Ready for an easy recipe that tastes like fall? This pumpkin chocolate chip muffin recipe combines pumpkin, applesauce, and just the right amount of spice. Optional dairy-free, egg-free and gluten-free variations included!
Why You’ll Love This Recipe
I love using seasonal ingredients to whip up some from-scratch goodies, and muffins check all the boxes.
Case in point… have you tried some of my favorite muffin recipes? You can choose from blueberry zucchini muffins, bakery-style chocolate zucchini muffins, decadent raspberry cream cheese muffins, fresh peach muffins, festive and blueberry buttermilk muffins, and of course, this pumpkin chocolate chip muffin recipe deserves some attention, too.
- From-Scratch – Put down that box! If you are used to making muffins from a store-bought mix, you will be amazed at how easy it is to make them from scratch.
- Healthier Ingredients – This pumpkin chocolate chip muffin recipe uses only whole food ingredients. I’ll even show you how to make pumpkin pureé from scratch!
- Seasonal Ingredients – Pumpkin applesauce muffins are a must because ’tis the season for pumpkins and applesauce. They play so nicely together, and both happen to grow well here on my homestead.
- Delicious – My friend, if a recipe isn’t delicious, it’s not worth the effort, am I right? Thanks to the pumpkin and applesauce, these muffins are super moist, and the addition of chocolate chips makes them feel indulgent. You’ll forget you are eating vegetables!
Ingredients Needed
- Pumpkin Pureé – If you are using store-bought pumpkin, make sure it’s canned pumpkin pureé and not pumpkin pie filling.
- Applesauce – Homemade or store-bought is fine, though I recommend one without added sugar since there’s sugar in the muffin recipe. Learn 12 different ways to preserve apples and how to can applesauce.
- All-purpose Flour – Several types of flour work for this recipe. For more options, refer to the ingredient substitutions below.
- Cinnamon – To avoid lead contamination in cinnamon, make sure it comes from a trusted source.
- Semi-Sweet Chocolate Chips – Chocolate chips are optional (but are they really?).
Substitutions and Variations
- Flour – You can use a 1:1 ratio of oat flour or your favorite gluten-free flour blend. (Check out my tips for successful gluten-free baking here.) If substituting freshly ground flour, adjust as follows:
- Spelt – Increase to 2 1/2 cups flour.
- Einkorn – Start with 2 and 3/4 cups of flour.
- Soft Wheat – Decrease to 1 and 1/2 cups + 2 Tablespoons
- Eggs – Learn how to store and preserve farm-fresh eggs here. For an egg-free variation, substitute flax eggs by mixing 4 Tablespoons of ground flax meal with 10 Tablespoons of water. Allow to sit for 5 minutes before mixing with the other ingredients.
- Sugar – For a sugar-free option, you can substitute erythritol or monk fruit. Do not substitute a liquid sweetener like honey or maple syrup. The added moisture will throw off the texture of this recipe.
- Coconut Oil – You can substitute melted butter if you prefer. I like to use half of each.
Step-by-Step Directions
Step 1: Preheat oven to 350°F. If you are not using muffin liners, grease muffin tins.
In a bowl, mix together flour, baking powder, baking soda, cinnamon, salt, and chocolate chips.
Step 2: In a separate bowl, mix eggs, sugar, applesauce, oil, and pumpkin. Beat until light and fluffy.
Step 3: Gently fold the pumpkin mixture into the dry ingredients until just combined.
Step 4: Fill prepared muffin tins about 2/3 full.
Bake for approximately 22 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Step 5: While the muffins are baking, prepare the maple glaze. Melt the butter and combine with the maple syrup. Slowly whisk in powdered sugar.
Step 6: When the muffins are slightly cooled, drizzle the glaze over them.
Storing and Freezing Your Muffins
Before storing your pumpkin chocolate chip muffins, make sure to cool completely. Then, store them at room temperature in airtight containers for 3-4 days (if they last that long).
To freeze, place cooled muffins in a single layer in a freezer-safe bag or container.
When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.
Pumpkin Chocolate Chip Muffin Recipe Tips
Follow these muffin-making tips to achieve bakery-style chocolate chip pumpkin muffins that are soft and moist with a tender crumb.
| Detail | Tip |
| Prepare Your Fresh Pumpkin | Pumpkin pureé is so easy to make at home. The fastest and easiest way I’ve ever cooked a pumpkin is in one of my favorite kitchen must-haves, the Instant Pot. Just toss 1 and 1/2 cups of water into your Instant Pot, place the whole pumpkin inside (I knock off the stem), lock the lid into place, and cook on manual-high for 13 minutes. Let it release naturally (aka pressure reduces by cooling off, no quick release.) Once the Instant Pot has naturally cooled down, open the lid, lift out the pumpkin, split it in half, and separate the seeds from the flesh. So easy! |
| Measuring | Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense. |
| Mixing | Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could overdevelop the gluten, resulting in dense muffins or large holes in the crumb. |
| Filling | Do not overfill your muffin tins. For mini muffins, fill 1 Tbs. batter per cup, standard muffins are about ¼ cup, and jumbo muffins are about ½ cup batter per cup. Pro-Tip: Use a cookie scoop for ease of filling. |
| Baking | Don’t open the oven door during baking, or the muffins may deflate. Once the time is up, check if they are ready by inserting a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking. |
| Extras | Add in a teaspoon of vanilla extract, press a few extra chocolate chips on top of the muffins, or sprinkle the top with rolled oats or sparkling sugar for an added “bakery-style” touch. |
| Time Saver | This recipe works with my homemade muffin mix. Just use 2 cups muffin mix in place of the flour, baking powder, baking soda, and salt and reduce the sugar in this recipe to ½ cup. |
Home and Hand Made
This recipe is made into muffins from the pumpkin applesauce cake featured in Home and Hand Made.
This newly updated edition includes 100+ other finger-licking good recipes, time-tested wisdom, and practical skills for creating a home filled with from-scratch meals, natural remedies, and simple living traditions. Ya gotta grab it!
Did you make this pumpkin chocolate chip muffin recipe? If so, please leave a star ⭐️ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Pumpkin Chocolate Chip Muffin Recipe
Equipment
- Instant Pot to prepare fresh pumpkin pureé
- Measuring Cups and Spoons
- Mixing Bowls
- Electric Mixer or whisk
- Silicone Spatula
- Muffin Tin
Ingredients
- 2 Cups All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Cinnamon
- 1 Teaspoon Salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
- 4 Whole Eggs
- 1 Cup Sugar
- ¾ Cups Applesauce
- ¼ Cup Melted Coconut Oil or butter
- 2 Cups Pumpkin Pureé not pumpkin pie filling
- 1 Cup Semi-Sweet Chocolate Chips optional
Glaze:
- 2 Tablespoons Butter melted
- 1/2 Cup Powdered Sugar
- 1/4 Cup Maple Syrup
Instructions
- Preheat oven to 350°F. If you are not using muffin liners, grease muffin tins.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, salt, and chocolate chips.
- In a separate bowl, mix eggs, sugar, applesauce, oil, and pumpkin. Beat until light and fluffy.
- Gently fold the pumpkin mixture into the dry ingredients until just combined.
- Fill prepared muffin tins and bake for approximately 22 minutes or until a toothpick comes out clean from the center.
- While the muffins are baking, prepare the maple glaze. Melt the butter and combine with the maple syrup. Slowly whisk in powdered sugar.
- When the muffins are slightly cooled, drizzle the glaze over them.
Notes
- Flour – You can also use a 1:1 ratio of oat flour or your favorite gluten-free flour blend. (Check out my tips for successful gluten-free baking here.) If substituting freshly ground flour, adjust as follows:
- Spelt – Increase to 2 1/2 cups flour.
- Einkorn – Start with 2 and 3/4 cups of flour.
- Soft Wheat – Decrease to 1 and 1/2 cups + 2 Tablespoons
- Eggs – Learn how to store and preserve farm-fresh eggs here. For an egg-free variation, substitute flax eggs by mixing 4 Tablespoons of ground flax meal with 10 Tablespoons of water. Allow to sit for 5 minutes before mixing with the other ingredients.
- Sugar – For a sugar-free option, you can substitute erythritol or monk fruit. Do not substitute a liquid sweetener like honey or maple syrup. The added moisture will throw off the texture of this recipe.
- Coconut Oil – You can substitute melted butter if you prefer. I like to use half of each.
| Detail | Tip |
| Prepare Your Fresh Pumpkin | Pumpkin pureé is so easy to make at home. The fastest and easiest way I’ve ever cooked a pumpkin is in one of my favorite kitchen must-haves, the Instant Pot. Just toss 1 and 1/2 cups of water into your Instant Pot, place the whole pumpkin inside (I knock off the stem), lock the lid into place, and cook on manual-high for 13 minutes. Let it release naturally (aka pressure reduces by cooling off, no quick release.) Once the Instant Pot has naturally cooled down, open the lid, lift out the pumpkin, split it in half, and separate the seeds from the flesh. So easy! |
| Measuring | Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense. |
| Mixing | Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don’t use an electric mixer when combining wet and dry ingredients. You could overdevelop the gluten, resulting in dense muffins or large holes in the crumb. |
| Filling | Do not overfill your muffin tins. For mini muffins, fill 1 Tbs. batter per cup, standard muffins are about ¼ cup, and jumbo muffins are about ½ cup batter per cup. Pro-Tip: Use a cookie scoop for ease of filling. |
| Baking | Don’t open the oven door, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking. |
| Extras | Add in a teaspoon of vanilla extract, press a few extra chocolate chips on top of the muffins, or sprinkle the top with rolled oats or sparkling sugar for an added touch. |
| Time Saver | This recipe works with my homemade muffin mix. Just use 2 cups muffin mix in place of the flour, baking powder, baking soda, and salt and reduce the sugar in this recipe to ½ cup. |
I am sold. Easiest pumpkin I’ve ever cooked ! Great idea to use IP. Then, the muffin. Holy moly. Best muffins I’ve ever made. My husband ate two without stopping. I added some pecans and they turned out perfect. I used silicone cupcake liners and the popped right out. Ty for all the great recipes and tips.
I haven’t tried these yet – question: will these be less sweet if I don’t use the chocolate chips? Should I add more sugar to compensate?
Just made this Pumpkin applesauce recipe and put them in 4 mini loaf pans instead of a muffin tin, baked for 40min at 350. They came out perfect! And the taste is phenomenal. Perfect fall snack or breakfast ? I used sprouted spelt.
Hi,
I was wondering where to find the nutritional information. I am trying to figure out how many Weight watchers points they are per muffin.
Thanks
These are fast and so delish. Not too sweet. I am however wondering anyone has done a substitute for the eggs?
I just made a batch of these. They taste good, but they really stick to the paper liners. Has anyone else had this problem? If so, what have you done to prevent this? I’m thinking I will increase the melted butter in the recipe, to about 1/3 cup to 1/2 cup. I wouldn’t mind a richer muffin anyway. Just don’t want to go overboard and make it too oily.
I just made these today. I used avocado oil to in my muffin pans without liners. They popped right out and are so moist. Delish!
I wonder if it had something to do with the paper liners I used. It was a new package, and I don’t know if they are an “off” brand or not. Next time I make muffins, I will try some with the old liners (I discovered that I still have a few that were “hiding,” some with these new liners, and some with oil but no liners. And then see what happens. Thanks for responding to my comment.
The same thing happened to me. Am making them again this afternoon for Thanksgiving breakfast, and am not going to use liners. Am just going to grease the pans.
Oh, and forgot to mention…. These are A-MAZE-ING!! I love them! Shared them with new neighbors, and they called to say they were the best muffins they’d ever had!
Can I refrigerate the batter for 2-4 days, so that I can bake a dozen today, and a dozen in 3-4 days? I have another muffin recipe that permits that, but I thought I’d better check to make sure about this one.
I’ve never tried that so I don’t know if it will affect the rise or not.
Well, I just ended up baking the whole batch after all.
Do you have a calorie count for the pumpkin applesauce muffins with maple glaze?
Made these yesterday and they were sooo good!! I wasn’t sure about the maple glaze so I just fixed half the glaze amount to glaze half the muffins. Wrong choice, should’ve glazed them all!!! Glaze was so good I was wiping up the drips so I could lick my finger! ? They were super moist too. PI’ll be making these again soon!
The muffins stuck to the liner papers. I cut down the sugar by 1/4 cup, since I used sweetened applesauce, and I added a teaspoon of pumpkin pie spice. They were very tasty, but the stickiness is kind of a turnoff.
This is a keeper recipe!! It is so good ! I just made them this morning with my own pumpkin and applesauce. Mine were gf and the rest of the family was regular. Oh so good!! Thx for sharing !!
Melissa how big a pumpkin/ pumpkins ( by weight ), do you use in your IP? I have a 6qt. Thank you
A soon as I read the recipe I couldn’t wait to make these muffins. They exceeded expectations (and I now have a new favorite glaze 😉 My family and I have a New favorite … Yumm!
These were so moist and yummy – skipped the glaze and “frosted” with whipped cream cheese! Thank you for sharing!
Great recipe!! My pumpkins didn’t grow this year but i’ve been substituting banana squash in my pumpkin recipes and it works fantastic, a very similar flavour. My daughter has egg and dairy allergies and using substitutions worked very well. I replaced the eggs with flax eggs (1 tbsp ground flax & 3 tbsp water). Thanks Melissa for another super recipe!
How could I incorporate some sourdough discard for this recipe? I love a good way to use my discard (also…. your sourdough chocolate bread that I use discard for is to DIE for and alwaysa hit).
Can you please provide nutritional information
Thanks
Making these delish looking muffins soon! Thanks!
Thank you for differentiation of how much of which kinds of flours to use! I just got a pumpkin and have homemade applesauce I’m excited to use! Sadly, I don’t have an instant pot. So I guess I’ll be baking the pumpkin ?
These looked so delicious that I wanted to print them but can’t get rid of the Facebook/Pinterest/email pins gah! What am I doing wrong? The pins are in the middle of the method! Help please. Julie P homesteading in the U.K.!
Julie, thank you so much for the heads up, we just got it fixed!
Thank you
I am curious what variety of pumpkin you grow for pie? I grew “Cinderella” variety this year and am hoping it will be good. I’ll find out soon! I also love the tip on using the IP for making pumpkin puree…definitely trying that!
I’ve been growing sugar pie pumpkins the past few years. And the IP tip works so great!
Looks so good. Can’t wait to try this.
‘- Do you need to use “pie” pumpkins? Do regular Halloween pumpkins have the right texture?
– Will this recipe work with store bought applesauce?
Pie pumpkins tend be less watery and have a sweeter taste, but you could try Jack O’Lantern in it. Yes, store bought applesauce will work just fine.
Hi Melissa,
is there a substitute for the flour to make these gluten free?
You could try a mix of almond, coconut, and ground golden flax. I haven’t tried that in this recipe specifically but use it in others. You might need to add extra liquid, you’ll have to play with that.
I finally received my Hand Made book yesterday! Reading about using potato water to make things reminded me of my mother. She always saved her potato water for breads etc. I sure do miss her! But I have her to thank for the love of cooking and canning. Treasure yours while you have them close.
I’m curious if you can or freeze your pumpkin when you’re done blending it.
You may freeze it (I do this often), you may NOT can pumpkin puree. It’s too thick for even the heat of the pressure canner to get through to safely kill botulism spores. You may can chunks of pumpkin, but never in puree form.
You may can pureed pumpkin. I do it all the time. Many years. Just add dash of water. I’ve been canning for 30 years. No problems. Do need to pressure can it. Put in pints or smaller size jars. Shoud try it sometime. Its so handy and no need to wait for thawing- and you can eat it right out of jar if you like pumpkin that well.
No, you can’t puree pumpkin if you’re following safely tested recipes and don’t want to worry about botulism. Pureed pumpkin is too dense for the heat to penetrate fully to kill botulism spores if their present. I’m glad you haven’t had any illness from it but I’m not willing to take that gamble with my family or recommend it to anyone else.