Healthy Pumpkin Chocolate Chip Muffins

These Healthy Pumpkin Chocolate Chip Muffins are the absolute best! Packed with all the flavors of Fall and made a couple of healthy swaps for even less guilt.

It’s pumpkin baking time!! It has got to be my absolute favorite time of year for some reason. I start whipping up my pumpkin granola to have with homemade greek yogurt and these pumpkin waffles for breakfast among many other recipes

I am in love with these Pumpkin Chocolate Chip Muffins!  They are made with no refined sugar and make such a yummy and moist breakfast or snack.

Adding the chocolate chips only adds less 40 calories, my guess. (1 TBSP of chocolate chips I used had 80 calories and I used less than 1/2 TBSP with my 8 chips per muffin. They can, of course, be left out completely and these muffins are still absolutely delicious.

I also have started using Oat Flour a little more when I was experimenting with Gluten Free recipes. (I like Bob’s Red Mill brand).

I double the recipe when I make them. They go quickly or you can freeze them too. 🙂

Ingredients needed for Pumpkin Chocolate Chip Muffins 

Dry Ingredients

1 cup of oat flour (or whole wheat flour if you’d like)
1 TBSP Cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp allspice
1/8 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

Wet Ingredients

2 eggs
1/3 cup melted coconut oil or butter (you can also substitute unsweetened applesauce for a lower fat option)

1/2 cup honey (raw or local is best) TIP: if you pour the honey into the same measuring cup after the oil, it pours out much easier)
1 cup pure pumpkin
8 semi-sweet chocolate chips per muffin (Completely optional but extremely yummy!)

How to Make Pumpkin Chocolate Chip Muffins

Preheat oven to 350 degrees F. Line muffin tin with liners.

Mix all dry ingredients together is a medium size bowl.

Mix all wet ingredients together in another medium size bowl.

Gently stir the wet ingredients into the dry ingredients careful not to over mix.

Scoop spoonfuls of the mixture into muffin liners so they are all evenly filled.

If you want to add the little extra yumminess, I add about 8 chocolate chips to each muffin….because I want to make sure I get a chip with each bite! You can gently push the chocolate chips down into the muffin with a toothpick or finger.

Bake for about 30 – 40 minutes or or until a toothpick inserted into the center comes out clean.

Cool 10-15 minutes.

Try these other muffin recipes too:

Chocolate Banana Muffins

Coffee Cake Muffins

Gluten Free Zucchini Muffins

Healthy Rhubarb Muffins

Gingerbread Muffins

Healthy Pumpkin Chocolate Chip Muffins

These Healthy Pumpkin Chocolate Chip Muffins are the absolute best! Packed with all the flavors of Fall and made a couple of healthy swaps for even less guilt. 

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 12 muffins

Calories: 263kcal

Author: Sherri Hagymas

Ingredients

• Dry IngredientsDry Ingredients
• 1 cup oat flour or whole wheat flour if you’d like1 cup oat flour or whole wheat flour if you’d like
• 1 TBSP cinnamon1 TBSP cinnamon
• 1/8 tsp ground ginger1/8 tsp ground ginger
• 1/8 tsp ground cloves1/8 tsp ground cloves
• 1/8 tsp allspice1/8 tsp allspice
• 1/8 tsp nutmeg1/8 tsp nutmeg
• 1 tsp baking soda1 tsp baking soda
• 1/4 tsp baking powder1/4 tsp baking powder
• 1/4 tsp salt1/4 tsp salt
• Wet IngredientsWet Ingredients
• 2 eggs2 eggs
• 1/3 cup coconut oil melted or butter will work as well but not as healthy1/3 cup coconut oil melted or butter will work as well but not as healthy
• 1/2 cup honey raw or local is best TIP: if you pour the honey into the same measuring cup after the oil, it pours out much easier)1/2 cup honey raw or local is best TIP: if you pour the honey into the same measuring cup after the oil, it pours out much easier)
• 1 cup pumpkin puree1 cup pumpkin puree
• 8 semi-sweet chocolate chips per muffin Completely optional but extremely yummy!8 semi-sweet chocolate chips per muffin Completely optional but extremely yummy!

Instructions

• Preheat oven to 350 degrees F. Line muffin tin with liners.
• Mix all dry ingredients together is a medium size bowl.
• Mix all wet ingredients together in another medium size bowl.
• Gently stir the wet ingredients into the dry ingredients careful not to over mix.
• Scoop spoonfuls of the mixture into muffin liners so they are all evenly filled.
• If you want to add the little extra yumminess, I add about 8 chocolate chips to each muffin….because I want to make sure I get a chip with each bite! You can gently push the chocolate chips down into the muffin with a toothpick or finger.
• Bake for about 30 – 40 minutes or or until a toothpick inserted into the center comes out clean.
• Cool 10-15 minutes.

Nutrition

Serving: 1muffin | Calories: 263kcal | Carbohydrates: 30g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 156mg | Potassium: 211mg | Fiber: 3g | Sugar: 19g | Vitamin A: 3226IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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