Breakfast Chocolate Muffins Pumpkin

Pumpkin Chocolate Chip Muffins

Pumpkin Muffins on Whisk Together

I know it is winter… but I still love pumpkin 🙂  High in fiber and vitamin A – it is available all year round in the pumpkin puree can.  My store started marking them half off since the season is over and I bought more!  Plus, the kids LOVED these.  They ate them up like there was no tomorrow.  I’m not a huge chocolate fan and loved both the chocolate and cranberry version.  After 1 day, I had to make more of them.  It was crazy!  Then, we had a playdate and the kids wanted more as well.  So, I would definitely call these kid-friendly!

Why I love this recipe:
1.  You can opt for no oil or butter.
2.  You can use whole wheat and/or white whole wheat instead of all-purpose flour
3.  There is quite a bit of fruit in the muffin.  Other recipes add 1-2 tablespoons.
4.  Freezer friendly (of course!)
5.  Very moist
6.  Simple to make
7.  If you mess up the baking powder and baking soda by reversing the ingredients – it still turns out okay!  Believe me – I know!
8.  You can change the mix -ins or omit them.

Why the oven temperature change in the directions?  Whenever I make something that needs “lift” like cupcakes, biscuits, muffins or bread, I always preheat the oven 25 degrees higher.  Once the oven is opened in order to put the food into it, the oven’s temperature will decrease.  In addition, these high rising foods need a good burst of heat to rise high.  The increased oven temperature will do this.  Always remember to reduce your temperature though or the baked goods would burn.  400 degrees is great for steak, but not for muffins.

Right now, I’m watching HGTV.  I wish those “Property Brothers” or the Love it/List It couple would come to my house.  Their houses all are so pretty!

Pumpkin Chocolate Chip Muffins

Yield: 12 muffins or 24 mini muffins


  • 6.75 ounces (1 and 1/2 cups) white whole wheat or all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • heaping 1/2 teaspoon ground ginger
  • heaping 1/2 teaspoon ground cinnamon
  • pinch ground cloves
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pureed pumpkin (like from the can)
  • 1/2 cup buttermilk (or 1/2 Tb. lemon juice with 1/2 cup milk)
  • 2 tablespoons canola oil or applesauce
  • 1 egg
  • 2/3 cup chocolate chips, mini chocolate chips or dried cranberries (chopped)


  1. Preheat oven to 400 degrees.
  2. In a great big bowl add the dry ingredients: flour, baking powder, baking soda, spices, and salt. Whisk together.
  3. In a medium bowl add the wet ingredients: sugars, pumpkin, buttermilk, oil (or applesauce) and egg. Whisk together.
  4. Add the wet stuff to the dry stuff. Fold the ingredients together with a spatula until just barely combined. Then, fold in the chocolate chips.
  5. Spray a muffin tin with cooking spray (I like Baker's Joy). Divide the batter using a spoon and fill 3/4 of the way up. I use a large cookie scoop for regular muffins and small cookie scoop for mini muffins.
  6. Put the muffins into the oven. REDUCE the oven to 375 degrees. Bake 14-15 minutes for mini muffins and 18-20 minutes for regular muffins.


Recipe adapted from Cooking Light



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