Cinnamon Chocolate Chip Pumpkin Muffins

Cinnamon Chocolate Chip Pumpkin Muffins |

Well look who finally got on-board the pumpkin train. This girl.

Although I’m not fully on the train. More like one foot? Don’t get me wrong. I do enjoy pumpkin … but I’m just so preoccupied and way more obsessed with apples and butternut squash (obviously).

But! Since I know you all love your pumpkin, I do have a few recipes to share. And I’m actually quite excited about them. Especially since I have some savory ones thrown into the mix. Savory goodness. Get your kitchen ready!

First though, let’s talk muffins. Yes, I realize there are a gazillion bajillion pumpkin muffin recipes out there. And oh hey! Here’s another!

Cinnamon Chocolate Chip Pumpkin Muffins |

But. These are awesome. So you should make them.

Super soft. Super moist. Full of spice.

Made with a mix of regular and whole wheat flour, a touch of coconut oil, plenty of pumpkin puree and a combo of honey and pure maple syrup – i.e. not so bad for you.

But then I went ahead and added in a good helping of cinnamon chips AND chocolate chips. Because that just makes life better. And brings a smile to your face.

Cinnamon Chocolate Chip Pumpkin Muffins |

There’s also a cinnamon sugar dusting on top, but if you want, you can leave that off. I just couldn’t resist.

{Please don’t leave it off.}

Because these muffins are hard to resist. Someone in our house (whose name rhymes with smusband) may have eaten four in one sitting. I may have come close with two. Or three. A lady doesn’t tell.

They’re perfect for breakfast, snacking, late-night snacking, dessert…

Cinnamon Chocolate Chip Pumpkin Muffins |

You get the drift. Now just go make them already!

I would come make them for you, but well, that would be weird.

Yield: about 12 to 13 muffins

Cinnamon Chocolate Chip Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Recipe for cinnamon chocolate chip pumpkin muffins. Soft, moist muffins made with coconut oil, pumpkin, plenty of spices, honey and maple syrup.

Did you make this recipe?


For the muffins:

  • ¾ cup all-purpose flour
  • 1 cup white whole wheat flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1 large egg
  • ¼ cup melted coconut oil, cooled slightly*
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup honey
  • ¼ cup pure maple syrup
  • 1 ½ teaspoons vanilla extract
  • ½ cup cinnamon chips
  • ½ cup semi-sweet chocolate chips

For the topping:

  • 1 tablespoon coconut sugar (or brown sugar)
  • ¾ teaspoon ground cinnamon


For the muffins:

  1. Preheat the oven to 375ºF. Line a muffin pan with liners and set aside.
  2. Whisk together both kinds of flour, the baking powder, salt, cinnamon, ginger, nutmeg and allspice in a medium bowl. In another medium bowl, whisk together the egg, coconut oil, pumpkin puree, honey, maple syrup, and vanilla extract. Add to the bowl with the dry ingredients and mix until just combined. Gently fold in the cinnamon chips and chocolate chips.
  3. Divide the batter evenly in the prepared muffin tins, filling each about ⅔ to ¾ of the way full.

For the topping:

  1. In a small bowl, mix together the coconut sugar and ground cinnamon until combined. Sprinkle some of this mixture over each of the muffins.
  2. Bake for about 14 to 16 minutes, until a toothpick inserted into the middle comes out clean. Let cool for about 5 minutes, then remove the muffins to a wire rack to cool completely.

*Make sure that you melt the coconut oil first and then measure out the correct amount (otherwise you may use too much).

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