Tag: pumpkin muffins

Chocolate Chip Pumpkin Muffins

As fall rolls around, I begin to look forward to all sorts of roasted squash and other delicious fall flavors. In particular, the excitement for roasted pumpkin for breads and muffins is top on the list. Not only do you get baked treats out of the deal, but roasted pumpkin seeds as well. Pumpkin freezes well, and that leaves me ready to bake throughout the year. Haven’t done it before? Check out my directions for roasted pumpkin here. This year, a chocolate chip pumpkin muffin was a new, fun creation!

These great muffins have a twist from my norm, utilizing brown sugar to create some richness and added chocolate for all the kids (and kids at heart!). Normally, I like to substitute maple syrup for the brown sugar, but I recognize that I am lucky in the Midwest, being able to make my own homemade maple syrup each year; it isn’t as accessible for others. 

Needless to say, when I had my sister and nephews over a few weekends ago, these chocolate chip pumpkin muffins didn’t last long. They were gobbled up and the kids were asking for more! If you still have pumpkin on hand from Thanksgiving, this is definitely a recipe you’ll want to try! 

Ready to start baking? Let’s get started! 

Your Ingredients

  • 1 ½ cups roasted and mashed pumpkin 
  • ½ cup brown sugar 
  • ¼ cup oil 
  • 1 teaspoon vanilla
  • 2 eggs 
  • 1 ½ cups flour
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon 
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder 
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips, if desired 

Your Steps to Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined. 

Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in. 

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 

In goes the dry ingredients.
Mixed to just combined.
Ready for the oven.
Pipping hot!
Let’s eat!
So dang good!
Baked chocolate chip pumpkin muffins

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are sure to make everyone smile, with their combination of brown sugar, warming spices, and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • 1 ½ cups roasted and mashed pumpkin
  • ½ cup brown sugar
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips if desired

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.
  • Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Keyword Breakfast, breakfast breads, breakfast muffins, muffins, pumpkin, pumpkin bread, pumpkin recipes
Tried this recipe?Let us know how it was!

Looking for other great breakfast recipes?

You can definitely check out my baking and my breakfast pages. Or maybe one of the recipes below will tickle your fancy!

JessLeave a comment

Spiced Pumpkin Muffins

Gosh, I have to tell you, fall is my favorite season. I love the change in colors. Jeans and sweatshirt weather while the sun is still shining. Brisk mornings and sort of warm afternoons. All wonderful, right? And the flavors! It’s soup season and apples are ripening. So many wonderful things, including these spiced pumpkin muffins. 

If you’ve followed me for a while, you know I dig making a recipe a touch healthier by substituting maple syrup for regular sugar. I love homegrown ingredients, so of course this was made from pumpkin I roasted (Have you never? You must try! Get the recipe for Roasted Pumpkin here!). And the warming spices. So good in the fall, right? And I don’t know about you, but there’s something so autumn about baking fresh goodies for your friends and family on the weekends.

Okay, enough chatter, let’s get baking some delicious spiced pumpkin muffins! 

Your Ingredients

  • 1 cup pumpkin puree, canned or home roasted
  • 2 eggs
  • 2 tablespoons oil 
  • ⅓ cup maple syrup 
  • ½ teaspoon vanilla 
  • 1 ½ cups all purpose flour
  • ¾ cup oats 
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg 
  • ¼ teaspoon ginger
  • ⅛ teaspoon ground cloves 
  • ½ cup chocolate chips or nuts (optional) 

Your Directions to Spiced Pumpkin Muffins

In a large bowl, combine pumpkin puree, eggs, oil, and maple syrup. Whisk until well combined. Add flour, oats, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until just combined. Fold in chocolate chips or nuts if adding. 

Spoon into greased muffin tins, approximately ⅓ cup in each, about ¾ of the way full. Bake at 350 degrees for 15-20 minutes, until muffins spring back when touched. Allow to cool five minutes in the pan. Then remove and place on a cooling rack to finish.

  • Liquid ingredients combine with
  • dry ingredients to create
  • delicious muffins!
  • Let’s eat!

Spiced Pumpkin Muffins

Simple and zero refined sugar, these spiced pumpkin muffins are a great recipe for a fall baking weekend!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup pumpkin puree canned or home roasted
  • 2 eggs
  • 2 tablespoons oil
  • ⅓ cup maple syrup
  • ½ teaspoon vanilla
  • 1 ½ cups all purpose flour
  • ¾ cup oats
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon ground cloves
  • ½ cup chocolate chips or nuts optional

Instructions
 

  • Preheat oven to 350 degrees. Line or spray muffin tin with non stick cooking spray.
  • In a large bowl, combine pumpkin puree, eggs, oil, and maple syrup. Whisk until well combined.
  • Add flour, oats, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until just combined.
  • Fold in chocolate chips or nuts if desired.
  • Spoon into muffin tins, approximately ⅓ cup in each, about ¾ of the way full.
  • Bake at for 15-20 minutes, until muffins spring back when touched.
Keyword Breakfast, muffins, pumpkin, quick breads
Tried this recipe?Let us know how it was!

JessLeave a comment

Oatmeal Pumpkin Muffins: Clean Eating Style

Recently, I put together some delightful sourdough pumpkin muffins. However, all my friends who aren’t sourdough bakers yet (You know you want to! Here’s a great link by King Arthur’s Flour on how to get started!) requested a non-sourdough pumpkin muffin, preferably of the healthy persuasion. After a little bit of testing and trying, here it is! Oatmeal Pumpkin Muffins (with chocolate chips!). 

This Oatmeal Pumpkin Muffin pairs well with a warm cup of coffee in the morning. I love that it isn’t overly sweet and that it’s a baked good I can feel good about putting into my body. While it pains me at times, I just can’t do too much sweet in the morning. It leaves me a feeling out of sorts and not fueled the right way to tackle all the big goals I have! 

One more note: This recipe was created using a home roasted pumpkin. If you haven’t tried roasting your own pumpkin yet, I highly recommend it and the time is still right. Pick up a pumpkin or two from the local market, roast them up using the directions you can find here. Then freeze some so you can have fresh pumpkin baked goods all year round!

Okay, enough talking, let’s get baking some Oatmeal Pumpkin muffins my friends! 

Your Ingredients (about 18 muffins)

  • 2 cups pumpkin puree 
  • 2 eggs, room temperature 
  • ⅓ cup real maple syrup (if you like things on the sweeter side, up this to ½ cup) 
  • 2 tablespoons coconut oil, melted 
  • 1 ½ cups whole wheat flour 
  • 1 cup old fashioned oats
  • ¾ teaspoon pumpkin spice (or a combination of cinnamon and nutmeg with a dash of clove)
  • 1 teaspoon baking soda
  • ½ teaspoon salt 
  • ⅓ cup chopped walnuts 
  • ⅓ cup chocolate chips 

Your Steps to great Oatmeal Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare two muffin tins with muffin cups or by spraying with non-stick cooking spray. 

In a large bowl, combine puree, eggs, and maple syrup. Combine flour, oats, pumpkin spice, baking soda, and salt. Add to wet ingredients and stir until just combined. Fold in the walnuts, and chocolate chips. Add coconut oil and stir once more. 

Spoon into prepared muffin tins, filling approximately ¾ of the way. Bake for 15-20 minutes, until cooked all the way through. Marvel at the beautiful texture and promptly pop one in your mouth. Aren’t the melty chocolate chips just the best?!

  • It’s as simple as wet ingredients…
  • …dry ingredients…
  • …spoon into the tin..
  • …and marvel at their beauty!

Tools of the trade

If you’re baking, you need a great muffin tin. If you are fortunate enough to have a pumpkin to roast, I recommend a nice thick baking sheet lined in foil. Looking to get a new one? Check out the links below!

Oatmeal Pumpkin Muffins

Oatmeal Pumpkin Muffins: Good for you ingredients combine in these pumpkin muffins made from freshly roasted pumpkin!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Ingredients
  

  • 2 cups pumpkin puree
  • 2 eggs room temperature
  • ⅓ cup real maple syrup if you like things on the sweeter side, up this to ½ cup
  • 2 tablespoons coconut oil melted
  • 1 ½ cups whole wheat flour
  • 1 cup old fashioned oats
  • ¾ teaspoon pumpkin spice or a combination of cinnamon and nutmeg with a dash of clove
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chopped walnuts
  • ⅓ cup chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees. Prepare two muffin tins with muffin cups or by spraying with non-stick cooking spray.
  • In a large bowl, combine puree, eggs, and maple syrup.
  • Combine flour, oats, pumpkin spice, baking soda, and salt. Add to wet ingredients and stir until just combined.
  • Fold in the walnuts, and chocolate chips.
  • Add coconut oil and stir once more.
  • Spoon into prepared muffin tins, filling approximately ¾ of the way.
  • Bake for 15-20 minutes, until cooked all the way through.
Tried this recipe?Let us know how it was!

JessLeave a comment