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.
Can You Make These Muffins Gluten-Free?
Yes! Simply use a gluten-free all-purpose flour blend. Some of the readers had luck with Bob’s Red Mill 1-to-1 Baking Flour, as well as almond flour.
I personally made these pumpkin muffins with oat flour and they were as equally delicious.
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.
Leftover Pumpkin Puree?
Here are more recipes to make with canned pumpkin puree:
Video: How to Make Healthy Chocolate Chip Pumpkin Muffins
Watch step-by-step on how to make these easy healthy pumpkin muffins.
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 make the 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 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
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
- Ingredient Substitutions: See post for all substitutions, including gluten-free options.
Nutrition
- 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
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!
Thank you! So happy to hear that!
These muffins are delicious and surprisingly moist and tender. Thanks for a great recipe!
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!
Thank you Hayley! I so appreciate your feedback.
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!
Thank you Chelsea! Love that you are enjoying these pumpkin muffins. Thank you for the feedback!
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!
Megan thank you ! That’s so good to hear that you love these pumpkin muffins, especially in March 🙂 I really appreciate your feedback.
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!
Yeay! Thank you Mandy. So glad you enjoyed them.
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!
Thank you Nicole! I appreciate your feedback and glad that you’re enjoying these muffins.
I just made these and they were delicious! Thank you so much for sharing this recipe 🙂
Thank you Taylor! Appreciate your feedback.
SO good. Moist, flavorful and not too sweet: highly recommend! Worked well with almond milk too.
Thank you Chelsea!
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.
Thank you Michaela! They are so good, year round 🙂 So glad you enjoyed them.
these muffins are awesome! My whole family loves these.
Thank you!
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!!
Hi Amanda: thank you! I hope you enjoy the muffins. It’s a plug-in through wordpress called nutrifox. Hope that helps!
Thanks!!! So many plug-ins!! Good to know!!!
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!
Thanks so much Laurie!
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?
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.
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.
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?
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!!
Thanks so much Stephanie! So glad you loved it!
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.
Thanks Melissa! So glad you enjoyed them.
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.
Oh yum! That sounds so good. So happy you loved them 🙂
Made these last night. Very tasty for a healthy muffin.
Thank you!
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!!
I hope both of you enjoy these! Thanks so much for your feedback.
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!
That’s awesome Nicole! Thanks so much!