Dark Chocolate Chip Pumpkin Muffins

Pumpkin Chocolate Chip Muffins

Makes 1 dozen muffins

Pumpkin Chocolate Chip Muffins

It’s starting to feel like fall here in Northern California. Let the baking and comfort food commence!

I recently saw these pumpkin muffins with dark chocolate chips on Everyday Reading and mentally filed it away until I needed a quick fall treat.

Fast forward to tonight when I realized I was supposed to bring something to a morning meeting tomorrow. I was tired and didn’t want to spend a long time making something so I was in luck that these muffins take just a few minutes to mix together and by using an ice cream scoop to quickly divide the batter into muffin tins, I was done in about five minutes from start to finish.

I made a few changes and substitutions from the original recipe, the biggest swap that I made was to swap out the 1/2 cup of oil out or a 1/2 cup of unsweetened applesauce. The applesauce keeps the batter moist as well as drastically cut the calorie count and ups the fiber in this recipe. See my tips below on how to use applesauce in place of oil in baking recipes.

Image Credit | Everyday Reading


  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/2 cup unsweetened applesauce*
  • 1 3/4 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 cup dark chocolate chips


  • Preheat oven to 350 degrees. Grease or line your muffin tin with squares of parchment paper or parchment paper cupcake liners and set aside.
  • Whisk together the sugar, pumpkin, eggs, and applesauce until smooth.
  • I used my Kitchenaid mixer but this batter is really easy to mix by hand if you don’t have a mixer or don’t want want to go through the trouble of getting your mixer out.
  • Pour the flour, soda, baking powder, salt, and spices on top of the wet ingredients and then whisk until smooth. Fold in the chocolate chips just until combined (don’t overmix).
  • Divide between the muffin tins and bake, about 25 minutes, or until the tops are lightly-browned and spring back when you press them gently with your finger.
  • Let cool for a few minutes then remove from the muffin tins. Serve warm.


You can also substitute dried cranberries for the dark chocolate chips.

*I used a ratio of 1:1 to substitute unsweetened applesauce for oil in most muffin, quick bread recipes like banana bread and cakes like spice, gingerbread or chocolate cakes to make recipes healthier.


Dark Chocolate Chip Pumpkin Muffins