Posted in:

I like these muffins for a few reasons…

  1. They make the whole house smell good when baking.
  2. They’re good for you! Jam packed with vitamin A and fiber.
  3. They’re super simple to make. If you like this recipe, you can thank God. He gave it to me!

For this recipe, I used canned pumpkin puree. It is readily available this time of year. Just 2 weeks ago, I saw organic pumpkin puree on sale at Whole Foods for $.99 per can! This is a great time to stock up if you use pumpkin in your recipes throughout the year. The same goes for cranberries!



  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Grease a muffin pan with butter or use paper liners.
  3. In a large mixing bowl, combine the sugar, eggs, and applesauce. Stir for about 3 minutes using a wooden spoon or an electric mixer.
  4. Add the pumpkin puree to this mixture and stir for another minute.
  5. In a separate mixing bowl, combine the flours, baking soda, baking powder, cinnamon, salt, and nutmeg.
  6. Add the dry mixture to the wet mixture a little bit at a time until fully combined.
  7. Stir in the chocolate chips and then fill the muffin pan so that each space is about ¾ full.
  8. Bake for 20-25 minutes. These taste great with a glass of milk and some peanut butter. Makes 24 mini muffins.

27 Responses

leave a comment
  1. Pumpkin and chocolate is such a dangerous combo, but I love it! I like that these are a healthier alternative.

  2. I bookmarked this recipe immediately! Sounds fantastic! I love that you didn’t dump a cup of sugar in it :)

  3. Hi! Just want to inform that I have tried baking your muffins and they turned out awesome! So delicious! Thanks for sharing:D

  4. Leandra

    Hi Corrine, Dana and Mia told me about you. I’ve been drooling over your recipes for about a month, so yesterday I decided to stop drooling and start cooking! I baked these muffins and was going to share with neighbors, but I left them in the oven for 2 mins too long (I should have stopped them at 20 mins – mine got a little too brown on the bottom). Anyway, they are delicious, and I am not sharing… my family and I are eating them all instead. and you’re right, they are awesome with some peanut butter! Thanks for such a great recipe. I’ll bake them again soon, and my neighbors will be thrilled. =)

  5. hey palps!

    These pictures came out great, and who doesn’t love pumpkin and chocolate? nicely done!

  6. ps. love that picture on the blue background with the measuring cup ;)

  7. Vasu

    I tried these today, and they came out amazing. They are so moist and filling. Thanks for posting such a delicious and easy to follow recipe.

  8. These are fabulous! Made them today, double batch, it is making way more than 24 muffins, I am so excited to have some to freeze for later! Thank you so much!

  9. Dess

    Hi and thanks for having a HEALTHY recipe to share! I’ve been using another recipe for these and wanted to try something different. Someone commented about not using a lot of sugar; can you belive I came across a recipe that called for 1 and 1/4 CUPS of vegetable oil? Yes, cups. I saw your web link and the “healthy” factor jumped right at me. :)

    I’ll post you on my results; hope they’re good.

  10. Suzie

    Perfect recipe. Will share with all my cooking friends. thanks!

  11. Kendal

    Thank you and the Lord for wonderful food ideas! Keep using your gifts that he gives!

  12. Michelle


    First of all thank you for a great recipe. Its my frist time baking pumkin muffins so i’m not sure what the texture is suppose to be. I just finished my batch, they looked good form outside the oven door. At exactly 20 mins I took the oven off and let them cool. About 15 mins later I went to have one and it was very moist and dense inside almost like they are under cooked. Now I don’t know if this is a silly question but are they suppose to be like this?? I must say though they still taste very nice.

    This is my 2nd time baking anything at all. Please I would appreciate some advice of what might of went wrong. I’m thinking I may have put to much pumkin puree. I also didn’t have wheat four so I just used 2 cups of all purpose.

    Thank you for your help.


  13. Hello!

    I’m sorry that the muffins did not cook fully. Hmm…it usually takes me about 20 minutes but every oven is a little different (electric vs gas) so they might need 25-30 minutes. The texture is usually moist, but not wet (undercooked). They might also need a little extra flour to give them a little more structure. Please let me know if that helps.

    I hope that you have a good day!


  14. Kirsten

    This recipe sounds amazing! Do you know the calorie count per serving? Thank you!

  15. Mindy

    I made these using applesauce instead of the oil to cut down the calories and fat, and I also used dark chocolate morsels instead of semi-sweet. They are awesome! I would also like to know the calorie count. I’m very surprised you don’t post this info with your recipes for those of us who are actually trying to keep our diets real.

  16. @ Mindy….Thanks for visiting my site and for trying out the muffins!
    In May, (after some personal debating) I decided to post nutrition facts for my recipes. I have often gotten comments and emails from readers asking about nutrition facts. However, I do not always believe that nutrition facts are helpful for people. There is a large amount of misinterpretation that goes along with nutrition facts (i.e. sometimes people avoid a recipe with 10 grams of fat/serving when all 10 grams are unsaturated and heart healthy because they believe that all fat is bad). I see this often in counseling so I had made the decision that for the website I would create healthful recipes but leave out the analysis. BUT….alas there are many many people out there who could potentially benefit from having this information (i.e. people doing Weight Watchers, Diabetics) so I decided to post it. Any recipe after May 2012 will have the nutrition facts.

  17. Theresa A.

    I too want to say thanks for a well balanced recipe! I went looking for a chocolate chip pumpkin muffin recipe and found many with loads of sugar and oil, so I appreciate this one. I also like usin whole wheat flour in recipes when I can. My muffins turned out terrificly – moist with a nice crumb after 20 minutes of baking. Thanks again!

  18. Elizabeth


    I LOVE these muffins. I just joined weight watchers and wanted to see how many points these were when I realized you already have it calculated. Are they 2 points for mini muffins or for a regular sized muffin?

    Thanks so much for this recipe. Its been my go-to for several months now. They were great for the morning after Thanksgiving, as well as a brunch I went too. They were a HUGE hit.

  19. Pam

    The ingredients list says “applesauce”; the instructions say “oil.” Which is preferable? If oil, how much should I use? Looking forward to making these for my daughter–they look delicious!

  20. @ Pam…good point! I didn’t see that. Hmm…I like applesauce, but you could substitute the same amount of oil. It will change the nutritional content though. I will change the directions to applesauce because the nutrition facts are based on applesauce and not oil. Thanks for pointing that out!

  21. @ Elizabeth…these muffins are 2 points for a mini muffin. Thanks for asking to clarify! :)

  • Pingback: Eating like a dietitian « Everything in Moderation

  • Pingback: Love to be in the Kitchen: Whole Wheat Pumpkin Chocolate Chip … | The Loves Chocolate Blog

  • Pingback: Pumpkin Chocolate Chip Muffins | theworkingathlete

  • Pingback: Pumkin Loving. | Workouts And Wardrobes

  • Pingback: Whole Wheat Pumpkin Chocolate Chip Muffins - Love to be in the Kitchen

  • -->

    Leave a Reply

    Your email address will not be published. Required fields are marked *