Pumpkin Chocolate Chip Muffins (SO Good!)

With a simple stir together method and just-sweet-enough flavor, these mini Pumpkin Chocolate Chip Muffins are a yummy fall treat to share with the kids. Plus, they store so well!

During the fall, I love using pumpkin and the vitamins it contains in lots of ways—outside of just pie! These muffins for kids have a pleasant amount of pumpkin flavor plus nutritious ingredients to make them a balanced breakfast or snack.

And the small size makes them a perfect size for toddlers to pick up and self feed.

I love baking a batch of these muffins ahead of time and having them on hand for easy toddler breakfasts throughout the week. I also love them for my own snacking needs—the hint of chocolate is delicious almost any time of the day!

TIP: To make them ahead and store them for later, simply let the muffins cool and store them in an airtight container in the fridge. Serve them chilled or warm them for 10-15 seconds in the microwave before serving.

(You may also like Easy Pumpkin Muffins, Pumpkin Banana Bread, and Mini Chocolate Chip Muffins.)

Ingredients You Need

To make these Pumpkin Chocolate Chip Muffins, you’ll need to have the following ingredients on hand and ready to go.

• Rolled oats: These are also called “old-fashioned oats” at the store. Look for them in the cereal aisle.
• Flour: Whole-wheat flour keeps the muffins full of whole grains.
• Pumpkin pie spice: This adds that classic pumpkin flavor we crave.
• Baking powder and baking soda: A combination of these help the muffins rise nicely while baking.
• Eggs: Large eggs add moisture and help the batter hold together nicely. See the Notes at the end of the recipe for a substitute.
• Pumpkin puree: You can use canned pumpkin puree or homemade pumpkin puree.
• Brown sugar: This adds flavor and sweetness.
• Oil: You can use any neutral oil you prefer including canola, avocado, or coconut. Melted butter also works.
• Vanilla extract
• Chocolate chips: I prefer mini chocolate chips in this recipe, but any will work.

TIP: To make these dairy-free, use dairy-free chocolate chips.

Step-by-Step Instructions

Here’s a look at the super simple process involved in making these Pumpkin Chocolate Chip Muffins. Scroll down to the bottom of the post for the full recipe.

1. Preheat the oven and coat a mini muffin tin with nonstick spray. Add all ingredients to a medium bowl
2. Stir together to combine thoroughly, but gently.
3. Add a heaping 1 tablespoon to each prepared muffin cup and bake until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
4. Cool in the pan slightly. Serve warm, at room temp, or chilled.

TIP: These are great on their own, but you could top with some nut butter or cream cheese if you’d like.

How to Store

Let pumpkin chocolate chip muffins cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.

Best Tips for Success

• Gluten-free: Use gluten-free oats and a gluten-free flour blend.
• Dairy-free: Use dairy-free chocolate chips.
• Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.
• You can, of course, use dried cranberries or raisins in place of the chocolate chips if you prefer.
• Cut muffins into smaller pieces for your child if needed.
• Pair with a side of fruit and/or milk for a simple snack or breakfast.

I’d love to hear what you and your kids think of the recipe when you make them so please comment below!

Cook ModePrevent your screen from going dark

• Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.

• Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

• Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool muffins in the pan for 2 minutes and transfer to a wire rack to cool completely.

• Serve warm, at room temp, or chilled.

• Let muffins cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
• Gluten-free: Use gluten-free oats and a gluten-free flour blend.
• Dairy-free: Use dairy-free chocolate chips.
• Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.
• You can, of course, use dried cranberries or raisins in place of the chocolate if you prefer.
• Cut muffins into smaller pieces for your child if needed.
• Use canned or homemade pumpkin puree.

Serving: 2muffins, Calories: 110kcal, Carbohydrates: 15g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 71mg, Potassium: 103mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3218IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg

This post was first published September 2019.