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
Do you think these would freeze well? Have you tried freezing them for a quick grab and go breakfast?
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.
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
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.
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.
Can regular flour be used instead of whole wheat! Same amount? Thx…
Can’t wait to try these! Any idea of what calories are per serve?
Hi Tiah,
I don’t provide nutritional info as it varies based on brands that you buy or any substitutions that you make. I hope you enjoy the recipe!
Calories? Thx!
Hi Laurie, I do not provide nutritional information for my recipes, as it will vary based on the specific brands you buy as well as the substitutions that you make. You can use a calculator like this one: https://www.myfitnesspal.com/recipe/calculator if you want the exact calories. Hope that helps!
Can I make these in mini muffin trays? If so, how long would I bake them? Thanks!
I’ve never tested in mini muffin tins but you could try! Just try halving the bake time then go up from there. You should be able to tell when they’re done by inserting a toothpick and it comes out clean.
Do you use semi sweet chocolate chips or regular milk chocolate?
I used semi sweet chocolate chips!
Can you make them with almond flour and coconut sugar instead?
Hi Letisha,
I have not tried it using almond flour so I cannot guarantee results. However, I do think that you can easily substitute the coconut sugar!
GIMME ALL THE PUMPKIN THINGS. Or just these muffins. Lots and lots of these muffins. They look oh so good!
I am making these as we speak! I can’t wait to try!
Let me know how they turn out Amanda! 🙂