Wholesome Maple Pumpkin Chocolate Chip Muffins
These wholesome maple pumpkin chocolate chip muffins are quick, easy, and made with simple ingredients. They capture the cozy warmth of fall with a perfect balance of maple, pumpkin, and dark chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- ⅓ cup maple syrup (Grade A dark amber preferred)
- ¼ cup coconut sugar (or brown sugar)
- 2 large eggs, room temperature
- ¼ cup melted coconut oil (or melted butter)
- ¼ cup milk (dairy, almond, or oat)
- 1 teaspoon vanilla extract (pure preferred)
- 1 ¾ cups whole wheat pastry flour (or all-purpose flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice (or homemade: 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice, pinch cloves)
- ½ cup dark chocolate chips (60% cacao recommended)
- Optional: 2 tablespoons pepitas (pumpkin seeds) for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together pumpkin puree, maple syrup, coconut sugar, eggs, melted coconut oil, milk, and vanilla extract until smooth and well combined.
- In a medium bowl, whisk together whole wheat pastry flour, baking soda, baking powder, salt, and pumpkin pie spice until no lumps remain.
- Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until flour disappears (a few streaks are okay; do not overmix).
- Gently fold in dark chocolate chips, reserving a handful to sprinkle on top.
- Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips and pepitas (if using) on top.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pan halfway through for even baking.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for best texture. Rotate pan halfway through baking. Let muffins cool completely before storing to prevent sogginess. For gluten-free, use a 1:1 gluten-free flour blend with ½ tsp xanthan gum if needed. For dairy-free, use plant-based milk and coconut oil. For vegan, substitute eggs with flax eggs.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 14
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 26
- Fiber: 3
- Protein: 4
Keywords: pumpkin muffins, maple muffins, chocolate chip muffins, fall breakfast, easy muffin recipe, wholesome muffins