Soft and moist Pumpkin Chocolate Chip Muffins made with a full can of pumpkin puree, whole grains, naturally sweetened and dotted with chocolate chips. These healthy muffins are perfect for breakfast or snack!
We also love healthy pumpkin muffins and healthy chocolate chip muffins.
Why You’ll Love My Muffins
Healthy pumpkin chocolate chip muffins originated from my popular healthy pumpkin chocolate chip bread. Anything in a muffin form and with chocolate chips is a winner in this household, so these were gone fast!
I used entire 15 ounces can of pumpkin puree, so none of us have to worry what to do with the rest. Plus it adds natural sweetness and moisture.
Different types of flour will work with this muffin recipe including whole wheat flour, spelt flour, whole wheat pastry flour or white whole wheat flour.
All the prep is done in one bowl! No mixer needed, easy to make, and easy clean up. These chocolate chip pumpkin muffins taste decadent and make the perfect healthy snack or healthy dessert! Enjoy!
Ingredients for Healthy Pumpkin Chocolate Chip Muffins
- Pumpkin puree: Make sure to get pumpkin puree and not pumpkin pie filling. You can also use homemade pumpkin puree.
- Liquid sweetener: I like to use maple syrup or honey. Other liquid sweeteners would work too. Unfortunately any dry sweetener will not work.
- Eggs: Add structure to the muffins.
- Oil: Stick to a mild oil like avocado oil or olive oil. You could substitute with the same amount of melted coconut oil or melted unsalted butter.
- Pumpkin pie spice: This warm spice helps deepen the pumpkin flavor. I like to make my own pumpkin pie spice substitute but you can use store-bought too.
- Vanilla: Pure vanilla extract adds a deep, warm flavor.
- Baking essentials: Baking powder, baking soda, and salt to help muffins rise, have structure, and enhance the other flavors.
- Flour: I’m all about using wholesome ingredients in my healthy muffins recipes, I recommend whole wheat flour or spelt flour. But you can also use white flour.
- Chocolate chips: I used dark chocolate chips but feel free to add semisweet chocolate chips, milk chocolate chips, or mini chocolate chips instead.
How to Make Healthy Pumpkin Chocolate Chip Muffins
Here’s a quick photo overview, there’s also a full recipe card below.
Start by preheating your oven to 425 F and spraying a 12 cup muffin tin.
- Make the batter: To a large bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt. Whisk to combine until no white lumps are visible. Next, add the flour and gently mix just enough until combined.
- Add chocolate chips: Fold in the chocolate chips until evenly incorporated so each bite is loaded with chocolate-y goodness.
- Fill the prepared muffin pan: Evenly distribute the batter, I always use my trigger ice cream scoop.
- Bake: Set them in the preheated oven and bake for 7 minutes, we start baking at a higher temperature for bakery-style dome top muffins. Then reduce to 375 F and bake for another 10-11 minutes or until a toothpick comes out mostly clean, a few moist crumbs is OK.
Tips for Best Results
- To substitute pumpkin pie spice: If you find yourself without pumpkin pie spice, add 1 teaspoon of cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice. Or up to 3 teaspoons of just cinnamon.
- Flours that will work: Choose from whole wheat flour, spelt flour, white whole wheat flour, or all-purpose flour.
- Don’t use dry sweetener: I’ve created this recipe with the perfect wet to dry ratio therefore, granulated sugar will not work.
- Add more chocolate chips on top: I decided to add 3 extra chocolate chips on top each muffin to make them prettier.
- Measure flour correctly: If too much flour is added, your muffins will be dry. Scoop and level is the best way to correctly measure flour – scoop the flour into the measuring cup then level off with the flat edge of a knife.
- Don’t over bake the muffins: Remember all ovens and pans vary, it’s important to remove your muffins as soon as a toothpick inserted in the middle comes out clean.
- Use liners or skip: These muffins don’t stick and are easy to remove. Feel free to use parchment paper liners or skip all together.
Variations
- Cinnamon sugar topping: Just whisk brown sugar and cinnamon together in a small bowl, brush the top of the muffin with melted butter or coconut oil, and dip the muffin until coated.
- Cream cheese: Add a creamy filling by swirling 1-2 teaspoons of cream cheese in the middle.
- Add texture: Go crazy with add-ins and mix whatever you like into the pumpkin mixture. Try pecans, walnuts, dried cranberries, raisins, or toasted coconut. You could also sprinkle pumpkin seeds or oats on top before baking.
- Spread: For breakfast and afternoon snacking I love spreading peanut butter or nut butter on top for extra protein.
- Switch up the chocolate chips: Try white chocolate chips or butterscotch chips instead.
How to Store
Store: Once cooled, place muffins in a resealable bag or airtight container and store them at room temperature for 3 days, this will keep them moist. If you notice they get too moist, keep the lid ajar a bit.
Freeze: Transfer to an airtight container and pop them in the freezer for up to 3 months.
Storage Tip
For more storage tips and tricks, check out my detailed post how to store muffins and how to freeze muffins.
FAQs
Not for this recipe. You could try to substitute 1:1 ratio of all-purpose gluten free flour, however in my experience it needs a bit more liquids, give it a try and let me know!
To make mini pumpkin chocolate chip muffins, you’ll need to decrease the baking time to 10-12 minutes, and do a toothpick test.
Yes! Preheat your oven to 350 degrees F and bake for 50-60 minutes. You could also make mini loaves and bake for 25-30 minutes.
More Pumpkin Recipes to Try
- Pumpkin banana muffins
- Kodiak pumpkin muffins
- Almond flour pumpkin muffins
- Healthy pumpkin bars
- Healthy pumpkin bread
Healthy Pumpkin Chocolate Chip Muffins
Equipment
Ingredients
- 2 large eggs
- 1 2/3 cups pumpkin puree, 15 ounces can, not pumpkin pie filling
- 1/2 cup maple syrup or honey
- 3 tablespoons any mild oil, I used avocado oil
- 2 tablespoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups whole wheat flour or spelt flour
- 1 cup chocolate chips, I used dark
Instructions
- Preheat oven to 425 degrees F and spray muffin tin with cooking spray. Set aside.
- In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, vanilla extract, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined. Then fold in the chocolate chips.
- Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. I added 3 more chocolate chips on top of each muffin.
- Bake at 425 F for 7 minutes, then reduce heat to 375 and bake for another 10-11 minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from the oven, let them cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!
Notes
- Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. If you notice they get too moist, keep the lid of a container ajar a bit.
- Freeze: In an airtight container for up to 3 months.
- Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
- Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Looking to make these for a Halloween party. What frosting recipe would work best with these muffins? Thanks!
I would do a chocolate frosting or cream cheese frosting.
Absolutely delicious! Made three batches already! !
Amazing! Great for meal prep! My kids would like three batches of these muffins.:)
Hi Olena!
These look good and I plan to make them soon. I have a question: Is 2 TABLESPOONS pumpkin spice correct? or is it 2 teaspoons?
Your muffins are delicious, thanks!
2 tablespoons is correct.
what can i replace the chocolate chips with.
Carob chips or omit.
Thank you! Baked two batches of these with homemade pumpkin puree and homebade pumpkin spice! So soft and finally a recipe without enormous amount of sweeteners!
Fantastic! I hear you about the sweeteners. Enjoy!
Love these, easy, healthy, and delicious!!!