Description
These Healthy Pumpkin Chocolate Chip Muffins are soft, moist, and perfectly spiced — the ultimate fall comfort bake! Made with wholesome ingredients like pumpkin puree and whole wheat flour, they’re a guilt-free way to indulge your sweet tooth. Perfect for cozy mornings, Thanksgiving brunch, or a simple autumn snack, these muffins fill your kitchen with the scent of cinnamon and pumpkin spice. They’re an easy, one-bowl recipe that’s ready in under 30 minutes — ideal for busy home bakers!
Ingredients
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1 ¾ cups whole wheat flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp cinnamon
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½ tsp nutmeg
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¼ tsp salt
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1 cup pumpkin puree
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½ cup honey or maple syrup
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⅓ cup coconut oil (melted)
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2 large eggs
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1 tsp vanilla extract
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½ cup unsweetened applesauce
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¾ cup dark chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
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In a large bowl, whisk together pumpkin puree, eggs, honey, coconut oil, applesauce, and vanilla.
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In another bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
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Combine wet and dry ingredients until just mixed — do not overmix.
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Fold in chocolate chips.
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Divide batter evenly among muffin cups, filling about ¾ full.
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Bake for 18–22 minutes, until a toothpick comes out clean.
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Let cool for 10 minutes before serving.
Notes
Substitute coconut oil with olive oil or melted butter.
Add walnuts or pecans for extra crunch.
Use gluten-free flour for a GF-friendly version.