Description
Moist and warmly spiced pumpkin chocolate chip muffins, perfect for fall mornings, snacks, or dessert — easy one-bowl recipe anyone can make.
Ingredients
6 tbsp unsalted butter, melted
1 cup canned pumpkin puree
½ cup honey or pure maple syrup
¼ cup milk (any type)
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tbsp pumpkin pie spice (or 1½ tsp cinnamon, 1 tsp allspice, ½ tsp nutmeg, ¼ tsp cloves)
1½ cups white whole wheat flour (or all-purpose)
½ cup mini chocolate chips (plus extra for topping)
Instructions
1. Preheat oven to 350°F and grease or line a muffin tin.
2. Melt butter in large bowl then whisk in pumpkin puree, honey/maple syrup, and milk.
3. Add eggs and vanilla; whisk until smooth.
4. Whisk in baking soda, baking powder, salt, and spices until combined.
5. Gently fold in flour until almost mixed; stir in chocolate chips.
6. Spoon batter into muffin wells; sprinkle extra chips on top if desired.
7. Bake 15–18 minutes until tester comes out clean.
8. Cool 10 minutes in pan; transfer to rack and serve warm or at room temp.
Notes
Use 1 cup pumpkin puree — not a full can.
If using homemade puree, reduce or omit milk to adjust moisture.
Store airtight at room temp up to 3 days or freeze up to 3 months.
Great substitutions: coconut oil, flax eggs, 1:1 gluten-free flour, raisins or nuts.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 17g
- Sodium: 219mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 46mg