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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.
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4.43 from 7 votes

Pumpkin Chocolate Chip Muffins

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 Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 muffins
Author: Melissa Griffiths

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

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