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!
Healthy Chocolate Chip Pumpkin Muffins
- 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
- 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.