These Pumpkin Chocolate Chip Muffin Tops won’t disappoint! Soft and cakey . . . spiced and pumpkiny . . . comforting and chocolatey. A delicious fall inspired treat.
How many of you start dreaming of all things “pumpkin” even before the leaves start changing color? It’s not just me right? Whew … ok. Pumpkin is one of my favorite things about fall; I’m pretty much a sucker for pumpkin-flavored-anything. Coffee? Yes! Bread? Yes! Donuts? Yes! And Muffins? Heck yes!
Now, on to my fall obsession – Pumpkin Chocolate Chip Muffin Tops. These are soft and cakey . . . spiced and pumpkiny . . . comforting and chocolatey and just happen to be the best of the muffin- the tops!
This recipe takes just minutes to whip up – thanks to using my favorite pancake & waffle mix from Castle Kitchen. In addition to the mix these are made with just a few other ingredients, like pumpkin, maple syrup, Binnie’s Pumpkin Spice Coconut Butter(my favorite seasonal flavor from them), spices and egg.
It takes a muffin top pan to make muffin tops. I used this one here that has six cups. The batter in this recipe made exactly two batches, or 12 muffin tops total. If you decide to make these but are going to use a regular muffin pan, just increase the baking time by about 5-7 minutes. Happy early fall baking and enjoy the recipe!
Pumpkin Chocolate Chip Muffin Tops
- 2 cups Castle Kitchen Vanilla Pancake & Waffle Mix
- 1 tsp. cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- 15 oz can pumpkin puree
- 1 flax egg (To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken
- 1 tsp vanilla
- ¼ cup maple syrup
- ¼ cup Binnie's Pumpkin Spice Coconut Butter, melted
- ½ cup mini chocolate chips
- Preheat oven to 350 degrees.
- In a mixing bowl combine pancake mix and spices.
- Add the pumpkin, flax egg, vanilla, and maple syrup and mix until combined.
- Stir in melted coconut butter.
- Gently fold in mini chocolate chips.
- Spoon batter into a greased muffin top tin.
- Bake for 15 minutes.
- Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
- Makes 8 to 10 muffin tops.