Healthy Pumpkin Chocolate Chip Muffins

Melissa King Muffins, Breads and Donuts, Recipes

Here is yet another pumpkin recipe  I just love muffins, so it was only fitting I would make healthy pumpkin chocolate chip muffins.  They make me feel like I am eating cake for breakfast. 🙂   Growing up in Boston, we had a Dunkin Donuts on every corner.

One of the things I loved there was the pumpkin chocolate chip muffins.  Then one day I looked up the nutrition facts. They have 600 calories and 26 grams of fat.  Ouch!

Healthy Pumpkin Chocolate Chip Muffins

Meadow and I ate one as soon as they came out of the oven.  Yum! Do you have a Dunkin Donuts nearby?  We only have a handful here in Texas.

If you are a visual person, I filmed this short video on how to make these. For more videos, you can subscribe to my You Tube Channel.

Healthy Pumpkin Chocolate Chip Muffins

Healthy Pumpkin Chocolate Chip Muffins!

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Prep Time 10 min Cook Time 15 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix wet in one bowl.
  3. Mix dry in another.
  4. Add wet to dry and mix until combined.  
  5. Spoon into muffin tins. 
  6. Bake for around 12-15 minutes or until toothpick comes out clean.

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Pumpkin Muffins

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177 thoughts to “Healthy Pumpkin Chocolate Chip Muffins”

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    1. I am going to say 1 tsp? Give it a taste then and see if it needs more. I have not used pumpkin pie spice, so I don't know how strong it is.
      Reply
  6. I was so excited about these muffins because a friend made them for her daughters bday because it was like a brunch tea party and they came out amazing. She shared the recipe with me and I was soooo excited to try them. But, mine came out like little balls like I scooped then out as. They weren't a muffin texture at all and I had to try and make my own spelt flour and that was awful!!!!!! I love your blog and I have tried other things as well but they never come out like yours :( I don't know where I'm going so wrong.
    Reply
    1. I am sorry they didn't come out like you expected. :( This is one of my most popular recipes. The texture of the batter is thicker than traditional batter, but they come out okay. Do you think it was because you made your own spelt flour? I buy mine at the store. Did your friend make these with spelt as well? I have also made them with oat flour and gluten free flour in the past.
      Reply
      1. Yes my friend made them with spelt flour that's why when I couldn't find the flour but could find whole grains I tried to make my own flour. My friend suggested making my own oat flour as it's easier to make that into a flour than the hard spelt grains. I don't know what went wrong but the flour I made was pretty soft I put in through a very fine strainer. I love when the friend made these and she didn't add chocolate chips so I used the enjoy life mini chip and I loved those in there. But they were very unappealing looking and they stayed in the same shape as my ice cream scooper that I scooped them with. I thought when my friend made them the flavors were much better too and I found these were bland and I ever added all the spices plus a couple shakes of pumpkin pie seasoning. I don't know what the secret is but my friend makes recipes you have on your site all the time but when it comes to these healthy recipes I can't seem to get them to come out right. My friend always says you will love these they are so easy and you throw them together but it never happens for me. Do you melt down your coconut oil before you measure in this recipe? She said yes to do it that way.... Ughhh idk.....
        Reply
          1. i found that after melting the coconut oil...i add it very last. that way it doesn't clump up when it hits the cold stuff. i will use an electric mixer too to ensure it gets well incorporated quickly so no clumping occurs.
  7. HELP! I"m just made the batter using coconut flour because I'm out of Oat and White WW. The batter is SO dry, I don't think I can even bake it!? I made TWO flax eggs and added extra apple sauce, but doesn't seem to be helping. :( What did I do wrong? Can I salvage all of these yummy ingredients? TIA
    Reply
    1. Coconut flour is not meant to be subbed into recipes. It's very fickle to bake with. You often need to add a lot of eggs to make it work.
      Reply
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  15. Happy July! I just made these muffins and they are delish! I used Bob's Red Mill almond meal/flour instead of spelt flour. I also substituted 2 t. Trader Joe's pumpkin pie spice for the spices. I didn't have any chocolate chips but they would have been even better with some Enjoy Life chips! (The only thing is the muffins didn't harden...they were mushy like pumpkin pie filling...but so yummy my kids and I didn't care)! I checked them at 15 minutes and cooked them an extra 5-10 minutes. It may be that I filled the muffin cups too much. I made exactly 12 muffins. How many do you usually get? Thank you for your fabulous recipes! I have Celiac Disease and I'm allergic to eggs and I follow a mostly plant based diet so I LOVE your website!
    Reply
    1. Thanks Candy! I am so glad you liked them!! I usually get 12 out of my batch. They may not have hardened due to the almond meal. It definitely produces a different texture. So glad you liked them anyway. Have a great 4th! :)
      Reply
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