Pumpkin Chocolate Chip Muffins

I’ve made these twice. They are delicious and very easy to make

I usually love all minimalist baker recipes, but this didn’t turn out well for me. I’m not sure what went wrong, I followed the directions exactly, but the muffins were dry and didn’t taste at all like pumpkin

I just ate one and of course I want another one. The highest compliment I can give a recipe is that I will make it again. This is a keeper. I used a whole egg instead of the flax. I also used coconut sugar instead of brown sugar. I did add lots of chips on top and I did not think it overwhelmed the muffin. But I love chocolate. Plus, this recipe is easy to make, and cleanup was minimal.

These are good! I added cocoa powder instead of cinnamon this time, and when I don’t have milk I mix some yogurt with water.

I am twelve years old! I love these, they are the best!!!!!!!!!!!!!!!!!!!!!!!

I have made this many many times over the years. I love the moistness.

I always add things like more flax seeds, chia seeds, and often add some cooked red lentils.

I also use all white whole wheat flour and it’s delicious.

Any kind of plant milk too.

For spices, if I have cinnamon, I use it. Sometimes I use allspice and/or nutmeg.

I made quite a few modifications, but the muffins turned out great! I used homemade pumpkin puree, only all purpose flour instead of the mix, added handful of oats, lots of cinnamon, ginger, and nutmeg, and subbed cinnamon chips for chocolate chips. In my opinion, cinnamon chips are the best thing about fall! I added a little more of each ingredient to make 12 muffins, but I ended up with 18. Maybe my muffin tins are smaller than usual.

So simple and tasty. I used applesauce instead of oil.

I made It gluten free by subbing the wheat flour with cassava flour and also just used gluten free all purpose flour and added 1/4 cup of applesauce It turned out great!

Ok. So they actually turned out really good. I must have mixed the flax egg in well enough, one muffin at a time ha ha! My 14 year old ate 3 in a row. You know, right before dinner.
They are delicious. Not supet sweet which we like. I used our local grocery store brand of pumpkin.
I’m sure these will be a regualr in our home. Thank you!!

I’ve made these twice in a row now. That’s how much my family loves them. I used one real egg and followed the gf subs Julie* posted. 3/4 c gf blend, 3/4 almond flour, and 1/4 c gf oats. They turn out perfectly.

Hi! Absolutely LOVED this recipe- not too sweet, but not bitter either! I definitely would stay stick to the amount of chocolate chips given here because it can quickly overpower the pumpkin. I made a substitution because I don’t eat white flour- I used 1.5 cup of sprouted spelt flour in place of 1.5 unbleached all-purpose flour and it was PERFECT!! Super moist and fluffy so definitely keeping this substitution for the next batch!

My whole family loves these!!! I use one egg, more pumpkin than the recipe calls for, clove, ginger and nutmeg, add hemp or flax seed and shredded coconut with flours. I’ve made this recipe so many times with similar alterations – pretty forgiving recipe and well loved around here. Thank you!!

Genuinely the best muffins I’ve ever made! These were sooo delicious and the perfect soft & fluffy texture I was hoping for. My one mistake was adding too many chocolate chips- I got a little overexcited and put in 1/2 cup. I’d recommend sticking to the 1/3 as stated in the recipe because the chocolate does easily overpower otherwise. I also used 3/4 cup oatmilk + 1/4 apple cider instead of almond milk and it seemed to work well! I’ll definitely make these again :)

I’ve never made a recipe from here that I didn’t love, until now. I did substitute coconut sugar instead of brown sugar. I wonder how much of an impact that change made, because they were very bland. They won’t go to waste though- I’ll find a way to spice them up :)

Instructions were a bit hard to follow as adding the lemon juice and egg into mixture was omitted (I only realized I hadn’t added them at the end when I didn’t it listed). I added 1/4 tsp of nutmeg and cardamon and used coconut sugar. Really great flavour!

I made this muffins and they are great! I ran out of all-purpose flour, so I subbed some oat flour and used that with the whole wheat as instructed. The muffins are super moist and tender, and not too sweet. I let them cool completely as noted (although that was the hardest part!) Thanks for a great recipe!!

These turned out great! I used buttermilk and 1 1/4 tsp of your pumpkin pie spice instead of cinnamon, and didn’t use the chocolate. Made 11 muffins. They actually rose a lot more than in the pictures, which I was happy about. They did stick to the wrapper; next time I’ll lightly grease the wrappers. The pumpkin flavor was a little faint, do you think I could add more pumpkin puree next time – 3/4 cup? Overall these were really good. Thanks so much MB!

I’ve never made a recipe on this site that I didn’t love until these. They’re not bad but the flavor is really flat. There’s just not much flavor beyond the chocolate chips. I think they’d be better with more cinnamon and some ginger to give it a kick. These are also not particularly sweet, so maybe a little more sugar.

These were delicious!!!

I just made these for breakfast and loved them! Like stated in the recipe, these muffins are super moist. I added 1/4 rolled oats and they still came out great. Subbed whole wheat flower for oat flower. Will make again!

I thought it tasted good the first day after I let it cool. The second day it was firmer and not the pumpkin-y flavor I was looking for ideally, but still good. The 3rd day I noticed mold growing on top & fluid leaking on the top. Not sure what went wrong here. I did a double batch, half as muffins & half as a loaf but before I could bring the muffins into work (day 3 early AM) they went bad. Any clue as to what the issue may be is appreciated!

I have made these muffins many times and figured it was high time I gave a review because they are AWESOME!! I nearly always double the recipe. I usually make them exactly as listed but today I used pumpkin pie spice instead of cinnamon and used sucanat sugar (less refined than regular sugar) and they turned out amazing! As usual, I doubled the batch because I plan to share them with a niece-in-law who has just had a baby and a nephew-in-law who just lost his father. They are my go-to muffins. Thank you for a great recipe!!

Made this twice now! (Pumpkin is super cheap in Australia right now.) Used rice bran syrup instead of brown sugar. That’s usually far less sweet than sugar but I found it sweet enough. Also used cacao nibs and pecans instead of choc chips. First batch I found it didn’t taste pumpkiny enough, so I doubled it second time round. It’s a lot more moist but good. Also used all wholemeal flour and still found the texture to be good.

These muffins turned out great! I used Vegan Egg instead of flax and pumpkin pie spice.
Delicious!!!

Any tips for less sticking to the papers?

Thank you, I love your site/insta and books I can hold in my hands.

I’ll agree with what some others have said, they’re good but not great. I like them but I think I’ll look for another pumpkin chocolate chip muffin recipe to try next week. This is good, not “healthy” as some said to me. I found it to be the perfect amount of sweetness for me. But I agree the parts of muffin without chocolate don’t taste like much—shame, I really wanted a pumpkin-y muffin. I went a little extra on chocolate and used chocolate chunks rather than chips.

I greased my pan with a bit of coconut oil, used no wrapper, and they only stuck the slightest bit. I usually use an avocado oil sprayer so I’ll try that if I do make these again.

Thanks for the yummy treat!

I made these gluten free and added cinnamon sugar on the top. Adjusted the recipe by substituting 3/4 c Bob’s gf 1:1 flour and 3/4 c Almond flour, 1/4 gf oats since I like my muffins less wet. I also reduced the sugar just slightly (part brown and part natural cane) and added a sprinkling of cinnamon sugar to the tops before baking. These turned out really yummy! Great flavor, not too strong of a pumpkin flavor, light, just the right amount of sweet. I think the cinnamon sugar on top works great on these. Thanks for the recipe Dana

I was looking for a way to use up the unsweetened apple sauce sitting in my fridge, and this recipe was perfect! Working with what I had, I turned it into a summery version:

flax egg => chia egg, pumpkin puree => apple sauce, lemon juice => apple cider vinegar, almond milk => oat milk, replaced whole wheat flour with unbleached all purpose flour, followed the recommendations and added 1/2 cup of fine rolled oats to get rid of excess moisture (great tip, will do that for pumpkin/zucchini bread in future, too) and left out the cinnamon (it being summer and all).

Sooooo good and didn’t last long in an office full of omnivores. I love that your recipes are so easy going & that you can just work with what you have/works for you :).

I just made these pumpkin muffins. Thanks for the recipe.

These are delicious! A few changes:

-I use 1-1/2 cups of whole wheat pastry flour instead of the all purpose / whole wheat mix. The muffins come out a bit lighter and higher.
-I add fresh grated nutmeg (probably around 1/8 to 1/4 tsp.)
-I grease the muffin tins with coconut oil and skip the paper liners. The muffins pop right out after cooling for ~5 minutes, and have a lovely golden crust all around.
-I sprinkle just a bit of demerara sugar on top of each muffin before baking.

How long is the bake time if made in to a loaf–if it’s all right to turn into a loaf?

I had roasted butternut squash and didn’t feel like making soup, so I tried this recipe with the squash instead of pumpkin. I doubled the recipe and used 2 cups whole wheat and 1 cup all purpose flour, and I ended up adding fewer chocolate chips because I just used what I had left in the bag. I put walnuts on top of some of them for me, and left the others without for the kids. They’re really very good, and they freeze well for reheating in the morning. I see some people say there are bland or not sweet enough, but I disagree. Muffins aren’t supposed to be too sweet!

Oops! The instructions do not include adding the flax egg in after you’ve set it aside. Luckily I caught it one minute after I put the muffins in the oven – phew!

Might want to update the recipe instructions. :)

Making my second batch of these this week! So good!! Perfect for a fall snack or breakfast.

I made these last night, and wow they are amazing!!! I replaced the enriched flour with Bob Mills 1 to 1 Gluten Free flour and instead of unsweetened almond milk I used vanilla almond milk. I’m so happy with the results, so fluffy and fresh. I plan on trying a few more baked sweets from your recipes. Think next on the list is the banana bread cinnamon rolls!

I just made these and they turned it great! Just wanted to share something I learned from another muffin recipe. I baked at 425 for 5 min then turned the oven down to 375 for the remaining time and it made them nice and tall!!

I made these tonight and although I found them to be tasty, I agree with many of the other reviewers who stated they’re a bit bland. I tend to have an fairly bland palate but even I thought these could have used a little more spice. I disagree that they aren’t sweet enough though, since they’re intended to me a muffin, not a cupcake. My biggest disappointment, however, was how difficult they were to remove from the muffin liners. I waited until they were completely cool as the recipe states but removing the liners still pulled off the entire bottom half of the muffin. Did I do something wrong?

I LOVE these muffins- and my co-workers beg me to bring them in all the time! No one believes that they’re vegan. But the best part is that they’re super easy, incredibly moist, and the chocolate chips add just enough sweetness! I make these for every occasion because they always impress a crowd :)

I made these last month, making my own puree with a pumpkin from our garden, and they turned out great! It was also my first time experimenting with a flax egg, so thanks for including the link to those instructions too. I used spelt flour only, and I think it worked very well with this. :) Thanks!