The Best Pumpkin Chocolate Chip Muffins
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These soft, perfectly spiced Pumpkin Chocolate Chip Muffins are the best! They’re made with healthier ingredients such as white whole wheat flour and honey. The batter is quickly mixed up in just one bowl! Dairy-free and vegan options included in recipe.
Do you prefer a muffin or a slice of quick bread for a mid-morning snack? I like both, but muffins are usually my preference. Muffins are individually portioned, portable, and easier to freeze than a loaf of quick bread. I recently shared this Healthy One Bowl Pumpkin Bread, and today I have a healthy one bowl pumpkin muffin for those of you who love muffins as much as I do!
Ever since I made these One Bowl Cinnamon Banana Muffins I’m addicted to easy one bowl recipes. When the batter is mixed up in just one bowl, the recipe is prepared faster and clean up is so easy! These one bowl Healthy Apple Muffins are another favorite for fall.
Can you guess what else I’m addicted to? These healthy Pumpkin Chocolate Chip Muffins! I’ve made a batch, and sometimes two batches, of these every week for the past three weeks. And I still can’t keep my freezer stocked with them because my family eats them up so fast!
These muffins are soft with just the right amount of sweetness. The pumpkin keeps the muffins moist. The chocolate chips are optional, but highly recommended. I like to use mini chocolate chips because they spread out more in the muffins, ensuring that you get a little chocolate in every bite.
To make these muffins, you’ll start by melting some butter in a large bowl in your microwave. If you don’t have a microwave you can melt the butter in a pot on the stove. Next you’ll whisk in your sweetener- either honey or pure maple syrup. I usually use honey because it’s more budget-friendly. You’ll also whisk in the pumpkin, eggs, milk and vanilla at this point.
Once the wet ingredients are well combined it’s time to add the dry ingredients. You’ll add them in stages, starting with the baking soda, baking powder and salt, followed by the spices. Lastly use a rubber spatula to gently mix in the flour and chocolate chips, being very careful not to over mix. It’s okay if you see a few streaks of flour left in the batter. You never want to over mix muffin batter because it leads to dense muffins. We want our muffins light and soft!
You can make this Pumpkin Chocolate Chip Muffin recipe dairy free by using coconut oil in place of the butter, a non-dairy milk (such as almond milk), and dairy-free chocolate chips.
You can also easily make these Pumpkin Chocolate Chip Muffins vegan by using pure maple syrup (rather than honey) and two flax eggs in place of the eggs, plus following the dairy free options given above.
Tips for making these Pumpkin Chocolate Chip Muffins:
- I use a large scoop to quickly and easily fill my muffin tin.
- I like to sprinkle a few extra chocolate chips on top of the muffins right before baking for a prettier presentation.
- You can make these muffins with pumpkin pie spice if you have it on hand. I always make a batch of my easy homemade pumpkin pie spice at the beginning of fall. Store-bought works also. If you don’t have pumpkin pie spice, I’ve listed the amounts of cinnamon, allspice, nutmeg and cloves that you would use in the recipe.
- You can also make mini muffins with this batter, using a mini muffin pan.
The Best Pumpkin Chocolate Chip Muffins
These soft, perfectly spiced Pumpkin Chocolate Chip Muffins are the best! They’re made with healthier ingredients such as white whole wheat flour and honey. The batter is quickly mixed up in just one bowl!
- 6 tablespoons unsalted butter
- 1 cup canned pumpkin (not pumpkin pie filling)
- ½ cup honey or pure maple syrup
- ¼ cup milk (dairy, almond, etc.)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (OR 1 ½ teaspoons cinnamon, 1 teaspoon allspice, ½ teaspoon nutmeg, and ¼ teaspoon cloves)
- 1 ½ cups white whole wheat flour
- ½ cup chocolate chips (I like to use mini chocolate chips)
- Preheat oven to 350 degrees F. Spray a muffin tin with cooking spray or line with parchment liners. You can also bake the muffins in silicone baking cups.
- Place butter in a large bowl. Melt in the microwave.
- Add the pumpkin, honey or pure maple syrup, and milk to the bowl. Whisk to combine. Whisk in the eggs and vanilla extract.
- Add the baking soda, baking powder and salt and whisk until well combined. Whisk in the pumpkin pie spice (or spices listed).
- Using a rubber spatula, mix in the white whole wheat flour and chocolate chips. Be careful to not over mix the batter.
- Scoop batter into the prepared muffin pan (a large scoop makes this quick and easy). Add a few more chocolate chips to the tops of the muffins if desired.
- Bake muffins for 15-18 minutes, until a tester inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.
- Muffins can be stored wrapped airtight at room temperature for up to 3 days or in the freezer for up to 3 months.
You can also bake the batter in a mini muffin pan. Mini muffins will take about 10-12 minutes to bake. The recipe will make about 36 mini muffins.
For dairy-free muffins: Use coconut oil in place of the butter, use a non-dairy milk, such as almond milk, and dairy-free chocolate chips.
For vegan muffins: Follow dairy free directions plus replace eggs with flax eggs and use pure maple syrup rather than honey.
Nutrition information based on regular sized muffins made with honey and unsweetened almond milk.
Yield: 12, Serving Size: 1 muffin
- Amount Per Serving:
- Calories: 211 Calories
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 46mg
- Sodium: 219mg
- Carbohydrates: 29g
- Fiber: 3g
- Sugar: 17g
- Protein: 3g
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