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.
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
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!
Healthy Pumpkin Chocolate Chip Muffins
The best healthy pumpkin muffins made with whole wheat flour, naturally sweetened with pure maple syrup and loaded with cozy pumpkin spices. These healthy pumpkin muffins are freezer friendly and delicious with a few chocolate chips! Great for kids and any time you're craving a fall snack.
- 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
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!
To freeze: 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.