Pumpkin Chocolate Chip Muffins
This is a delicious pumpkin chocolate chip muffin recipe, sweet and spicy you can't stop at one.
Why This Recipe Works
- Loaded with sweet pumpkin
- Egg and dairy free
- The chocolate chips take these pumpkin muffins to the next level.
Ingredients you will need
To make my pumpkin chocolate chip muffins you will of course need pumpkin and chocolate chips! After that, it's just pantry basics, flour, baking powder, sugar, maple syrup, oil, and vanilla essence. Then it's some spices; cinnamon, nutmeg, and ginger.
Ingredient Swaps & Notes
- Sugar: Can be swapped for any granulated sugar
- Pumpkin purée: Can be swapped for sweet potato purée. I make my own pumpkin purée but canned will also be fine.
- Oil: I use a mild olive oil, this can be substituted for melted butter.
- Choc chips: For this recipe to be dairy free you will need to choose a dairy free chocolate chip, but if that's not a concern for you any choc chips will be fine!
Step by step instructions
Below are illustrated step-by-step instructions to make pumpkin muffins, if you prefer just the written instructions then head straight to the printable recipe card or quick recipe video below.
Step one: Preheat your oven to 180 degrees celsius
Step two: In a large bowl whisk together the pumpkin purée, maple syrup, oil and vanilla essence.
Step three: In a second bowl whisk together the dry ingredients: flour, baking powder, sugar, cinnamon, ginger, nutmeg. (I do this instead of sifting the dry ingredients as I am a tad lazy!)
Step four: Add the dry ingredients to the wet ingredients, stir gently until just combined.
Step five: Fold through the chocoloate chips.
Step six: Portion the muffin batter into a muffin tray. I bake mine in a silicone muffin tray.
Step seven: Bake at 180 degrees celsius for 20-25 minutes until the muffins spring back when pressed in the centre.
Cool in the tin for 10 minutes before allowing to cool on a rack.
Top Tips
Here is how you can make these pumpkin chocolate chip muffins recipe perfectly every time!
- So that each muffin has some chocolate chips visible on the top, reserve a few when you are making the batter, then sprinkle them on top before baking.
- Don't overbeat the muffins, when you combine the wet and dry ingredients just gently mix the ingredients together rather than beating vigorously.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
FAQs
Peel the pumpkin and boil until tender, drain the pumpkin well leaving the pumpkin sitting in the hot pot for a few minutes so as much liquid evaporates as possible. Blend until smooth.
Once cool, store pumpkin muffins in an airtight container at room temperature for up to 3 days.
I LOVE baking muffins for my kids, quite often I include vegetables when I'm making them. I have zucchini muffins, carrot muffins and sweet potato muffins all on my website. Or if you would like a savoury vegetable muffin then these savoury muffins are for you!
My easiest muffins are my easy applesauce muffins.
Pumpkin Chocolate Chip Muffins
RATE THIS RECIPE
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Ingredients
- 1 cup pumpkin purée 230g
- 2 tablespoon maple syrup
- ½ cup oil
- 1 teaspoon vanilla
- 1 ½ cup flour 250g
- ½ cup sugar 110g
- 3 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 1 cup chocolate chips
Instructions
- Preheat your oven to 180 degrees celsius
- In a large bowl whisk together the pumpkin purée, maple syrup, oil and vanilla essence.
- In a second bowl whisk together the dry ingredients: flour, baking powder, sugar, cinnamon, ginger, nutmeg
- Add the dry ingredients to the wet ingredients, stir gently until just combined.
- Fold through the chocoloate chips.
- Portion the muffin batter into a muffin tray.
- Bake at 180 degrees celsius for 20-25 minutes until the muffins spring back when pressed in the centre.
- Cool in the tin for 10 minutes before allowing to cool on a rack.
Video
Notes
Ingredient swaps and notes
- Sugar: Can be swapped for any granulated sugar
- Pumpkin purée: Can be swapped for sweet potato purée. I make my own pumpkin purée but canned will also be fine.
- Oil: I use a mild olive oil, this can be substituted for melted butter.
- Choc chips: For this recipe to be dairy-free you will need to choose a dairy-free chocolate chip, but if that's not a concern for you any choc chips will be fine!
How I make pumpkin purée
Peel the pumpkin and boil until tender, drain the pumpkin well leaving the pumpkin sitting in the hot pot for a few minutes so as much liquid evapourates as possible. Blend until smooth.Storage
Once cool, store pumpkin muffins in an airtight container at room temperature for up to 3 days.Nutrition
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Made these with an egg and extra brown sugar. Delicious AND surprisingly devoured by the kids.
I made these today for my two year old and I. He doesn't like pumpkin but he loves these muffins. He demolished it in record time! I love them too. Great recipe!
Delicious! I added freshly made (hot) pumpkin purée so the chocolate chips melted through the mixture but it was still delicious!
Great recipe that my 2 year old could easily help with. Love that it is dairy and egg free!
Please consider that all your readers are not metric users. I had to look up the Fahrenheit equivalent of 356 degrees .
Good point, although I am a New Zealand site so I work in celsius, I always have to google the conversions for recipes that are in farrheniheit, it doesn't typically take too long.
Some of the best muffins ever! I love pumpkin season and make these in bulk for the rest of the year, so delicious!!