Healthy Pumpkin Chocolate Chip Muffins

By Ellie

12 Person

35 Minutes

195 Calories

Pumpkin chocolate chip muffins made a little bit healthier. You'll love these satisfying muffins for a snack -- freezer-friendly and great for kids! This dish can be used not only as pumpkin recipes but also as a healthy recipe、easy dinner recipes、lunch recipes、quick recipes、breakfast recipes、appetizers recipes.

Ingredients

Dry ingredients:

1/2 cup chocolate chips
1/4 tsp. salt
1/4 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 1/2 cups whole wheat pastry flour (or white whole wheat flour)

Wet ingredients:

1/4 cup unsweetened almond milk (or any milk)
1 tsp. vanilla extract
2 eggs, at room temperature
1/4 cup coconut oil, melted and cooled (or sub melted butter)
1/2 cup pure maple syrup
1 cup pumpkin puree

Method

01

Preheat oven to 350℉. Line a 12 cup muffin tin with liners.
02

In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk, and vanilla.
03

In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
04

Evenly divide the batter between 12 muffin cups. Bake for 23-28 minutes or until a tester comes out clean or with just a few crumbs attached. Enjoy!

Related Tags

Healthy Pumpkin Chocolate Chip Muffins

4.8

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Calorie 195 Kcal
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

Dry ingredients:

1/2 cup chocolate chips

1/4 tsp. salt

1/4 tsp. ground cloves

1/2 tsp. ground ginger

1/2 tsp. nutmeg

1 tsp. cinnamon

1 tsp. baking soda

1 1/2 cups whole wheat pastry flour (or white whole wheat flour)

Wet ingredients:

1/4 cup unsweetened almond milk (or any milk)

1 tsp. vanilla extract

2 eggs, at room temperature

1/4 cup coconut oil, melted and cooled (or sub melted butter)

1/2 cup pure maple syrup

1 cup pumpkin puree

03 Method

Step 1

Preheat oven to 350℉. Line a 12 cup muffin tin with liners.

Step 2

In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk, and vanilla.

Step 3

In a separate large bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.

Step 4

Evenly divide the batter between 12 muffin cups. Bake for 23-28 minutes or until a tester comes out clean or with just a few crumbs attached. Enjoy!

04 Author