Even though I made a rustic cheesecake for Thanksgiving this year, I still didn’t feel like the holiday was complete. I needed that little bit of pumpkin flavor. I didn’t have time to make pumpkin pie, but when I woke up today I really wanted some muffins.

Eureka! Pumpkin chocolate chip muffins!

Pumpkin chocolate chip muffins are the perfect Thanksgiving breakfast.

I was also waiting for the Turkey to finish defrosting, so the oven was free for an hour or so.

These muffins only take 10 minutes to prepare, and 20 minutes to bake. If you have no idea what to eat for breakfast, or even dessert, I suggest you make these simple, delicious treats. You get the best of both worlds- pumpkin flavor oozing with chocolate.

Having those pops of chocolate in these muffins are truly gifts. You can read all about chocolate in my flourless chocolate cake recipe. In fact, that’s another crafty dessert you can make for this holiday!

If you want to stick with a quick and easy recipe, then this pumpkin chocolate chip muffin one’s for you. Enjoy!

For the muffins: 1 1/2 cups all-purpose flour, 1 cup canned pumpkin, 3/4 cup granulated sugar, 2 eggs, 1/4 cup olive oil, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/4 tsp clove, 1/4 tsp allspice, 1 tsp vanilla extract, 1/2 cup semisweet chocolate chips

You can probably use light brown sugar instead of granulated sugar. I thought about that after I already added the sugar to the batter. If you make that swap, please let me know how the muffins turn out!

Flour, pumpkin, sugar

Preheat the oven to 350°F.

Add the flour, pumpkin, and sugar to a large bowl. Mix well.

Stir in the eggs, one at a time, until they are completely incorporated into the batter.

Final batter

Stir in the olive oil and vanilla. Add the baking powder, baking soda, and salt. Then stir in the remaining spices of cinnamon, clove, and allspice.

Finally, add the chocolate chips. Make sure that the chocolate chips are scattered evenly throughout the batter.

Muffins are ready for the oven

Grease a muffin tin with cooking spray. Pour the batter into each section of the tin.

Place the muffins in the oven for 20 minutes. A knife will come cleanly out of the center of the muffins when they’re finished.

Breakfast is ready!

Transfer the finished muffins to a cooling rack. Let them sit for 10 minutes before eating. Otherwise, the chocolate will be too hot, and you  might burn yourself.

You won’t be thankful for that!

You will, however, be thankful for the amazing pumpkin breakfast and/or dessert you’re going to enjoy. Eat, be merry, and watch some Thanksgiving Day Parade.

Onto part 6…

Nutrition Facts for one pumpkin chocolate chip muffin based on the USDA Nutrient Database.