With a simple stir together method, and just sweet enough flavor, these mini Pumpkin Chocolate Chip Muffins are a yummy fall treat to share with the kids. Plus, they store so well!

pumpkin chocolate chip muffins on wire rack

Pumpkin Chocolate Chip Muffins

During the fall, I love using pumpkin in all sorts of ways to offer the vitamins it contains to my kids in lots of ways—outside of just pie! These muffins have a pleasant amount of pumpkin flavor, plus nutritious ingredients to make them a balanced breakfast or snack.

And the small size makes them a perfect size for toddlers to pick up and self feed.

I love baking a batch of these muffins ahead of time and having them on hand for easy toddler breakfasts throughout the week. I also love to have them on hand for my own snacking needs—the hint of chocolate is so delicious almost any time of the day!

TIP: To make them ahead and store them for later, simply let the muffins cool and store them in an airtight container in the fridge. Serve them chilled or warm them for 10-15 seconds in the microwave before serving.

ingredients in pumpkin chocolate chip muffins

Ingredients You Need

To make these whole grain pumpkin muffins, you’ll need:

TIP: To make these dairy-free, use dairy-free chocolate chips.

how to make pumpkjn chocolate chip muffins

Step-by-Step Instructions

Here’s a look at the super simple process involved in making these muffins. Scroll down to the bottom of the post for the full recipe.

  1. Preheat the oven and coat a mini muffin tin with nonstick spray.
  2. Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
  3. Add a heaping 1 tablespoon to each prepared muffin cup and bake until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
  4. Serve warm, at room temp, or chilled.

TIP: These are great on their own, but you could top with some nut butter or cream cheese if you’d like.

healthy pumpkin chocolate chip muffins on orange plate

Can I make this recipe gluten-free?

Absolutely. Just use gluten-free oats and a gluten-free flour blend and they’ll be gluten-free!

Can I make these Pumpkin Chocolate Chip Muffins without eggs?

You can but there are two adjustments I suggest you make:

  1. Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency. Or use purchased oat flour. Both will help the batter bind together better.
  2. Omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.

Best Tips for Success

  • Gluten-free: Use gluten-free oats and a gluten-free flour blend.
  • Dairy-free: Use diary-free chocolate chips.
  • Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.
  • You can of course use dried cranberries or raisins in place of the chocolate if you prefer.
  • Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
  • Cut into smaller pieces for your child if needed.
  • Pair with a side of fruit and/or milk for a simple snack or breakfast.
  • You may also like Pumpkin Bars, Pumpkin Oatmeal Muffins, and my Mini Pumpkin Cupcakes.

I’d love to hear what you and your kids think of the recipe when you make them so please comment below!

This post was first published September 2019.

pumpkin-chocolate-chip-mini-muffins

Mini Pumpkin Chocolate Chip Muffins (Healthy and Easy!)

These whole grain muffins have delicious pumpkin flavor and just enough chocolate chips. They're moist and a great breakfast or snack to share with the kids. (Adapted from
Eating Well.)
4.74 from 19 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Cuisine American
Course Breakfast
Calories 110kcal
Servings 12 (Makes 24 mini muffins)

Ingredients

  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/4 cup packed brown sugar
  • 3 tablespoons canola oil (or melted and slightly cooled coconut oil)
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips (or raisins or dried cranberries)

Instructions

  • Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
  • Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
  • Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool in the pan for 2 minutes and transfer to a wire rack to cool completely.
  • Serve warm, at room temp, or chilled.

Notes

  • Gluten-free: Use gluten-free oats and a gluten-free flour blend.
  • Dairy-free: Use diary-free chocolate chips.
  • Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup water or milk.
  • You can of course use dried cranberries or raisins in place of the chocolate if you prefer.
  • Let cool and store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Serve cold or warm briefly in the microwave. You can also store in the freezer for up 3 months. Thaw in the fridge or at room temperature.
  • Cut into smaller pieces for your child if needed.

Nutrition

Serving: 2muffins, Calories: 110kcal, Carbohydrates: 15g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 71mg, Potassium: 103mg, Fiber: 2g, Sugar: 5g, Vitamin A: 3218IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    I love that these had whole grains and oats and not too much sugar without tasting like a recipe that’s trying to be healthy. My 15 month old and three year old looooove them and enjoyed making them with me.
    Your website is a gem! Thank you!

  2. 5 stars
    These were so delicious! I ended up using coconut oil and used dried cranberries rather than chocolate chips. They came out so good!

  3. I just tried this recipe with a lot of expectations but somehow the muffins just didn’t cook. Not sure why. I put them for 20 min at 350 F with regular muffin tray. 🤷🏽‍♀️
    Sounds like such a fun recipe. Not sure what I did wrong.

    1. I haven’t tested them as full size muffins but you might need to raise the temperature to 375 to get them to bake through with that amount of batter.

  4. I love this recipe. Easy and delicious! Perfect to make with a toddler who’s afraid of the blender/loud noises… thank you !

  5. Can these be adapted to keto? I’m diabetic but absolutely love pumpkin loaf, muffins, etc.! I prefer almond flour or coconut flour but can also use oats.

    1. I don’t know that they would work with straight almond or coconut flour but you could look at a keto baking mix which might have a mix that’s better designed to work as a 1:1 sub.

  6. 5 stars
    These are incredibly easy to make and delicious.
    Not having to blend or get the mixer out is AMAZING!
    I am not a baker and when using new ingredients (ie: pumpkin or coconut oil) is involved I shy away from the recipe. So glad I didn’t….:-)
    Will def be in the rotation year round!

    1. You probably could but I wouldn’t add too much since that might make the muffins a little too dense (or reduce the oats a little)

  7. Can I use fresh pureed pumpkin (homemade from a roasted pumpkin)? I know in some recipes you can’t substitute because the homemade pumpkin puree is different and possibly has more water in it.

    Can’t wait to try it 🙂

    1. You should be able to—if there’s any liquid that you can see when your puree is sitting, I would drain that off first.

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