Pumpkin Chocolate Chip Muffins


These Pumpkin Chocolate Chip Muffins are a slightly sweet and pleasantly spiced breakfast or dessert.
Course snacks
Cuisine American
Keyword snacks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins


  • 1 Tbsp ground flaxseed
  • 1 cup whole wheat pastry flour
  • ½ cup old-fashioned oats
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp powdered ginger
  • ½ tsp nutmeg
  • 1 tsp salt
  • ¼ cup maple syrup add more if you want sweeter muffins
  • ¼ cup canola oil or melted Earth Balance plus more for oiling muffin tin
  • 1 cup unsweetened pumpkin puree
  • ½ cup dark chocolate chips


  • Preheat oven to 375F and lightly oil muffin tin (or use muffin cup liners).
  • Prepare flax egg. Combine 1 tablespoon ground flaxseed with 3 tablespoons water. Let sit to thicken, about 5 minutes.
  • Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in a medium bowl.
  • Make a well in the center of the dry ingredients and add maple syrup, oil, pumpkin puree, and prepared flax egg.
  • Stir until just combined (be careful not to over-stir!).
  • Gently fold in chocolate chips.
  • Divide batter evenly among muffin cups, filling each about ⅔ full.
  • Bake for 15 minutes.
  • Remove muffins from the oven and let cool in muffin tin for about 5 minutes before removing.
  • Once completely cool, store in an air-tight container for up to a week.

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