The Chocolate Chip Pumpkin Muffins I’ll be making all Fall.

These one-bowl pumpkin muffins are excellent for cooler temps and pumpkin carving season.

I used only the good fall spices: ginger, cinnamon, allspice and cardamom.  No nutmeg or cloves to be found here (but you could easily sub them in if they’re your favorite).

This morning Jojo and I whipped these up for breakfast and if a pumpkin muffin craving strikes again we’ll be making these muffins a few more times before gingerbread muffins make an appearance out of our oven.

These pumpkin muffins are not super sweet in my opinion (so adjust as you need to) and they’re dense in a perfect-amount-of-dense-ness-for-a-muffin way. Lemme know if you make them! 

One-bowl Pumpkin Muffins

Yield: a dozen muffins

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 35 minutes


dry ingredients
1 3/4 cups flour
1/2 cup packed brown sugar
1/3 cup old fashioned oats
1/2 cup mini chocolate chips
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp cardamom

wet ingredients
1 cup pumpkin puree
1/2 cup butter, softened (aka microwaved for a bit until soft)
2 eggs
1/3 cup milk


Preheat your oven to 350ºF. Grease a muffin tin with cooking spray or butter. In a bowl, mix together all dry ingredients. Make a well in the center of the dry ingredients and add in your wet ingredients. Within the well, whisk together your wet ingredients a bit and then mix them into the dry ingredients until just mixed together. Scoop batter (it'll be too thick to pour) into your muffin tin and bake for 20-24 minutes. Eat em' up. I've been enjoying them for breakfast with eggs, fruit and a latte.