Pumpkin Chocolate Chip Muffins – are the easy snack for fall. They’re soft, tasty and bursting with warm fall flavors that everyone will enjoy!
Yields approximately 12 muffins
10 minPrep Time
17 minCook Time
27 minTotal Time
Ingredients
1 large very ripe banana (about 1/2 cup, mashed)
2/3 cup canned pumpkin (or pure pumpkin puree - NOT pumpkin pie filling)
2 large eggs, room temperature
1/3 cup melted and cooled coconut oil (or other neutral tasting oil like canola or grapeseed oil)
2 tablespoons honey
1/2 teaspoon vanilla extract
1/4 cup milk
2 tablespoons plain yogurt, room temperature
1/3 cup brown sugar (or coconut sugar), packed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour (measured properly with the scoop and level method)
½ cup semi-sweet or dark chocolate chips (plus more for topping if desired)
1-2 tablespoons chopped pecans (optional)
Instructions
- Preheat the oven to 415 F.
- Grease a 12 cup muffin pan with non-stick cooking spray or line with liners.
- In a large mixing bowl, mash banana using a fork. Whisk in pumpkin, eggs, coconut oil, honey, vanilla, milk and yogurt.
- Add brown sugar, baking powder, baking soda, pumpkin pie spice and vanilla extract and whisk until combined.
- Slowly add flour and stir with a wooden spoon until just combined (do not overmix - it's okay if you still see a little bit of flour) and gently fold in 1/2 cup of chocolate chips, reserving the rest for topping.
- Scoop batter (I use a cookie scoop) evenly into prepared muffin pan, filling about 3/4 full. Top with extra chocolate chips or pecans if desired.
- Bake at 415 F degrees for 5 minutes, then reduce the oven temperature (leaving the muffins inside oven) to 350 F degrees, and bake for an additional 6-9 minutes (do NOT overbake as muffins will continue to cook after removing from oven) or until toothpick inserted in the middle comes out clean.
- Remove pan from oven and allow the muffins to cool in pan for 10 minutes.