolate chip muffins are moist, naturally sweetened, and loaded with fall flavor. Quick to make in one bowl and perfect for breakfast, lunchboxes, or cozy snacks.
Ingredients
6 tablespoons unsalted butter, melted
1 cup canned pumpkin puree (not a full can)
½ cup honey or pure maple syrup
¼ cup milk (any variety)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice (or substitute)
1½ cups white whole wheat flour
½ cup mini chocolate chips
Optional: extra chocolate chips for topping
Instructions
1. Preheat oven to 350°F and grease a standard muffin tin.
2. Melt the butter in a large bowl.
3. Add pumpkin, honey or maple syrup, and milk. Whisk to combine.
4. Add eggs and vanilla. Whisk again until smooth.
5. Whisk in baking soda, baking powder, salt, and pumpkin pie spice.
6. Stir in flour and chocolate chips gently with a spatula. Do not overmix.
7. Scoop batter into muffin cups. Top with extra chocolate chips if desired.
8. Bake 15–18 minutes, until a toothpick comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Use only 1 cup of pumpkin, not the whole 15 oz can.
To double the recipe, use full can plus ¼ cup applesauce or mashed banana.
For homemade pumpkin puree, skip the milk due to moisture.
Mini muffins: bake for 12 minutes.
Dairy-free: substitute with coconut oil, non-dairy milk, and dairy-free chips.
Vegan: use maple syrup, 2 flax eggs, and dairy-free swaps.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 17g
- Sodium: 219mg
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 46mg