Pumpkin Chocolate Chip Muffins

It’s pumpkin season! Undoubtedly, there’s no better way to celebrate than with these Pumpkin Chocolate Chip Muffins. After all, fall baking is just so festive and fun. Plus, the comforting smell of these homemade pumpkin muffins will fill your home with extra warmth and goodness. 

Ingredients ready for speedy assembly of these Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are moist, soft and a beautifully sweet combination of sweet and savoury flavours. I added bananas to mine for extra natural sweetness, and they are also such a great combo with the chocolate chips and pumpkin. Nevertheless, whether you’re prepping muffins for snacks, your little ones, or an upcoming Halloween party, or stashing them away as freezer options, you’re sure to enjoy!

What’s the Nutrition of Pure Pumpkin?

In one cup of pumpkin, we receive only about 100 calories and an impressive 6-7 grams of fibre, which helps with lowering cholesterol and feeling full. There’s also over 200% of your daily vitamin A requirement in the same portion. The colourful pumpkin flesh not only has this powerful antioxidant (beta-carotene), but it also provides vitamin K, copper, iron and vitamin E. Furthermore, pumpkin can help in boosting immunity with its antioxidant content from beta-carotene, as well as its vitamin C and vitamin E. Without a doubt, pure pumpkin is a nutrient-dense addition to your recipes. You can also portion 1 cup amounts in your freezer for easy additions to your smoothies, soups or sauces.

Pure Pumpkin is a dietitian pantry staple and perfect for storing in 1 cup freezer portions for future cooking! 

Tips for Pumpkin Chocolate Chip Muffins

• I love using canned pure pumpkin for a nutritious and convenient way to cook with pumpkin. This is a dietitian pantry staple. 
• I used semi-sweet chocolate chips but you can make these with milk chocolate, dark chocolate or substitute with unsalted walnuts for crunch or shredded coconut. 
• Always sprinkle something on top of your muffins for beautiful presentation before they go in the oven. Remember to save some chocolate chips (or oats) to sprinkle on top. 
• Ditch the muffin wrappers and use a non-stick spray instead before pouring the batter into the muffin tins. 
• Freeze leftover muffins and use within 3 months. 

Why I LOVE these Pumpkin Banana Muffins

As a registered dietitian, I think about foods in both a scientific manner and a pleasurable way. Therefore, not only do I break foods down into macronutrients (carbs, protein, fats), but I’m also aware of their vitamin and mineral content. For example, pumpkin has powerful antioxidants (beta-carotene, vitamin C, vitamin E), but it also provides vitamin K, copper and iron. On a more basic level, I simply think about what I would enjoy and what sounds delicious! Ensuring we are including foods we LOVE spells satisfaction in eating, which leads to less binging and more mindfulness in eating (read more on this topic of restriction and the forbidden fruit theory. After all, food is meant to be enjoyed. Am I right?

Enjoying the fall season (and baking) with my 10 month old baby girl.

Can you Freeze Pumpkin Chocolate Chip Muffins?

Yes! You can definitely freeze Pumpkin Chocolate Chip Muffins, so make a double batch! They stay fresh and flavourful and can thaw in a lunch bag. Or you can defrost in the microwave for about 30 seconds to heat up more quickly. However, be sure to allow your muffins to cool completely before storing in a freezer bag. Having frozen options on hand allows you to toss them into lunches, purses or pull them when needed. Amazingly, you don’t always know the power of convenience until your option is easily accessible.

How Long do Muffins Last in the Freezer?

Muffins last in the freezer for up to three months for best results. Be sure to label your muffins with date baked or best before date. I love using a Freezer Inventory sheet so I know what I have stored in my freezer and what I can then plan to use up before it goes bad.

If you’re unsure what’s lurking in your freezer you need to do a Freezer Inventory! Read now.

Dietitian Batch Baking Tips!

Planning ahead is a big part of eating well. Therefore, when you are cooking, you want to maximize productivity by batch-baking. This means you are preparing twice as much, which does not take twice as long! Then, you can store your homemade, delectable, muffins in the freezer to enjoy when you are short on time. But be sure to label your baking and also take note that these last in the freezer for about three months for best results. You now have flexibility for healthy and delicious muffins ready when you need them for lunches, snacks or part of breakfast.

Looking for More Pumpkin Recipes? 

            Without further ado, here’s the fall, festive recipe!

Pumpkin Chocolate Chip Muffin Recipe

• Serves: 12
• Prep Time: 10 minutes
• Bake Time: 20 minutes

Ingredients:

• 4 mashed ripe bananas, thawed
• 1 cup pure pumpkin
• ¼ cup brown sugar
• 1 egg
• ¼ cup butter or non-hydrogenated margarine
• 1 cup all-purpose flour
• ½ cup oats 
• ½ tbsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 cup chocolate chips (save some for topping)
• ¼ tsp of Kosher salt

Pumpkin Chocolate Chip Muffins Directions:

1. Firstly, pre-heat the oven to 375 F.
2. In a medium bowl, mash bananas using a fork.
3. Then, add pure pumpkin, brown sugar, butter and 1 slightly beaten egg and mix to combine.
4. In a separate bowl, combine all dry ingredients and stir. Mix gently until combined.
5. Use a non-stick cooking spray on muffin tins and fill 2/3 full with batter. Makes 12 muffins. Sprinkle a few chocolate chips on top.
6. Finally, bake for 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.

Pumpkin Chocolate Chip Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pumpkin Chocolate Chip Muffins are festive and flavourful treat. Enjoy them as part of a snack, meal or entertaining dessert.

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Ingredients

• • 4 mashed ripe bananas, thawed
• • 1 cup pure pumpkin
• • ¼ cup brown sugar
• • 1 egg
• • ¼ cup butter or non-hydrogenated margarine
• • 1 cup all-purpose flour
• • ½ cup oats
• • ½ tbsp cinnamon
• • 1 tsp baking soda
• • 1 tsp baking powder
• • 1/3 cup chocolate chips (save some for topping)
• • ¼ tsp of Kosher salt

Instructions

1. Firstly, pre-heat the oven to 375 F.
2. In a medium bowl, mash bananas using a fork.
3. Then, add pure pumpkin, brown sugar, butter and 1 slightly beaten egg and mix to combine.
4. In a separate bowl, combine all dry ingredients and stir. Mix gently until combined.
5. Use a non-stick cooking spray on muffin tins and fill 2/3 full with batter. Sprinkle a few chocolate chips on top.
6. Finally, bake for 20 minutes. Use a toothpick to insert into muffin to check doneness; if toothpick comes out clean, they’re ready.