Pumpkin Chocolate Chip Muffins

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This is a delicious pumpkin chocolate chip muffin recipe, sweet and spicy you can't stop at one.

3 pumpkin chocolate chip muffins sitting on a white ceramic plate.

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.

The ingredients to make pumpkin chocolate chip ingredients with text overlay.

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.

Pumpkin puree, oil, vanilla and maple syrup in a glass bowl, a whisk hovering above the bowl.

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!)

Dry ingredients whisked together in a glass bowl.

Step four: Add the dry ingredients to the wet ingredients, stir gently until just combined.

Dry ingredients and wet ingredients for pumpkin muffins being combined with a pink spatula.

Step five: Fold through the chocoloate chips.

Pumpkin muffin batter in a glass bowl with chocolate chips.

Step six: Portion the muffin batter into a muffin tray. I bake mine in a silicone muffin tray.

Woman's hand holding a scoop of muffin batter above a red 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.

Pumpkin chocolate chip muffins sitting on a black wire cooling 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.

A woman's hand holding half a pumpkin chocolate chip muffin with chocolate chips visible.

FAQs

How to 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 evaporates as possible. Blend until smooth.

How to store pumpkin muffins?

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.

6 pumpkin chocolate chip muffins on a white rectangular serving plate.

If you made my pumpkin chocolate chip muffins  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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Pumpkin chocolate chip muffins in a bowl lined with blue cloth.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are such an easy recipe, vegan they are egg and dairy free, sweet and lightly spiced you won't be able to stop at just one.
Print Pin Rate
Course: Baking
Cuisine: American
Keyword: pumpkin chocolate chip muffins, pumpkin muffins, chocolate chip pumpkin muffins, pumpkin choc chip muffins
Servings: 12 muffins
Calories: 239kcal

RATE THIS RECIPE

4.72 from 14 votes

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

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 111mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3178IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

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6 Comments

  1. 5 stars
    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!

  2. 5 stars
    Delicious! I added freshly made (hot) pumpkin purée so the chocolate chips melted through the mixture but it was still delicious!

  3. Please consider that all your readers are not metric users. I had to look up the Fahrenheit equivalent of 356 degrees .

    1. 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.