Healthy Pumpkin Chocolate Chip Muffins
on Sep 22, 2020, Updated Apr 10, 2024
These easy healthy pumpkin chocolate chip muffins are the best snack for fall!
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.
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
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.
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!
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!
More Pumpkin Recipes
- Gluten Free Pumpkin Pie Cookies
- Pumpkin Banana Bread
- Healthy Pumpkin Truffles
- Pumpkin Cream Pie
- No Bake Pumpkin Cheesecake Bars
- Gluten Free Pumpkin Pie
Pumpkin Chocolate Chip Muffins FAQs
Leftover muffins can be stored in an airtight container in the refrigerator for 2-3 days.
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.
No, canned pumpkin should contain just one ingredient: pumpkin. Pumpkin pie filling has added spices and sweetener in it.
Healthy Pumpkin Chocolate Chip Muffins
Ingredients
- 1 cup plain 0% greek yogurt
- 1 cup canned pumpkin puree
- 2 eggs
- 1 ¼ cups whole wheat flour
- ½ cup rolled oats
- â…“ 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
- In a medium sized bowl, whisk together the wet ingredients: greek yogurt, pumpkin, eggs, brown sugar, and vanilla extract
- In a separate bowl, whisk the dry ingredients: whole wheat flour, rolled oats, pumpkin pie spice, salt, baking soda, and baking powder
- Add the wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined (do not over mix)
- Fold in the mini chocolate chips
- 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.
- Distribute filling evenly (these will be large muffins)
- Sprinkle on additional mini chocolate chips over the tops
- Bake the pumpkin muffins at 400 degrees for 15-17 minutes, or until a toothpick inserted comes out clean
Video
Nutrition
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!
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!
So happy you enjoyed the recipe, thanks for sharing!
What size can of pumpkin do you use?
You need 1 measured cup of pumpkin for this recipe.