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Chocolate chip spiced pumpkin muffins recipe

Chocolate chip spiced pumpkin muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins
  • Pumpkin muffins

These yummy pumpkin and chocolate chip muffins are flavoured with ginger, cinnamon, nutmeg and allspice.

2 people made this

IngredientsServes: 18

  • 155g plain flour
  • 120g wholemeal flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons bicarbonate of soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 220g soft brown sugar
  • 245g pumpkin puree
  • 80ml soya milk
  • 80ml vegetable oil
  • 4 tablespoons treacle
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 170g milk or dark chocolate chips

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Grease or line an 18-hole muffin tin with paper cases.
  2. Whisk plain flour, wholemeal flour, cinnamon, ginger, bicarbonate of soda, nutmeg, allspice and salt together in a bowl; form a well in the centre.
  3. Stir brown sugar, pumpkin, soy milk, oil, treacle, eggs and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until cake batter is just combined; fold in chocolate chips. Spoon mixture into the prepared muffin cases.
  4. Bake in the preheated oven until a skewer inserted into the centre of a muffin comes out clean, about 15 minutes. Remove muffins from tin immediately and cool completely on a wire rack.


This recipe uses soya milk but any milk will work. I also sometimes make 12 over-sized muffins instead of 18 regular - just bake them for about 20 minutes.

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Reviews & ratingsAverage global rating:(34)

Reviews in English (29)

(I made this with white chocolate chips instead of regular chocolate.) This is a nice recipe and very flavorful, but without frosting the muffins just aren't anything special. They were moist straight out of the oven but dried out quickly, even when stored in an airtight container. If I make this recipe again, I'll halve it because my family can't eat 18 muffins before they go stale, and I don't know of many who could!-25 Sep 2017

by ReneePaj

Quite moist and delicious. I halved the recipe and got 8 BIG muffins, could have probably squeezed a dozen out of the batter if I made them smaller. Used mini chocolate chips. Nice flavor!-02 Nov 2013

Pumpkin Chocolate Chip Whole Wheat Muffins

This is definitely a fall-time favourite dessert recipe to make as the weather cools down and the leaves begin to change colour. I can&rsquot wait because autumn is my favourite season. One more month&hellip I like summer, but the heat and me don&rsquot always agree.

These muffins are perfect for fall or autumn (what do you like to call this season?) where all things pumpkin are in season! This includes my One-Pot Spaghetti with Creamy Pumpkin Sauce!

This recipe features pumpkin puree, cinnamon, and sweet chocolate chips giving them a wonderful combination of flavours.

All the ingredients are measured out and ready to be combined.Amounts can be found in the &ldquoIngredients&rdquo list below.

The batter is mixed up and ready to placed in the muffin pan.

Bake at 400 degrees F for 12-15 minutes and you&rsquove got some scrumptious muffins!

I love baking with pumpkin puree because not only it gives the muffins a mild pumpkin flavour and a nice orange colour, but it also helps keep the muffins soft and moist.

Also,remember that pumpkin puree is made from pure pumpkin and is not the same as pumpkin pie filling.

Pumpkin pie filling is usually already spiced and sweetened and you don&rsquot want a muffin that&rsquos too sweet and overly spiced. Using puree, you can play around with different spices and sweetness levels to suit your own tastes.

I decided to switch out regular all-purpose flour for whole wheat flour to give the muffins a slight wheat flavour, a little more texture and bulk, but fortunately, the end result will not be dense. The muffins will turn out fluffy and tender.

Also, whole wheat flour has more fiber, protein, iron, calcium, and other nutrients than white flour, which is a plus in my books.

Finally, the chocolate chips bring it all together. I tend to gravitate towards using semi-sweet chocolate chips for baking (and occasional snacking) since they have a rich, dark chocolatey flavour compared to milk chocolate. If you prefer a more sweeter and milky flavour, you can always go with milk chocolate chips.

No electric mixer is required for this one. Just a whisk or a spatula and a couple of bowls will do the trick before baking them up in a muffin pan. Easy to assemble and the clean-up is pretty minimal too.

Spiced Pumpkin Chocolate Chip Muffins

Sharing content is one of the best ways to support this blog!

These Spiced Pumpkin Chocolate Chip Muffins demand your attention. Right away.

Honestly. I won’t blame you if you scroll through everything else I have to say just to get to the recipe.

But…it would be very kind of you to read my post. Just, like, read it while they’re baking or something.

First off, I’d like to mention that I’m expanding the ways you can connect with me. You’ll see to the right over there that you can subscribe to my (currently unexisting) newsletter or follow me on bloglovin’. I don’t currently send out a newsletter, but if things keep hoppin’ around here and I get a decent amount of subscribers, I’ll certainly start.

In addition to that, I’m going to be working on a better “About Me” …eventually .

Tomorrow, I’m starting my first Whole30. My first one! I’ve been eating paleo for almost 2 years and have never done a Whole30. Well, I’ve decided it’s about time. I might update with my experiences, but if you want meal ideas and things like that, Instagram is where you’ll want to follow me.

Okay. On to these Spiced Pumpkin Muffins. (With chocolate chips, of course).

One night I decided I wanted pumpkin chocolate chip muffins, so I scoured the internet searching for a good paleo recipe. Problem: I couldn’t find one I liked (and had the ingredients for). Seriously, Google “Paleo pumpkin chocolate chip muffins” and see what shows up. Not a whole lot of variety, it seemed like to me. So, while I fully intended to recreate someone else’s recipe, I ended up just creating my own recipe, and these fall treats were born!

Now, I’m calling them “Spiced” Pumpkin Chocolate Chip Muffins because the flavors of warm fall spices definitely shine through. My favorite fall spice is clove, so I tend to favor that spice (a little clove goes a loooong way).

Long story short, if you are looking for pumpkin muffins that are bursting with fall flavor, these are your best bet. They’re nut free, too. Because I’m cool like that.

How To Make The Best Pumpkin Muffins

Not only are these pumpkin muffins some of the best pumpkin muffins I&rsquove ever had, they&rsquore easy to make with basic ingredients. Only one bowl required!

  • Beat the eggs in a large mixing bowl. Then, stir in mashed banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
  • Gradually spoon in the flour and gently stir until smooth. Fold in chocolate chips.
  • Divide batter into 9 muffin cavities and fill each about 3/4 full. Top with additional chocolate chips, if desired.
  • Bake for 17-19 minutes and until a toothpick inserted comes out clean.
  • Allow muffins to cool for about 5-10 minutes before transferring them to a wire cooling rack.

You&rsquore going to love these muffins. I recommend serving them warm with your favorite nut butter on top. Sooooo good and the best way to settle into fall.

Pumpkin Chocolate Chip Muffins

Look no further! These Pumpkin Chocolate Chip Muffins are moist pumpkin spiced treats dotted with chocolate chips. This is the only pumpkin chocolate chip muffin recipe you will ever need for breakfast or dessert.


When I was in college my husband and I had a friend (who will remain nameless) who was a serial dater.

John and I were dating at the time and were discussing if our friend would ever settle down.

I remember John saying, “He’s just like most guys. Always looking for the next best thing.” Grr. That statement made me want to headbang a wall.

No girl wants to feel like she’s the pit stop to something better. And probably because I assumed that was my husband’s philosophy at the time.

After clarifying, it turns out it wasn’t. He proposed shortly later.

We frequently discussed the topic with friends and John would always share a saying that his mom told him growing up in efforts to encourage him to date. She used to always say, “You have to taste all 31 flavors before you know which one you like.”

Whenever John shared this quote I always quickly quipped back with MY favorite saying…, “If you’re always changing the radio station, you might miss your favorite song.”


What’s my point? In this world of food blogging, we all are always trying to find the next best recipe. Even though I have 5 stellar chocolate chip cookies, I’m always looking to try one I might like better.

But with these Pumpkin Chocolate Chip muffins, I really don’t feel the need to look elsewhere. This is it.

An easy recipe that makes a perfectly round 2 dozen. Moist, full of pumpkin flavor and dotted with chocolate chips. Add it to the pumpkin list of treats I have to make every year. Along with these Pumpkin Cream Cheese Muffins. Because those are just to die for.

The batter is very straightforward. I had my two year old add all of the ingredients. I teach them young.

I filled the paper liners 3/4 to almost all the way full. I feel the need to point out my seasoned cupcake pan. Can you believe it’s only a month old? Ok. That’s not true.

These are the muffins right out of the oven. As with any pumpkin treat, the flavor shines more after they’ve sat for a day or so. The pumpkin works it’s magic and makes them even more moist as they sit.

I found that I liked these baked a minute or so less than the original bake time. It’s the difference between an incredible muffin and a good muffin. Do the toothpick test to check when yours are done.

These are chock-full of chocolate chips. If you prefer a little less, add about 1 1/2 cups.

Okay this one I baked in a jumbo muffin pan. Still good, but a little flatter.

The key to really moist muffins and bread is oil. Sorry, but it is. That’s why my mother-in-law’s pumpkin bread is so good. So if you want to substitute some of the oil with applesauce, go ahead! I do it all of the time. Okay. I do it once in a while.


Nutrition Facts

1 muffin: 328 calories, 19g fat (4g saturated fat), 35mg cholesterol, 250mg sodium, 39g carbohydrate (25g sugars, 2g fiber), 4g protein.

Why you’ll love these muffins

  • They’re moist and soft
  • Perfectly spiced with a combination of pumpkin spice and cinnamon
  • Loaded with chocolate chips
  • Super easy to make – no mixer needed
  • Bake up quickly
  • Portable


Because this recipe contains so few ingredients, you probably have what you need in the pantry already, but we like to help you prepare for all those “what the heck?” situations! So, if you find yourself in desperate need of a pumpkin fix but you're missing a key ingredient for these muffins, try one of these shelf cooking swaps:

  • Canned Pumpkin Substitutes – If you find yourself out of canned pumpkin or want to take this recipe to the next level, try whipping up homemade pumpkin puree! It's a lot easier than you think, and you'll earn major bragging rights.
  • Cake Mix Substitutes – No boxed spice cake mix lying around? You could make a cake from scratch, but since we advertised this recipe as EASY, let's keep it simple. We use a carrot cake mix for these muffins all the time. It's just as yummy! Yellow or white cake mix will also do just add in some cinnamon and nutmeg.
  • Chocolate Chip Substitutes – White or dark chocolate chips work just as well, so choose your fave. You can also toss in some M&M's if you're out of chips!

Now you have no excuses NOT to try this recipe! Let's get to the good stuff.

Click here to save this recipe on Pinterest!

Well HELLO FALL! I don’t know what kind of weather you are experiencing where you live but here in Minnesota it is definitely fall! So to celebrate the beginning of fall I am brining you all pumpkin recipes this week!

If you remember over the last few years I made lots of pumpkin recipes such as these pumpkin pie turnovers or these pumpkin chocolate donuts! Today I want to share with you muffins!

Chocolate-Chip Pumpkin Muffins

My sister used to make what we called pumpkin-chip mini muffins every October, using a recipe inherited from our aunt, who inherited it from a family she used to babysit for. She’d make them four dozen at a time and they didn’t last more than a couple of days in our house. They were that good. Extremely moist, perfectly sweet and chocolatey, and bursting with pumpkin spice flavours. The only problem was that they weren’t vegan, and they were so small that you couldn’t help but eat eight at a time. I’ve been meaning to make a plant-based version of these pumpkin muffins forever, and I’ve finally gotten around to it. Say hello to my Chocolate-Chip Pumpkin Muffins. I promise you’re about to fall in love, so let’s start baking!

These chocolate-chip pumpkin muffins come together by first mixing the wet ingredients and then sifting in the dry ingredients and the spices. Then you fold in your chocolate chips, and the batter is ready to go in the oven! It really is that simple, guys.

When I was looking in to vegan pumpkin muffins recipes, I found that there weren’t enough spices added to really profess a bold pumpkin spice flavour, so I definitely amped up the cinnamon and nutmeg. I also like to add chocolate extract to my recipes because I find it adds a certain subtle nuance to the flavour that really pushes it over the edge. You can usually find it at health food or specialty stores, or you can buy the brand I use online.

And that’s all it takes to achieve perfectly moist, incredibly delicious Pumpkin Chocolate-Chip Muffins. The real danger of these muffins is that they’re way too easy to make, so as long as you have canned pumpkin on hand, you’ll be able to whip these up whenever the mood strikes you.

I really hope you’ll enjoy these pumpkin muffins! Drop me a line in the comments to let me know what you think, and don’t forget to leave a rating! You can also tag your creations on Instagram with #whoneedssalad. Happy baking!

Pumpkin Chocolate Chip Muffins (Vegan)

In my family, the designated pumpkin pie baker was my Great Grandma Pope. She always arrived to Thanksgiving dinner with a tin carrier stacked with freshly baked pies. Every year, without fail, she plopped her homemade pies down on the dessert table and exclaimed “they’re probably not fit to eat.” Boy, was she wrong. They were always fit to eat!

Since my great grandma past away, my sister has taken over the pumpkin pie baking duties. In recent years, she veered from our grandmother’s recipe and gave her pumpkin pies a modern, vegan makeover. (a good example of hanging on to edible memory!). She carries on the tradition of “humble pie baker” by warning us that her pies might not be fit to eat (many of our non-vegan family members probably believe her!). Without fail, we devour every last slice.

Now, it’s my turn. After many seriously-not-fit-to-eat batches of pumpkin treats, I landed on these Pumpkin Chocolate Chip Muffins.

I can say with complete confidence that these Pumpkin Chocolate Chip Muffins are definitely fit to eat.