Nothing says fall like these chocolate chip pumpkin muffins! They are moist, delicious and full of pumpkin flavor with loads of crumbs sprinkled on top. They are even a bit healthier than the norm with less sugar, less oil and the addition of dark chocolate chips, nuts and Greek yogurt. Great for on-the-go breakfasts or an afternoon treat.
Easy Pumpkin Muffins
It’s fall, and what’s better than the smell and taste of pumpkin to remind us of how much we love this season. Living in Florida now, I don’t get the chance to enjoy the changing of the leaves, which I loved growing up in the north, but I can still bake up a storm and make my house smell like the fall I remember.
You ask, what’s that wonderful aroma coming from my house lately? It might have something to do with the Pumpkin Spice Christmas Cookies, Pumpkin Nutella Muffins, and Pumpkin Caramel Popcorn that I whipped up.
And if that wasn’t enough, I just had to remake these chocolate chip pumpkin muffins. It’s been a few years since I last posted the recipe and it seemed time to update it and add some yummy photos. (not to mention the fact we get to eat them too 🙂 )
These chocolate chip pumpkin muffins are really moist, delicious, and just a tiny bit healthier than the normal pumpkin muffin. I took out a lot of the sugar, subbed in unsweetened applesauce for the oil, and avoided too much of the over-processed white flour by subbing in some wheat flour.
Add in a little low-fat yogurt for a protein boost, nuts for healthy fat, pumpkin for its antioxidant properties and you have a breakfast you can feed your family and feel pretty good about it.
Of course, I did go a little overboard with the crumbs but it’s hard to give up my crumb fixation. Ever since I was little, my Dad and I would go to Dugan’s Bakery in town and pick up the best crumb buns. Those crumb buns had a top of crumbs that seemed like they were a mile high. And all covered in powdered sugar too!
Oh, my mouth is so watering! When we arrived home, my sister and I would take out the crumb buns and go for the big crumbs that were left in the bottom of the bag. Ah, sweet memories!
Most Often Asked Questions About Easy Pumpkin Muffins
Can I add more sugar?
Yes, you most definitely can. You can increase the white sugar amount to 1/2 or 3/4 cup sugar with no difference in the quality of the final muffin.
Do I have to use unsweetened applesauce?
No, you can easily sub butter or vegetable oil of the applesauce.
Why are my muffins dense & chewy?
Over mixing the batter can cause dense muffins. The mixing causes the gluten in the flour to form elastic gluten strands making the muffin chewy. To correct, just mix the batter until just combined.
Why do I have to use baking powder and baking soda?
The use of both “rising” agents generates a beautiful domed muffin that will come out lighter and fluffier.
How do I know when my muffins are done?
A toothpick inserted in the center should come out clean or with just a few moist crumbs. You can also check by touching the top lightly. If it springs back it is done and if it leaves an indent let them cook for a bit longer.
How to Make Chocolate Chip Pumpkin Muffins
- In a large bowl, combine eggs, yogurt, pumpkin, both sugars, and butter. (photo 1)
- Whisk until well mixed. (photo 2)
- In a medium bowl, combine flours, baking powder, baking soda, salt, and spices. (photo 3)
- Mix well. (photo 4)
- Mix into wet ingredients in small increments until fully incorporated. (photo 5)
- Fold in chocolate chips and nuts, if desired. (photo 6)
- Scoop batter into prepared muffin tins.
- In a medium bowl, combine flour, brown sugar, and cinnamon. (photo 1)
- Add butter, softened or very cold. Either way works with this recipe. (photo 2)
- Form into a mixture that looks like crumbs. I like to use my hands once the initial mixing is over. (photo 3)
- Sprinkle crumbs onto muffins. (photo 4)
Ready for the oven!
Once baked, cool in muffin tins for about 10 minutes then carefully lift out and place on wire racks to cool the rest of the way. Once cool, dust with powdered sugar.
These easy pumpkin muffins are rich with fall spices and full of pumpkin flavor and you just can’t beat all those crumbs! They make a quick on-the-go breakfast or a perfect afternoon snack. No need to wait for fall – these are delicious any time of year. Enjoy!
More Recipes to Enjoy This Fall
Pumpkin Marble Brownies with chocolate and cheesecake swirls.
Apple Pound Cake from Julie Blanner
Pumpkin Chocolate Squares are moist, flavored with warm spices, and filled with chocolate chips.
Apple Cider Cookies with maple frosting are soft, cakey, and flavored with cinnamon.
Pumpkin Bread with Streusel Topping with rich maple flavor and pumpkin pie spice.
Find more healthy fall recipes here on 2CM!
Love quick & easy recipes? Follow me on Instagram, Facebook, Pinterest & Twitter for all the latest recipe inspiration! Plus join my email list here and receive a free e-book.
CHOCOLATE CHIP PUMPKIN MUFFINS WITH STREUSEL TOPPING
- 2 eggs
- 1/2 cup plain Greek yogurt
- 1 1/2 cups pumpkin puree
- 1/2 cup light brown sugar, packed firmly
- 1/4 cup sugar (if you like a sweeter muffin you can add another 1/4-1/2 cup)
- 1/2 cup unsweetened applesauce (1/2 cup melted butter can be subbed for applesauce)
- 1 cup wheat flour
- 1 1/4 cup unbleached all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoons cinnamon
- 1 teaspoons ginger
- 1 teaspoon nutmeg
- 1/4 - 1/2 teaspoon ground cloves
- 3/4 cup dark chocolate chips
- 1/2 cup pecans (optional)
Crumbs (double if love crumbs)
- 1/2 cup flour
- 1/2 cup brown sugar
- 3/8 teaspoon cinnamon
- 1/4 cup butter
- Garnish: Confectioner's sugar
- Preheat oven to 375 degrees. Spray muffins tins with a nonstick spray.
- In large bowl, whisk together eggs, yogurt, pumpkin, sugars and butter.
- In medium bowl, combine flours, baking powder, baking soda, salt and spices.
- Mix into wet ingredients in small increments until just combined.
- Fold in chocolate chips and nuts, if desired.
- Fill each muffin cup to almost full.
- For crumb topping, using a fork, mix all ingredients for topping together in small bowl until it resembles coarse crumbs.
- Sprinkle muffins with crumb topping.
- Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and let cool on wire racks for 10 minutes then lift out of pan carefully. Return to wire racks to cool completely.
- Dust tops with confectioner's sugar, if desired.
Most Often Asked Questions About Easy Pumpkin Muffins
Why are my muffins dense & chewy?Over mixing the batter can cause dense muffins. The mixing causes the gluten in the flour to form elastic gluten strands making the muffin chewy. To correct, just mix the batter until just combined.
Why do I have to use baking powder and baking soda?The use of both "rising" agents generates a beautiful domed muffin that will come out lighter and fluffier.
How do I know when my muffins are done?A toothpick inserted in the center should come out clean or with just a few moist crumbs. You can also check by touching the top lightly. If it springs back it is done and if it leaves an indent let them cook for a bit longer
This post has been updated with easier to follow instructions and was originally published on September 28, 2016.