healthy pumpkin chocolate chip muffins

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


  • 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)


  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