These pumpkin chocolate chip muffins are soft, moist, and perfectly spiced—loaded with chocolate chips and optionally topped with crunchy pecans. Finished with a swirl of creamy maple-sweetened cream cheese frosting, they’re the ultimate fall treat for breakfast, dessert, or anytime you crave cozy flavors.
6 muffins
5 minutes
30 minutes
1/2 cup coconut oil
1/2 cup date sugar (or sweetener of your choice)
2 eggs
1 1/2 cups pumpkin purée
1 tbsp. milk
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
2 tsp. pumpkin pie spice
1/4 tsp. sea salt
1 1/2 cups all-purpose flour
Chocolate chips
Chopped pecans (optional)
In a large mixing bowl, combine the coconut oil and sugar. Whisk until smooth.
Add the eggs and whisk until combined.
Add the pumpkin purée, milk, vanilla, baking powder, baking soda, pumpkin pie spice, and sea salt. Whisk to combine.
Add the flour and whisk again until incorporated.
Fold in the chocolate chips with a spatula.
Spoon the mixture into a lined muffin tin. Top with additional chocolate chips and/or chopped pecans, if desired.
Bake at 350°F for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for at least 5 minutes.
Top with cream cheese frosting (recipe below) and a sprinkle of pumpkin pie spice.
To make pumpkin bread, pour the mixture into a lined loaf pan and bake at 350°F for 50–55 minutes.
