Pumpkin Chocolate Chip Muffins with Warm Spices and Mini Chocolate Chips
By Emma Collins
Prep
15 min
Cook
16 min
Total
31 min
Servings
12
Level
Easy
For busy fall breakfasts and lunchboxes, these Pumpkin Chocolate Chip Muffins combine canned pumpkin, honey or maple syrup, and mini chocolate chips in a soft, fluffy bake. Cinnamon, nutmeg, allspice, and cloves create a warm-spiced crumb with small pockets of chocolate throughout.
The one-bowl batter begins with melted butter, pumpkin puree, honey or maple syrup, and milk, followed by eggs and vanilla. Baking soda, baking powder, salt, and pumpkin pie spice give the muffins their lift and seasoning. White whole wheat flour keeps the ingredient list straightforward, while mini chocolate chips spread more evenly through the batter than larger chips.
Once the flour and chips are folded in, the batter should be mixed only until no dry flour remains. Overmixing is the main issue to avoid because it can affect the tender texture. Fill the greased muffin wells with a large scoop, then bake until a tester inserted in the center comes out clean and the tops look set.
Serve the muffins warm or at room temperature for breakfast, snacks, or school lunches. Cool them in the pan for 10 minutes before moving them to a wire rack. They can be kept in an airtight container at room temperature or frozen for make-ahead breakfasts.
Why you'll love this recipe
- Families get a dozen muffins from one bowl, making it practical to cover breakfast, afternoon snacks, and packed lunches without extra mixing bowls.
- Mini chocolate chips suit kids and chocolate fans because they distribute through the batter, giving more bites a small bit of chocolate.
- Warm pumpkin pie spice and pumpkin puree make these especially fitting for fall mornings, while the honey or maple syrup keeps the sweetness measured.
- Busy home cooks can freeze extra muffins because the recipe is written for make-ahead breakfasts and snacks when the kitchen is short on time.
- The batter uses common pantry baking ingredients alongside canned pumpkin, so a batch is manageable when a seasonal baking craving comes up.
- A large scoop helps portion the batter quickly and evenly, which is useful when baking for a family or preparing multiple batches.
Ingredients
- •cooking spray (for greasing the muffin tin)
- •6 tbsp unsalted butter (85 g)
- •1 cup canned pumpkin puree (244 g; see notes for homemade puree)
- •0.5 cup honey or pure maple syrup (168 g)
- •0.25 cup milk (60 mL; dairy or almond milk)
- •2 large eggs
- •1 tsp vanilla extract
- •1 tsp baking soda
- •0.5 tsp baking powder
- •0.5 tsp salt
- •1 tbsp pumpkin pie spice (or use the individual spices below)
- •1.5 tsp cinnamon (use instead of pumpkin pie spice)
- •1 tsp allspice (use instead of pumpkin pie spice)
- •0.5 tsp nutmeg (use instead of pumpkin pie spice)
- •0.25 tsp cloves (use instead of pumpkin pie spice)
- •1.5 cups white whole wheat flour (180 g; regular whole wheat flour or all-purpose flour may be used)
- •0.5 cup chocolate chips (100 g; mini chocolate chips preferred)
Instructions
- 1
Preheat the oven to 350°F and spray a nonstick muffin tin with cooking spray.
- 2
Place the butter in a large bowl and melt it in the microwave.
- 3
Add the pumpkin puree, honey or pure maple syrup, and milk to the melted butter; whisk to combine.
- 4
Whisk in the eggs and vanilla extract.
- 5
Add the baking soda, baking powder, and salt, and whisk until well combined.
- 6
Whisk in the pumpkin pie spice, or the listed individual spices.
- 7
Use a rubber spatula to mix in the flour and chocolate chips, taking care not to overmix the batter.
- 8
Scoop the batter into the prepared muffin pan and add extra chocolate chips to the tops if desired.
- 9
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean. For mini muffins, bake about 12 minutes.
- 10
Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack to finish cooling. Serve warm or at room temperature.
FAQ
Nutrition (per serving)
Calories
211
Protein
3g
Fat
10g
Carbs
29g
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