Healthy Pumpkin Chocolate Chip Muffins

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!

Prep Time 10 min Cook Time 15 min



  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.


Pumpkin Muffins

Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

You may also like

177 thoughts to “Healthy Pumpkin Chocolate Chip Muffins”

  1. I notice you label these as gluten free. My understanding is that spelt is not gluten free. It may work for those with gluten sensitivity but for those of us with celiac it would not be a good choice. The gluten free oat flour would be a better bet.
    1. They are not gluten free with spelt, but I do provide an option to make them gluten free by using gluten free oat flour or gluten free all purpose. :)
  2. I am obsessed with this recipe! I've made them twice now and whoosh they disappear in a matter of seconds! i love the use of applesauce as an egg replacer. so light. since we don't have that here really in britain i just steam and blend a couple of apples and i use fresh steamed pumpkin too. Yum to the max! Thankyou!!
  3. Would there be any way to use whole wheat flour or almond flour. I'm on a tight budget but trying to clean up our food choices. This sounds so good and the flour is the only thing I do not have in my pantry :-(
  4. So no to almond flour or a combo of gluten free oat flour and almond flour? Or maybe a quinoa flour/gluten free pay flour? I'm gluten sensitive, and also trying to eat Paleo/W30, but I want to prepare some clean treats for myself as protection against the processed stuff my in laws will have. Thank you!
    1. Sorry you didn't care for them. Did you over mix? This recipe has been around a long time and it's a huge reader fave.
  5. Just made these. Didn't realize you can overmix. They were wonderful. My new favorite treat. I left out the maple syrup and used oat flour. It was so easy. My kids helped out and we do baking every Sunday. Do you know what the carb count is by chance?
    1. So glad you liked them Amy! :) I'm sorry, I don't know the carb count, but you can upload the recipe into My Fitness Pal to get a rough estimate.
  6. Hi Melissa! We're on a baking spree while potty training (I just inquired about your chocolate zucchini muffins which we made and all LOVE!). Any substitutes for the coconut oil? We have a coconut allergy over here :(. Thanks so much for being a part of our weekend!
  7. I just made these with a few adjustments and they were delicious! I used 1/2 oat flour and 1/2 chickpea flour, used only 3 T. of maple syrup, 2 T. coconut oil, and added an egg. Yum! Will definitely make again. Thanks for the recipe.
  8. I'm new to the vegan lifestyle and I'm trying to avoid oils. Is there a replacement for the coconut oil (that's not another oil) that you would suggest using?

Leave a Reply

Your email address will not be published. Required fields are marked *