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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Yum


26 Comments
bittersweet chocolate, pumpkin, soft wheat

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Moist, full of flavor and such a satisfying and nutritious snack for the kids to bring to a fall party!

Pumpkin Chocolate Chip Muffins

 

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5 from 10 votes

Table of Contents

  • Pumpkin Chocolate Chip Muffins
    • Ingredients
    • Instructions
    • Video

Pumpkin Chocolate Chip Muffins

Cuisinicity Tip: You can also bake the batter in a Bundt pan (greased and floured) for 35-40 min, until toothpick in the center comes out clean.
Servings 20 muffins
Author Catherine Katz

Ingredients

  • 1 cup organic expeller pressed canola oil
  • ⅔ cup dark brown sugar
  • 1 Tbsp honey
  • 2 large cage-free eggs
  • 1 15 oz canned pumpkin (100% pure)
  • 2¾ cups whole wheat pastry flour
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • ½ cup bittersweet chocolate chips (60% cocoa)

Instructions

  • Preheat oven to 350 degrees F
  • Sift flour, baking powder and cinnamon together in a bowl and set aside.
  • Beat eggs, oil, sugar and honey together in a bowl of an electric mixer until creamy.
  • Add the canned pumpkin to the mixing bowl and mix again until well blended.
  • Add sifted ingredients to the creamed mixture, and stir well (do not overbeat!).
  • Stir in the chocolate chips.
  • Pour batter in a muffin pan lined with baking paper cups.
  • Bake for 20-25 minutes, or until tester inserted in the center comes out clean.

Video

 

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Comments

  1. Dorit says

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    Why do you use canned pumpkin? You should have loads of pumpkin fresh carved out of the pumpkin heads… Or is that not an edible kind?

    Reply
    • Catherine Katz says

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      Dorit,
      I created this recipe about 20 years ago and I have 5 kids, age 20-29, I don’t know if you have kids but I think that answers your question!
      Having said that, I love using fresh pumpkin of course, and do so now from time to time but there is nothing wrong with organic canned pureed pumpkin with no added ingredients, just pumpkin, and I just loved then, and still love now, to be able to whip up a batch on the spur of the moment without the trouble of carving and baking a pumpkin first!

      By all means, if you have the time and opportunity, please do!

      Reply
  2. Tracey says

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    5 stars
    What I have loved most about Cuisinicity this year, I said it above & it still holds true. Every time I come to this site, I get so excited about trying everything on it. It takes me back to being in the kitchen with my mom. Cooking & baking for some has become a lost art, for some an unlearned art. Cuisinicity is the teacher for the beginner, intermediate & advanced chef!!! It just keeps getting better & better!! That’s why I tell everyone I know about it!!

    Reply
    • Catherine Katz says

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      AW Thank you thank you Tracey, you touched my heart! I love your creativity in the kitchen and your love for sharing!

      Reply
  3. Alessa Greyson says

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    Hi Catherine
    Just wondering WHY you would promote non-food items like ‘Smart Balance’ when God gave us butter? Also – have you done any research into canola oil? I really wonder why you would use it when there are actually healthy alternatives that are not highly processed and chemically treated (yes, even the so-called ‘organic’ type) such as rice bran and grapeseed oils. Please! It breaks my heart to see you using it in your recipes!

    Reply
    • Catherine Katz says

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      Hi Alessa,

      I recommend you read my post on the verdict on canola oil, which is what I use in my pumpkin chocolate chip muffins:

      https://cuisinicity.com/verdict-canola-oil/

      As for smart balance, I do not promote it, I use it when I need that texture in some of my baking but do not want the saturated fat found in butter.

      I love your website, thank you for that! I have breast fed all of my babies and wouldn’t have it any other way, so thank you for what you do!

      Reply
  4. Lyne says

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    5 stars
    Bonjour Martine et Catherine,

    Je viens de faire cette recette, elle est délicieuse.

    Pour répondre à Martine, 15oz équivaut à 1 3/4 tasse, car j’ai fait des réserves et 1t = 8.7 oz.

    “Two thumbs up” et un large sourire de la part de ma fille!

    Reply
    • Catherine Katz says

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      Merci beaucoup Lyne pour ce gentil mot et aussi pour avoir pris le temps de mesurer pour Martine, quelle délicatesse! J’en suis très touchée! Un grand sourire pour votre fille et vous! 🙂

      Reply
  5. Diane says

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    5 stars
    Just finished making a batch of these muffins for the first time. Didn’t see how many muffins this batter made till they were already in the oven baking….so now have 12 BIG, absolutely delicious, melt in your mouth muffins! Too funny. Thanks for sharing.

    Reply
    • Catherine Katz says

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      5 stars
      Diane, that’s wonderful! I LOVE this recipe too! This week-end I am making it for a halloween party that my son is going to, they are so yummy and so “autumn-y” right?!! Thank you for your lovely comment!

      Reply
  6. Tracey says

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    5 stars
    I’m not really a pumpkin lover, but since I Love your recipes, I decided to try them. I made them this morning & as I type this I am eating my second one! They are so moist & Delish! I just want to Thank you for inspiring me to start baking again. Even though my mom past away long ago the joy of baking left with her. Once these are gone I will tackle the Pumpkin-Honey-Ricotta-Muffins.

    Reply
    • Catherine Katz says

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      My goodness Tracey, thank you for sharing this with me! Your comment about your mom and your starting to want to bake again touched me so! You made my day!

      Reply
      • Tracey says

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        🙂

        Reply
        • Tracey says

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          5 stars
          I was making this recipe tonight, well you know me !! I had 2 ripe bananas asking me to do something with them. They said Hey ! Try us in the pumpkin choc muffins. I said, I don’t know, they said, Catherine knows you’re always changing things, she won’t mind! Well they just jump right in!! lol Not a bad combo !!! 😉

          Reply
          • Catherine Katz says

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            You were so right, my friend, I LOVE IT Tracey!!!! You are such a cutie!!! 🙂 🙂

  7. Omali says

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    Hello!! I love your blog and thank you for all that you so!! I am always confused about canola oil! May I ask, which one do you use? Thank you!!

    Reply
    • Catherine Katz says

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      Thank you so much Omali! and you are most welcome, it is truly my pleasure!! I just use organic canola oil, no special brand.

      Reply
  8. martine says

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    5 stars
    bonsoir , je suis en train de réaliser cette recette mais pouvez-vous me dire , je vous prie , à quoi correspond 1 15oz pour la courge?
    …est-ce 1cup et demi? merci! belle continuation à vous! Martine

    Reply
    • Catherine Katz says

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      Bonjour martine, nous sommes encore en Nouvelle Zelande, nous serons de retour demain et je vous répondrai aussitôt!

      Reply
  9. martine says

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    5 stars
    bonjour , seulement “for the kids”? ah non, je vais aussitôt tester alors si je suis restée un peu …kid! merci ces muffins semblent me tendre la main et sont magnifiques ! bonne journée ! Martine de France

    Reply
  10. Catherine Katz says

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    5 stars
    Thank you my Natalia! I know how much you love those, especially during this time of year! They remind me of you, back at home!

    Reply
  11. Natalia Katz says

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    5 stars
    I was actually just thinking the other day about how these should be up on the site! Glad to see one of my classic fall favorites shared on your beautiful website now!

    Reply
  12. Kristen says

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    Oh these look fantastic! I am going to go try them right now! Thanks for posting!

    Reply
    • Catherine Katz says

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      My pleasure Kristen!

      Reply

Trackbacks

  1. Give Your Kids a Healthier Treat for Halloween - Cuisinicity says:
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    […] another delicious and nutritious pumpkin recipe favorite: my Pumpkin Chocolate Chip Muffins, which are very moist and fill up the tummies of our little goblins! You can make them as muffins […]

    Reply
  2. Breads and Muffins - Cuisinicity says:
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    […] and breads…WOW! Just go check these recipes for my Pumpkin Honey Ricotta Muffins and my Pumpkin Chocolate Chip Muffins, or if you prefer vegan, my Pumpkin Banana Date muffins–That’s all I’ll […]

    Reply

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