Pumpkin Chocolate Chip Muffins

These HEALTHIER kid-friendly Pumpkin Chocolate Chip muffins are perfect for busy fall mornings. Just grab and go!

A big thanks to Nellie’s Free Range for sponsoring this post, Pumpkin Chocolate Chip Muffins. All opinions are my own.

Can you feel it in the air? Fall is coming…and far too soon, if you ask me! The start of the school year brings preparation for cooler temps, including our morning meal prep routine. The kids love when I make sweet breads and muffins for busy school mornings, so I whipped up one of our favorites – pumpkin chocolate chip muffins. 

What I love about these muffins is that they are made with healthier ingredients…pumpkin puree, whole wheat flour and fresh, free range eggs. 

We love Nellie’s Free Range Eggs because we can truly taste the difference! The extra golden yolks are proof of the happy and healthy environment their Certified Humane Free Range hens live in.

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Of course these muffins are packed with flavor, from the cinnamon, nutmeg and ginger seasonings, to the chocolate chips sprinkled liberally on top!

Even if you’re not experiencing cooler temperatures right now, these muffins are still the perfect way to start the day, because you can find canned pumpkin puree all year long.

These are best served up with a cold glass of milk (or scooped up to eat on the rushed walk to the bus stop)!

And yes, these muffins can be made in large batches and frozen for later. Perfect for popping into lunchboxes to be thawed by lunch!

You can find the full recipe for these Pumpkin Chocolate Chip Muffins, far below.

Then, check out more of our favorite breakfast recipes:

Are you a fan of pumpkin flavored baked goods? Tell me about it in the comments below!

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Yield: 12-14
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These healthier kid-friendly breakfast muffins are perfect for busy fall mornings. Just grab and go!


  • ¾ C all purpose flour
  • ½ C whole wheat flour
  • ¾ C sugar
  • ¾ tsp baking soda
  • ¾ tsp of ground ginger
  • ½ tsp of ground nutmeg
  • 1 ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 ½ cups canned pumpkin puree
  • 2 Tbsp oil (I use olive oil or canola oil)
  • 2 large Nellie’s Free Range Egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 C mini chocolate chips


  1. Preheat the oven to 350°F. Line a muffin pan with paper liners and lightly spray liners with oil for easy removal.
  2. In a medium bowl, mix together flour, sugar, baking soda, spices and salt. Set aside.
  3. In a large bowl mix pumpkin puree, oil, egg whites and vanilla. Beat at medium speed until combined.
  4. Add flour mixture to the wet mixture, blending at low speed until combined. Fold in chocolate chips.
  5. Pour batter into prepared muffin tin and sprinkle chocolate chips on top. Bake on the center rack for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cool at least 15 minutes before serving.


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