Pumpkin Chocolate Chip Muffins




Yield 12-15 Muffins

With September here now, it brings with it pumpkin everything! I am a big pumpkin fan, and these muffins do not disappoint! They are easy to make, and my kids keep asking for more.

Give them a try for yourself!


  • 2 cups whole wheat flour (or 1 cup spelt flour + 1 cup whole wheat)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg
  • ½ cup packed coconut sugar (or light brown sugar)
  • 1 tablespoon maple syrup
  • ¼ cup melted coconut oil
  • 2 large eggs
  • 1 cup pumpkin puree (look for BPA-free canned pumpkin)
  • 1 teaspoon vanilla extract
  • ¾ cup cultured milk (such as kefir, buttermilk, or non-dairy alternative) I used plain kefir


Dark chocolate chips (just 1-3 on each will do!)


Pumpkin seeds


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Whisk together the flour through nutmeg in a medium bowl.
  3. In another, larger bowl, mix together the coconut sugar, maple syrup, oil, and eggs. Whisk well to combine. Add the pumpkin and vanilla and whisk.
  4. Add half of the flour mixture to the sugar-pumpkin batter. Whisk until combined and then add the cultured milk and the rest of the flour. Mix until just combined.
  5. Using a spoon or a small scooper, scoop the batter into the muffin pan. Add a chocolate chip, pecan, or a few pumpkin seeds to the tops of each muffin, pressing them in slightly with your fingers.
  6. Bake for 10-12 minutes or until lightly browned and a toothpick inserted into the middle comes out clean.
  7. Cool on a wire rack and enjoy!

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