These healthy pumpkin chocolate chip muffins are naturally sweet and deliciously spiced, making them one of the easiest desserts to make. They’re perfect for breakfast or a snack, and they’re a healthy treat because they’re low in sugar — I’ve also included the option to substitute eggs for vegan options.
Making healthy pumpkin chocolate chip muffins is incredibly easy. Simply mix the wet ingredients in one bowl, whisk the dry ingredients in another, then gently fold in a generous handful of dark chocolate chips and bake until you get a beautiful dome shape on top.
It takes less than 30 minutes from start to finish to make these healthy pumpkin chocolate chip muffins. Plus, your house will smell amazing while these moist pumpkin chocolate chip muffins are baking. These muffins will be moist, fluffy, and bursting with pumpkin flavor, making them a delicious breakfast, a snack, or even to enjoy with your afternoon coffee. Let’s get baking!
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Ingredients
Yield: 12 Muffins
- Whole wheat pastry flour – 1 ½ cups
- Pumpkin puree – 1 cup
- Maple syrup – ½ cup
- Coconut Oil (Melted) – ⅓ cup
- Eggs – 2 large
- Vanilla Extract – 1 teaspoon
- Baking Soda – 1 teaspoon
- Pumpkin Pie Spice – 1 ½ teaspoons
- Salt – ¼ teaspoon
- Dark Chocolate Chips – ½ cup
Suggestions alternatives:
- Vegan – Swap the 2 eggs for 2 flax eggs (2 tablespoons of ground flax seeds mixed with 6 tablespoons of water, left to stand for 5 minutes)
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Healthy Pumpkin Chocolate Chip Muffins
These healthy pumpkin chip pies are perfectly seasoned, naturally sweetened, and very easy to bake and serve as a comforting breakfast or snack anytime.
Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 cup pumpkin puree
- ½ cup maple syrup
- ⅓ cup coconut oil (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit, then line a 12-cup muffin pan with paper liners or lightly spray with nonstick cooking spray.
- Whisk together the melted coconut oil and maple syrup in a large bowl, then add the pumpkin puree, eggs, and vanilla extract, and whisk until the mixture is completely smooth.
- Toss together the whole wheat pastry flour, baking soda, pumpkin pie spice, and salt in a separate medium bowl.
- Pour the dry ingredients into the wet mixture. Use a spatula to gently fold everything together just until combined.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top of the muffins before they go in the oven
- Divide the mixture equally between 12 muffin cups, then bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Leave the muffin pieces in the pan for 5 minutes before transferring them to a wire rack to cool.
Nutrition Information
Yield 12 Serving Size 1 Amounts Per ServingCalories 193Total Fat 12gSaturated Fat 9gUnsaturated Fat 4gCholesterol 36mgSodium 217mgCarbohydrates 18gFiber 2gSugar 13gProtein 2gJust a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.