When I first tasted pumpkin chocolate chip muffins I fell instantly in love. Big time.

So moist, perfectly spiced, and that little bite of chocolate. Best muffins ever.

If you’ve never had pumpkin in baked goods before it might sound a little (okay- a lot) weird, but trust me, it is am-a-zing! 

By the way, pumpkin chocolate chip muffins are not even vaguely related to normal chocolate chip muffins (pumpkin muffins are wayyy better!).

I don’t even know how to get across how yummy these are, but if it’s any indication, my brother ate at least ten of them in one day (not that it’s hard with how good these are).

A great thing about baked goods with veggies in them is that you kind of have an excuse to stuff your face because ‘you’re just getting your daily veggie intake’. At least, that’s what I tell myself with these muffins because they’re just that addictive.

In case you need any more motivation to make these chocolate chip pumpkin muffins: they freeze super well. 

You can just pop them into a container or plastic bag in the freezer, and each time you feel like a muffin you can just reheat one in the microwave. Amazingly, they taste almost as though they’ve just come out of the oven!

I think the chocolate chips elevate these muffins to a whole new level, but if you’re not a big chocolate fan (if that’s possible) you can totally leave out the chocolate.

This is how the muffins will look without chocolate chips – just plain pumpkin muffins, but still so delicious!

How to Make Pumpkin Chocolate Chip Muffins

Time to get into the nitty-gritty of how to make these little bites of heaven. Don’t worry, it’s seriously easy – and so, so worth the little bit of effort you put in.

Start off by greasing two mini muffin trays. I guess regular size would also work, but you’d have to obviously cook them a bit longer. I always just do mini muffins.

Next, you’ll have to cook the pumpkin. I know that in some countries you can buy tinned pumpkin puree, but here, we have to do it old school! Start off by bringing a medium pot of water to a boil. Next, add the cubed pumpkin and simmer, covered, for about 20 minutes, or until soft.

Drain the pumpkin and allow it to cool, then puree in a food processor or with a stick blender until smooth.

Next, whisk together the brown sugar and sunflower oil in a mixing bowl. Whisk in the eggs one at a time. Lastly, whisk in the vanilla extract, milk, and pureed pumpkin.

In a separate bowl, stir together the flour, baking soda, baking powder, salt, and spices. Add into the wet ingredients and stir until just combined. Add the dark chocolate chunks and stir in gently.

I prefer to use dark chocolate for it’s more intense flavour, but it’s up to you. I also prefer cutting or bashing the chocolate into irregular chunks because I find the texture much more interesting than plain old chocolate chips.

If you’re not a huge chocolate fan, what is wrong with you? Just kidding- you can just leave the chocolate out!

Divide the mixture among the muffin tins, scooping about 1 tablespoon of the mixture into each hole (I filled 1½ trays. 

Baking & Cooling

Bake for about 15 minutes, or until a skewer comes out clean. They will smell absolutely heavenly.

Finally, allow them to cool slightly then remove them from the muffin tray and place them on a wire rack to cool completely before enjoying.

Or, you know, scald your mouth with a piping hot muffin. 

P.S. Option two is way better!

Storing the Muffins

These muffins store very well. 

You can keep them in an airtight container for a couple of days, or freeze them. 

To freeze them, simply pop them into a plastic bag or container and place them in the freezer for a couple of weeks.

To enjoy from frozen, heat the muffin in the microwave for a few seconds, or allow to defrost the excruciatingly long way!

Print Recipe

Pumpkin Chocolate Chip Muffins

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Sweet

Serves: 36 mini muffins

Prep Time: 30 minutes – Cooking Time: 15 minutes – Total Time: 45 minutes

These muffins are everything - moist, airy, and so, so tasty! You don't even have to feel that bad about overindulging...you're just eating your veggies!

Ingredients

• 560g fresh pumpkin, peeled and cubed (to make 1¾ cups puree)
• ½ cup brown sugar
• ½ cup sunflower oil
• 3 eggs (room temperature)
• 1 tsp vanilla extract
• 2T milk
• 2 ½ cups flour
• 1 tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• pinch mixed spice
• pinch ginger
• pinch nutmeg
• ½ tsp cinnamon
• ¼ cup (dark) chocolate chips/chunks - tightly packed

Instructions

1

Preheat oven to 180°. Grease two mini muffin trays.

2

Bring a medium pot of water to a boil. Add the cubed pumpkin and simmer, covered, for about 20 minutes, or until soft.

3

Allow the pumpkin to cool, then puree in a food processor or with a stick blender for a couple of seconds, until smooth.

4

Whisk together the brown sugar and sunflower oil in a mixing bowl. Whisk in the eggs one at a time. Lastly, whisk in the vanilla extract, milk, and pureed pumpkin.

5

In a separate bowl, stir together the flour, baking soda, baking powder, salt, and spices. Add into the wet ingredients and stir until just combined. Add the chocolate chips and stir in gently.

6

Divide amongst the muffin tins, scooping about 1T of the mixture into each hole (I filled 1½ trays. Bake for about 15 minutes, or until a skewer comes out clean.

Notes

These muffins store very well. Keep them in an airtight container for a couple of days, or freeze them. To enjoy from frozen, simply pop a muffin into the microwave for a couple of seconds or until warm.

For another sweet treat, make sure to try out this delicious banana bread.