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Healthy Pumpkin Chocolate Chip Muffins

Categories Breakfast, Dessert, Easy Recipes, Gluten Free, Healthy Recipes, Low Carb, Vegan/Vegetarian

These healthy pumpkin chocolate chip muffins taste so festive and delicious! If you are a pumpkin fan you will love these!

What flours are used in these muffins?

A mixture of flours are used in these muffins. Including coconut flour and almond flour with a little all purpose flour or gluten free baking mix. This mix keeps them healthy but also light and delicious.

Can these muffins be made low carb?

Yes. These can be made low carb when you use a sugar free sweetener of choice. I like to use truvia or monk fruit in these but they are also delicious with coconut sugar or regular granulated sugar.

Are these muffins vegan or dairy free?

Yes. They are also vegan and dairy free when you use vegan and dairy free chocolate chunk or chips.

Here are a few other healthy muffin recipes you may enjoy:

Healthy Sweet Potato Muffins
Healthy Lemon Poppy Seed Muffins

Here is what you need to make these healthy pumpkin chocolate chip muffins:

Makes 24 standard sized muffins

  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups sweetener of choice
  • 1 Tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 1/2 cup vegetable oil
  • 1/3 cup coconut flour
  • 1 cup almond flour
  • 1 cup all purpose flour or gluten free baking mix
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup almond milk
  • 2 Tablespoons white vinegar
  • 1/2 cup almond milk
  • 1/2 cup dark chocolate chunks

Instructions

  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine pumpkin, sweetener of choice, cinnamon, nutmeg, vanilla and stir together.
  3. Add oil to the pumpkin mixture.
  4. In a separate bowl, combine the coconut flour, almond flour, baking soda, baking powder, and salt.
  5. Add that dry mixture to the wet pumpkin mixture and blend.
  6. In a small bowl, add the almond milk and vinegar, then add that mixture to the pumpkin batter and blend batter until it’s smooth.
  7. Spoon into muffin tins and top with a few chocolate chunks.
  8. If baking mini muffins; bake for 16-18 minutes. If baking standard muffins; bake for 26-28 minutes or until the tops can be pressed on and they spring back slightly. These will be pretty soft until they cool.

 

Print Recipe
5 from 1 vote

Healthy Pumpkin Chocolate Chip Muffins

Lower carb and healthy muffins that taste delicious!
Prep Time7 minutes
Cook Time25 minutes
Total Time32 minutes
Course: Breakfast, Dessert, Side Dish
Cuisine: Baked goods, Breakfast, Chocolate, Dessert, Low Carb, Muffins, pumpkin recipes
Keyword: 30 minute, Chocolate, Dessert, Easy Recipes, Healthy, Healthy Recipes, low carb, Muffin, Pumpkin, Vegan
Servings: 24 standard muffins

Ingredients

  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups sweetener of choice
  • 1 teaspoon vanilla extract
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 cup vegetable oil
  • 1/3 cup coconut flour
  • 1 cup almond flour
  • 1 cup all purpose flour or gluten free baking mix 
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup almond milk
  • 2 Tablespoons white vinegar
  • 1 cup dark chocolate chunks

Instructions

  • Preheat oven to 350 F.
    In a large mixing bowl, combine pumpkin, sweetener of choice, cinnamon, nutmeg, vanilla and stir together.
    Add oil to the pumpkin mixture. In a separate bowl, combine the coconut flour, almond flour, baking soda, baking powder, and salt.
    Add that dry mixture to the wet pumpkin mixture and blend.
    In a small bowl, add almond milk and vinegar, then add that mixture to the pumpkin batter and blend batter until it's smooth.
    Spoon into muffin tins.
    For mini muffins bake for 16-18 minutes for standard muffins bake 26-28  minutes or until the tops can be pressed on and they spring back slightly. These will be pretty soft until they cool.