Healthy Pumpkin Chocolate Chip Muffins
Healthy Pumpkin Chocolate Chip Muffins are the perfect blend of moistness, rich pumpkin flavor, and chocolatey goodness. These muffins make for a delightful breakfast or snack that you can enjoy fresh out of the oven or save for later. Sweetened naturally with pure maple syrup and loaded with nutrient-dense ingredients, they cater to various dietary preferences, including gluten-free and vegan options. Whether served warm with a dollop of Greek yogurt or paired with a cup of coffee, these muffins are sure to become a favorite in your household. Bake a batch and savor the cozy flavors of fall any time of year!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 eggs (or flax eggs for vegan)
- 1/2 cup pure maple syrup
- 1/4 cup oil (vegetable, canola, or melted coconut)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour
- 2 tsp pumpkin pie spice
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners and lightly coat them.
- In a large bowl, whisk together pumpkin puree, eggs, maple syrup, oil, and vanilla until smooth.
- In another bowl, mix gluten-free flour, pumpkin pie spice, baking soda, and salt until combined.
- Gradually add dry ingredients to wet ingredients and mix until just combined; fold in chocolate chips.
- Fill each muffin liner about two-thirds full with batter and sprinkle extra chocolate chips on top if desired.
- Bake for 24 to 27 minutes or until a toothpick comes out mostly clean.
- Allow to cool in the tin before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (around 70g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg