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+ servings
Pepita Chocolate Chip Pumpkin Muffins

Healthy Chocolate Chip Pumpkin Muffins

Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins


  • 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.


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.