Recipe: Pumpkin Chocolate Chip Muffins

While pumpkin is notoriously a fall and winter ingredient, these pumpkin chocolate chip muffins are good all year. They’re soft, fluffy, and so yummy. Bonus: they’re great for meal prepping—just freeze them when they’re done baking! 

Ingredients

• 4 eggs
• ⅔ cup honey or maple syrup
• 1 can pumpkin
• 1 cup oil
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. cinnamon
• 1 tsp. salt
• 2 cups chocolate chips 

Directions

Preheat the oven to 400 degrees. 

While the oven is heating up, mix the eggs, honey/maple syrup, pumpkin, and oil together. In a separate bowl, combine all the dry ingredients and slowly add them to the pumpkin mixture. Once that’s mixed together, fold in the chocolate chips. 

Fill muffin tins — or muffin cups — ¾ full. Bake them for 16-20 minutes. Cool the muffins in the pan for 10 minutes, then transfer them to a wire cooling rack and enjoy! 

Allergy Substitutions

If you can’t have gluten, dairy, or eggs, here are some substitutions you can make:

1. If eggs aren’t your thing, you can substitute the 4 eggs with 1 cup of unsweetened applesauce.
2. Instead of all-purpose flour, use gluten free 1:1 flour. The measurements stay the same! Bob’s Red Mill has a great 1:1 flour.
3. If you’re dairy-free, use dairy-free or allergen-friendly chocolate chips! The muffins taste just as yummy this way. 

If you make this recipe, post about it and tag us on Instagram @previnex! Enjoy!