PUMPKIN CHOCOLATE CHIP MUFFINS RECIPE

Pumpkin muffins filled with semi-sweet chocolate chips!

These muffins are filled with all the right stuff. A lot of pumpkin, a little spice and just the right amount of chocolate.

I’ve got a recipe for pumpkin bread on the blog already. I also have a recipe for mini pumpkin muffins with butterscotch chips which are divine! But I didn’t have a pumpkin chocolate chip recipe yet. And that needed to change, stat! haha

I’ve got a thing for muffins I guess. It’s the second muffin recipe this week I’ve posted, but I just can’t help it. They freeze well, my kids love them and they are a multi functional food (did that even makes sense?!) Basically what I’m trying to say is that they are awesome because you can have them for breakfast or a snack or a late night treat.

I’ve tried a few different recipes for pumpkin muffins and while they are all a little similar they are also different. Some recipes call for 1 cup pumpkin some call for 1 (15 ounce) can of pumpkin. I prefer to use the whole can. It sure packs in the pumpkin flavor! And if you you are going to make pumpkin muffins, lets really go all out ;).

Pumpkin Muffins with coconut oil

In this recipe I used coconut oil. But you are free to use canola or vegetable oil if you prefer. I really love using coconut oil. It doesn’t make them taste like coconut, promise! I buy my coconut oil from Costco, you get the best deal there! But canola or vegetable oil will work great too.

I also used coconut sugar in place of the brown sugar. It makes the muffins a little darker in color is all. So lets talk a little bit about coconut sugar.

BAKING WITH COCONUT SUGAR:

Here is a summary of what I found after I did a quick google search on coconut sugar…

Is it healthy for you?

-Not necessarily. It is better for you than regular sugar, but not like eating a vegetable :). It has a lower glycemic index than cane sugar. And does contain zinc, iron & inulin. But it’s not like it’s a health food. A better for you option. It’s not as processed so I like to use it when I can.

Wait, what is inulin? (found in coconut sugar)

– Inulin is a soluble fiber found in many plants. It’s a type of dietary fiber that acts as a prebiotic.

Can I just add the coconut sugar to the recipe just like I would brown sugar?

-It’s better to mix it with the oil and let it sit for 5 minutes or so.

And now I’m done talking about coconut sugar and coconut oil because really, these muffins are all about PUMPKIN! If you ever talk to me in real life, you’d soon realize I am excellent at going off on tangents. Sometimes I even can’t remember myself how I ended up where I do in a conversation.

I really hope that you make these muffins before your are all pumpkined out (I know thats not a real word but were going with it).

I made these muffins with oat flour and they were great too! Would be perfect for a gluten free version. Just pulse the oats in a blender till fine, and add 2 cups of the oat flour!

If you make this, be sure to tag me on Instagram @bakedinarizona and use the hashtag #bakedinazrecipe so I can see!

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Best Pumpkin Chocolate Chip Muffins

INGREDIENTS

1/2 cup coconut oil, melted (can use canola oil)
1/2 cup coconut sugar (can use brown sugar)
1/2 cup white sugar
2 large eggs
1/4 teaspoon orange extract optional (can use vanilla)
1 (15 ounce) can pumpkin puree
2 cups flour (10 ounces)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1 cup semi-sweet chocolate chips

INSTRUCTIONS

Preheat your oven to 375. Place muffin liners in your muffin pan (I love parchment paper muffin liners). If your coconut oil is hard, melt soften till liquid in microwave. Add the coconut sugar and stir till combined. Let sit for 5 min.
While the coconut oil and sugar rest, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger & cloves.
Add the white sugar, eggs, orange extract and pumpkin puree to the coconut oil and sugar. Whisk till combined.
Add the wet ingredients to the flour mixture. Mix together just until barely any white flour is left, then fold in the chocolate chips.
Evenly distribute the batter in to the prepared muffin pan. Bake for 18-20 or until a toothpick comes out clean.

Recipe Notes

If you don't have coconut sugar, you can use brown sugar.

Any other oil, such as canola can be used in place of the coconut oil.

I have also made these with ground oats in place of the flour. Just put whole oats in a blender or food processor and pulse till fine. Add 2 cups of the ground oats in place of the flour!

Source: Baked in AZ. Adapted from my pumpkin chocolate chip bread recipe.

More pumpkin recipes:

Pumpkin Chocolate Chip Bread