Healthy Chocolate Chip Pumpkin Muffins

These healthy chocolate chip pumpkin muffins are soft, fluffy and 100% whole wheat but you’d never guess it!

I am so ready for pumpkin!  Who’s with me?

I know some people were waiting for September before they started posting pumpkin recipes but I had to wait until it felt right.  Our summer seemed to go on for a long time this year, I just couldn’t post pumpkin things any earlier!

Now I am ready though.  Things are finally cooling off, it feels like fall!  These healthy chocolate chip pumpkin muffins are the perfect way to start pumpkin season 🙂

I need to tell you that my kids love these muffins.  My son has been eating these like crazy.

I made a big batch of 24 and they’re almost already gone even though I just made them!  They’re so good.

I don’t like my muffins too sweet, so I put a small note in the recipe, if you prefer your muffins sweeter you can always add a little more sugar 🙂  My kids like these just the way they are and I agree with them.

Let’s just say my kids have not been the only reason these are going fast 🙂

I added some pepitas for a nutritional boost and used less sugar than you find in most pumpkin muffin recipes. I used white whole wheat flour but regular whole wheat or even all-purpose flour would also work.

I hope you’ll give these healthy pumpkin muffins a try!

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Healthy Chocolate Chip Pumpkin Muffins

Course Breakfast, Snack

Servings 12 muffins

Print Recipe

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Ingredients

  

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• 1½ cups white whole wheat flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 teaspoons cinnamon
• ¾ teaspoon ginger
• ¾ teaspoon cloves
• ¾ teaspoon nutmeg
• ½ teaspoon fine sea salt
• ½ cup salted butter or coconut oil softened
• ¾ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• ¾ cup pumpkin puree
• ¾ cup semi sweet chocolate chips
• 3/4 cup pepitas

Instructions

• Preheat oven to 350°F. Prepare a muffin tin with paper liners or by lightly greasing or buttering. Set aside.
• In a medium sized bowl combine the flour, baking powder, baking soda, spices and salt. Stir to combine and set aside.
• In a bowl with a handheld mixer or the bowl of your stand mixer beat the butter until soft and fluffy. Beat in the brown sugar until combined.
• Add the eggs one at a time beating until combined. Add the vanilla and beat into the mixture.
• Add the pumpkin and beat until combined again before adding the dry ingredients.
• Mix until mostly combined before adding the chocolate chips and pepitas. Finish mixing just until everything is combined.
• Divide batter evenly among the 12 cavities in the muffin tin. Sprinkle tops with extra chocolate chips and Pepita if desired. Place in the oven and bake 17-20 minutes until a toothpick inserted in the center comes out clean.
• Remove muffins from the muffin tin and place on a cooling rack until cool. Once completely cool, muffins can be stored in an airtight bag or container for up to 5 days or frozen for up to 3 months.

Notes

I prefer my baked goods to be barely sweet so if you prefer yours sweeter, consider adding 1/4 C extra sugar 🙂

To make these dairy-free, use coconut oil and make sure your chips are dairy-free.

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