Pumpkin Chocolate Chip Muffins are a favorite at our house once the crisp air of fall starts rolling in. The kids are always asking me to bake my Pumpkin Chocolate Chip Muffins for every fall occasion, so I thought I would share my recipe with you today.
Have you ever heard that scent has a lot to do with memories? I completely believe it because nothing says fall to me like the smell of freshly baked pumpkin baked goods! Even though I’m sad to see the cold weather start rushing into Minnesota, I’m thankful for the scents of fall that bring a smile to my face!
While I enjoy baking all year round, I especially find myself doing it more when it’s cold out. There’s just something comforting about delicious smells wafting through the air when it’s too cold to go out and play. One of my family’s fall favorite ingredients is pumpkin. It adds such a great taste to things, especially this muffin recipe!
Easy to make with soft and moist results, even our pickiest child enjoys them! And, as a mom, I love having healthier snack options available for the kids to grab when they need them. This is a recipe we even enjoy having for breakfast sometimes!
Are your kids involved in fall sports? This is a great snack to take to share with teammates and coaches after practice or a game. It’s a great snack for harvest parties and church picnics too!
Pumpkin Chocolate Chip Muffins
I do use pumpkin squash from a garden for my recipe. I feel like it gives it the best flavor! I love having a garden!
At harvest time, I just cut the pumpkin squash in half, place cut side down on baking pan, and bake till soft. Then I scooped out the insides and bagged 2 cup amounts into freezer bags. That way, I can create these delicious muffins all year round!
The Pumpkin Chocolate Chip Muffins Recipe
- 4 Eggs
- 2 Cups Sugar
- 2 Cups Pumpkin Squash
- 1 Tsp. Vanilla
- 1¼ Cups Olive Oil
- 3 Cups Flour
- 2 Tsp. Baking Soda
- 1 Tsp. Salt
- 2 Tsp. Baking Powder
- 3 Tsp. Cinnamon
- 1 Bag Chocolate Chips
- Preheat your oven to 400 degrees.
- Prepare a muffin tin with liners and set aside. this recipe should make about 36 muffins.
- In a large bowl, beat the eggs, sugar, pumpkin squash, vanilla, and olive oil for 2 minutes.
- Then add flour, soda, baking powder, cinnamon, and salt. Stir until combined well.
- Fold in the chocolate chips.
- Pour into muffin liners.
- Bake for about 15-17 minutes or till lightly browned and cooked through. Do NOT over-bake as it will cause your muffins to be dry.
Amount Per Serving:Calories: 166 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 21mg Sodium: 170mg Carbohydrates: 21g Net Carbohydrates: 0g Fiber: 1g Sugar: 12g Sugar Alcohols: 0g Protein: 2g
Can I Substitute with a Can of Pumpkin?
The answer is, yes! For sure! I realize that many of you might not have your own garden and probably fewer of you grow pumpkins in your garden. It’s perfectly acceptable to substitute 2 cups of pumpkin puree from the can in place of fresh pumpkin.
Another option is to look for a local farmers market and try your hand at making your own pumpkin puree too. I promise, it’s really not that hard!
Brown Sugar or White Sugar?
Honestly, this recipe is so delicious that you could use either and it’s still going to turn out delicious. My preference is brown sugar, but if you already have a lot of white sugar sitting around, feel free to use that too!
Other Optional Add-ins
Looking for other things to add to your muffins? Adding in some almonds or raisins are sure to give it some nice added flavor and a little variety if you’re making this recipe fairly often. You could also try adding in some small pieces of apple – yum! Although I’ve never tried it, I think cranberries would make a nice addition as well. Maybe I’ll try that this year!
What About a Pumpkin Loaf Cake Instead of Pumpkin Chocolate Chip Muffins?
Oh yes, definitely! This would make a delicious loaf cake. If you’re short on cupcake liners or just like bigger slices, fixing this as a loaf is a great idea!
Should I Add Icing?
These muffins are so good, they really don’t need any icing. However, should you want to sweeten them up and use them as cupcakes, pairing them with a light cream cheese frosting would be absolutely delicious. I really like this cream cheese frosting recipe. It’s light and not too sweet, but sweet enough to make the kids very happy! What kid doesn’t love icing, right?
How to Store Pumpkin Chocolate Chip Muffins
We store ours on the counter usually. To be honest, they are eaten fairly quickly, so I don’t have to worry about them spoiling! If you add cream cheese frosting to them, then I’d recommend that you keep them in the refrigerator. You wouldn’t want the icing to spoil.
If you won’t eat them within a few days, you could definitely bag some of them well in freezer bags and freeze until you’re ready to eat them. Sometimes we make a double or triple batch just to do that!
The results are delicious! These muffins come out soft and moist every time for me. They taste especially great hot from the oven with a tall glass of ice-cold milk or apple cider!
What do you enjoy baking this time of year? I’d love to hear about your favorite recipes in the comments!