Start your morning off with these Chocolate Chip Pumpkin Muffins! Perfect for a grab and go breakfast! They freeze well too!
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
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Well HELLO FALL! I don’t know what kind of weather you are experiencing where you live but here in Minnesota it is definitely fall! So to celebrate the beginning of fall I am brining you all pumpkin recipes this week!
When do we make them?
Finally we are now back into the swing of things with school I do my best to keep our freezer full of muffins! The girls will pull them out about once a week to eat for breakfast and sometimes in the afternoon for a snack!
They are filling for them and they love the flavor!
For these muffins:
For these muffins I went with pumpkin because I love pumpkin muffins!
I took my very basic oatmeal muffin recipe and just added chocolate chips because I really thought it would be so good!
Finally, for these muffins I used Dixie Crystals Sugar. They are so very kind of send some sugar throughout the year but for Pumpkin Week I also got a bundt pan (which you will see later in the week), piping bags and some glass bowls that I use constantly when I am making videos and measuring out ingredients!
Want to follow along?
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now. If you make any recipes make sure to tag them #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
- 1 stick butter, melted
- 1 cup milk
- 2 eggs
- 1/2 cup pumpkin
- 1 teaspoon vanilla
- 1/2 cup sugar ( I used Dixie Crystal's sugar)
- 2 cups all purpose flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking soda
- 1 tsp pumpkin pie spice
- 1/2 cup chocolate chips
- Preheat oven to 400 ℉. Line muffin pan with liners. Set aside.
- In large bowl add butter, milk, eggs, pumpkin, vanilla and sugar. Whisk together until completely incorporated.
- Add in flour, oats, baking soda and pumpkin pie spice. Stir until combined.
- Scoop into muffin liners.
- Stir in chocolate chips.
- Bake for 12-15 minutes or until golden brown and toothpick inserted comes out clean.
- Serve warm and ENJOY!
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 196mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
Enjoy these #PumpkinWeek recipes from our bloggers:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life
Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy
Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories