Go Back
Chocolate Chip Pumpkin Muffins

Chocolate Chip Pumpkin Muffins


  • 1 1/2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs
  • 1/4 cup extra virgin olive oil*
  • 1/4 cup low-fat buttermilk
  • 3/4 cup mini chocolate chips divided
  • 2 tablespoons raw sugar


  1. Preheat oven to 400 F. Paper-line muffin tin cups.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
  3. In a separate large bowl, mix together pumpkin, sugars, eggs, oil, and buttermilk until well-combined. Stir in flour mixture until just combined. Add 1/2 cup mini chocolate chips, and stir until just incorporated.
  4. Divide batter evenly among the muffin cups. Sprinkle remaining 1/4 cup mini chocolate chips over the top of the batter. Then sprinkle raw sugar over the top of each muffin.
  5. Bake at 400 degrees F for 7 minutes.
  6. Reduce heat to 375F and continue baking for 13-15 minutes, or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes, and then place on wire racks to cool.