Description
Soft, moist pumpkin chocolate chip muffins made in one bowl with pumpkin puree, warm spices, whole wheat flour, and mini chocolate chips.
Ingredients
Scale
- 6 tablespoons unsalted butter
- 1 cup canned pumpkin puree
- 1/2 cup honey or pure maple syrup
- 1/4 cup milk, dairy or non-dairy
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 1/2 cups white whole wheat flour, whole wheat flour, or all-purpose flour
- 1/2 cup mini chocolate chips, plus extra for topping
Instructions
- Preheat the oven to 350°F. Lightly coat a standard 12-cup muffin pan with cooking spray or add paper liners.
- Place the butter in a large microwave-safe bowl and melt it. Let it cool for one or two minutes.
- Add the pumpkin puree, honey or maple syrup, and milk. Whisk until smooth.
- Whisk in the eggs and vanilla extract.
- Add the baking soda, baking powder, salt, and pumpkin pie spice. Whisk until evenly combined.
- Fold in the flour and chocolate chips with a rubber spatula. Stop mixing as soon as the flour disappears.
- Divide the batter evenly among the 12 muffin cups. Sprinkle extra chocolate chips over the tops when desired.
- Bake for 15 to 18 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer them to a wire rack.
Notes
- Use one cup of pumpkin puree, not one full 15-ounce can.
- When using homemade pumpkin puree, omit the milk if the puree contains extra moisture.
- For dairy-free muffins, replace the butter with coconut oil, use non-dairy milk, and choose dairy-free chocolate chips.
- For vegan muffins, use maple syrup, two flax eggs, coconut oil, non-dairy milk, and dairy-free chocolate chips.
- For mini muffins, begin checking after 10 minutes; most batches bake in about 12 minutes.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze individually wrapped muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 211
- Sugar: 17
- Sodium: 219
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 3
- Cholesterol: 46