Pumpkin Chocolate Chip Muffins

by Meri on August 28, 2014


I realize I’m pushing the envelope a little posting a pumpkin recipe. It’s equivalent to walking into Target and seeing Halloween items displayed while you’re searching for the sunscreen to take your last summer vacation before school starts. Can’t help it though…I’m so ready for Fall. It’s my favorite time of year with leaves changing (well the very few we have in Southern California), pumpkins and cooler weather (ok…I’m just pretending it actually gets cool here).

Mostly I love the comfort food of Fall. Stews, chilies and soups simmering on the stovetop filling my home with the smell of herbs and sauces or the sweet smell of pumpkin, cinnamon and apple treats. So I cheated a little and started to make some of our favorite pumpkin recipes in August. Gasp! August! I figure we’re close enough to September to make it work as I try to bulldoze my way into Fall.

Everyone in our household loves this recipe and it works perfectly for the kids school snack. I originally created this recipe for the Glycemic Index Cookbook for Dummies so keep in mind it’s a low sugar muffin. We like them this way to bring out a lighter flavor with more emphasis on the pumpkin rather than overly sweet. If you want more sweet you may want to add about 1/4 cup more sugar. Even with the added sugar it’s still less than most muffin recipes which often call for a full cup of sugar. From a health standpoint it’s always a good idea to decrease sugar where you can. The flavors of the pumpkin and chocolate chips carry this recipe so you don’t have to go overboard on adding sweeteners. 

This recipe is great for kids because most enjoy the combination of pumpkin and chocolate and the pumpkin provides a great source of fiber, beta carotene, Vitamin C and has more potassium in a one cup serving than a banana. Good stuff! 

Pumpkin Chocolate Chip Muffins


  1. Nonstick cooking spray
  2. 1 cup all-purpose flour
  3. 1 cup whole wheat pastry flour
  4. 1/2 cup sugar
  5. 1 tablespoon baking powder
  6. 1 1/2 teaspoons pumpkin pie spice
  7. 1/4 teaspoon salt
  8. 1 cup canned pumpkin
  9. 3/4 cup milk
  10. 1 egg plus 1 egg white, beaten
  11. 1 teaspoon vanilla
  12. 2 tablespoons canola oil
  13. 2/3 cup semisweet chocolate chips
  1. Preheat the oven to 400 degrees, and spray two 12-cup muffin pans with nonstick cooking spray (or use paper muffin liners). If you want to make a good snack size for kids you can use the smaller muffin pans.
  2. In a large bowl, combine the all-purpose and whole wheat flours, sugar, baking powder, pumpkin pie spice, and salt, mix with a spoon.
  3. In a medium bowl, combine the pumpkin, milk, eggs, vanilla, and oil, and blend well with a spoon.
  4. Stir the pumpkin mixture into the flour mixture until the dry ingredients are just moist. Fold in the chocolate chips.
  5. Fill 15 cups of the muffin pans 3/4 full, and bake for 16 to 18 minutes (about 8 to 10 minutes if using small muffin tins), or until a toothpick inserted into the center of the muffin comes out clean.
I use pumpkin pie spice to make this recipe easy. If you don’t have any or want to adjust your flavors use the following
  1. 3/4 teaspoon cinnamon
  2. 1/4 teaspoon ground nutmeg
  3. 1/8 teaspoon ground cloves
  4. 1/4 teaspoon ground ginger
Adapted from From: Glycemic Index Cookbook for Dummies
3 Tomatoes http://3tomatoes.net/



{ 2 comments… read them below or add one }

Cindy Swain @ italicana kitchen September 4, 2014 at 7:54 am

Yayy!!! Finally pumpkin season has arrived! I’ve never made pumpkin muffins before…what a great idea!


Meri September 8, 2014 at 5:09 pm

They are a favorite around here!


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