By now, you’ve probably figured out that I love muffins and pancakes.
I’ve already written a beautiful fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
If you love muffins, check out my banana chocolate chip muffin recipe here.
But today, we’re going to make pumpkin chocolate chip muffins!
I get it – pumpkin is usually reserved for autumn, but I love these so much that I make them quite frequently!
They’re also very easy to make!
And although my partner isn’t a fan of pumpkin, he loves this! This recipe has cozy spices, real pumpkin flavor, and just enough chocolate to make them feel indulgent but not too sweet.
They’re soft, moist, and full of flavor—perfect for breakfast, snacking, or gifting in a little brown paper bag with twine. Every time I bake them, the house smells like cinnamon and memories.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make Them Even More Delicious
Use a good quality pumpkin puree for that rich flavor—my go-to is this one: Organic Pumpkin Puree – Amazon
If your coconut oil solidifies when mixing, warm the wet ingredients slightly before combining.
Use dark chocolate chips if you prefer a richer, slightly less sweet muffin.
Don’t overbake—pull them out when they’re just set for a perfectly moist crumb.
Cozy Pumpkin Chocolate Muffins
Course: DessertDifficulty: Medium12
Muffins10
minutes22
minutesIngredients
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
½ cup melted coconut oil (or neutral oil like avocado)
⅓ cup maple syrup or honey
¼ cup brown sugar
1 tsp vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ cup semi-sweet chocolate chips
Optional: 2 tbsp chopped walnuts or pecans
Directions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup, brown sugar, and vanilla until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet ingredients until just combined—don’t overmix.
- Gently stir in the chocolate chips (and nuts, if using). Spoon the batter evenly into the muffin tin, filling each cup about ¾ full.
- Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with just a few crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
- I personally love this on Wednesdays – we play boardgames with our friends and the muffins finish very quickly!
Substitutions and Add-Ins:
Swap chocolate chips for white chocolate or mini chips for a more subtle bite.
Add a dash of espresso powder to deepen the chocolate flavor—it won’t taste like coffee, promise.
Use a gluten-free 1:1 flour blend if needed, or try half whole wheat flour for extra fiber.
Make them dairy-free by using dairy-free chocolate chips and maple syrup instead of honey.
Add a handful of shredded carrots or zucchini for hidden veggies (great for kids).
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
