Description
These cozy pumpkin chocolate chip muffins are warm, fluffy, and filled with fall spices and melty chocolate chips. Sweetened with maple syrup or honey, they’re a family favorite for breakfast, snacks, or holiday brunches.
Ingredients
Scale
- 6 tablespoons unsalted butter (or coconut oil)
- 1 cup pumpkin puree
- ½ cup honey or maple syrup
- ¼ cup milk (dairy or non-dairy)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 ½ cups white whole wheat flour or all-purpose flour
- ½ cup chocolate chips (mini or regular)
Instructions
- Preheat oven to 350°F. Line or grease a muffin tin.
- Melt butter in a large mixing bowl (microwave works fine).
- Add pumpkin puree, honey or maple syrup, and milk. Whisk until smooth.
- Whisk in eggs and vanilla until fully combined.
- Stir in baking soda, baking powder, salt, and pumpkin spice.
- Fold in flour gently until just combined—do not overmix.
- Add chocolate chips and stir.
- Fill muffin cups about ¾ full and sprinkle with extra chips if desired.
- Bake for 15–18 minutes (12 minutes for mini muffins), until a toothpick comes out clean.
- Cool slightly in the pan, then transfer to wire rack.
Notes
Don’t overmix the batter to keep muffins tender. Use mini chips for better chocolate distribution. Muffins can be frozen for up to 3 months. Room temperature eggs help batter mix more evenly.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg