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Pumpkin Chocolate Chip Muffins
There’s something about pumpkin and chocolate together that is just so good. The warm pumpkin spice, the chocolate chips, and the soft, moist texture make these muffins one of my favorite recipes to make, especially during fall.
I actually make these for my clients all the time. At least once a week, someone asks for them, and they’re especially popular with my clients’ kids. They love having them for breakfast or as an easy snack during the week.
I love this recipe because it’s simple and made with ingredients like pumpkin purée, oats, yogurt, coconut sugar, and coconut oil. Everything comes together quickly, and you don’t need anything complicated to make a really delicious batch of muffins.
And of course, I always add a few extra chocolate chips on top before they go into the oven. Because pumpkin and chocolate together? You really can’t go wrong. 🎃🍫
They’re especially good while they’re still a little warm and those chocolate chips are nice and melty.
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3 large eggs
1 cup coconut sugar
1 cup plain yogurt
1 cup pumpkin purée
½ cup coconut oil, melted
2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup chocolate chips
¼ cup chocolate chips, for topping
Extra rolled oats for topping, optional
Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners or lightly grease the pan.
In a large mixing bowl, whisk together the eggs and coconut sugar until combined.
Add the yogurt, pumpkin purée, and melted coconut oil. Mix until everything is well combined.
Add the rolled oats, flour, baking powder, pumpkin pie spice, and cinnamon, adding the dry ingredients one at a time and mixing as you go. Mix just until everything comes together.
Fold ½ cup of chocolate chips into the batter.
Divide the batter evenly between the 12 prepared muffin cups.
Sprinkle the remaining ¼ cup chocolate chips over the tops. Add a little extra rolled oats on top if desired.
Bake at 350°F for 20–25 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack.
Enjoy them warm while the chocolate is still melty, or allow them to cool completely and keep them ready for breakfast and snacks throughout the week.
Per muffin, based on 12 muffins:
Calories: approximately 280
Protein: approximately 6 g
Carbohydrates: approximately 38 g
Fat: approximately 12 g
Fiber: approximately 3 g
Sugar: approximately 18 g
Nutrition information is approximate. Macros may vary depending on the brands and specific ingredients used.
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“Food is how I connect with my culture, with others, and with myself. I started The Sweet Spot Done Right to help others do the same: discover new flavors, celebrate where they come from, and make something meaningful in their own kitchen.
I want to make global cooking simple, healthy, and fun for everyone.”
