How many different pumpkin-flavored foods can you have in the fall? Trick question, the limit does not exist ✨ these pumpkin chocolate chip muffins are subtly sweet and oh so tasty. 

Jump to Recipe

I love the fall weather, a final reprieve from the hot Texas summer. Cooler weather, shorter days, and changing leaves all make me feel like I must light a fall candle and whip up a batch of something with pumpkin. Since having kids, especially toddlers, I’ve been looking for ways to incorporate those fall flavors into our diet. My little girl loves muffins and they are our usual go-to breakfast in the morning so I thought, “I wonder if she would like pumpkin muffins?” The answer was a resounding yes! 

Using simple, healthy, ingredients such as pumpkin, flour, and applesauce; this easy recipe will become one of your most used fall recipes. 

Ingredients 

Pumpkin

I’m not sure that there is any other singular flavor that signifies the end of summer and beginning of autumn like pumpkin. Whether it’s store bought or made from pumpkins you picked out at your local pumpkin patch, this flavor is the star of these muffins. I usually buy canned pumpkin at the beginning of the season and keep it on hand for whenever I need it. 

Flour

Unbleached all purpose is the flour I always have on hand for all things sourdough, so it is what I grab for this recipe. Any sort of flour, however, works well here. 

Applesauce 

Unsweetened applesauce is a great addition to your baked goods, providing a subtle sweetness and moisture to your muffins that keeps them tasting better for longer. 

Chocolate chips 

While this recipe can be made without chocolate chips, it’s probably my favorite part! I love the texture it provides to the muffin. When they’re warm, fresh out of the oven the melty chocolate is so warm and creamy. When they’re room temperature, the hardened chocolate slowly melts in your mouth. All around delicious! You can’t go wrong with chocolate chips in my opinion. I also add a few extra to the top for presentation. 

Maple syrup (or honey)

This natural sweetener provides that subtle sweet my toddler loves. She’s got a huge sweet tooth and loves all things sugary. This provides enough sweetness for her taste but understated enough that I can eat one (or two!) for breakfast. With small kids at home I have fallen into the habit of using maple syrup instead of honey so I can feed it to anyone in the house (children under the age of 1 aren’t supposed to eat honey due to the risk of botulism) 

Eggs 

I’ve said it before and I’ll say it again, but local eggs are the way to go for any dish, but especially this one. Fresh, local eggs provide such rich nutrients and are just leagues above any store bought eggs. Ask around at church, or at the local farmers market for help sourcing fresh eggs, you won’t ever want to go back. 

Vanilla 

I make my own vanilla at home using a swing top bottle, whole vanilla beans, and some sort of alcohol (I use vodka).

Pumpkin pie spice

This is what gives most dishes their iconic fall taste. A blend of cinnamon, nutmeg, and other ingredients makes anything taste warm and cozy. 

Cinnamon

This is the ground cinnamon that I use, but any will work just fine. 

Baking powder/Soda & Apple Cider Vinegar

The combination of baking powder, soda, and apple cider vinegar allows things to rise, giving you nice and fluffy muffins. These ingredients are technically optional, but will give you more dense muffins.

Salt

If you didn’t know, sweet dishes like these pumpkin chocolate chip muffins are only sweet because of the added salt. The salt brings out the sweetness, making them that much more enjoyable. I’ve been using Redmond’s Real Salt, and the added minerals in it are just a bonus. 

Instructions 

1. Line baking cups with cupcake wrappers and preheat your oven to 400 F
2. Gather all of your ingredients except for the chocolate chips and add to a large mixing bowl or stand mixer with the paddle attachment 
3. Stir together until just combined, and use a large spoon to gently incorporate the chocolate chips, reserving a few for the tops of each muffin, if desired. 
4. Place batter into each muffin cup until ⅔ full, leaving room for the muffin to expand. 
5. Garnish the tops of each muffin with extra chocolate chips, if desired
6. Place in the oven for 15 minutes or until a tester comes out clean. 
7. Remove from muffin tin and place onto a wire rack to cool. 
8. Enjoy! 

Storage 

Store these muffins once fully cooled in a sealed container for up to 3 days, or store in the freezer for a quick snack ready after 15 seconds of reheating in the microwave. 

Variations 

Mini muffins 

I saw these muffin bites at the store and thought that they were so cute! Using a mini muffin tray and a little more patience results in mini muffins that are bite sized yummy snacks my toddler loves. 

Cookies 

Because the muffin batter is thicker than normal cake batter, these can be scooped directly onto a parchment paper lined tray and baked for 12 minutes for a cookie shape instead of muffins. Just omit the baking soda, baking powder, and apple cider vinegar for a cookie-like texture.

 “So, whether you eat or drink, or whatever you do, do all to the glory of God.” 

1 Corinthians 10:31 ESV

Happy Baking!