Pumpkin Chocolate Chip Muffin Tops

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

Pumpkin Chocolate Chip Muffin Tops, recipe, pumpkin, breakfast

5.0 from 2 reviews
Pumpkin Chocolate Chip Muffin Tops
Prep time
Cook time
Total time
Serves: 12 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
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl combine pancake mix and spices.
  3. Add the pumpkin, flax egg, vanilla, and maple syrup and mix until combined.
  4. Stir in melted coconut butter.
  5. Gently fold in mini chocolate chips.
  6. Spoon batter into a greased muffin top tin.
  7. Bake for 15 minutes.
  8. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
  9. Makes 8 to 10 muffin tops.


Are you a fan of the muffin top or entire muffin? What other pumpkin inspired creations would you like to see this fall? Please share – I would love to hear from you!

4 Responses to Pumpkin Chocolate Chip Muffin Tops

  1. Hooray for pumpkin and for edible muffin tops! This reminds me of that Seinfeld “The Muffin Tops” episode 😉 Make another batch of pumpkin white chocolate blondies or pumpkin waffles.

    • I love that Seinfeld episode- such a classic! I’ve been making pumpkin waffles on the regular so I guess I need to make it official and post the recipe here on the blog! And anything white chocolate, you know I’m on it!

  2. Yum!! I’ve never been a muffin person but these sound delish and I’d definitely be a muffin top person if I ate them often. I need to try more baking with the flax egg, glad it worked out in this recipe. I am a fan of all things pumpkin so anything you share will be great. I feel there are not enough savory pumpkin recipes out there though. Maple is another fall flavor that I love.

    • The muffin tops are the BEST part in my opinion. The flax egg works well in so many recipes! I highly recommend giving it a try. I’m on it with the savory pumpkin recipes- I want to make a pasta sauce and some pumpkin bagels too!

Wendy Moore
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