Moist, wholesome pumpkin muffins packed with cozy spice and chocolate chips—made healthier with whole grains, natural sweeteners, and adaptable to dietary needs.

WHY YOU WILL LOVE THIS RECIPE

• Simple and nourishing breakfast or snack option

• Balanced pumpkin flavor with warm spices and chocolate bursts

• Uses whole grains (whole wheat, oat, or oat flour) for fiber

• Freezer-friendly and versatile with mix-ins

Healthy Chocolate Chip Pumpkin Muffins

These pumpkin muffins embody seasonal comfort with a healthy twist—moist, spiced, and studded with chocolate chips, yet rooted in whole grains and natural sweeteners. Perfectly tender, lightly sweet, and satisfying, they wake up weekday breakfasts or serve as wholesome snacks.

Depending on pantry and preference, you can use whole wheat flour, oat flour, or a blend—each lends its own warmth and texture. The pumpkin puree adds moisture and depth, while spices like cinnamon, nutmeg, and cloves deliver that unmistakable fall aroma.

Chocolate chips add playful sweetness and textural contrast without overpowering the pumpkin warmth. Using coconut oil or applesauce keeps the fat modest while still ensuring moisture. Maple syrup or banana adds natural sweetness; these muffins are lightly sweet, flaky, and satisfying.

Mixing everything in one bowl means minimal cleanup, and the batter comes together fast. They bake into golden, domed muffins that stay tender days later. They’re freezer-friendly too—perfect for batch prep.

These muffins feel indulgent, yet you can feel good about what’s inside. Pair them with coffee or milk for morning joy; pack them for school or grab one for an afternoon lift. Every bite wraps you in soft sweetness and spiced comfort.

SERVINGS & TIME

• Servings: 12 muffins

• Prep Time: 10–15 minutes

• Bake Time: 20–22 minutes (varies slightly by recipe variant)

• Total Time: ~30–35 minutes

INGREDIENTS

• ⅓ cup coconut oil, melted

• ½ cup honey (or maple syrup)

• 2 eggs

• 1 cup mashed ripe banana (optional natural sweetener)

• 1 cup pumpkin puree

• ¼ cup milk (any kind)

• 2 tsp pumpkin pie spice (or homemade mix of cinnamon, nutmeg, ginger, cloves)

• 1 tsp baking soda

• 1 tsp vanilla extract

• ½ tsp sea salt

• 1¾ cups white whole wheat flour (or 2 cups oat flour for gluten-free variant)

• ½ cup semi-sweet or dark chocolate chips

INSTRUCTIONS

1. Preheat oven to 425 °F. Grease or line 12‑cup muffin pan.

2. In a large bowl, whisk coconut oil and honey (or syrup), then eggs. Stir in banana (if using), pumpkin, milk, spices, baking soda, vanilla, and salt until smooth.

3. Fold in flour until just combined, then stir in chocolate chips.

4. Spoon batter into muffin cups. Bake at 425 °F for 5 minutes, then reduce heat to 350 °F without opening oven; bake 17–20 more minutes until a toothpick comes out clean.

5. Let cool in pan briefly, then transfer to rack.

TIPS

• Avoid overmixing for tender muffins.

• Freeze individually for on‑the-go breakfasts.

• For extra fiber, add 2 tbsp ground flaxseed.

• Swap in oats or nuts for texture.