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    Home » Recipes » Breakfast » Muffins

    Pumpkin Chocolate Chip Muffins

    Published by Melissa on November 23, 2015 | Updated June 10, 2022 | 10 Comments

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    Featured Image for post Pumpkin Chocolate Chip Muffins

    If you love pumpkin chocolate chip bread, you’ll love these lighter, fluffier, quicker-cooking pumpkin chocolate chip muffins.

    One of my favorite pumpkin treats is pumpkin chocolate chip bread. These muffins have less sugar, less fat, are made with whole wheat flour, and bake in about ⅓ of the time of pumpkin chocolate chip bread. Making them a better choice for breakfast.

    If you love pumpkin chocolate chip bread, you'll love these lighter, fluffier, quicker-cooking pumpkin chocolate chip muffins.

    I love a streusel topping and couldn’t resist adding an almond streusel topping. My sons quickly gobble up these muffins, but one son thought they didn’t need the streusel topping. So feel free to omit it if you’d rather.

    Featured Image for post Pumpkin Chocolate Chip Muffins
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    Pumpkin Chocolate Chip Muffins

    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Muffins
    Keyword: baking, Breakfast, Chocolate
    Servings: 12 muffins
    Author: Barbara Schieving
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    Ingredients

    • 1 ¾ cups whole wheat pastry flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ teaspoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 1 cup pumpkin puree
    • ¾ cup sugar
    • ¼ cup butter melted
    • ½ cup low fat sour cream
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup semi-sweet chocolate chips
    • 4 tablespoons sugar
    • 1 tablespoon flour
    • ½ teaspoon cinnamon
    • 2 teaspoons vegetable oil
    • ⅓ cup sliced almonds slightly crushed

    Instructions

    • Preheat oven to 350°. Lightly grease a muffin tin with cooking spray, or line with paper muffin liners.
    • Prepare streusel topping: In a small bowl, whisk together 4 tablespoons sugar, 1 tablespoon flour, and ½ teaspoon cinnamon. Add 2 teaspoons oil and mix together until you have a sandy texture. Mix in almonds; set aside.
    • In a mixing bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon; set aside.
    • In a large mixing bowl, combine pumpkin, sugar and melted butter; add sour cream, eggs, and vanilla and beat at medium speed until well blended.
    • Add flour mixture and stir until just combined. Stir in chocolate chips.
    • Divide batter evenly between 12 muffin cups. Sprinkle muffins with streusel topping.
    • Bake 20 to 25 min, until a tester inserted into the center comes out clean.
    • When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

    Notes

    Pumpkin Pie Spice Substitute: ½ teaspoon ground cinnamon plus ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves for 1 teaspoon pumpkin pie spice.

    Pumpkin-Chocolate-Chip-Streusel-Muffins-Collage-Barbara-Bakes

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    « Overnight Pumpkin Monkey Bread with Maple Icing
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Annamaria @ Bakewell Junction

      November 26, 2015 at 6:48 am

      Barbara,
      These muffins look delicious. I have some more pumpkin puree I need to use and these would be the perfect recipe to try. Have a Happy Thanksgiving.
      Annamaria

      Reply
    2. sue|theviewfromgreatisland

      November 25, 2015 at 6:59 pm

      These look heavenly — I can’t imagine a better breakfast treat! Happy Thanksgiving Barbara <3

      Reply
    3. Jessica @ Sweetest Menu

      November 25, 2015 at 6:27 pm

      Muffins are irresistible to me! Especially ones with streusel topping! Loving that this are a touch healthier!

      Reply
    4. Lorraine @ Not Quite Nigella

      November 24, 2015 at 2:12 am

      Snap mum! I made a pumpkin and chocolate dessert. I have never tried that combo before but they go so well. I should try these next 😀 xxx

      Reply
      • Barbara Schieving

        November 25, 2015 at 5:36 am

        They’re a perfect match. Enjoy!

        Reply
    5. 2 Sisters Recipes by anna and liz

      November 23, 2015 at 10:19 pm

      We love your pumpkin muffins recipe, and we’re craving for them now. LOve the photos, they are gorgeous!

      Reply
    6. Carol

      November 23, 2015 at 3:31 pm

      What a perfect treat for a quick Thanksgiving breakfast. I like the idea of using whole wheat pastry flour too-especially since I have some in the freezer. 🙂

      Happy Thanksgiving to you and your family, Barbara!

      Carol

      Reply
    7. Rosa

      November 23, 2015 at 1:45 pm

      A delicious autumn treat!

      Cheers,

      Rosa

      Reply
    8. Medeja

      November 23, 2015 at 11:22 am

      These muffins would be so nice with a cup of tea! I would really enjoy them!

      Reply
    9. Traci

      November 23, 2015 at 7:13 am

      I had these on the mind too because I just posted a recipe for the same thing. Love the topping you included. Have a great thanksgiving!

      Reply

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