Chocolate Chip Pumpkin Muffins

When you think of the Fall season the majority of us think of pumpkin-flavored everything.  These Chocolate Chip Pumpkin Muffins are here for just this reason. Indulge yourself in these muffins without the guilt of all the sweets.

This chocolate chip Pumpkin muffin recipe is a great breakfast treat or could be used as an alternative healthier dessert option. These muffins are flourless and flavored with cinnamon and chocolate chips. Moist, fluffy, and packed with flavor.

If you’re after other delicious pumpkin recipes, why not also try my Pumpkin Spice Twice Baked Sweet Potatoes or my Pumpkin Pie Protein Shake?

why you’ll love these

• Loaded with chocolate chips! Studded with semi-sweet chocolate chips, perfect with that subtly sweet pumpkin flavor.
• Packed with rolled oats and low in sugar these delicious muffins are also relatively guilt-free!
• An easy muffin recipe. Made with kitchen staples, this muffin recipe makes a big batch of muffins from the pantry to the table in 25 minutes.
• A kid-friendly recipe.

ingredients you’ll need

• Pumpkin Puree: you can make your own, or just get store-bought
• Eggs: keep at room temperature. For a vegan option, use egg substitutes
• Vanilla Extract
• Almond Milk: or any other milk of choice. Use dairy-free milk for a vegan-friendly version
• Coconut Sugar (or low-calorie sweetener): We used coconut sugar but any other sweetener works, you may use brown sugar, cane sugar, or monk fruit sugar.
• Baking Soda
• Salt
• Spices: cinnamon, nutmeg
• Chocolate Chips: for a vegan muffin, use dairy-free chocolate chips.

how to make these pumpkin muffins

• Make the oat flour – Place oats into a blender, and blend well to make oat flour. Remove and set aside in a bowl.
• Make the batter – Mix your wet ingredients, then mix your dry ones. Add wet and dry together. Then gently fold in the chocolate chips. Pour the batter into the muffin molds.
• Bake – Bake in the oven for 18-20 minutes or until golden brown

recipe notes and tips

• Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
• Make sure your ingredients are at room temp before mixing.
• You can use coconut sugar or low-calorie sweeteners. Other sweeteners could be cane sugar or monkfruit sugar.
• When combining your wet and dry ingredients don’t overmix, otherwise, the batter will make tough muffins.
• For a Gluten-free option: use gluten-free oats or you can swap the oats with gluten-free flour. Alternatively, other flours work as well.
• For a vegan option: use dairy-free chocolate chips, and swap the eggs with either egg substitutes or 2 tablespoons of ground flax seed (mixed with 2 tbsp of water),
• You can use a cookie scoop to even portion the batter into the molds.
• Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
• Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.

frequently asked questions

add-ons For these muffins

You can really have fun adding in all kinds of goodies. Here are some ideas:

• Swap semi-sweet for dark chocolate chips, or you may use sugar-free or dairy-free chocolate chips.
• Try adding some nuts or seeds. Such as pecans, pepitas, pumpkin seeds, sunflower seeds, flax seeds, walnuts, and the list goes on! Either sprinkle them on top of the muffins or fold them into the batter.
• Dried fruit. Dried apricots, cranberries, or raisins…
• Chopped crystallized ginger.

More recipes with Pumpkins

• Chocolate Chips Pumpkin Cookies
• Pumpkin Risotto
• Pumpkin Dip Recipe
• Creamy Pumpkin Pasta
• Healthy Pumpkin Bread
• Pumpkin Oatmeal
• Pumpkin French Toast
• Healthy Pumpkin Pancakes

Other easy dessert recipes

• Almond Butter Fudge
• Chocolate Chip Pumpkin Bread Recipe
• Healthy Chocolate Chip Pumpkin Cookies
• Zucchini Blueberry Oatmeal
• Healthy Lemon Loaf
• Cranberry Almond Breakfast Cookies

Also, if you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

Chocolate Chips Pumpkin Muffins

A flourless pumpkin muffin that’s made in the blender and flavored with cinnamon and chocolate chips.

5 from 16 votes

Print Pin Rate

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

0 minutes minutes

Total Time: 25 minutes minutes

Servings: 9 servings

Calories: 209kcal

Author: Rena

Ingredients

• ▢ 1 cup pumpkin puree
• ▢ 2 eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons coconut oil melted
• ▢ 1/2 cup almond milk
• ▢ 1/2 cup coconut sugar or low-calorie sweetener
• ▢ 2 cups rolled oats
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/2 cup semisweet chocolate chips
• ▢ cooking spray

Instructions

• Preheat the oven to 350°F. Coat 9 cups of a muffin tin with cooking spray, or alternatively, line the muffin cups with paper liners.
• Place oats into a blender, blend well to make oat flour. Remove and set aside in a bowl.
• Place the pumpkin, eggs, vanilla, coconut oil and almond milk in a bowl and mix well with a fork. Alternatively, you can place the, in a blender. Blend until combined.
• Add the coconut sugar, oats, baking powder, baking soda, salt, cinnamon and nutmeg to the bowl with oats. Mix.
• Add the wet ingredients in the blender or if you mixed in the bowl into the dry ingredients with oats. Mix well until combined.
• Gently fold the chocolate chips into the batter with a spoon.
• Pour the batter into the muffin tins, filling each cup ¾ of the way full. Bake in the oven for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Video

Notes

• Go for pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is often loaded with additives and gives the muffins the wrong flavor.
• Make sure your ingredients are up to room temp before mixing.
• You can use coconut sugar or low-calorie sweeteners.
• When combining your wet and dry ingredients don’t overmix, otherwise, the batter will make tough muffins.
• You can use a cookie scoop to even portion the batter into the molds.
• Make sure you line the muffin pan with paper liners or grease the muffin cups with nonstick cooking spray.
• Don’t over-bake the muffins. Take these Healthy Pumpkin Muffins out when a toothpick inserted into the center comes out clean.

 

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Substitutes:

• Any milk will be fine in place of almond milk. Try coconut milk or regular milk
• Try dark chocolate or sugar-free chocolate chips 

Storage:

Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition

Calories: 209kcal | Carbohydrates: 27g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 178mg | Potassium: 236mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4290IU | Vitamin C: 1.2mg | Calcium: 64mg | Iron: 2mg

Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!