Kid-Friendly Pumpkin Chocolate Chip Muffin Recipe

Looking for a kid-friendly pumpkin muffin recipe? Sometimes the best recipes get created by chance. Or by accident. That's what happened with this one.

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Pumpkin is enjoying a resurgence as an excellent source of dietary fiber and vitamin A. And it's an easy vegetable to grow in a backyard garden.

Sometimes it's hard to know how much to plant per person when you're planning a garden. And if your fall harvest included too many vegetables to store in your root cellar, you're likely looking for creative ways to use up those fall veggies!

So making pumpkin muffins from scratch is a great family activity for a fall afternoon.

Why a Pumpkin Chocolate Chip Muffin Recipe?

This healthy pumpkin chocolate chip muffin recipe features pumpkin as the main ingredient. Even better,  it makes a low-fat high fiber muffin that includes whole-wheat flour. And this recipe lets you sneak some pumpkin into your family's diet. This is especially important if your family includes members that aren't keen on vegetables.

Bake Pumpkin Chocolate Chip Muffins And Freeze Them!

These pumpkin chocolate chip muffins freeze well and make a great take-along breakfast or after-school snack. (Note: give our Raspberry Lemon Almond Muffins or our Apple Sour Cream Coffee Cake recipe a try if you just can't get your crew to like pumpkin muffins).

Try topping them with a little low-fat cream cheese instead of butter. Which makes me think of cream cheese frosting, so good.  And then pretend these healthy snacks are a decadent dessert.  These muffins are delicious, nutritious, delicious, and economical.

Try Eggless Pump Chocolate Chip Muffins Instead (Oops)

So a funny thing happened.

I've been making this recipe for years because the kids love these muffins, and so do I. And the fact that they take three eggs makes them a little different from my regular muffin recipes, which routinely use two.

One day I had exactly three eggs left in the carton. Solution? Whip up two dozen pumpkin muffins and use up those three eggs.

So I did. And when I took them out of the oven they were gorgeous. In fact, you can see the two trays in all of the Pin images in this post!!!

And guess what? Yup. I forgot the eggs. Yet the muffins were DELICIOUS. In fact, my daughter insists the eggless pumpkin chocolate chip muffins recipe is better than the traditional one! Try this pumpkin chocolate chip muffin recipe. It's great for a quick breakfast or a lunchbox surprise.

This post is part of the Homestead Blog Hop!

Eggless Pumpkin Chocolate Chip Muffin Recipe

Yield: 2 dozen

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Healthy pumpkin chocolate chip muffin recipes for kids and adults alike. Yields 2 dozen muffins that freeze well. Can also be made without eggs - just as delicious!

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Ingredients

• 2 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 4 tsp baking powder
• 1 tsp baking soda
• 1 tbsp ground cinnamon
• ¾ to 1 tsp ground nutmeg
• 1 tsp ground ginger
• ¼ tsp salt
• 1 ½ cups raisins or chocolate chips
• 1 can (14 oz or 398mL) pumpkin puree (not pumpkin pie filling), or 1 ¾ cup fresh pureed pumpkin
• ½ cup light vegetable oil such as canola or grapeseed oil
• 2 cups sour milk (see Notes for an easy tip)
• 3 eggs (optional)

Instructions

1. Preheat oven to 375 degrees Fahrenheit.

2. This recipe makes 2 dozen medium muffins, so you will either need to bake in two batches or have two 12 cup muffin pans ready - greased or lined with medium paper liners.

3. Use a large bowl and sift whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.

4. Stir in raisins.

5. In a medium-sized bowl combine the pumpkin puree, oil, sour milk and eggs.

6. Make a well in the middle of the flour mixture and pour in all of the liquid mixture. Gently stir with a fork until batter is just mixed, it is okay for it to be a little lumpy.

7. Use a ladle or large serving spoon to fill muffin tins ¾ full.

8. Bake for 18-22 minutes or until firm to the touch; cool in muffin pan on a baking rack for five minutes then remove the muffins and cool them directly on the rack.

Notes

Tip: to make sour milk, put 4 tsp of lemon juice OR vinegar in the bottom of a two-cup measuring cup and add milk until you have two cups of liquid. Let the mixture stand for about 5 minutes - you will see it curdle a little. Make this dairy-free by substituting almond milk or oat milk - still delicious!

Nutrition Information

Yield 24 Serving Size 1
Amount Per Serving Calories 202Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 25mgSodium 179mgCarbohydrates 33gFiber 2gSugar 15gProtein 4g

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