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Home By Meal Dessert

Pumpkin Chocolate Chip Muffins

★★★★★ 14 Reviews Recipe Print
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By: Erin3/10/21

This post may contain affiliate links. Please read my disclosure policy.

healthy pumpkin muffins
healthy pumpkin muffins

Dive into fall with these cozy and delicious Pumpkin Chocolate Chip Muffins. Each bite is filled with delectable flavor and ooey gooey chocolatey perfection. Enjoy for breakfast, snacks, or dessert!

healthy pumpkin chocolate chip muffins

The most delicious pumpkin muffins, ever

It’s time to break out the fall decor, because summer is wrapping up and chilly air will soon be settling in! And you know what that means: Allllll of the pumpkin baked goods!

If you’ve been around the Erin Lives Whole blog for at least a year now, you know that for me, fall is Official Pumpkin Time. Granted, apples still get their moment of glory and wind up in a dish or two, but my true allegiance for fall lies with all things pumpkin.

And today, I’m staying true to that love and showing you one of my all-time favorite recipes: pumpkin chocolate chip muffins.

This pumpkin bread muffin recipe is filled with everything good. It’s cozy, warm, filling, and topped with delicious chocolate morsels. It’s the perfect snack or breakfast (because who doesn’t love starting their days with a warm muffin?).

healthy pumpkin chocolate chip muffins

Ingredients used in this chocolate chip muffin recipe

In these muffins, we’ll be using a variety of ingredients like coconut oil, honey, baking soda, and whole wheat flour. Everything has been chosen to make these muffins as fluffy and melt-in-your-mouth delicious as possible!

  • Coconut oil
  • Honey
  • Eggs
  • Pumpkin (do not use pumpkin pie filling)
  • Almond milk
  • Vanilla
  • Whole wheat flour
  • Baking soda
  • Salt
  • Cinnamon
  • Ground cloves
  • Nutmeg
  • Chocolate chips (I used Enjoy Life)

Kitchen tools that you’ll need

To make these muffins you’ll need a variety of baking items. Five, to be exact! Here’s what you’ll need to grab before you get started:

  • Muffin tin
  • Nonstick spray or liners (you can also use both)
  • Silicone mold (if not using spray and/or liners)
  • Large mixing bowl
  • Small mixing bowl
  • Stirring utensil

For measuring out the ingredients, you’ll need: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

healthy pumpkin chocolate chip muffins

How to make pumpkin chocolate chip muffins

Muffins are generally pretty easy to make, but especially when you’re making pumpkin chocolate chip muffins! This recipe comes together in just a half hour and cools to absolute perfection. Just mix, bake, and enjoy!

First, preheat the oven to 325F and line or grease a muffin tin. You can also use a silicone mold which usually doesn’t need to be greased or lined.

In a large bowl, mix the coconut oil, honey, and eggs. Add the pumpkin, almond milk, and vanilla, and mix. Set aside.

Next, in a small bowl, combine the flour, baking soda, salt, and spices.

Slowly add the dry ingredients to the wet.

Once combined, add any mix-ins that you’d like to use. I folded in chocolate chips.

Finally, pour the batter into the muffin tins, top with more chocolate chips, and bake for 22-24 minutes. Mine were done after 23.

Let cool completely, and enjoy!

How chocolate pumpkin muffins are healthier

Chocolate chip recipes tend to be less than ideal health-wise, but not these! As with all of my recipes, these pumpkin chocolate chip muffins are made using healthier ingredients to keep them as whole and nutrient-rich as poissble. Here are some of the ingredients I used to make that happen!

  • Coconut oil: I always use coconut oil in my baked goods! It’s a healthier fat than canola or vegetable oil.
  • Honey: For an all-natural sweetener, honey does the trick!
  • Almond milk: Almond milk is my go-to because it contains more nutrients than regular dairy milk.
  • Whole wheat flour: Whole wheat flour is a much better alternative to all-purpose flour. It contains higher nutrient levels and provides extra fiber.
  • Chocolate chips: When it comes to chocolate chips, I love to use Enjoy Life. They offer gluten- and dairy-free morsels, making them a wonderful option for many!
healthy pumpkin chocolate chip muffins

More fall-inspired recipes

Cozy up and dive into fall with these sweet and savory recipes. Each one is inspired by pumpkin or apple, two staple autumn ingredients!

  • Healthy Paleo Pumpkin Pie
  • Savory Pumpkin Hummus
  • Five Minute Pumpkin French Toast
  • Healthier Apple Sausage Stuffing
  • Gluten Free Apple Crumble Pie
healthy pumpkin chocolate chip muffins
★★★★★ 4.9 from 14 reviews

Pumpkin Chocolate Chip Muffins

Dive into fall with these cozy and delicious Pumpkin Chocolate Chip Muffins. Each bite is filled with delectable flavor and ooey gooey chocolatey perfection. Enjoy for breakfast, snacks, or dessert!

Prep: 15Cook: 20Total: 35 minutes
Yield 9–12 muffins 1x
Print Pin it Rate

Ingredients

  • 1/3 cup melted coconut oil
  • 1/2 cup honey
  • 2 room temperature eggs
  • 1 cup pumpkin (not pumpkin pie filling)
  • 1/4 cup almond milk
  • 1 tsp. vanilla
  • 1 3/4 cup whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. nutmeg
  • 1/2 cup chocolate chips (I used Enjoy Life)

Instructions

  1. Preheat oven to 325F and grease/lin muffin tin. I use a silicone mold and I love it because I don’t need to grease or line.
  2. In a large bowl, mix the coconut oil, honey and eggs together. Add in pumpkin, almond milk, vanilla and mix, then set aside.
  3. In small bowl, combine flour, baking soda, salt, and spices.
  4. Slowly add dry ingredients into wet.
  5. Once combined, add in any mix-ins. I folded in chocolate chips.
  6. Pour into muffin tins, top with more chocolate chips and bake for 22-25 minutes. Mine were done after 23 minutes. Let cool completely before eating.
  7. Enjoy!
Author: Erin MorrisseyCategory: Dairy-free, healthyCuisine: Dessert, Snack
healthy pumpkin chocolate chip muffins

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Laura t says

    Posted on 8/30 at 9:11 pm

    This is one of my favorite recipes by Erin.
    It’s so easy and straight forward to make. I subbed creamy oat milk instead of almond but they still turned out great.
    Highly recommend! Perfect for breakfast or an after dinner snack 🥳
    Thanks for another incredible recipe Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/1 at 5:45 pm

      Hi Laura, so glad you enjoyed the muffins and made them your own!! 🙂

      Reply
  2. Shannon Hogan says

    Posted on 12/4 at 6:06 pm

    Just made these and they were so easy and they are delicious! Subbed maple syrup and hemp milk and worked fine. Thank you for the recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 10:02 am

      Hi Shannon, so happy you loved the muffins and made them your own!! 🙂

      Reply
  3. Haley says

    Posted on 11/7 at 9:04 pm

    Delicious

    ★★★★★

    Reply
    • Erin says

      Posted on 11/8 at 4:43 pm

      Hi Haley, so glad you liked them!!

      Reply
  4. Erin says

    Posted on 10/20 at 2:20 pm

    Made these last weekend and they were absolutely delicious! My family loved them too. Super easy and the pumpkin flavor is 😍

    ★★★★★

    Reply
    • Erin says

      Posted on 10/20 at 8:27 pm

      Hi Erin, so glad you loved them!!

      Reply
  5. Emily Schearer says

    Posted on 9/23 at 5:39 pm

    While family loved it ! Made it gluten free and no one noticed. Thanks for the tasty recipes 😋

    ★★★★★

    Reply
    • Erin says

      Posted on 9/25 at 9:00 am

      Hi Emily, so happy you loved the muffins!! 🙂

      Reply
  6. Kaitlyn says

    Posted on 9/20 at 7:17 pm

    I made these this weekend as a kick-off to fall treat! They were so simple to make and absolutely delicious. I have another recipe for pumpkin chocolate chip muffins, but wanted a healthier version and this was perfect and even tastier! Thanks Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/21 at 12:36 pm

      Hi Kaitlyn, so happy you loved them!!

      Reply
  7. Sue Forrest says

    Posted on 9/14 at 10:39 pm

    These were so good I made them for a second time the next week! Five stars! Ten out of ten!

    I made with regular flour the first time and wheat flour the second time. Both delicious!

    I am thinking about using maple syrup instead of honey next time…

    ★★★★★

    Reply
    • Erin says

      Posted on 9/15 at 4:11 pm

      Hi Sue, so glad you loved the muffins and made them your own!! 🙂

      Reply
  8. Paige says

    Posted on 9/6 at 2:16 am

    Love the texture and flavour of these muffins!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/6 at 11:07 am

      Hi Paige, so glad you loved them!!

      Reply
  9. Charlotte says

    Posted on 4/11 at 7:05 pm

    Love these for breakfast or a snack. They freeze really well too!

    ★★★★★

    Reply
    • Erin says

      Posted on 4/12 at 8:13 pm

      Hi Charlotte, so glad you love them!

      Reply
  10. Cailey says

    Posted on 3/3 at 7:43 am

    So good & filling! Great snack & awesome recipe!!

    ★★★★★

    Reply
    • Erin says

      Posted on 3/4 at 12:20 am

      Hi Cailey, so glad you liked them!

      Reply
  11. Kate says

    Posted on 11/2 at 6:32 pm

    Hi Erin! If you’re using all-purpose, do you still use the same amount as the recipe calls for? Thanks!

    Reply
    • Erin says

      Posted on 11/3 at 10:27 am

      Hi Kate, yes that should be fine! Let me know how your muffins come out!

      Reply
  12. Hannah says

    Posted on 9/16 at 10:01 am

    I just made these! Best pumpkin/chocolate chip muffin out there. I only had 1 cup of AP flour, and then oat flour; I used a combo and it worked great! Also subbed the almond milk out and used cashew milk. Sooooo yummy! Thanks for the great recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/16 at 3:57 pm

      Hi Hannah, I am so happy you enjoyed them and made them your own! Love hearing that!

      Reply
  13. Jessica M says

    Posted on 9/8 at 4:37 pm

    Would I substitute the same amount of canon oil for coconut oil? Thank you, love your blog and can’t wait to make!

    Reply
    • Erin says

      Posted on 9/10 at 12:34 pm

      Hi Jessica, I haven’t tried that substitution yet, but it should be fine. Let me know how they come out!

      Reply
    • Jessica Minarovic says

      Posted on 10/2 at 2:58 pm

      I made the recipe with canola oil instead of coconut oil (same amount) and they turned out very moist! My friends liked them. Would recommend.

      ★★★★

      Reply
      • Erin says

        Posted on 10/3 at 4:23 am

        Hi Jessica, thank you so much for sharing! I am so happy everyone enjoyed them and you made them your own!

  14. Jenna says

    Posted on 9/3 at 12:38 pm

    These are so good!!! I used oat milk instead of almond milk and they came out great!
    I’ll definitely make these again!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/4 at 12:47 am

      Hi Jenna, I am so glad you liked them and made them your own! Thanks for sharing!!

      Reply
  15. Nicole says

    Posted on 1/28 at 5:19 pm

    My FAVORITE pumpkin bread/muffin recipe. I add about 1.5 tablespoons of mayo to make them really moist, but I am sure they are phenomenal completely as is. Perfect amount of pumpkin, spices and texture. Everyone that’s tried these has loved them!!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/5 at 8:09 pm

      OMG Love that idea!! extra fats always make things more moist!

      Reply
    • Erin says

      Posted on 8/10 at 9:40 pm

      Hi Nicole, I am so happy you love it so much!!

      Reply
  16. Caroline says

    Posted on 7/11 at 3:37 pm

    Can I substitute oat flour?

    Reply
    • Erin says

      Posted on 7/12 at 2:03 pm

      I’ve never tested with oat flour, but let us know if you decide to try.

      Reply
  17. Ashley says

    Posted on 5/8 at 6:44 pm

    I think I have almond or coconut flour, would that work (same amount)? Or is the whole what flour healthier?

    Reply
    • Erin says

      Posted on 5/8 at 7:30 pm

      I haven’t tested with any other flours, but when fall comes around I will definitely be making so more pumpkin recipes with almond flour!

      You can turn this recipe into muffins! https://www.erinliveswhole.com/paleo-pumpkin-bread/

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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