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Best Pumpkin Chocolate Chip Muffins


  • 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


  1. 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.

  2. While the coconut oil and sugar rest, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger & cloves. 

  3. Add the white sugar, eggs, orange extract and pumpkin puree to the coconut oil and sugar. Whisk till combined.

  4. Add the wet ingredients to the flour mixture. Mix together just until barely any white flour is left, then fold in the chocolate chips.

  5. 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!