Ok yes, I’m having a moment with pumpkin. But it’s November so really, who isn’t? Pumpkin is just so versatile! From savory dishes like pasta to sweet desserts and breads, is there anything you can’t work pumpkin into? And since we’re well into baking season, whipping up these Pumpkin Chocolate Chip Muffins seemed a natural thing to do. And with a gluten free option to boot? Man, are they delicious.
What’s in these Pumpkin Chocolate Chip Muffins
Here’s what you’ll need to make these jumbo, bakery-style muffins, plus an easy way to adapt them for gluten free diets:
- Canned pumpkin puree
- Semisweet chocolate chunks
- All-purpose or gluten free flour
- Unsalted butter
- All the fall spices like nutmeg, cinnamon and cardamom
And if you can find chocolate chunks, grab them. They’re bigger than chocolate chips, and they’re responsible for those glorious puddles of melty chocolate you see on top of the muffins after they’re baked.
Is pumpkin healthy for you?
Since our pumpkin consumption has gone way up with my current obsession, it’s good to know that it has a lot of great health benefits. Like their orange cousins, carrots and sweet potatoes, pumpkins are loaded with beta carotene, a vital antioxidant. The orange color also means pumpkins are high in potassium, which is especially good for lowering blood pressure.
They’re also high in vitamins C, E and iron – all of which support a healthy immune system. Kind of great as we move into cold and flu season.
What I love most, though, is that pumpkin is super high in fiber. Fiber makes you feel full and satisfied, and it’s great for digestive health. In the season of indulgence, anything that helps with digestion is a welcome thing!
How to make Pumpkin Chocolate Chip Muffins
Making these muffins is easy. Skip the stand mixer and use a handheld electric mixer to cream the butter and sugar together.
Beat in the eggs and the pumpkin, then mix in the dry ingredients. Then, fold in the chocolate chunks last.
The chocolate drizzle on top is made by melting chocolate and a tiny bit of coconut oil. You won’t believe how smooth your melted chocolate can be just from adding a touch of coconut oil!
My parents are coming in for Thanksgiving next week, yay! I’ll be baking up a cool dozen of these muffins for the long weekend. I know they’re going to love them.
If you make these Pumpkin Chocolate Chip Muffins and love them too, drop me a comment or a rating down below. I’d love to hear what you think! Enjoy!
For more pumpkin recipes, try these:
For more fall bakes, try these:
- Apple Butter Cranberry Muffins with Streusel Topping
- Apple Cinnamon Swirl Coffee Cake
- Baked Apple Butter Doughnuts
Bakery Style Pumpkin Chocolate Chip Muffins (Gluten Free option)
- 2 cups all-purpose flour
- 1 cup sugar
- 1 stick unsalted butter
- 2 eggs
- 1 15 oz. can pumpkin puree
- 1 1/2 cups chocolate chunks divided
- 1 tsp. baking soda
- 1 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1/2 tsp. cardamom
- 1/4 tsp. salt
- 1/4 tsp. coconut oil
- 2 Tbsp. coarse sugar
- Preheat oven to 350 degrees. Coat a jumbo size muffin tin with nonstick cooking spray, or line with cupcake liners.
- In a large bowl, cream butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
- In a separate bowl, whisk together the flour, salt, baking soda and spices.
- Stir the dry ingredients into the wet ingredients until fully combined. Fold in 1 cup of the chocolate chunks.
- Fill muffin tins 2/3 of the way with batter. Sprinkle evenly with coarse sugar. Bake 25-30 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- To make the chocolate drizzle, combine 1/2 cup of chocolate chunks and the coconut oil in a small bowl. Microwave in 20 second intervals until melted and smooth. Drizzle over cooled muffins.