Healthy Chocolate Chip Pumpkin Muffins

These Healthy Chocolate Chip Pumpkin Muffins are dangerously good! If you are a fan of chocolate or pumpkin, you will absolutely love these muffins. The sweet chocolate with the spices and pumpkin makes for the best kind of breakfast or snack. Especially when they are full of healthy ingredients to keep you feeling full and satisfied.

Oh my goodness, these muffins are seriously so tasty! It’s hard to think that pumpkin can get any better, but when it’s combined with chocolate, it takes it to a different level. This recipe is similar to my Healthy Pumpkin Spice Muffins, which are really good too, but I’m a sucker for anything chocolate. If you’re not a big fan of chocolate, then my Healthy Pumpkin Spice Muffins will be a great choice for you! These muffins are now a staple during my Fall baking, and I’m sure they will be in your home too.

Fun Pumpkin Facts

There are so many reasons to love pumpkin, but here a few fun facts provided by History.com!

• The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds!
• Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron.
• The heaviest pumpkin weighed 1,810 lb 8 oz and was presented by Chris Stevens at the Stillwater Harvest Fest in Stillwater, Minnesota, in October 2010.

Healthy Chocolate Chip Pumpkin Muffins
Ingredients

These muffins are fairly simple to make and don’t require a lot of special ingredients. I’ve listed all of that you’ll need below and where to buy them too.

• Unbleached all-purpose flour
• Whole wheat flour
• Canned pumpkin
• Baking powder
• Fine sea salt
• Pumpkin pie spice
• Ground cinnamon
• Turbinado sugar
• Vanilla
• Coconut oil
• Egg
• Unsweetened almond milk
• Semi-sweet chocolate chips

Ingredient Substiutuions

There are a couple of ways these muffins can be customized to fit different diets. If you have a nut allergy, the almond milk can be replaced with coconut milk, oat milk, or dairy milk. Also, these muffins are dairy-free, but some brands of semi-sweet chocolate chips do contain traces of milk. I recommend the Enjoy Life brand because they are completely dairy-free!

I hope you love the chocolate and pumpkin combo in these muffins! If you enjoy these, you may also like my Healthy Pumpkin Chocolate Chip Cookies!

Healthy Chocolate Chip Pumpkin Muffins

Alyssa

These Healthy Chocolate Chip Pumpkin Muffins are the best combo of flavors! Chocolate and pumpkin are a match made in heaven! These muffins so sweet and delicious, they are like a dessert! But they are made with healthy ingredients, so they are great for breakfast or a snack.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12

Calories 153 kcal

Equipment

• 2 Large mixing bowls
• Measuring Cups
• Whisk
• Spatula
• Muffin Tin

Ingredients

  

• 1 Cup Unbleached all-purpose flour
• 1/2 Cup Whole wheat flour
• 1 Cup Canned pumpkin
• 2 1/4 tsp Baking powder
• 1/4 tsp Fine sea salt
• 1 1/2 tsp Pumpkin pie spice
• 1 tsp Ground cinnamon
• 1/2 Cup Turbinado sugar
• 1 1/2 tsp Vanilla
• 2 Tbsp Coconut oil melted and cooled slightly
• 1 Large Egg
• 1/2 Cup Unsweetened almond milk
• 1/3 Cup + 1Tbsp Semi-sweet chocolate chips

Instructions

 

• Preheat oven to 375 degrees F. Spray a muffin tin with non-stick baking spray or line with paper liners.
• In a large mixing bowl, add the flours, baking powder, pumpkin pie spice, cinnamon, salt, and turbinado sugar. Whisk together to combine.
• Add the pumpkin, almond milk, egg, coconut oil, and vanilla to the bowl and mix them with a spatula
• Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until they are combined.
• Fold in 1/3 cup of the chocolate chips.
• Fill the muffin tin equally, about 2/3 of the way full each. Place the remaining 1 Tbsp of chocolate chips on the top of the muffins.
• Bake the muffins in a preheated oven for 14-16 minutes. Insert a toothpick into the center, and if it comes out clean they are done.
• Let the muffins cool in the tin for 10 minutes and then remove and place on a wire rack or large plate to finish cooling.

Notes

• The recipe makes 12 regular sized muffins.
• The muffins can be frozen for up to 3 months: Place in two zip-top bags and seal shut. Then defrost them on the counter when you’re ready to eat them.
• Keep the muffins in a plastic container or plastic bag on the counter for 3-4 days, or in the fridge for up to 5.

Keyword Chocolate Chip, Healthy Muffins, Pumpkin, Pumpkin Chocolate Chip Muffins, Pumpkin Muffins