Healthy Chocolate Chip Pumpkin Muffins
Super moist and lightly sweetened with honey, these healthy chocolate chip pumpkin muffins make the perfect fall breakfast or on-the-go snack! Made all in one bowl with coconut oil and white whole wheat flour.
The Best Healthy Pumpkin Muffins
Soft and lightly spiced healthy pumpkin chocolate chip muffins are a favorite during this time of the year. They make the best take-and-go breakfast and can double as a snack or even dessert.
They are sweetened only with honey and bananas, and instead of white flour, made with white whole wheat flour. And did I mention you only need one bowl, a whisk, and a spoon to make them? That’s right! No mixer is required.
Make a double batch to enjoy now and freeze for later. These pumpkin muffins keep well in the freezer for up to 3 months.
Love pumpkin everything? Try our 5-Ingredient Pumpkin Bread!
It’s All About the Right Ingredients
A big part of what makes these healthy pumpkin chocolate chip muffins so amazing is simply a combination of ingredients.
Even though you can make substitutions to some of the ingredients, which I do cover below. But for best results, follow the recipe as written:
- Coconut Oil: Refined coconut oil is neutral and ideal to use in this recipe. It has no distinct coconut taste or aroma like virgin or unrefined coconut oil.
- Honey: Honey provides sweetness to the muffins. Maple syrup can be used as a substitute.
- Eggs: You’ll need two large eggs for this recipe.
- Bananas: Bananas make the muffins sweet and extra moist. Make sure to use ripe bananas and measure out the banana mash before adding it to the batter.
- Pumpkin Puree: Canned pumpkin is the same as pumpkin puree. It simply means 100% pureed pumpkin. I had a reader ask if pumpkin pie filling and/or mix can be used instead. Normally pumpkin pie filling has added sweetener and other ingredients, therefore, I do not recommend it.
- Milk: I used dairy milk for this recipe but non-dairy milk, such as almond milk will work as well.
- Pumpkin Pie Spice: Also known as pumpkin spice, is a spice mix of cinnamon, ginger, nutmeg, cloves, and allspice.
- Baking Soda: It helps the batter rise and make the muffins light. I do not recommend a substitute.
- Vanilla Extract: Vanilla enhances the flavor of the muffins and makes them taste yummy.
- Salt: I like to use kosher salt but a sea salt is a great option too.
- White Whole Wheat Flour: Is a great middle between all-purpose flour and whole wheat flour. It’s mild in flavor and pale in color than whole wheat flour as it’s made with a different variety of wheat. But the nutritional value is similar.
- Chocolate Chips: Semi-sweet or dark chocolate chips work. Keep in mind if using semi-sweet chips, the muffins will be sweeter.
How to Make Healthy Pumpkin Chocolate Chip Muffins
Grab a large mixing bowl, a whisk, and a wooden spoon, and let’s make the batter:
- Whisk together the coconut oil and honey. Then add in the eggs.
- With a wooden spoon, stir in the bananas, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.
- Gently stir in the flour just until combined. Do not overmix. And lastly, fold in the chocolate chips.
- Grease a 12-cup muffin pan and divide the batter evenly between the cups, filling all the way to the top.
- Bake for 5 minutes at 425 F, then keeping the muffins in the oven, reduce the oven temperature to 350 F, and bake for additional 17-20 or until toothpick inserted in the middle comes out clean. Remove and cool on a cooling rack.
To Store Muffins
Pumpkin chocolate chip muffins will keep at room temperature for up to 3 days. Thereafter, keep them stored in the refrigerator in a sealed container.
These muffins also keep well in the freezer in a freezer-safe bag or container for up to 3 months. Simply defrost individual muffins overnight in the refrigerator and then for a warm, just baked taste, pop them into a microwave for a few seconds or until gently warmed through.
Video: How to Make Healthy Chocolate Chip Pumpkin Muffins
Watch step-by-step on how to make these easy healthy pumpkin muffins.
Super moist and lightly sweetened with honey, these chocolate chip pumpkin muffins make the perfect fall breakfast or on-the-go snack! Made all in one bowl with coconut oil and white whole wheat flour.
- 1/3 cup coconut oil, in liquid form
- 1/2 cup honey or maple syrup
- 2 large 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. kosher salt
- 1 3/4 cups white whole wheat flour, measured correctly
- 1/2 cup chocolate chips, semi-sweet or dark chocolate
- 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.
- Ingredient Substitutions: See post for all substitutions, including gluten-free options.
- Serving Size: 1 muffin
- Calories: 259
- Sugar: 21.6 g
- Sodium: 218.2 mg
- Fat: 9.8 g
- Carbohydrates: 40.5 g
- Protein: 4.4 g
- Cholesterol: 31.1 mg
Keywords: pumpkin, fall, healthy