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Healthy Pumpkin Chocolate Chip Muffins

Healthy Pumpkin Chocolate Chip Muffins made with greek yogurt are a fall staple! Pumpkin lovers will adore these rich and fluffy muffins. A healthy fall treat with no oil and lighter ingredients!

a muffin cut in half resting on an opened muffin liner

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.

Gimme all the pumpkin bread, apple crisp, pumpkin dip, cozy clothes, and mornings in the 60’s.

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!

a pumpkin muffin on a black background with an orange cloth and another muffin behind it

I for one am convinced that it’s never too early for pumpkin.

And pumpkin chocolate chip muffins are always a good idea!

August is over which means that ALL THE PUMPKIN things start in September.

I’m so excited that my favorite season is just around the corner!

healthy pumpkin muffins in the muffin pan after cooking

how to make healthy pumpkin chocolate chip muffins

Whisk together nonfat greek 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.

Skinny Pumpkin Chocolate Chip Muffin close up

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.

overhead view of a single pumpkin chocolate chip muffin

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!

How to keep pumpkin muffins from sticking to the liners

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.

pumpkin muffin in a parchment paper liner

We are also using whole wheat flour in this recipe, but you would never know these muffins are healthy!

a pumpkin muffin cut in half to show the inside

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!

pumpkin chocolate chip muffin with mini chocolate chips on top

I used mini chocolate chips for cuteness factor, but you can use normal sized as well!

More Healthy Pumpkin Recipes

Looking for more healthy pumpkin recipes for fall? Here are some reader favorites!

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

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Did you make this recipe? Be sure to leave a star rating below!

Healthy Pumpkin Chocolate Chip Muffins Recipe

Yield: 12 muffins

Healthy Pumpkin Chocolate Chip Muffins

Skinny Pumpkin Chocolate Chip Muffins made with whole wheat flour and greek yogurt. A healthy fall treat with no oil and lighter ingredients!

Healthy Pumpkin Chocolate Chip Muffins made with whole wheat flour and greek yogurt. A healthy fall treat with no oil and lighter ingredients!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup plain 0% 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

Instructions

  1. In a medium sized bowl, Whisk together the greek yogurt, pumpkin, eggs, brown sugar, and vanilla extract
  2. In a separate bowl, whisk whole wheat flour, rolled oats, pumpkin pie spice, salt, baking soda, and baking powder
  3. Add wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined (do not over mix)
  4. Fold in the mini chocolate chips
  5. Line 12 muffin cups with parchment paper muffin liners (these will not stick like regular muffin liners) If you use regular muffin liners, spray them with cooking spray to avoid sticking.
  6. Distribute filling evenly (these will be large muffins)
  7. Sprinkle on additional mini chocolate chips over the tops
  8. Bake at 400 degrees for 15-17 minutes, or until a toothpick inserted comes out clean

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 133mgCarbohydrates: 24gFiber: 3gSugar: 10gProtein: 6g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Cailyn

Monday 11th of November 2019

Made these with non-dairy plain almond milk yogurt, dairy free mini chocolate chips, and gluten free baking flour (because that’s all I had) and they still came out awesome! Great recipe thanks you!

Joy Shull

Monday 11th of November 2019

So happy you enjoyed the recipe, thanks for sharing!

Nicole V

Monday 30th of September 2019

What size can of pumpkin do you use?

Joy Shull

Wednesday 2nd of October 2019

You need 1 measured cup of pumpkin for this recipe.

Bethany

Friday 13th of September 2019

Do you think these would freeze well? Have you tried freezing them for a quick grab and go breakfast?

Joy Shull

Friday 13th of September 2019

I have not tried it, so I cannot guarantee, tho I think it would work just fine! Just cool the muffins completely, put in a freezer ziploc bag and use within 4-6 weeks.

Dori

Tuesday 25th of June 2019

I made these muffins and while they do taste delicious, when I try to peel off cupcake paper it takes a lot of the muffin with it… I am guessing because of gluten in whole wheat flour? Vr Dori

Joy Shull

Tuesday 25th of June 2019

Hi Dori,

To fix this problem, just use parchment paper cupcake liners! Nothing will stick to those. Alternatively, you could spray the muffin liners with cooking spray first.

Kelly

Saturday 19th of January 2019

I just made this recipe last night and these were delicious! They were light and fluffy, and had that perfect pumpkin spice and chocolate chips that I was craving. I think that the brown sugar is supposed to be packed brown sugar though cause I felt like the muffins could be a smidge sweeter but that's just my personal preference. Usually any time I make a recipe that calls for brown sugar it usually says packed brown sugar but since this one was a lighter recipe I was guessing that maybe it's just asking for a normal, loose brown sugar but in the end I think packing it would have been better for my taste but honestly if you don't want the extra sugar in the recipe, loosely packed is still good especially since you have the chocolates chips to add sweetness to the muffin in addition to the brown sugar. The rolled oats do add a little more texture to the muffins which is to be expected but I thought the muffins still tasted good with them. I would definitely make this recipe again and I recommend this recipe if you want a skinny pumpkin chocolate chip muffin.