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.
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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
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
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
- 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.
- 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.)
- Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
- 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!
48 comments
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SQUEE! These look like the perfect breakfast! Loving this recipe. Greek yogurt in muffins is the best.
I’ve heard such good things about KC, I’m glad to hear you had such a good time! Loved seeing your instas. Loving these pumpkin muffins, too. Duh.
Bring on the bran recipes!!
I LOVE these, delicious!!!
It sounds like I need to take a trip to Kansas City! I’m a big fan of muffins, and I like that these are a healthier version!
Hello,
Thanks for the recipe.
Can you make these with a fresh pumpkin? Do you use ground ginger or fresh ginger?
Thanks
Rafael
I use ground ginger and yes you can use fresh pumpkin if you’d like!
Love these. I used agave in place of honey and used some homemade yogurt. Delish! Great texture.
Is that TABLESPOON of vanilla or a TEASPOON?
Hello! I attempted to make these, but they did not rise 🙁 I have since come to the realization that it must be the pumpkin I used because I had a similar pumpkin muffin fail for a different recipe, and my baking soda was fresh. I was just wondering if there were any specific brands of the pumpkin puree you’d suggest, or which one you used? I used E.D Smith pumpkin puree made from Dickinson pumpkins but it seems not to turn out well in any recipe using a flour that is not white flour.
I always use Libby’s pure pumpkin.
So good! Made a batch this morning with pureed pumpkin from my garden and my family loved them so much I made tow more to freeze for lunches…Followed the recipe exactly, just substituted cow’s milk for the almond milk to ensure they were nut-free for school.
We traditionally use whole milk organic yogurt. Would this be OK instead of the fat free Greek? Thanks!
To avoid dairy, should I use soft tofu or extra almond milk in place of the yogurt?
Could I bake this in a mini muffin pan, and how? Thanks!
Attempted the mini muffins and regular sized ones, disappointed to see that neither had turned out. I followed the recipe, and at 25 minutes the toothpick wasn’t coming out clean. Finally at 30 mins the tops were getting brown, so I let them cool for about 30 mins and they were still wet in the middle.
Hmm weird. Mine were actually done at 15 minutes on 325.
Just took these out of the oven and holy yum are they ever amazing! They rose beautifully too. I substituted mashed, roasted butternut squash for the pumpkin and used vanilla greek yogurt instead of plain. Delicious!
I LOVE making these with butternut squash too! Especially when it’s roasted with a little cinnamon!
I was super excited to try this recipe-a healthier muffin is always a great thing! They looked absolutely beautiful coming out of the oven, and smelled fabulous. Unfortunately, they didn’t taste good at all to me and sort of fell a bit now that they’re cool. I did use the flax substitute for egg (which I have done before with success) but these muffins had a very weird texture, kind of chewy on the outside. And, though I’m trying to cut back sugar, the taste of these fell flat as well, not even close to what I was expecting. Sounds like it worked for some of you but I won’t be making these again…
I have been making these all of the time! Delish!! Thank you!
Awww so glad you love them!
Smelled great and looked great…initially. Collapsed after coming out of the oven. Perhaps the bananas were too big creating too much moisture??? I was SO looking forward to these
These are delicious and a big hit with my kids!!!
So great to hear, Liz!!
Tried these and LOVED them! Next time I’ll try with butternut squash like someone else had mentioned.
So glad you enjoyed! Butternut squash sounds amazing, too 🙂
These are so good! I added 1/2 cup protein powder and just one cup flour and used apple sauce instead of oil. LOVE THEM
Yum! Glad those swaps worked out for you!!
Can you tell me the total carbohydrates for the muffins.
Hi Shelia! The nutrition listed shows the carbs for 1 muffin (23.6g). If you’re looking for all 12 muffins together just multiply that by 12!
I’m getting an error about this site not allowing pins again… 🙁
Hi! We’re working to fix this error again – apologies for any inconvenience!
Hello! Wondering if we can substitute a ripe banana for some of the honey?
Hi! Sure you could adding 1 banana for 1/2 of the honey.
These are wonderful! I’ve made them multiple times now and my 18 month old loves them. I’ve made with fat free and full fat greek yogurt and they’ve both been great. YUM.
Perfect! Happy to hear that, Beth 🙂
fabulous!
Thanks for the recipe. I used recipe as is but the batter was little dry like not enough liquid. Muffins turned out ok! They tasted like they needed more sweetness. Maybe because of pumpkin brand I used?
That’s strange! Did you follow the recipe exactly? Usually whole wheat pastry flour makes the muffins light and fluffy! They should be plenty sweet with the chocolate chips and honey as well, but feel free to add a drizzle of honey on top when you enjoy them, too.
This recipe makes delicious muffins — they came out fluffy and light. I used a mini muffin pan and baked them for about 15 minutes.
Perfect! Great idea with the mini muffins 🙂
Okay, I’m embarrassed to admit this! I CHANGED the recipe. It seemed a little thick, so I added more almond milk to half of the batter… all I can say is trust Monique! The recipe is perfect as written. Still delicious though!!
Whoops! Glad they were still delicious 🙂
My three year old son ate three of these the day I made them. They are delicious and I like that the amount of honey is pretty minimal. Thanks for another great recipe!
NICE! So happy you guys are loving them!
Amazing! Made them with my toddler – didn’t have an egg so we used a flax egg. Gone in a day! Moist, not-too-sweet… delicious!
WOO! This is the best – glad these turned out great for you Megan!