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Healthy Pumpkin Chocolate Chip Muffins

These easy healthy pumpkin chocolate chip muffins are the best snack for fall!

pumpkin chocolate chip muffins

These healthy pumpkin chocolate chip muffins taste delicious!

Ring in the fall season with these healthy pumpkin chocolate chip muffins! I don’t know about you, but fall is my absolute favorite season.

Give me all the pumpkin bread, apple crisp, cozy clothes, and crisp cool mornings. If only it could be fall year round, now that would be amazing!

These easy healthy pumpkin muffins are made with lighter ingredients like greek yogurt, whole wheat flour, and real pumpkin. They are completely oil free and less than 150 calories each.

pumpkin chocolate chip muffins

ingredients to make healthy pumpkin chocolate chip muffins

  • plain greek yogurt: the unsweetened kind
  • pumpkin puree: not pumpkin pie filling
  • eggs
  • whole wheat flour
  • rolled oats: also known as old fashioned oats
  • brown sugar
  • pumpkin pie spice
  • vanilla extract
  • salt
  • baking soda
  • baking powder
  • mini chocolate chips
ingredients to make healthy pumpkin muffins

how to make healthy pumpkin chocolate chip muffins

Step 1: In a mixing bowl, whisk together the wet ingredients: greek yogurt, pumpkin, eggs, brown sugar, and vanilla extract.

Step 2: In a separate bowl, whisk the dry ingredients: whole wheat flour, rolled oats, pumpkin pie spice, salt, baking soda, and baking powder.

Step 3: Add the wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined. Be careful not to over mix the batter. Fold in the chocolate chips and stir to combine.

Step 4: Line 12 muffin cups with parchment paper muffin liners. Distribute the muffin batter evenly into the muffin cups. Sprinkle on additional mini chocolate chips over the tops of the muffins.

Step 5: Bake the healthy pumpkin muffins at 400 degrees for 15-17 minutes, or until a toothpick inserted comes out clean.

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! Absolutely nothing will stick to them.

pumpkin chocolate chip muffin in the baking pan

These pumpkin chocolate chip muffins are healthy enough to eat for breakfast, but also double as a yummy treat for your sweet tooth.

The key to these fluffy moist muffins is greek yogurt. It also means that we don’t need any oil in this recipe!

pumpkin chocolate chip muffins stacked on top of each other

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 in the baking pan

More Pumpkin Recipes

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healthy pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins FAQs

How do I store healthy pumpkin chocolate chip muffins?

Leftover muffins can be stored in an airtight container in the refrigerator for 2-3 days.

Can I use another kind of greek yogurt?

You can also use whole plain greek yogurt for this recipe. Keep in mind that vanilla greek yogurt has added sweetener, but that can also be substituted for a sweeter muffin.

Is canned pumpkin the same thing as pumpkin pie filling?

No, canned pumpkin should contain just one ingredient: pumpkin. Pumpkin pie filling has added spices and sweetener in it.

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pumpkin muffin outside of the liner

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

pumpkin chocolate chip muffins

Healthy Pumpkin Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These Healthy Pumpkin Chocolate Chip Muffins are the best lightened up fall recipe!

Ingredients

  • 1 cup plain 0% greek yogurt
  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1 ¼ cups whole wheat flour
  • ½ cup rolled oats
  • ⅓ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup mini chocolate chips

Instructions

  1. In a medium sized bowl, whisk together the wet ingredients: greek yogurt, pumpkin, eggs, brown sugar, and vanilla extract
  2. In a separate bowl, whisk the dry ingredients: whole wheat flour, rolled oats, pumpkin pie spice, salt, baking soda, and baking powder
  3. Add the 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 the pumpkin muffins 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!

Skinny Pumpkin Chocolate Chip Muffin close up

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Hallie

Wednesday 8th of December 2021

Question - can the oatmeal be eliminated? What can be substituted that has a smoother texture? My son has an aversion to textured food. I make a pumpkin chocolate chip muffin that he loves, but it is OILY. Thank you for your help!

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.

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