Healthy Pumpkin Chocolate Chip Muffins
Prep time
Cook time
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Pumpkin chocolate chip muffins made a little bit healthier. You'll love these satisfying muffins for a snack -- freezer friendly and great for kids!
Recipe type: Dairy free, Muffins
Serves: 12 muffins
  • Wet:
  • 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:
  • 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
  1. Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
  2. In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
  3. 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.
  4. 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!
Nutrition Information
Serving size: 1 muffin Calories: 195 Fat: 8.4g Saturated fat: 5.5g Carbohydrates: 28.1g Sugar: 14.9g Fiber: 3g Protein: 2.9g
Recipe by Ambitious Kitchen at