Easy Pumpkin Chocolate Chip Muffins

These easyPumpkin and Chocolate Chip Muffinsare made by throwing wholesome ingredients in a blender and processing until smooth. Made with chocolate chips and pumpkin spice, this muffin recipe is sure to be a breakfast hit!

Quick Recipe Overview

WHAT:Quick & easy pumpkin muffins with chocolate chips for just enough extra special.

WHY:These are an easy way to prep ahead for quick breakfasts or snacks!

HOW:Mix the wet ingredients in the blender, add the dry ingredients, then bake.

Why I Love Making Pumpkin & Chocolate Chip Muffins

If you’re looking for a delicious and nutritious treat to satisfy your pumpkin craving, you’ve come to the right place. Made with real pumpkin, whole grains, and natural sweeteners, these muffins areperfectly moist and flavorful. So grab your blender and let’s get baking!

Pumpkin Blender Muffins are the perfect side dish to eat with aFarmhouse Egg Bakein the morning, to stick inlunch boxes, or to serve alongside any of theseHearty Soups and Stewsthroughout the fall and winter.

Feautured Review

Ashley⭐️⭐️⭐️⭐️⭐️
November 29, 2020

Just made these with my 2 yr old. He saw a video of a kid making cupcakes and wanted to makes some so I decided on these since I needed something that didnt involve dishes. Of coarse he didnt want to help even though he is capable of doing most of it so I made them and he watched in the carrier, lol! They are tasty! Not sure why other people had trouble with the bake, I even made them with dairy free yogurt and it worked fine.

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Made with whole wheat flour from blended oats, pumpkin puree, Greek yogurt, and naturally sweetened with maple syrup, these muffins pack in nutrition without sacrificing flavor.

The brown sugar adds just enough sweetness while thepumpkin pie spice creates that cozy fall feelingwe all crave.

I make these in my high-powered blender, but you can make them just as easy in a bowl, too – so easy either way!

Ingredient Notes

• Old-fashioned rolled oats:You could also use quick-cooking or one-minute oats. Use certified gluten-free oats if you need them to be GF!
• Pumpkin puree:Either canned orhomemade pumpkin pureewill work in this muffin recipe.
• Greek yogurt:Make sure it’s plain and either whole milk or 2% yogurt (especially if you want to keep the sugar content low).
• Pumpkin pie spice:You can just use ground cinnamon if you don’t have the spice blend or make your own blend with 1 ½ teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves.
• Chocolate chips:These are optional but we love the chocolate-y addition!

See the recipe card below for full information on ingredients and quantities.

Steph⭐️⭐️⭐️⭐️⭐️
December 2, 2017

These are amazing! My picky husband and 12-year-old son devoured the first batch last weekend so I’m about to make another batch. I’ve never tried making muffins in a blender before, but I love the simplicity and the results. Thank you!

How To Make Blender Pumpkin Chocolate Chip Muffins

Step 1:Put the oats in the jar of your blender and blend for about 1 to 3 minutes or until they look like oat flour.

Step 2:Add the rest of the ingredients except the chocolate chips to the blender and blend until smooth.

Step 3:Fold in the chocolate chips (do not blend).

Step 4:Spoon the muffin batter into a 12-muffin pan and bake at 400°F for about 15 minutes.

FAQs for Pumpkin & Chocolate Chip Muffins

My Best Tips for Making Pumpkin Chocolate Chip Muffins

☞Extra Sweet:If you want to make this a sweeter muffin,you can omit the maple syrup and add ½ cup brown sugarand/or use sweetened vanilla Greek yogurt.

☞Add Chocolate:Thechocolate chips are optional though delicious. I highly recommend at least sprinkling a few on top before baking.

☞Baking Time:You will knowthese muffins are done when they spring back when you touch the topsand a toothpick inserted into the center comes out clean. My oven takes 15 minutes at 350° if the oven is fully preheated when I put them in.

Storage & Reheating Tips

Store your cooled muffins in an airtight container on the counter for 3-4 days, or freeze them for up to 3 months.

To reheat, pop them in the microwave for 20-30 seconds, and they taste freshly baked!

Serving Ideas For Pumpkin Muffins

These muffins are delicious on their own as an on-the-go quick breakfast or snack, but for acozy fall breakfast, I love serving them warm with a pat of salted butter that melts into all those nooks and crannies.

A smear of cream cheese or pumpkin cream cheese adds a tangy richness that complements the sweet pumpkin pie spice. If you’re feeling indulgent, try them with a drizzle of maple syrup or a dollop of Greek yogurt on the side.

Coffee lovers, these muffins pair wonderfully with a hot latte orspiced chai tea– the warm spices in both just amplify each other!

Muffins As Brunch

For a complete brunch spread, serve alongside acrispy breakfast skillet,simple oven-baked bacon, and fresh fruit.

Muffin Lunches or Snacks

I also love packing these muffins with apple slices and string cheese for school lunches, or serving them as an afternoon snack with a glass of cold milk.

Dessert Muffins

The chocolate chips make them sweet enough for dessert too – try warming one up and topping it with a scoop of vanilla ice cream for an easy fall treat that’ll have everyone asking for seconds!

More Scrumptious Muffin Recipes To Try

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