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Grilled Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins on paper bags
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Pumpkin and chocolate make an unbeatable pair for the season, and these moist muffins showcase the combination perfectly. Whip up a batch and serve warm off the grill for ultimate ooey-gooiness.

    10 min - 20 min
    25 min
    45 min


  • 1 15 oz. can pumpkin puree
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • ¼ cup maple syrup
  • ¼ cup canola oil
  • 1 tsp. pure vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • ½ tsp. salt
  • 1 cup chocolate chips


  1. Preheat grill to high heat, roughly 400˚F and prep a 12 cup muffin tin with non-stick cooking spray.
  2. Mix pumpkin puree, eggs, applesauce, maple syrup, canola oil and vanilla extract in a large bowl.
  3. Stir in wheat flour, all-purpose flour, baking soda, baking powder, pumpkin pie spice and salt.
  4. Gently fold in ¾ cup chocolate chips.
  5. Spoon an even amount of batter into each of the twelve muffin molds. Top each with remaining chocolate chips.
  6. Bake in covered grill for about 20 minutes. Test with a toothpick to make sure muffins are fully baked.
  7. Let cool for 5 minutes and serve warm or save for later for a tasty treat!