Pumpkin Chocolate Chip Muffins

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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 1/3 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
Yield: 12 muffins

Pumpkin Chocolate Chip Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 3/4 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/4 cup butter, melted
  • 1/2 cup low fat sour cream
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons sugar
  • 1 tablespoon flour
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vegetable oil
  • 1/3 cup sliced almonds, slightly crushed


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


Pumpkin Pie Spice Substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.


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originally published November 23, 2015 — last updated November 27, 2018
Categories: Muffins