Healthy Pumpkin Chocolate Chip Muffins made with whole wheat flour and greek yogurt.
A healthy fall treat with no oil and lighter ingredients!
A delicious healthy pumpkin muffin.
Today might be blazing hot and humid, but I’m ringing in the nearing fall season with these healthy pumpkin chocolate chip muffins!
I don’t know about you, but fall is my absolute favorite season.
If only it could be fall year round, now that would be my dream!
Fall also means we are edging closer to Christmastime, which is basically the greatest time of the year.
I just adore the fall and winter and all the cozy family time vibes!
I for one am convinced that it’s never too early for pumpkin.
August is over which means that ALL THE PUMPKIN things start in September.
Don’t be judging me for all the pumpkin that’s about to be happening in my kitchen.
I can’t help myself!
I’m dreaming of cool fall days and these pumpkin muffins for breakfast!
I’m so excited that my favorite season is just around the corner!
how to make healthy pumpkin chocolate chip muffins
Whisk together nonfat yogurt, pumpkin, eggs, brown sugar, and vanilla extract until combined.
In a separate bowl, whisk together your dry ingredients.
Add wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined (do not over mix)
Fold in chocolate chips and stir.
Line 12 muffin cups with parchment paper muffin liners.
Distribute filling evenly (these will be large muffins!)
Sprinkle on additional more mini chocolate chips over the tops!
Bake at 400 degrees for 15-17 minutes, or until a toothpick inserted comes out clean.
These pumpkin chocolate chip muffins are healthy enough to eat for breakfast, but also double as a guiltless treat for your sweet tooth.
The key to these fluffy moist muffins is greek yogurt.
I love baking with greek yogurt because
1) helloooo it’s healthy, no fat, sugar free, and low calorie!
2) it’s great for baking texture (see that fluffiness?!)
It also means that we don’t need any oil in this recipe!
The combination of pumpkin puree + greek yogurt gives these muffins a great texture without the need for any oil!
Because these muffins do not have oil, you might have trouble with them sticking to the muffin liners.
The easy solution for this is to buy parchment paper muffin liners at your grocery store.
Parchment liners have changed my life!
The muffins literally do not stick at all and come right out without a problem.
I can’t recommend them enough!
We are also using whole wheat flour in this recipe, but you would never know these muffins are healthy!
My aim is to always make eating healthy taste delicious.
Life is too short to eat bad tasting food!
One bite and I knew I had found a new favorite fall breakfast!
These muffins are low in sugar, making them perfect for a healthier (and protein packed) breakfast or snack.
These would also be great to curb a sweet tooth for dessert!
I always crave something sweet at night, and these are a much healthier choice than an ice cream cone for sure.
I used mini chocolate chips for cuteness factor, but you can use normal sized as well!
Are you ready for fall? I know I am!
Healthy Pumpkin Recipes
Looking for more healthy pumpkin recipes for fall? Here are some reader favorites!
- Gluten Free Pumpkin Muffins
- Pumpkin Cream Cheese Dip
- Gluten Free Pumpkin Pie Cookies
- Pumpkin Banana Bread
- Gluten Free Pumpkin Pie
- Pumpkin Chocolate Chip Mug Cake
- Frozen Pumpkin Pie Smoothie
- Healthy Pumpkin Cream Cheese Swirl Muffins
- Mini Vegan Pumpkin Pies
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Healthy pumpkin chocolate chip muffins recipe:
Healthy Pumpkin Chocolate Chip Muffins
Healthy Pumpkin Chocolate Chip Muffins made with whole wheat flour and greek yogurt. A healthy fall treat with no oil and lighter ingredients!
- 1 cup plain nonfat greek yogurt
- 1 cup canned pumpkin puree
- 2 eggs
- 1 1/4 cups whole wheat flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup mini chocolate chips
- In a medium sized bowl, Whisk together yogurt, pumpkin, eggs, brown sugar, and vanilla extract
- In a separate bowl, whisk whole wheat flour, rolled oats, pumpkin pie spice, salt, baking soda, and baking powder
- Add wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined (do not overmix)
- Fold in chocolate chips
- Line 12 muffin cups with parchment paper muffin liners (this helps the muffins not to stick) If using regular liners, you will need to spray them with cooking spray.
- Distribute filling evenly (these will be large muffins)
- Sprinkle on additional chocolate chips over the tops, if desired
- Bake at 400 degrees for 15-17 minutes, or until a toothpick inserted comes out clean
- Serve warm and store in the fridge
Use parchment paper liners to avoid the use of oil in this recipe. Find them at any grocery - muffins never stick to them at all!
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