Super moist and lightly sweetened with honey, these chocolate chip pumpkin muffins are perfect fall breakfast or on the go snack! Made all in one bowl with coconut oil and white whole wheat flour.
This post may contain affiliate links. Please read our disclosure policy.So, apparently tomorrow is first day of fall and my timing with these pumpkin muffins could not be any perfect. Thanks to my bestie for the reminder today 🙂
These muffins guys are everything! I’m very cautious when giving a recipe “the BEST” title but honestly these are right up in there.
Super moist, fluffy, and with subtle pumpkin taste. These pumpkin muffins are made with all basic (healthier) ingredients.
One bowl, a whisk, and a spoon. That’s right…no mixer is required.
They are sweetened only with honey and bananas. Banana is basically a natural sweetener and I love adding it to my baked goods.
In place of white flour, I used white whole wheat flour, which I must say I’m becoming a huge fan of. It’s not as heavy as whole wheat and not as processed as white flour. So it’s a good medium.
To finish these off, I added chocolate chips…because why not?! They add just the perfect chocolatey taste without overpowering the pumpkin.
Healthy Chocolate Chip Pumpkin Muffins
- Prep Time: 12 mins
- Cook Time: 25 mins
- Total Time: 37 mins
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Super moist and lightly sweetened with honey, these chocolate chip pumpkin muffins are perfect fall breakfast or on the go snack! Made all in one bowl with coconut oil and white whole wheat flour
Ingredients
- 1/3 cup coconut oil, in liquid form
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 cup mashed ripe banana, about 2–3 bananas
- 1 cup pure pumpkin puree
- 1/4 cup milk
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- 1 3/4 cups white whole wheat flour
- 1/2 cup chocolate chips, semi-sweet or dark chocolate
Instructions
- Preheat the oven to 425 degrees F.
- Grease 12 cup muffin pan with non-stick cooking spray or if using liners, line with liners.
- In a large mixing bowl, whisk coconut oil and honey. Whisk in eggs.
- With a wooden spoon, mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.
- Add the flour and mix just until combined. Fold in the chocolate chips.
- Spoon the batter evenly into the prepared pan. You should be able to fill all 12 muffin cups.
- Bake for 5 minutes at 425 F degrees, then keeping the muffins in the oven, reduce the oven temperature to 350 F degrees, and bake for additional 17-20 or until toothpick inserted in the middle comes out clean.
- Place the muffin pans on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 3-4 days.
Notes
- Make it gluten-free: Oat flour is a great gluten-free alternative. If you make these with any other gluten-free flour let us know in the comments below so we can add it to the list.
Keywords: pumpkin, fall, healthy
Cinthya says
Hubby just requested these and it’s not fall so that pretty mucha sums up how yummy these are!! We love these and make them for family and friends ALL THE TIME. We like to use maple syrup instead of honey but I’m sure both are just as delicious.
★★★★★
Katya says
So happy to hear that!
Lisa M says
These are the best healthy muffin. This is the second year I’ve made them for holiday parties and they are a hit again! I use my own parchment paper as muffin cups and i don’t need any PAM or extra oil for the pan. I have cut back the oil to 1/4 cup as most of it was ending up in the muffin pan. Also I used 1/4 peanut butter chips and 1/4 chocolate chips and it was a nice variation. Next time I will try adding more allspice or pumpkin pie spice. Thanks for the recipe!
★★★★★
Katya says
Thank you!
Rebecca Woodhead says
Would it be possible to use coconut flour instead of wheat flour?
Katya says
I’ve never tried it with coconut flour so I can’t answer with certainty.
S Bowe says
Thank you for this recipe! I love all things pumpkin and made these for my son (9 yo) and I. He raved about them. Best ever muffins he said and I make a lot of muffins.
I substituted applesauce for the bananas bc we didn’t have enough and I also substituted canola oil for the coconut oil. Yummy!
★★★★★
Amanda says
Everyone in our house LOVES these muffins! Instead of chocolate chips I use peanut butter chips in the mix and I sprinkle some on top and it is sooo good! Shared this recipe with some friends and they all agree that these muffins are the best and pretty healthy!
★★★★★
Katya says
Thank you Amanda! So happy to hear you enjoyed the muffins.
Emma says
These turned out so well! They were so fluffy. I didn’t have enough banana but so I made up the rest of the cup with maple syrup and they were great. Thanks for the recipe!
★★★★★
Katya says
That’s great! Thank you Emma for your feedback.
Olga says
This is a recipe that has been on repeat in my household, SO good
★★★★★
Amy says
I’m not one to make healthy versions of baked goods; they almost never taste as good. But I decided to make an expectation with this recipe, to feed my toddler a healthy breakfast. These were fantastic! They do not taste like a healthy version of a regular muffin at all. Light and fluffy, and a good muffin-y texture. Next time I’ll leave out the chocolate chips, because I don’t think we’d even miss them.
A few changes I made based on the reviews – I added an extra tsp of pumpkin pie spice, sprayed the muffin liners with PAM, and used while wheat pastry flour. Delicious! I also froze most of them for easy breakfasts – just 25 seconds in the microwave will do it.
★★★★★
Katya says
Thank you Amy! I’m so happy to hear that.
Sarah says
I made these with a gluten free flour/oat flour combo, and with no chocolate chips as I had none. Turned out great, next time I will add raisins!
(I also didn’t have pumpkin pie spice, so added a mix of cinnamon/ginger/allspice/nutmeg)
Thank you for a great recipe ‘base’!
★★★★★
Ashlee says
Thank you for this great, healthy recipe! I was using a similar recipe that didn’t have banana, and I always added cranberries to it, so I will be trying that next week once I get some more baking bananas and cranberries!
This batch, I needed to use butter as I didn’t have any coconut oil left. It made 20 muffins and they sunk a bit once I took them out of the oven. But the taste and texture is great! Will definitely be making these again. Will also be trying them as mini muffins with the cooking directions someone posted in the comments.
★★★★★
Erica says
WOW this recipe is good. Delicious, light, moist. I made it without choco chips and my toddler and I are LOVING it. Just ate two right out of the oven—sorry not sorry.
★★★★★
Serena says
I just made these and they were PERFECT! I am bookmarking as my go-to muffin recipe. I subbed 100% whole wheat flour and it didn’t make any difference at all, they were light and so moist and delicious. THANK YOU for this recipe that doesn’t make me feel bad because it doesn’t have cups of refined sugar or tons of butter! <3
★★★★★
Katya says
So happy to the recipe was a success. Thank you Serena!
Shinoosh says
Thanks for the recipe! I just made these and they were amazing. I didn’t have white whole wheat flour so I used unbleached white flour instead. I also didn’t have enough honey so I substituted maple syrup instead. The muffins tasted great, the only issue was that they were a little gooey at the bottom and completely stuck to the liners. Anyone else have this problem? Not sure if I did something wrong or if one of my substitutions was the culprit. Next time I’ll skip the liners and see what happens.
★★★★★
Katya says
Glad you enjoyed these. I would give the liners a quick spray next time to ensure nothing sticks.
Lizzie says
I added double the pumpkin spice and it was super bland to me idk what I did wrong ????????
★★★
Katya says
Hi Lizzie…I’m not really sure. Two teaspoons of pumpkin spice should be more than enough.
Amie says
I just made these with my 5 year old – total hit and this kid is picky as picky can get! I love how easy they were to make and that I didn’t have to bust out the mixer! Going to double the batch next time and freeze some.
Thanks!
★★★★★
Katya says
Thank you! So happy to hear that!
Marianne Hammond says
These muffins are delicious and surprisingly moist and tender. Thanks for a great recipe!
★★★★★
Hayley says
These are the absolute BEST! My husband and I ate fairly healthy and our friends do not. I always make these as a “dessert” for them and everyone RAVES about how good they are. Every person is always so shocked when I share the awesome ingredients. Thank for this recipe! So so good!
★★★★★
Katya says
Thank you Hayley! I so appreciate your feedback.
Chelsea says
I’ve made these many times and they always turn out SO well. I use whatever flour I have at the time (have tried whole wheat and all-purpose), and whatever oil (I’ve tried coconut and vegetable). I have also tried adding vanilla protein powder to them (just one scoop) and they turned out great too! Love these. By far my favorite pumpkin muffin recipe!
★★★★★
Katya says
Thank you Chelsea! Love that you are enjoying these pumpkin muffins. Thank you for the feedback!
Megan says
Cannot stop eating these! The best pumpkin muffins I’ve ever made! I used regular whole wheat flour and they turned out amazing! They are especially better when you wait a day to eat them so the flavor can sit and they become more moist. I am for sure making another batch tomorrow as we have already eaten all of them! I had some left over batter and used it to make about 10 mini muffins to go along with the normal sized muffins, my 2 year old son loved them and begged for them! Pumpkin in March is perfectly fine with me! 🙂 Thank you for this amazing recipe!
★★★★★
Katya says
Megan thank you ! That’s so good to hear that you love these pumpkin muffins, especially in March 🙂 I really appreciate your feedback.
Mandy says
These are the BEST! I tried a similar recipe that called for Brown sugar instead of Banana and they were kind of yucky! These however are AMAZING! Thank you for the great recipe! I did use cupcake liners but next time I’ll just put right in the pan with non stick spray since they stuck to the paper. My own fault though! Just wanted others to know! Thank you again!
★★★★★
Katya says
Yeay! Thank you Mandy. So glad you enjoyed them.
Spicesnack Recipes says
Healthy Pumpkin Recipe Indian style https://www.youtube.com/watch?v=X5kRzMuIeno
Nicole says
I have made these a good three or four times now. I would be careful not to use overripe bananas, as the intense banana flavor will overpower the pumpkin, transforming this recipe into a banana chocolate chip muffin (with hidden pumpkin for fiber). That said, the banana muffin alternative is still just as delicious! Some other notes are to make sure that the coconut oil is fully incorporated with the honey, or there will be a strange aftertaste. Thank you for the recipe, Katya!
★★★★★
Katya says
Thank you Nicole! I appreciate your feedback and glad that you’re enjoying these muffins.
Taylor says
I just made these and they were delicious! Thank you so much for sharing this recipe 🙂
★★★★★
Katya says
Thank you Taylor! Appreciate your feedback.
Chelsea says
SO good. Moist, flavorful and not too sweet: highly recommend! Worked well with almond milk too.
★★★★★
Katya says
Thank you Chelsea!
Michaela says
Just made these this morning! They tasted amazing and I was craving something with pumpkin. I didnt have wheat flour so I used regular flour and used less. I didn’t have enough honey so I used raw sugar and not a full half cup. We also just used up the milk so I just used half-and-half turned out moist. I also adjusted the time I baked them at 375 for 23 minutes.
Katya says
Thank you Michaela! They are so good, year round 🙂 So glad you enjoyed them.
Jennifer Mikolyski says
these muffins are awesome! My whole family loves these.
Katya says
Thank you!
Amanda says
Hi Katya! Great website! I have a blog as well.
How did you get the nutrition facts box? Is that an add-on? I’m making these muffins and blogging about it. I’m sure you’ll get some more hits afterwards!! Thanks!!
★★★★★
Katya says
Hi Amanda: thank you! I hope you enjoy the muffins. It’s a plug-in through wordpress called nutrifox. Hope that helps!
Amanda Zachritz says
Thanks!!! So many plug-ins!! Good to know!!!
Lauren f says
Hi can you tell me the difference between refined coconut oil and virgin. Planning on making these muffins but only have refined coconut oil at home. Would it make a difference in this recipe? Can’t wait to try these out!
Katya says
Hi Lauren: virgin oil is least processed. As fas as taste , I’m assuming it will be the same. I have not tried it with refined so I am not 100% sure.
Laurie says
These are delicious!! I’ve made them four times in the last month, mini muffins and full size. I can’t wait you try some of your other recipes. Five stars- Thank you!
Katya says
Thanks so much Laurie!
Sharlene says
Hi! I only have regular whole wheat flour. Would that be ok to use? Or do I need to make any changes if I use that type of flour?
Katya says
Hi Sharlene: whole wheat flour is more denser and heavier , therefore , you will need to use less. I can’t really comment on how much exactly as I have not tried it with whole wheat flour only.
Melissa wilde says
Can’t wait to make these muffins. Have you ever used sweet potatoes instead of pumpkin? Do you think it would work?
Katya says
Hi Melissa…hmmm never tried sweet potatoes in dessert recipes, so I can’t really even give you a good answer. But if you do try it, please let me know! Hope you enjoy these.
Melissa wilde says
Can’t wait to make these muffins. Have you ever used sweet potatoes instead of pumpkin? If not do you think it would work well?
Stephanie says
GREAT RECIPE! My husband said this is one of the best muffins he has ever had! They were wonderful and made exactly as is. Thanks for the great recipe – so glad I tried it!!
★★★★★
Katya says
Thanks so much Stephanie! So glad you loved it!
Melissa says
Delicious!! I just made these tonight. I omitted the banana because ours we’ren’t “ready” for baking with. I doubled the recipe and added greek yogurt in place of the banana. I didn’t use vanilla, used white flour, and mini chocolate chips, I also didn’t have pumpkin spice so I substituted nutmeg and cinnamon. I was able to make 48 mini muffins, and 12 regular muffins. These muffins are phenominal and my house smells amazing. Thanks so much for the recipe.
★★★★★
Katya says
Thanks Melissa! So glad you enjoyed them.
Kelly says
Absolutely delicious! They stayed moist and soft. I did top them with a dollop of cream cheese frosting to make them more of a dessert.
★★★★★
Katya says
Oh yum! That sounds so good. So happy you loved them 🙂
Rinda says
Made these last night. Very tasty for a healthy muffin.
★★★★★
Katya says
Thank you!
Nicole says
My three year old and I just made these! They are in the oven as I’m typing and my house smells amazing!! We forgot to add the vanilla, so I hope they still taste good. They are looking fantastic so far!!
Katya says
I hope both of you enjoy these! Thanks so much for your feedback.
Nicole says
My 6 year old came home from school and had two. She said these are her new favorite muffins. They were delicious, even without the vanilla. I did use gluten free baking mix, due to allergies. This is definitely a keep! I’m so glad I found your blog! Thank you!
Katya says
That’s awesome Nicole! Thanks so much!
Heather says
These were delicious! My 2.5 year old and I made them together and had so much extra batter we used it for thick, fluffy pancakes!
I added a little brown sugar and pie spice on top each muffin which gave the extra touch on top.
Thank you for the great family recipe!
Katya says
Oh yum! Love the pancake idea..something my kids would love too 🙂
Jenn says
Beautiful muffins! I made them as mini muffins. Baked for 12 minutes (3 at 425 F and 9 at 350 F). With six pairs of little hands at home looking for a quick snack or breakfast, these are the perfect size. Two bites and no waste on the breakfast table. Thanks again!
★★★★★
Katya says
That’s so great! I’m such a fan of small bite size sweets 🙂
Stacy says
Hi! How many mini muffins were you able to make with this recipe? Did you use mini chocolate chips or regular sized ones? If you used mini ones, how much? Thanks in advance!
Rachel McNary says
I also forgot the vanilla but they were still delish. 400 (convection oven) was way too much. Muffins were scorched and uncooked in places. I will try 350 next time, which is what all of my other muffin recipes call for. Great recipe otherwise. Easy to adjust ingredients
Katya says
You only bake at 425 for 5 minutes and 350 for the remainder of the time.
Ah says
Thank you for this tip!!
And thank you, Katya, for this amazing recipe!
I got 36 mini muffins out of this
Christina says
I literally can’t stop making these since my first time making them over 2 weeks ago. I loved the muffins so much I made a cake out of them for my daughters 3rd birthday. So much healthier and more delicious than any store bought cake I would’ve ended up buying. This recipe is seriously life changing and I will probably be using it forever!! Thank you!!
Katya says
Christina you’re so sweet! Thanks so much for such a nice comment. So glad you’re enjoying the muffins.
Kimberly A Smith says
I made these this morning and first I would like to say thank you. Muffins are our go to breakfast and we just polished off the last batch of banana muffins and I had three ripe ones staring me down on the kitchen counter. I won’t eat them once they are quite spotted so I have to bake them. Today I didn’t want banana muffins, I really wanted pumpkin chocolate chip muffins. I was looking for a healthy version, not the same old recipe written fifteen different ways. I came across your recipe with both, viola! I also am new at the coconut oil and was happy to see that as well. The maple syrup was the triple bonus, I was sold. I made these as you wrote the recipe with the always exception of GF flour, my love cannot have wheat. The flavor is delicious, I love it! The texture of mine, not so great. I know the flour makes a huge difference and we are used to that but they were too mushy inside no matter how long I baked them. I want to make the necessary changes so they come out as right as possible. Less oil, no milk, less banana?????? Any suggestions. This is a great tasting muffin, thank you again
★★★★★
Katya says
Hi Kimberly: so glad you enjoyed the muffins! Thanks so much for your sweet feedback. I would make sure to measure out the mashed bananas and not just use two bananas. That could make your batter super liquidy. The muffins are supposed to be moist but not super mushy inside (as in raw). I don’t have much experience with GF flour so I don’t know if that could also affect the batter.
Lisa says
I made them with Bob’s Red Mill One to One gluten free baking flour and they came out perfect!! Making another batch for this week!!
Binu says
hello, this came out well, i added bittersweet chocolate pieces instead of choc chips. also added streusel topping. ????????
Katya says
That’s so great! I love that you added streusel topping. I bet it was delicious 🙂
mp says
Would subbing avocado oil for the coconut oil work here?
Katya says
I want to say it should be okay since avocado oil is very mild in taste but I haven’t experimented with it myself so I’m not 100% sure. But I would love to know how they turn out for you if you do end up making it with avocado oil. Good luck!
Jennifer says
OMG. Look no further. Best muffins ever!!!! I want more of your recipes!
★★★★★
Katya says
Thanks so much Jennifer!
Anna says
great blog!
Katya says
Thanks Anna!
Amber says
Thank you for this wonderful recipe!
I used applesauce instead of bananas, and almond milk instead of milk. It turned a bit moistier than in your photos, but since I’m altitude baking, it was actually the kind f perfect that didn’t make it through cooling!
I tried again after Halloween, and topped them with shreaded coconut (unsweetened) and it’s just yummy!
Katya says
Thanks so much Amber! So happy you loved the muffins with the ingredient swaps 🙂
Lynn says
Can I use applesauce instead of banana?
Katya says
I can’t answer with certainty as I have not tried it with applesauce but if you do end up making them with applesauce, I would love to know how they turn out!
Anna says
Hi, I was wondering if you thought it’d be ok to use canned pumpkin pie filling instead of the pumpkin puree…and then skipping the pumpkin pie spice? I know it wouldn’t be as healthy, but that way I could use what’s in the kitchen without going to the store after work. 🙂
Katya says
I can’t really answer with certainty as I haven’t tried it with pumpkin filling but if it’s similar consistency as the puree and just sweetened then I don’t see why it wont work? Let me know if you do end up trying it!
Natalee says
We loved these muffins! Thank you! I appreciate baked goods that aren’t overly sweet. I enjoyed them as is… my boyfriend had them with a little honey drizzled on top!
★★★★★
Katya says
Thank you so much Natalee! Glad to hear you enjoyed them. We love them not too sweet as well 🙂
Nimitha says
These turned out fluffy, moist and delicious! This was the first time I baked muffins! My 3 year old loved them! The changes I made was substituting honey with organic jaggery 2tbsp in 1/4 cup water and clarified butter for coconut oil. Thank you for the recipe.
★★★★★
Katya says
Thank you Nimitha! So glad you enjoyed these.
Binu says
thanks for your tip on using jaggery, i tried it n came out well!
★★★★★
Rachel says
Can I use cashew milk?
Kayli says
I used almond milk and they turned out fantastically, so I’m sure you could 🙂
Katya says
Thank you Kayli!
Jill says
I can’t believe how great these are! I usually make a bunch of substitutions when I follow muffin recipes… and they don’t turn out well. I didn’t have to make any substitutions because you already did them… and I was so happy with them! Thank you!!
★★★★★
Katya says
Thank you Jill! So happy you enjoyed them 🙂
Victor Mois says
Hi Katya,
Great recipes and the blog. I recommended your blog to several people at my work. 🙂
I’m looking for HEALTHY bran muffins recipe, I couldn’t find any on your blog. I LOVE bran muffins!
Most recipes have lots of sodium and sugar in it, spiking calories to 350 and beyond per one muffin with lots of carbs, quote from cookinglight.com: ” A random sampling of some coffee and restaurant chain bran muffins showed that many topped 350 calories apiece, and that’s before any butter or jam. The bran muffins at one popular chain bakery contain 600mg of sodium―roughly one-third of a day’s maximum.”
I want to challenge you to come up with a healthiest recipe for Bran Muffin! 🙂 It should taste good and not overloaded with sugar and sodium.
Do you think you can do it? I would like to have them for this Thanksgiving.
Katya says
Thanks brother! I believe I’ve never has a bran muffin before but I like a good challenge 🙂 You inspired me.
Hayley says
Thanks for such an awesome recipe. I adapted it to make it vegan, but honestly couldn’t have made it taste so good without having your recipe as a guide. Super yummy and perfect for the fall!
★★★★★
Katya says
Thanks Hayley! So happy you enjoyed them and I LOVE that you made them vegan.
Emily says
I made them and they turned out great!! Also my recipe made 18, not 12. Perfect muffin for breakfast because there is no added sugar, I highly recommend! 🙂
Katya says
That’s awesome Emily! So glad you enjoyed them.
Lindsey says
I just made these with my 5 year old and they are delicious! Super moist and flavorful. I will definitely be making these again and again!
Katya says
So glad you enjoyed them Lindsey! Thanks you for the feedback 🙂
Valya @ Valya's Taste of Home says
Yum! Those look so good. I can’t believe it’s already fall!
★★★★★
Katya says
Thanks Valya!
Supriya Kutty says
I just made these and can’t wait to see if the kids love them – I already do!! Thanks for recipe!
★★★★★
Katya says
Aww…thanks Supriya! Hope the kiddos enjoy them 🙂