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.
In the meantime, let’s cozy up with a shot of espresso or a turmeric latte and get to know these amazing, spiced pumpkin chocolate chip muffins.
They’re really nothing crazy unique, 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.
Of course, most muffins are freezer friendly. Simply freeze in a freezer ziplock bag after they’ve cooled completely. When ready to reheat, just take them out and microwave in 30 second increments, or allow them to thaw out at room temp.
You’re going to love these muffins. I recommend serving them warm with your favorite not butter on top. Sooooo good and the best way to settle into fall.
AND FINALLY… WEEKEND FAVORITES!
Anyone else making ALL the pumpkin recipes this fall? Here’s the perfect way to save that leftover pumpkin puree for later!
Finally caved on some nice perfume and it is AMAZING.
Looking to DIY flavorful, comforting veggie broths this season? This round-up has 9 great ones!
Need this Pumpkin Spice Fudge in my life asap…
My bedroom is definitely my favorite room in the house. Check out these room decorating tips for making yours ZEN.
Nothing better than a bowl of chili and a fluffy piece of cornbread. This recipe has spicy, chipotle flavors and is ready to pair with my best ever chili.
Two words…Embroidered. Booties. How cute are these?!
Feelin’ fancy? Make my homemade apple butter and turn it into this incredible Apple Butter Old Fashioned.
HAVE A GREAT WEEKEND! xo.
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Dreamy Orange Chocolate Chip Muffins
Grandma’s Healthy Bran Muffins
Vegan Paleo Banana Muffins with Chocolate Chips
Healthier Blueberry Greek Yogurt Muffins
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
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Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
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In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
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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.
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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!
63 comments
Could these be made gluten free?
Hi Kelly! I haven’t tried it, but you could try using an all-purpose gluten-free flour!
Just in case anyone is still wondering, this recipe works great gluten free. I just used bobs red Mill gluten free flour blend and they came out perfectly! Absolutely delicious! Thanks for the yummy recipe!
Can’t wait to try these muffins! We love baked goods in our house, and we’re always looking for delicious recipes that are a little healthier. Huge bonus points because you used maple syrup and we actually make our own so this is perfect!
Homemade maple syrup sounds incredible! I hope you guys enjoy these!
Can i make these into a loaf? same measurements would work?
You bet! Just add a bit to the bake time 🙂
I made these today and the flavor was just great – but they didn’t rise as I expected. Would this possibly need baking powder rather than baking soda? Thanks so much and thanks for sharing your delicious recipes!
Do you think it would be possible to make these with any alternative flours (eg. Almond or oat flour)? Thanks!
I currently don’t have any maple syrup and I have all of the ingredients, can I substitute with coconut sugar? What would be the measurement for it?
These look amazing! I’m still waiting for the day that you write the weight measurements for the ingredients! It makes my life (and yours and many more, I’m sure) so much easier!
Thank you so much for linking my preserving pumpkin puree recipe. I was beyond excited! Your muffins are so scrumptious and they are making me want to run into the kitchen to bake them.
I’ve tried so many pumpkin bread recipes over the year- always looking for one that’s not full of sugar but also isn’t super complicated. THIS is exactly what I have been after!! I love the simplicity of this recipe and my family loved it and probably had no idea there’s no refined sugar in it!
I know I am probably a weirdo but I don’t really like chocolate with pumpkin… so I added walnuts and raisins. Delicious!
You came to the right place! Glad the whole family enjoyed (and yes – this is perfect for your favorite add-ins 🙂 ).
Ooooh, muffins to close off the week, YES! Hope you had an amazing weekend, Monique!
Thanks girl! Enjoy!
Oh me oh my! I made these about ten minutes ago ( as I wait for the pumkpin cookie reciepe to be posted) and wow are they delish!! Thanks for the recipe 🙂
Yum! Enjoy Pumpkin Week! 🙂
Can I substitute coconut sugar for the maple syrup ?
Yes!
These muffins are so delicious!
I doubled the recipe, did half the maple syrup, and took out half the coconut oil and substituted applesauce for the other half. Cook time was 18 min.
Thank you for the yummy recipe that our whole family loves!
Perfect! Glad everyone is enjoying 🙂
Can I make these with spelt flour or regular all purpose flour?
I just made a batch with spelt flour and they turned out perfect!
I made these last night and loved them! I substituted the coconut oil for butter. So good with dark chocolate chips! They came together so easily.
Perfect! And yes – dark chocolate chips are the best 🙂
HI! Would Pumpkin Pie Spice work in place of all the separate spices? If yes, how much should I use?!?! Thanks!!!
Hi Elizabeth! You bet – I would use about 2 teaspoons. Enjoy!
Question: Could I make these with just whole wheat flour? It’s not pastry flour.
The texture will be a bit different (denser) but it should still work!
Thanks for the recipe! Have you ever made these into mini muffins? And if so, would you change the temperature or just the baking time?
You’re welcome! I haven’t, but I would just reduce the baking time and check on them 🙂
I made mini muffins and baked for 14 minutes!
TThese were delicious! We doubled the recipe this morning and they’re already gone!
Amazing!! Glad everyone enjoyed 🙂
Hi Monique – I am considering baking these soon and I was wondering if it would be ok to substitute olive oil for coconut oil?
Hi! Yes that will work 🙂 Enjoy!
Delicious! My 8 year old daughter loves them, too. I didn’t have quite enough maple syrup left so I used honey, otherwise followed the recipe perfectly.
Perfect! So glad you both loved them 🙂
SOOOO delicious – these totally hit the spot. I made a batch yesterday, and they got gobbled up fast. Thankfully, I still have one in the fridge for my breakfast tomorrow. I can’t wait to enjoy it with my iced coffee. Blissful. And a confession – I made them jumbo muffins because my muffin philosophy is “Bigger is better.” Then I only need to eat one. 😉
Perfect for breakfast! Agreed on jumbo muffins, too 😉
Hi Monique! Have you ever tried these with a flax egg to make vegan? Looks delicious!
Hi Mary! Flax eggs should work well in here. Enjoy!
Would it be possible to substitute half of the maple syrup for apple sauce?
Sure, I haven’t tried it, but let me know if you give it a shot. I think it would work well.
Great recipe! I used AP flour, 1/4c dried cranberries and 1/4c chocolate chips as it was all I had on hand. Will definitely be making these again! Thank you for another great recipe!
Dried cranberries sound delicious! Glad you enjoyed 🙂
Could you use honey in place of the maple syrup?
Can you use almond flour instead of the whole wheat pastry flour??
I wouldn’t recommend it in this recipe as the texture + flavors will change!
Love these! Perfect for fall- thank you for sharing!
Absolutely! One of my favs this season 🙂
love this healthy pumpkin chocolate chip muffin recipe
Delicious breakfast the whole family loves! I love the texture and that they are not too sweet.
So happy to hear that!
this is the BEST pumpkin muffin recipe i’ve ever tried! they are perfect. for a couple of years now, i’ve been making a double batch (takes the full can of pumpkin) every month, freeze them, and take one to work every day for my morning snack, then repeat! my mom does the same. i have a few muffin recipes in the rotation but these are by far the favorite. they freeze great!
Love that idea! Such a great snack 🙂