Go Back
–+ servings
Print
4 of the BEST Easy Pumpkin Recipes for Fall - Pumpkin Icebox Cake, Pumpkin Oatmeal Carmelitas, Pumpkin Baked Oatmeal and Pumpkin Chocolate Chip Muffins.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are perfect for Fall! Full of healthy ingredients, they make a great breakfast or snack! Best of all, they only require 1 bowl so easy cleanup!

Course Breakfast
Cuisine American
Keyword best muffin recipe, chocolate chip muffin recipe, chocolate chip muffins, chocolate chip pumpkin muffins, easy muffin recipe breakfast, healthy pumpkin recipes, pumpkin muffins, pumpkin recipes
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 216 kcal

Ingredients

  • 1 large very ripe banana about 1/2 cup, mashed
  • 2/3 cup canned pumpkin or pure pumpkin puree - NOT pumpkin pie filling
  • 2 large eggs room temperature
  • 1/3 cup melted and cooled coconut oil or other neutral tasting oil like canola or grapeseed oil
  • 2 Tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup milk
  • 2 Tablespoons plain yogurt room temperature
  • 1/3 cup brown sugar or coconut sugar, packed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons pumpkin spice
  • 1/2 teaspoon ground cinnamon
  • 1-1/3 cups all purpose flour measured properly with the scoop and level method
  • 1/2 cup semi-sweet or dark chocolate chips plus more for topping if desired
  • 1-2 Tablespoons chopped pecans optional

Instructions

  1. Preheat the oven to 415 F.
  2. Grease a 12 cup muffin pan with non-stick cooking spray or line with liners.
  3. In a large mixing bowl, mash banana using a fork. Whisk in pumpkin, eggs, coconut oil, honey, vanilla, milk, and yogurt.
  4. Add brown sugar, baking powder, baking soda, pumpkin pie spice, and vanilla extract and whisk until combined.
  5. Slowly add flour and stir with a wooden spoon until just combined (do not overmix - it's okay if you still see a little bit of flour) and gently fold in 1/2 cup of chocolate chips, reserving the rest for topping.
  6. Scoop batter (I use a cookie scoop) evenly into prepared muffin pan, filling about 3/4 full. Top with extra chocolate chips or pecans if desired.
  7. Bake at 415 F degrees for 5 minutes, then reduce the oven temperature (leaving the muffins inside the oven) to 350 F degrees, and bake for an additional 6-9 minutes (do NOT overbake as muffins will continue to cook after removing from oven) or until a toothpick inserted in the middle comes out clean.
  8. Remove pan from oven and allow the muffins to cool in pan for 10 minutes.
Nutrition Facts
Pumpkin Chocolate Chip Muffins
Amount Per Serving (1 muffin)
Calories 216 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g35%
Cholesterol 32mg11%
Sodium 72mg3%
Potassium 182mg5%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 13g14%
Protein 3g6%
Vitamin A 2180IU44%
Vitamin C 1.6mg2%
Calcium 57mg6%
Iron 1.2mg7%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.