These pumpkin chocolate chip muffins are the ultimate breakfast treat. Loaded with Fall flavors from pumpkin, vanilla, and oatmeal. And ready in under 30 minutes!
I made these Pumpkin Chocolate Chip Muffins this week, and I think they may be my new favorite muffin recipe! This recipe makes a dozen perfect little muffins - and half of them were promptly eaten. (Don't judge me.)
My family loves pumpkin, consumes pumpkin, breathes pumpkin. Ok, we really like pumpkin spice season. Or at least I do and they go along with it because I feed them.
So it shouldn't be any surprise that I worked out a way to get all that pumpkin flavor into a breakfast muffin. 😉
If you're looking for a healthy muffin that tastes good enough to eat for dessert - this is the one. It's loaded with ingredients like oatmeal, pumpkin puree, brown sugar and egg whites.
Even better? It tastes amazing!
How to Preserve Winter Squash or Pumpkin in the Freezer
I love to keep frozen winter squash and pumpkin on hand for recipes like this, and you might be surprised how easy it is to preserve! Here's how:
Cut squash or pumpkin in half and scoop out the seeds.
Put face down on baking sheets. Bake at 400 degrees until the squash is soft enough to scoop out of the peels.
Let cool for about 10 minutes and then scoop the squash out.
Puree the squash without adding liquid using either a food processor or a potato smasher.
Store in freezer bags labeled with the amount of winter squash/pumpkin that you are storing. (2 cups works great).
You will have an abundance of pumpkin/squash puree ready to use for soups, baking, and all your favorite pumpkin desserts.
More Tasty Treats
If you love these pumpkin chocolate chip muffins, be sure to check out these other ideas:
Pumpkin Chocolate Chip Muffins
- Mini Muffin Pan
- ½ cup butter melted
- ½ cup brown sugar
- 2 cups pumpkin puree canned
- ¼ cup milk
- 2 egg whites
- 1 teaspoon vanilla
- 1 cup oatmeal ground in a food processor
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup chocolate chips
- Preheat oven to 350.
- Cream together butter and sugar. Mix in the remaining wet ingredients.
- In separate bowl, combine the next four ingredients. Mix together until well blended and then add slowly to the wet ingredients.
- Stir in chocolate chips.
- Lightly spray a muffin pan with cooking spray. Fill each muffin cup nearly full and then bake for 18-20 minutes.
I have a squash soup recipe that uses squash pureed and it is good - I also use it for baking.
Thanks for the tips! I want to try freezing pumpkin and squash. Muffins are so nice for a quick breakfast, and my kids love them! I'll add this to my recipe box.
I love these, they sound SO SO good! I think my mom will love them very much too, she made some bomb pumpkin muffins and she really got in the whole pumpkin thing but she hasn't made them with chocolate chips. I'm emailing this recipe to her 🙂 I bet I'll make it sooner than her though 😉 there's no such thing as a bad time for pumpkin snacks!
I hope you both enjoy them. I think I'm going to thaw some pumpkin and check out your Pumpkin Banana Bread Muffins. 😉