Go Back
+ servings
A chocolate chip pumpkin muffin with a bite out of it on a white counter in front of a muffin tin of pumpkin muffins
Print Recipe
4.67 from 9 votes

Chocolate Chip Pumpkin Muffins

Delicious, Homemade Pumpkin Muffins Perfect for Breakfast on the Go! Naturally Sweetened with Honey!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 264kcal
Author: Julie Evink


  • 1 1/3 c. white whole wheat flour
  • 3 Tbsp ground flax
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 c. Horizon Organic Milk
  • 1 c. chocolate chips
  • 1/3 c. honey
  • 3 Tbsp butter melted
  • 1 tsp vanilla
  • 1/2 c. pureed pumpkin


  • Preheat oven to 350 degrees
  • Line muffin tin with parchment paper baking cups or spray with non-stick spray. 
  • In a medium sized bowl, combine flour, flax, baking soda, baking powder, cinnamon, pumpkin spice, salt and mix until combined. 
  • In a larger bowl combine eggs, milk, honey, melted butter, vanilla and pumpkin. Whisk until mixed together. 
  • Slowly mix flour mixture into wet mixture until just combined. 
  • Fold in chocolate chips. 
  • Divide batter between 12 prepare muffin cups.
  • Bake in preheated oven for 14-16 minutes or until you insert a toothpick in the middle of muffin and it comes out clean. 
  • Remove muffins from oven and let cool. 
  • Store leftover muffins in air tight container for up to four days or freezer for a month.



  • Chopped pecans
  • Coconut
  • Walnuts
  • Place a few chocolate chips on top of the muffin batter before baking for presentation.
  • Prep the batter up to a day ahead, store in the refrigerator and then use these when you need a snack.
  • Fill muffin cups 3/4 of the way full with batter.
  • Make these with either semi-sweet or milk chocolate chips.
  • Store leftovers in airtight container for 3-4 days.
  • To freeze the muffins place them in a freezer resealable bag and freeze for up to 3 months. Thaw muffins at room temperature or warm them up in the microwave when you are ready to enjoy.


Calories: 264kcal | Carbohydrates: 40g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 182mg | Potassium: 122mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1723IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg