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Whole Wheat Pumpkin Chocolate Chip Muffins (made with greek yogurt!)

Delicious Whole Wheat Pumpkin Chocolate Chip Muffins made with greek yogurt, no butter and sweetened naturally with honey! These healthy pumpkin muffins make the perfect breakfast or snack.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Hand holding half of a whole wheat pumpkin chocolate chip muffin

Do you guys have any city crushes? You know cities that you totally fall in love with from the moment you arrive. I have a few on my list including San Diego, Chicago and now… Kansas City!

I attended a conference in KC over the weekend and quickly developed a crush on the quaint little city that’s bursting with vegan bakeries, scrumptious food and beautiful parks. The fall foliage and sunny 70 degree weather made it even more loveable. I will do a recap soon of all of my bakery and restaurant visits along with more info on the conference fun.

Another thing I’m in love with would be stuffing my face with muffins. It’s a serious issue in my life. Why? Because I’m ALWAYS baking them. In fact I’d bake you all a batch of muffins if I could! Probably need to change the blog name to ‘Muffin Woman’ sometime soon.

I kid. Still slightly delusional from all of the sugar I consumed over the weekend.

Whole wheat pumpkin chocolate chip muffin cut in half

Speaking of muffins, I noticed something while browsing through my recipes. Yep, there’s A LOT of banana going on up in there. Looks like we’ll need a little more variety. I plan on developing some hearty bran ones, simple blueberry and perhaps some gluten free delights for you. Please let me know if you have any suggestions! Or not. Either way I’m gonna bake you more muffins. Heh.

In the meantime, you should probably devour these pumpkin chocolate chip ones. There’s SUPER moist, fluffy, pumpkin-y, and so freaking easy to make. I posted the recipe on Instagram a few weeks back and everyone enjoyed them so I’m posting them here for you to have a place to come back to.

Best of all, these healthy pumpkin muffins are refined sugar free, easily vegan, made with whole grains and are a decent source of protein thanks to greek yogurt. I think using a pumpkin greek yogurt would be spectacular but plain is delicious, too!

So are you gonna get yo bake on pumpkin lovers?! Remember to share your creations with me on Instagram with the hashtag #ambitiouskitchen!

Xoxo

Whole wheat pumpkin chocolate chip muffins on a baking tray

More healthy muffin recipes to try:

Skinny Banana Chocolate Chip Muffins

Grandma’s Healthy Bran Muffins

Vegan Paleo Banana Muffins with Chocolate Chips

Healthy Chocolate Chip Sweet Potato Muffins + video!

Skinny Double Chocolate Banana Muffins

Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins

4.41 from 5 votes
Course Breakfast, Healthy, Muffins, Snack, Whole Wheat
Keyword pumpkin chocolate chip muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serves 12

Delicious Whole Wheat Pumpkin Chocolate Chip Muffins made with greek yogurt, no butter and sweetened naturally with honey! These healthy pumpkin muffins make the perfect breakfast or snack.

Ingredients

  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • pinch of cloves
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1/4 cup honey
  • 1 egg
  • 1/2 tablespoon olive or coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup nonfat plain greek yogurt
  • 1/3 cup unsweetened vanilla almond milk
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves.
  2. Add pumpkin, honey, egg, oil, vanilla, yogurt and milk to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. (Alternatively you can mix the wet ingredients together in a large bowl.) 
  3. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  4. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm!

Recipe Notes

TO MAKE VEGAN: Replace egg with 1 flax egg and use applesauce instead of greek yogurt. Use vegan chocolate chips, such as the Enjoy life brand.

TO MAKE GLUTEN FREE: Use an all-purpose gluten free flour instead of whole wheat. I suspect you may be able to use oat flour but am not certain.

Nutrition
Servings: 12 muffins
Serving size: 1
Calories: 144kcal
Fat: 4.3g
Carbohydrates: 23.6g
Fiber: 3.1g
Sugar: 11.8g
Protein: 4.5g

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