Healthy Chocolate Chip Pumpkin Muffins
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.
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.
