Pumpkin chocolate chip muffins—an easy pumpkin recipe with chocolate chips and a hint of cinnamon.
It was chilly this morning—a perfect morning for baking. It’s the season for pumpkin everything, so I made pumpkin muffins with chocolate chips and a little cinnamon. These muffins are the perfect combination of moist pumpkin bread, gooey chocolate, and warm cinnamon spice.
The pumpkin chocolate chip muffins were so good warm right out of the oven, they were perfect for breakfast. Try them with a cashew milk cappuccino or even a pumpkin spice coconut latte for extra fall flavor.
Any leftovers can go in the freezer for later. To thaw and reheat them, just place the muffins in a cold oven, then set it to 300 degrees. Heat the muffins until they are completely thawed and warmed through.
These sweet and spicy pumpkin chocolate chip muffins are hard to resist. They’re great for a quick breakfast on the run, a mid-afternoon snack, or even a simple dessert. You can’t beat the combination of pumpkin, chocolate and cinnamon—especially when the recipe is gluten-free, grain-free, and so easy! This post includes some affiliate links for your convenience. You can read my full disclosure policy here.
- Preheat oven to 325 degrees and grease or line muffin tin.
- Combine almond flour, coconut sugar, cinnamon, baking soda, and salt in large bowl. Combine eggs, pumpkin, ghee, and vinegar in medium bowl. Stir wet ingredients into dry ingredients. Fold in chocolate chips.
- Using a large ice cream or cookie scoop, fill muffin cups ¾ full.
- Bake for 20 - 25 minutes, until golden brown and toothpick inserted in center comes out clean. Cool on wire rack.