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These easy Pumpkin and Chocolate Chip Muffins are made by throwing wholesome ingredients in a blender and processing until smooth. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit!

Six pumpkin and chocolate chip muffins are cooling on a wire rack, their golden-brown tops dotted with melty chocolate chips. The muffins have a soft, moist texture, with rich chocolate visible on every side.


 

Quick Recipe Overview

Twelve pumpkin chocolate chip cookies, reminiscent of Healthy Pumpkin Blender Muffins, are arranged in rows on a metal cooling rack. The cookies are round, golden-brown, and studded with chocolate chips.

WHAT: Quick & easy pumpkin muffins with chocolate chips for just enough extra special.

WHY: These are an easy way to prep ahead for quick breakfasts or snacks!

HOW: Mix the wet ingredients in the blender, add the dry ingredients, then bake.

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Table of Contents

Why I Love Making Pumpkin & Chocolate Chip Muffins

If you’re looking for a delicious and nutritious treat to satisfy your pumpkin craving, you’ve come to the right place. Made with real pumpkin, whole grains, and natural sweeteners, these muffins are perfectly moist and flavorful. So grab your blender and let’s get baking!

Pumpkin Blender Muffins are the perfect side dish to eat with a Farmhouse Egg Bake in the morning, to stick in lunch boxes, or to serve alongside any of these Hearty Soups and Stews throughout the fall and winter.

Feautured Review

Ashley ⭐️⭐️⭐️⭐️⭐️
November 29, 2020

Just made these with my 2 yr old. He saw a video of a kid making cupcakes and wanted to makes some so I decided on these since I needed something that didnt involve dishes. Of coarse he didnt want to help even though he is capable of doing most of it so I made them and he watched in the carrier, lol! They are tasty! Not sure why other people had trouble with the bake, I even made them with dairy free yogurt and it worked fine.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

Made with whole wheat flour from blended oats, pumpkin puree, Greek yogurt, and naturally sweetened with maple syrup, these muffins pack in nutrition without sacrificing flavor.

The brown sugar adds just enough sweetness while the pumpkin pie spice creates that cozy fall feeling we all crave.

I make these in my high-powered blender, but you can make them just as easy in a bowl, too – so easy either way!

Twelve pumpkin chocolate chip cookies, reminiscent of Healthy Pumpkin Blender Muffins, are arranged in rows on a metal cooling rack. The cookies are round, golden-brown, and studded with chocolate chips.

Ingredient Notes

  • Old-fashioned rolled oats: You could also use quick-cooking or one-minute oats. Use certified gluten-free oats if you need them to be GF! 
  • Pumpkin puree: Either canned or homemade pumpkin puree will work in this muffin recipe. 
  • Greek yogurt: Make sure it’s plain and either whole milk or 2% yogurt (especially if you want to keep the sugar content low). 
  • Pumpkin pie spice: You can just use ground cinnamon if you don’t have the spice blend or make your own blend with 1 ½ teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves.
  • Chocolate chips: These are optional but we love the chocolate-y addition! 

See the recipe card below for full information on ingredients and quantities.

Feautured Review

Steph ⭐️⭐️⭐️⭐️⭐️
December 2, 2017

These are amazing! My picky husband and 12-year-old son devoured the first batch last weekend so I’m about to make another batch. I’ve never tried making muffins in a blender before, but I love the simplicity and the results. Thank you!

Six pumpkin and chocolate chip muffins are cooling on a wire rack, their golden-brown tops dotted with melty chocolate chips. The muffins have a soft, moist texture, with rich chocolate visible on every side.
4.43 from 7 votes

Pumpkin Chocolate Chip Muffins

By: Melissa Griffiths
These easy Pumpkin and Chocolate Chip Muffins are made by throwing wholesome ingredients in a blender and processing until smooth. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 12 muffins
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Ingredients 

  • 2 cups rolled oats, gluten-free if needed
  • 1 cup pumpkin puree
  • 2 eggs
  • ¾ cup plain Greek yogurt, whole milk or 2% yogurt
  • ⅓ cup maple syrup
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice or cinnamon
  • 1 cup chocolate chips

Instructions 

  • Preheat the oven to 400° and spray a 12-cup muffin tin with cooking spray.
  • In the jar of your blender, add the oats. Put the lid on and process until the oats look like flour, 1-3 minutes.
  • Add the pumpkin puree, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla, salt, and pumpkin pie spice to the jar of the blender and blend until smooth, 30 seconds to 2 minutes.
  • Add chocolate chips and stir with a spoon or spatula to combine (don't use blend for mixing in the chocolate chips).
  • Pour pumpkin muffin batter into the prepared pans. Top with a few additional chocolate chips if you’d like.
  • Bake until the muffins spring back slightly when touched and toothpick inserted into the center comes out clean, about 15 minutes.

Video

Notes

Blender Tips:
  • The goal with using a blender in this recipe is to turn the oats into flour and to combine all of the other ingredients. Once those two things have been accomplished, you don’t have to keep blending.
  • If your blender isn’t high-powered, then you can make this recipe in a mixing bowl either by hand or with an electric hand mixer. I recommend using quick oats if you don’t have a blender to process into oat flour. Mix the dry ingredients, add the wet, and then the chocolate chips. Bake as instructed in the recipe card.
Chocolate Chips:
  • We added good quality chocolate chips because pumpkin muffins and chocolate chips are meant to go together, but you can always leave them out.
  • If you add chocolate chips, remember to stir them in at the end – don’t blend them or you will end up with very small pieces of chocolate. 
Storing Muffins: Store cooled muffins in an airtight container on the counter for a few days or in the freezer for a few months.

Nutrition

Serving: 1 of 12 muffins, Calories: 177kcal, Carbohydrates: 27g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 165mg, Potassium: 184mg, Fiber: 2g, Sugar: 15g, Vitamin A: 3218IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 1mg
Like this recipe? Rate and comment below!

How To Make Blender Pumpkin Chocolate Chip Muffins

Step 1: Put the oats in the jar of your blender and blend for about 1 to 3 minutes or until they look like oat flour. 

Step 2: Add the rest of the ingredients except the chocolate chips to the blender and blend until smooth. 

Step 3: Fold in the chocolate chips (do not blend). 

Step 4: Spoon the muffin batter into a 12-muffin pan and bake at 400°F for about 15 minutes.

FAQs for Pumpkin & Chocolate Chip Muffins

Can I make these muffins gluten free?

Yes! This recipe is easy to make gluten free by using gluten-free oats. Be sure that they are labeled gluten free because oats are often cross contaminated with wheat and barley. 

Can you freeze blender muffins?

Yes, these muffins freeze great and will thaw at room temperature in about 45 minutes. Just store them in an air-tight container (these are my favorite) or freezer bag.

What kind of blender should I use to make pumpkin blender muffins? 

I used a high powered Blendtec blender so that my blending time was very short. In my opinion, a good blender is totally worth it!

Healthy Pumpkin Blender Muffins with chocolate chips on a wire cooling rack.

My Best Tips for Making Pumpkin Chocolate Chip Muffins

☞ Extra Sweet: If you want to make this a sweeter muffin, you can omit the maple syrup and add ½ cup brown sugar and/or use sweetened vanilla Greek yogurt. 

☞ Add Chocolate: The chocolate chips are optional though delicious. I highly recommend at least sprinkling a few on top before baking.

☞ Baking Time: You will know these muffins are done when they spring back when you touch the tops and a toothpick inserted into the center comes out clean. My oven takes 15 minutes at 350° if the oven is fully preheated when I put them in.

Storage & Reheating Tips

Store your cooled muffins in an airtight container on the counter for 3-4 days, or freeze them for up to 3 months.

To reheat, pop them in the microwave for 20-30 seconds, and they taste freshly baked!

Serving Ideas For Pumpkin Muffins

These muffins are delicious on their own as an on-the-go quick breakfast or snack, but for a cozy fall breakfast, I love serving them warm with a pat of salted butter that melts into all those nooks and crannies.

A smear of cream cheese or pumpkin cream cheese adds a tangy richness that complements the sweet pumpkin pie spice. If you’re feeling indulgent, try them with a drizzle of maple syrup or a dollop of Greek yogurt on the side.

Coffee lovers, these muffins pair wonderfully with a hot latte or spiced chai tea – the warm spices in both just amplify each other!

Muffins As Brunch

For a complete brunch spread, serve alongside a crispy breakfast skillet, simple oven-baked bacon, and fresh fruit.

Muffin Lunches or Snacks

I also love packing these muffins with apple slices and string cheese for school lunches, or serving them as an afternoon snack with a glass of cold milk.

Dessert Muffins

The chocolate chips make them sweet enough for dessert too – try warming one up and topping it with a scoop of vanilla ice cream for an easy fall treat that’ll have everyone asking for seconds!

A close-up of pumpkin and chocolate chip muffins on a metal cooling rack. The center muffin has the text Healthy Pumpkin Blender Muffins written across it.

More Scrumptious Muffin Recipes To Try

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About Melissa Griffiths

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4.43 from 7 votes

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Recipe Rating




19 Comments

  1. arielle says:

    these are delicious! how long do they keep at room temp for?

    Reply
  2. Ashley says:

    5 stars
    Just made these with my 2 yr old. He saw a video of a kid making cupcakes and wanted to makes some so I decided on these since I needed something that didnt involve dishes. Of coarse he didnt want to help even though he is capable of doing most of it so I made them and he watched in the carrier, lol! They are tasty! Not sure why other people had trouble with the bake, I even made them with dairy free yogurt and it worked fine.

    Reply
    1. Melissa says:

      I just love that! I totally make this with my kids too!

  3. Sara says:

    3 stars
    Also having a problem with the cook on these. It’s been almost 30 minutes and the middle is still mush but the outside feels like it’s ready to burn. Next time I’ll lower the temp to 350, which my instincts told me to do anyway. 400 seems too high for muffins. Maybe I made mine too big? What a shame. These were supposed to be a gift for a grieving mother.

    Reply
    1. Melissa says:

      Weird! I’ve made two batches of these in the last two weeks with no issues… not sure what went wrong for you.

  4. Deanna says:

    These muffins are delicious. I am just wondering why the fat content and calories are so high? They seem really healthy.

    Reply
  5. BRD says:

    I had a bad experience! After 15 mins the outside was browning and tops were springing back and toothpick inserted inside was mostly clean. I took them out and let them cool and the insides were a mixture of done and raw! 🙁 I was so looking forward to these! I made them to the letter! I’ll have to try again and not change anything and just hope they turn out?!

    Reply
    1. Melissa says:

      How disappointing, that’s super odd that they would spring back if they were soft in the middle, a raw centered baked good will normally leave a little indent when when you press it because it’s not cooked. Do you know if your oven temperature is off? Sounds like they just needed more time in the oven.

  6. Myriah says:

    5 stars
    LOVED these muffins! My families been gobbling them up batch after batch the last 2 weeks.. …do you have any other flour/sugar free blender muffin recipes ?!

    Reply
  7. Steph says:

    5 stars
    These are amazing! My picky husband and 12-year-old son devoured the first batch last weekend so I’m about to make another batch. I’ve never tried making muffins in a blender before, but I love the simplicity and the results. Thank you!

    Reply
    1. Melissa says:

      Woohoo! Love it when the family loves what you make!

  8. AW says:

    Is there anything that can be replaced with the yogurt to make it dairy free?

    Reply
    1. Melissa says:

      I’d try it with applesauce or dairy free yogurt (we like the So Delicious brand of coconut yogurt if you can find it!).

  9. Molly says:

    Can I make this in a loaf pan instead? I don’t have a muffin tin.

    Reply
    1. Melissa says:

      I think that you could though I’m not sure how long you would bake it? It’d start with 45 to 50 minutes and just keep checking with a toothpick to make sure the middle is cooked. If you do, will you let me know so that other people can see in the comments if you were successful. That’s a great idea! I might try it this afternoon!

  10. Marie says:

    5 stars
    I’m all about making pumpkin recipes right now. This looks so tasty! Plus it’s healthy and you can make it in a blender?! I’m going to save this recipe to try soon.

    Reply