A Brief History of Pumpkin Muffins
Pumpkin-based baked goods trace back to early American colonial times when pumpkins were abundant and used in both savory and sweet dishes. Muffins, as we know them today, became popular in the 19th century, evolving from English quick breads. Combining pumpkin purée with warm spices like cinnamon and nutmeg became a hallmark of autumn baking. The addition of chocolate chips is a modern twist, adding indulgence to this wholesome seasonal classic.
Healthy Pumpkin Chocolate Chip Muffins – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Description
These Healthy Pumpkin Chocolate Chip Muffins are soft, moist, and perfectly spiced—making them the ultimate fall treat! Ideal for cozy mornings, Halloween parties, or Thanksgiving breakfast, these muffins balance nutrient-rich pumpkin with just the right touch of sweetness. They’re made with whole ingredients, minimal oil, and are packed with melty chocolate chips. Every bite tastes like autumn comfort made easy.
Ingredients
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1 ¾ cups whole wheat flour
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1 tsp baking soda
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½ tsp salt
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1 ½ tsp cinnamon
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½ tsp nutmeg
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1 cup canned pumpkin purée
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½ cup maple syrup or honey
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¼ cup melted coconut oil
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2 large eggs
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1 tsp vanilla extract
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½ cup dark chocolate chips (plus extra for topping)
Instructions
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Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
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In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, mix pumpkin, maple syrup, coconut oil, eggs, and vanilla.
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Combine wet and dry ingredients until just blended.
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Fold in chocolate chips gently.
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Divide batter evenly into muffin cups and sprinkle with extra chocolate chips.
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Bake for 18–20 minutes, or until a toothpick comes out clean.
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Cool on a wire rack before serving.
Notes
Substitute coconut oil with olive oil or melted butter.
Use oat flour for a gluten-free version.
Add walnuts or pecans for crunch.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes! Simply roast and purée fresh pumpkin until smooth. Make sure to strain excess liquid for the same consistency as canned pumpkin purée.
2. Can I make these muffins vegan?
Absolutely. Substitute flax eggs (2 tbsp flaxseed + 6 tbsp water) for eggs and use maple syrup instead of honey. Choose dairy-free chocolate chips to keep them vegan-friendly.
3. Why did my muffins turn out dense?
Overmixing the batter is often the culprit. Mix just until ingredients are combined to keep the muffins light and fluffy. Also, check that your baking soda is fresh for the best rise.
