Hello hello! Coming to you with a recipe for pumpkin muffins + weekend favorites and a few wedding updates in between.
I just got back in Chicago after picking up my beautiful wedding dress at A&Be bridal in chilly Minneapolis. Every time I’m in Minnesota, I’m reminded of home, where I grew up near the lakes, and the niceness of the people. Oddly this time, I felt myself missing the beautiful trees and admiring the cozy neighborhoods lined with green grass. It’s always a good feeling to be home every now and then.
In other exciting news, our wedding is officially SIX weeks from today and the countdown is on. It feel like I still need to check off a bunch of boxes before the big day, but I know that when the day comes it will feel like nothing else matters except our love for one another. Sappy and romantic, but true.
Please let me know what kind of questions you have about our big day in the comments! Next Friday I’m going to devote a post to all things wedding updates — so hit me with all your wedding related questions!
Many of you have asked me for wedding updates. Usually I’m more than happy to discuss my personal life (this blog has always been very personal and transparent), but the real reason I haven’t written about it (or done wellness Wednesday or weekend favorites!) is because I’ve been feeling overwhelmed with work. My goal over the next few months is to slow down on content, focus on quality, take time to write about the things I love and am passionate about and challenge myself to cook and bake unique, delicious recipes for all of you.
Don’t worry, I’ll get back to weekend favorites on the regular soon with more life updates and all the fun things we talk about in between.
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Ingredients in healthy pumpkin muffins
They’re really nothing crazy unique about these easy pumpkin muffins, rather these muffins are the perfect blend of spices, pumpkin purée, whole grains and a hint of maple. The sweet chocolate chips make them beautifully rich and satisfying for an afternoon treat, without feeling like a heavy muffins from Starbucks. Here’s what you’ll need:
- Pumpkin puree: use an all natural pumpkin puree that just has pumpkin as an ingredient. You can also make your own with my tutorial!
- Pure maple syrup: we’re naturally sweetening these pumpkin muffins with a bit of pure maple syrup.
- Coconut oil: give these healthy pumpkin muffins moisture with some melted coconut oil. You can also use butter or vegan butter.
- Eggs: you’ll need 2 eggs in this recipe. I have not tested these muffins with flax eggs but let me know if you do!
- Almond milk: I like to use a regular, unsweetened almond milk but you can use any many you’d like.
- Vanilla extract: always adding some vanilla for flavor.
- Whole wheat pastry flour: I used whole wheat pastry flour in this recipe for a boost of whole grains that makes these muffins super fluffy. You can also use white whole wheat flour or a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour.
- Baking soda & salt: to ensure that these muffins bake properly.
- Pumpkin pie spices: these muffins get their cozy fall flavor from cinnamon, nutmeg, ground ginger & ground cloves.
- Optional add-ins: I added some chocolate chips to these healthy pumpkin muffins because the combo is irresistible. You could also add your favorite nuts!
How to make healthy pumpkin muffins with chocolate chips
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
- In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
- In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
- Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
Customize your healthy pumpkin muffins
Feel free to add your favorite muffin mix-ins! This healthy pumpkin muffin recipe is a great base for delicious toppings, too. Here are a few suggestions:
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- a drizzle of homemade nut butter on top
Tips for making healthy pumpkin muffins
- Follow the recipe. The best way to ensure the success of these easy, healthy pumpkin muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your eggs are at room temperature. If your eggs are too cold you risk the coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them. Also make sure your coconut oil has cooled after melting it.
- Do not overmix the batter. If you overmix batter you’ll end up with muffins that are more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
Freezer-friendly pumpkin muffins
These healthy pumpkin muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Use up extra pumpkin puree in these recipes
Baked Pumpkin Chocolate Chip Oatmeal Cups
Healthy Pumpkin Oatmeal Pancakes
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Healthy Pumpkin Bread with Maple Glaze
You’re going to love these muffins. I recommend serving them warm with your favorite nut butter on top. Sooooo good and the best way to settle into fall.
I hope you love these healthy pumpkin muffins with chocolate chips! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Pumpkin Chocolate Chip Muffins
Ingredients
- Wet ingredients:
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted and cooled (or sub melted butter)
- 2 eggs, at room temperature
- 1/4 cup unsweetened almond milk (or any milk)
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the insides of the liners with cooking spray.
- In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
- In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
- Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
Recipe Notes
Nutrition
Very tasty! But wondering if the one cup of pumpkin puree is supposed to read one can? Mine came out a bit dry.
I also used regular whole wheat flour instead of pastry flour!
Delicious! I made some modifications that worked well. I substituted 1-for-1 gf flour, did 1/8cup butter and 1/8 cup pureed great northern white beans. I was also lazy with the spices so I did approximately 2 tsp of cinnamon and 1.5tsp pumpkin pie spice, I also doubled the vanilla.
I also subbed honey for maple syrup. I handle honey better than maple syrup.
Perfect! I’m glad those swaps worked out!
Loved this recipe. Taste better than the ones with real sugar I used honey instead of maple syrup and then I did a cup of gluten-free flour and a half cup of almond flour they turned out great.
Absolutely! Glad those swaps worked out well 🙂
Can I substitute gluten free flour?
I haven’t tested it with these muffins, but a 1:1 gluten free all purpose flour might work! Otherwise, use that flour in these pumpkin muffins 🙂
One of our favorite muffins recipes! Delicious, easy and healthy.
I’m so glad!
Love these muffins! Any thoughts on using chickpea flour?
I haven’t tried it in these muffins, so I’m not sure how the texture, flavor, etc. will change!
Amazing recipe! This recipe shows that you don’t need all of the sugar most recipes call for to have a delicious treat. Huge fan of all of your recipes Monique—you’re incredible!
Absolutely! Glad you enjoyed!
My kids and I love these so much! I want to make them for their preschool class and need to make them seed free. If I omit the flaxseed meal, should I add anything in its place? Thanks!
Hi! Are you by chance referring to a different muffin recipe?
My kids and I love these so much! I want to make them for their preschool class and need to make them seed free. If I omit the flaxseed meal, should I add anything in its place? Thanks!
Have been making these for years for my 5 year old and I. I recently need to go gluten free. If I use Bob’s Red Mill all purpose gluten free flour, is it the same amount as the whole wheat flour called for?
I haven’t tested it but yes, I’d try using the same amount of 1:1 GF all purpose flour!
Turned out good however I realized I didn’t use the pumpkin spice. It says it is an ingredient in top but then doesn’t list it on the list section or directions. Did I do it wrong??
Hi! All of the spices listed create the pumpkin pie spice 🙂
So tasty!! My only “complaint” would be that I could taste the baking soda after baking even when only using the amount told. I wonder if baking powder would give it a lighter flavor? Either way fabulous recipe!
So strange! This is the same amount I use in almost all of my muffin recipes, so I’m not sure why the flavor is coming out stronger. I think baking powder would give these a different texture!
Followed recipe as is and these came out amazing. I thought about adding cacao but wasn’t sure how much to add so I left it out. Baked at 350 convection for 25 mins.
Perfect! Glad you enjoyed!
I used applesauce instead of oil and I used flax eggs and they turned out very good!:)
So glad that worked well!
Perfect recipe for healthier muffins for my kids! Before adding the chocolate chips I scooped some batter into mini muffin tins for the children. Then I added the chocolate chips and topped with some brown sugar to make some non-healthy muffins for us parents! Also I did the bakery-style muffin tricks of filling every other muffin cup, and baking at 425 for 4 minutes then reducing the temperature to 350. The mini muffins took about 10 minutes to cook!
Love that! Great ideas!
I’m sick of recipes claiming to be sugar free when they actually just substitute one type of sugar for another. Using maple syrup instead of refine sugar does not make them any healthier.
A tablespoon of sugar has 12.6 grams of sugar, 48.9 calories and 12.6 grams of carbohydrates, according to the USDA. It also has a glycemic index of 65. A tablespoon of maple syrup has 52 calories, 12.1 grams of sugar and 13.4 grams of carbohydrates. It has a glycemic index of 54.
The difference is so small that it is negligible.
Hi! I didn’t label this recipe as sugar free, rather than these muffins are naturally sweetened.
These were simple to make and incredible! I used gluten free flour and made both regular sized and mini muffins. I will absolutely be making them again!
Perfect! Glad you enjoyed 🙂
Great recipe! My 3 kids ate the entire batch in one day. I made them again tonight, but this time doubled the recipe because they’ll go quickly again. I made them as written, and my two oldest said they were the best muffins I’ve ever made. I make muffins pretty much every week, so that’s a BIG praise from them. Another great recipe from the Muffin Queen!
Amazing! So glad everyone loved them!
I love these muffins so much that since I first tried them a few months ago, I make them again every time we run out. They make a great breakfast or snack. So good! Enough said . . . I’m heading to my kitchen to make more now!
Love that! Perfect for fall and winter 🙂 I love to keep some in the freezer, too!