Can I use fresh pumpkin instead of canned puree?

Absolutely! Roast small sugar pumpkins or pie pumpkins (not carving pumpkins – too stringy) at 350°F until tender, then puree the flesh. Just make sure to drain it well in cheesecloth first – fresh pumpkin holds way more water than canned. You'll need about 2 cups roasted pumpkin for 1 cup drained puree. Honestly? I keep canned organic pumpkin in my pantry for convenience, but homemade adds lovely depth if you've got the time!

What’s the best way to make these muffins vegan?

Easy peasy! Swap the eggs for flax eggs (2 tbsp ground flax + 5 tbsp water per egg) and use dairy-free chocolate chips. The pumpkin keeps them so moist, you won't miss the eggs at all. For extra richness, I sometimes substitute melted coconut oil for the vegetable oil. These tweaks work beautifully for meal planning across different diets!

Which chocolate chips do you recommend?

Oh, this is where personal taste comes in! I adore semi-sweet chips – they balance the pumpkin’s sweetness perfectly. For special occasions, try chopping up a high-quality dark chocolate bar (70% cacao is dreamy). If you're exploring sous-vide desserts, save those fancy chocolate chunks for sous-vide precision cooker melted fondue – but for these muffins, basic chips distribute better. Dairy-free friends, Enjoy Life brand chips melt beautifully without clumping.

8 Irresistible Pumpkin Chocolate Chip Muffins for Cozy Morn

Pumpkin Chocolate Chip Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Easy one-bowl pumpkin muffins with chocolate chips, perfect for fall breakfasts or snacks.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F and line a muffin tin with liners.
In a large bowl, mix flour, sugars, baking soda, salt, and spices.
Add pumpkin puree, oil, eggs, and vanilla. Stir until just combined.
Fold in chocolate chips.
Scoop batter into muffin cups, filling 3/4 full.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before transferring to a wire rack.

Notes

For dairy-free muffins, use dairy-free chocolate chips.
Freeze extras for quick breakfasts.
Try adding nuts for extra crunch.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 20g
Sodium: 200mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Find it online: https://kitchenuser.net/pumpkin-chocolate-chip-muffins-recipe/