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Healthy Chocolate Chip Pumpkin Muffins

Moist, wholesome pumpkin muffins packed with cozy spice and chocolate chips—made healthier with whole grains, natural sweeteners, and adaptable to dietary needs.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

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
 

  • Preheat oven to 425 °F. Grease or line 12‑cup muffin pan.
  • 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.
  • Fold in flour until just combined, then stir in chocolate chips.
  • 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.
  • Let cool in pan briefly, then transfer to rack.

Notes

  • 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.