Pumpkin Chocolate Chip Muffins

I thought I would jump onto the band wagon of fall-pumpkin-flavored-everything. My family really likes to eat home made muffins and these are a family favorite. I enjoy a good quick and delicious food that warms the tummy and the heart.

I have recently been advised by my doctor to avoid dairy and so this recipe is easily adapted to use almond milk instead of regular milk. I love that these muffins are so warming with the cinnamon and sweet with the chocolate chips. Please let me know if there is anything you change. I would love to hear from you!

Pumpkin Chocolate Chip Muffins

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Category: Food

Pumpkin Chocolate Chip Muffins


  • 3 1/2 Cups Flour
  • 2 cups Packed Brown Sugar
  • 2 tsp Baking Powder
  • 2 Tbsp Cinnamon
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 4 eggs
  • 1 Can (29 oz) Pumpkin Puree
  • 1 Cup Coconut Oil (melted)
  • 2 Tbsp Milk
  • 2 tsp Vanilla


  1. -Preheat oven to 375F. Line muffin tin with paper liners. Or grease with no stick spray.
  2. -In a bowl, add flour, brown sugar, cinnamon, baking powder, baking soda, and salt, and stir to combine.
  3. -In another large bowl, add combine pumpkin puree, milk, vanilla and oil and stir until smooth.
  4. -Add the dry ingredients to the wet ingredients. Stir with a spoon to combine until the batter is smooth.
  5. -Using a 1/4 measuring cup, put the mixture into muffin tin
  6. -put the pumpkin muffins in oven and bake for 25 minutes.
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