Pumpkin Chocolate Chip Muffins

close up pumpkin chocolate chip muffin on a white plate

4.65 from 17 votes

Pumpkin Chocolate Chip Muffins made with applesauce instead of oil, warm fall spices, and lots of chocolate chips. Ready in 25 minutes and freezer-friendly!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast Recipes

Cuisine: American

Keyword: pumpkin muffins

Servings:

Author: Erin Sellin

Equipment

Muffin Tins

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 large egg
1 cup pumpkin puree
2/3 cup apple sauce (unsweetened)
1 1/2 Tablespoons canola oil
1 teaspoon vanilla
2/3 cup chocolate chips

Instructions

Preheat oven to 350º F. Prepare a 12 cup muffin tin with non stick spray, or liners.
In a large bowl combine the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and ginger. Whisk until combined. Set aside.
1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 2/3 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger
In a separate bowl, mix together egg, pumpkin, apple sauce, oil and vanilla until well combined.
1 large egg, 1 cup pumpkin puree, 2/3 cup apple sauce, 1 1/2 Tablespoons canola oil, 1 teaspoon vanilla
Combine the wet and dry ingredients, and mix until just combined (be careful not to over mix).
Fold in the chocolate chips.
2/3 cup chocolate chips
Scoop the batter into the prepared muffins tins.
Bake for 18-20 minutes. If you insert a tester it should come out clean.
Remove from muffin tin, and cook on a wire rack.

Notes

The original recipe called for whole wheat flour. After years of making, I have switched to all-purpose flour. Both work, equal amounts, so use whatever you like.

Adapted from Recipe Girl

Nutrition