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Updated: September 24, 2021/ First Posted: September 24, 2021Amy Palanjian 27 Comments

With a simple stir together method, and just sweet enough flavor, these mini Pumpkin Chocolate Chip Muffins are a yummy fall treat to share with the kids. Plus, they store so well!

Pumpkin Chocolate Chip Muffins

During the fall, I love using pumpkin in all sorts of ways to offer the vitamins it contains to my kids in lots of ways—outside of just pie! These muffins have a pleasant amount of pumpkin flavor, plus nutritious ingredients to make them a balanced breakfast or snack.

And the small size makes them a perfect size for toddlers to pick up and self feed.

I love baking a batch of these muffins ahead of time and having them on hand for easy toddler breakfasts throughout the week. I also love to have them on hand for my own snacking needs—the hint of chocolate is so delicious almost any time of the day!

TIP: To make them ahead and store them for later, simply let the muffins cool and store them in an airtight container in the fridge. Serve them chilled or warm them for 10-15 seconds in the microwave before serving.

Ingredients You Need

To make these whole grain pumpkin muffins, you’ll need:

TIP: To make these dairy-free, use dairy-free chocolate chips.

Step-by-Step Instructions

Here’s a look at the super simple process involved in making these muffins. Scroll down to the bottom of the post for the full recipe.

1. Preheat the oven and coat a mini muffin tin with nonstick spray.
2. Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
3. Add a heaping 1 tablespoon to each prepared muffin cup and bake until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
4. Serve warm, at room temp, or chilled.

TIP: These are great on their own, but you could top with some nut butter or cream cheese if you’d like.

Can I make this recipe gluten-free?

Absolutely. Just use gluten-free oats and a gluten-free flour blend and they’ll be gluten-free!

Can I make these Pumpkin Chocolate Chip Muffins without eggs?

You can but there are two adjustments I suggest you make:

1. Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency. Or use purchased oat flour. Both will help the batter bind together better.
2. Omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.

Best Tips for Success

• Gluten-free: Use gluten-free oats and a gluten-free flour blend.
• Dairy-free: Use diary-free chocolate chips.
• Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.
• You can of course use dried cranberries or raisins in place of the chocolate if you prefer.
• Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
• Cut into smaller pieces for your child if needed.
• Pair with a side of fruit and/or milk for a simple snack or breakfast.
• You may also like Pumpkin Bars, Pumpkin Oatmeal Muffins, and my Mini Pumpkin Cupcakes.

I’d love to hear what you and your kids think of the recipe when you make them so please comment below!

This post was first published September 2019.

Mini Pumpkin Chocolate Chip Muffins (Healthy and Easy!)

These whole grain muffins have delicious pumpkin flavor and just enough chocolate chips. They’re moist and a great breakfast or snack to share with the kids. (Adapted from Eating Well.)

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine American

Servings 12 (Makes 24 mini muffins)

Calories 110 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup pumpkin puree
• 1/4 cup packed brown sugar
• 3 tablespoons canola oil (or melted and slightly cooled coconut oil)
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips (or raisins or dried cranberries)

Instructions 

• Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.

• Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.

• Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool in the pan for 2 minutes and transfer to a wire rack to cool completely.

• Serve warm, at room temp, or chilled.

Notes

• Gluten-free: Use gluten-free oats and a gluten-free flour blend.
• Dairy-free: Use diary-free chocolate chips.
• Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.
• You can of course use dried cranberries or raisins in place of the chocolate if you prefer.
• Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
• Cut into smaller pieces for your child if needed.

Nutrition

Serving: 2muffinsCalories: 110kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 71mgPotassium: 103mgFiber: 2gSugar: 5gVitamin A: 3218IUVitamin C: 1mgCalcium: 39mgIron: 1mg

Keyword pumpkin chocolate chip muffins, pumpkin muffins

Filder Under:Breakfast, Dairy-Free, Egg-Free, Gluten-Free, Muffins, Nut-Free, Recipes, Vegetarian