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When you think of the Fall season the majority of us think of pumpkin-flavored everything. These Chocolate Chip Pumpkin Muffins are here for just this reason. Indulge yourself in these muffins without the guilt of all the sweets.
You may also like my simple healthy pumpkin muffins made without any chocolate chips.
This Pumpkin chocolate chip muffin recipe is a great breakfast treat or could be an alternative healthier dessert option. They are flourless since I used some blended pats as the flour base and flavored with cinnamon and chocolate chips. They come out so moist, fluffy, and packed with flavor. My kids love them and we can’t get enough of these muffins.
If you love recipes with pumpkin, then try my Pumpkin Spice Twice Baked Sweet Potatoes or my Pumpkin Pie Protein Shake.
Recipe Highlight
- Loaded with chocolate chips! Studded with semi-sweet chocolate chips, perfect with that subtly sweet pumpkin flavor.
- Packed with rolled oats and low in sugar these delicious muffins are also relatively guilt-free!
- Easy to make 🥰. Made with kitchen staples, this muffin recipe makes a big batch of muffins from the pantry to the table in 25 minutes.
- A kid-friendly recipe.
Ingredients you’ll need
- Pumpkin Puree: you can make your own, or just get store-bought
- Eggs: keep at room temperature. For a vegan option, use egg substitutes
- Vanilla Extract
- Almond Milk: or any other milk of choice. Use dairy-free milk for a vegan-friendly version
- Coconut Sugar (or low-calorie sweetener): We used coconut sugar but any other sweetener works, you may use brown sugar, cane sugar, or monk fruit sugar.
- Baking Soda
- Salt
- Spices: cinnamon, nutmeg
- Chocolate Chips: for a vegan muffin, use dairy-free chocolate chips.
How to make chocolate chip pumpkin muffins
Make the oat flour – Place oats into a blender, and blend well to make oat flour. Remove and set aside in a bowl.
Step 1: In a bowl add the oat flour, coconut sugar, baking powder, baking soda, salt, and spices.
Step 2: Mix the dry ingredients to combine.
Step 3: In a bowl add the pumpkin puree, eggs, milk, oil, and vanilla extract.
Step 4: Using a whisk mix the wet ingredients until they are well incorporated.
Step 5: add the dry mixture over the wet mixture.
Step 6: Mix to combine the wet and dry ingredients.
Step 7: Fold in the chocolate chips into the batter
Step 8: Using a spatula combine the chocolate chips with the batter.
Step 9: Divide the batter evenly into 12 servings on the muffin pan.
Step 10: Top with more chocolate chips, and bake for 18-20 minutes or until golden brown.
Step 11: Allow the muffins to cool for 5 minutes before serving. Enjoy.
Recipe notes and tips
- Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
- Make sure your ingredients are at room temp before mixing.
- You can use coconut sugar or low-calorie sweeteners. Other sweeteners could be cane sugar or monk fruit sugar.
- When combining your wet and dry ingredients don’t overmix, otherwise, the batter will make tough muffins.
- For a Gluten-free option: use gluten-free oats or you can swap the oats with gluten-free flour. Alternatively, other flours work as well.
- For a vegan option: use dairy-free chocolate chips, and swap the eggs with either egg substitutes or 2 tablespoons of ground flax seed (mixed with 2 tbsp of water),
- You can use a cookie scoop to even portion the batter into the molds.
- Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
- Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.
frequently asked questions
Storing these muffins is easy. Let your muffins sit at room temperature in a sealed container for up to four days. You can also refrigerate them, this will increase their shelf life longer than four days. Just put the sealed container into your fridge.
Absolutely. These muffins are good for prepping ahead because they freeze so well. Let the muffins cool completely and then put them in a freezer bag or freezer-safe container and freeze for up to 2 months. Let them defrost on the counter or you can put them into the microwave for about 30 seconds. These are great to have on hand for busy mornings!
Essentially yes they are. Pumpkin puree is often times labeled as 100% pure pumpkin. Pumpkin purees usually do not have any added seasonings or sugars.
Variations
You can have fun adding in all kinds of goodies. Here are some ideas:
- Swap semi-sweet for dark chocolate chips, or you may use sugar-free or dairy-free chocolate chips.
- Try adding some nuts or seeds. Such as pecans, pepitas, pumpkin seeds, sunflower seeds, flax seeds, walnuts, and the list goes on! Either sprinkle them on top of the muffins or fold them into the batter.
- Dried fruit. Dried apricots, cranberries, or raisins…
- Chopped crystallized ginger.
More Pumpkins Recipes
- Chocolate Chips Pumpkin Cookies
- Pumpkin Risotto
- Pumpkin Dip Recipe
- Creamy Pumpkin Pasta
- Healthy Pumpkin Bread
- Pumpkin Oatmeal
- Pumpkin French Toast
- Healthy Pumpkin Pancakes
You may also like
- Chocolate Chip Pumpkin Bread Recipe
- Healthy Chocolate Chip Pumpkin Cookies
- Zucchini Blueberry Oatmeal
- Healthy Lemon Loaf
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Chocolate Chips Pumpkin Muffins
Video
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- 1/2 cup almond milk
- 1/2 cup coconut sugar or low-calorie sweetener
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup semisweet chocolate chips
- cooking spray
Instructions
- Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
- Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
- Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a bowl and mix well with a fork. Alternatively, you can place the, in a blender. Blend until combined.
- Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
- Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
- Gently fold the chocolate chips into the batter with a spoon.
- Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
- Make sure your ingredients are up to room temp before mixing.
- You can use coconut sugar or low-calorie sweeteners.
- When combining your wet and dry ingredients don’t overmix, otherwise, the batter will make tough muffins.
- You can use a cookie scoop to even portion the batter into the molds.
- Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
- Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.
- Any milk will be fine in place of almond milk. Try coconut milk or regular milk
- Try dark chocolate or sugar-free chocolate chips
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe as it is so moist and fluffy. I did use only 1/4 cup of Monk fruit sweetener instead of sugar and it was sweet enough for me and delicious! Thank you for sharing your recipe!
Glad you loved it! Thanks for the feedback.
This was so Nice. Thank you
Hi! These muffins look so good. Wondering if you can sub rolled oats for oat flour and what would be the proportion. Thanks!
yes you can
Can I just buy oat flour instead of putting oats in blender?
Yes, you can definitely do that.
These are amazing! I added ground cloves as I adore the smell of cloves and they turned out delicious!! Thank you for the recipe!
Thanks Maria. So glad you loved it.
I absolutely love these! I must admit, I was hesitant when making them, but so yummy!
Thank you, Jane. Glad you loved it.
Is there a possibility to use a butternut squash with this recepie ? I have already made it once before, and all the family loved it. Thank you.
Yes you can use butternut squash
Can you use coconut flour instead of oat flour?
Hi. I haven’t tested it with coconut flour. Technically you can use coconut flour, but it would need more eggs and less oil. I would have to test it to give you the exact measurements
Fenomenal recepie!!! I love it .I loved this recepie!!! However this time I have bought a butternut squash instead, is it possible to use it with this recepie?!
You can use it. The taste may vary slightly
Hello !!! I loved this recepie!!! However this time I have bought a butternut squash instead, is it possible to use it with this recepie?! ✨
So good!
Thanks, Sadie. Glad you loved it.
Can’t wait to try it! Can I sub maple syrup or honey as a sweetener? What would be the appropriate amount? Thanks!
Hi there. You can you 1/4 cup honey or maple syrup
Can I use 2 cups of whole wheat flour instead of oats?
Hi. You can’t use a 1:1. I would say about 1 and half cups of flour
These muffins are a big hit at my house!
I add cloves and a bit of pumpkin pie spice.
That sounds perfect!
My favorite recipe of all time!
So good right? Glad you love it too.
Can you subitute Coconut oil to any kind of oil for this reciep?
Any other neutral oil works.