Chocolate Chip Pumpkin Muffins #PumpkinWeek

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!

If you remember over the last few years I made lots of pumpkin recipes such as  these pumpkin pie turnovers or these pumpkin chocolate donuts! Today I want to share with you muffins!

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!

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Chocolate Chip Pumpkin Muffins

Nancy P.

Easy to make Chocolate Chip Pumpkin Muffins! Filled with chocolate chips, pumpkin and spices! Perfect for freezing!

4.59 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 18

Calories 166 kcal

Equipment

• OXO Good Grips Medium Cookie Scoop
• OXO Good Grips 11-Inch Balloon Whisk
• Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver
• Standard Paper Cupcake Liners / Baking Cups, 60-ct / Box (Pack of 4)

Ingredients

  

1x2x3x

• 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

Instructions

 

• 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

Serving: 1gCalories: 166kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 35mgSodium: 196mgFiber: 1gSugar: 8g

Tried this recipe?Let us know how it was!