These healthy pumpkin muffins with chocolate chips are an easy muffin recipe, perfect for snacking. They are moist, flavorful and full of comforting spices.
Pumpkin recipes are popular in the fall, as soon as Labor day is over, people are all about their pumpkin spice lattes and desserts. But, I love pumpkin and use it in cooking and baking all-year long. It is nutrient rich and work in sweet and savory dishes.
In the fall, when pumpkins are easily found in the grocery store and are on sale, I stock up and make homemade pumpkin puree. Then I freeze it in one or two cup portions to be used for recipes to be used throughout the year. Small pie pumpkins have more flavour and less water compared to the large ones that are typically carved at Halloween so I recommend buying those. Canned pumpkin puree is also great to have all-year in the pantry. Just be sure to buy pure pumpkin puree as opposed to the pie filling which is sweetened.
If you want to make your own pumpkin puree, check out this recipe How to Make Pumpkin Puree – Recipes by Love and Lemons.
What do you need to make Healthy Pumpkin Muffins with Chocolate Chips?
Flour– the combination of all-purpose and whole wheat flour adds more fibre than using just white flour. Using only whole-wheat flour results in a slightly more dry muffin but they still taste good.
Spices – cinnamon, ginger and nutmeg are classic in pumpkin recipes and they also pair well with chocolate. If you have pumpkin pie spice, you could use 1 1/2 tsp of that in place of the individual spices.
Sugar –This recipe is much lower in sugar than many other muffin recipes. The chocolate chips also add sweetness. I like muffins to be a wholesome and satisfying snack so I try to keep the added sugar as low as I can without compromising taste.
Pumpkin puree – pure pumpkin puree is used in this recipe. Pumpkin pie filling has sugar and spices added to it. Using pumpkin puree allows you to control the added sugar and spices. This recipe uses two cups of pumpkin puree which is more than many pumpkin muffin recipes call for but it keeps the muffins moist and means that you are actually getting a reasonable amount of pumpkin in each muffin. So, yes you can count these muffins as part of your vegetable intake for the day!
Eggs – pumpkin recipes tend to need lots of eggs to help bind everything together and they also add some protein.
Canola oil – I like canola oil because it contains omega-3 fatty acids, its Canadian made, it’s affordable and it has a neutral flavour which is great for baking. Using oil instead of butter also results in more moist muffins
Chocolate chips – chocolate and pumpkin may not be a classic combination like banana and chocolate but they do go well together. The spices and chocolate are a nice combination as well. Use your favourite type. Mini chocolate chips also work.
Nutrition in Pumpkin
Like other orange vegetables, pumpkin is rich in the antioxidant beta carotene which our body converts to Vitamin A. It is also low in calories and a source of fibre. Beta-carotene is known to be good for eye health, but pumpkin also contains two other compounds that are good for our eyes – lutein and zeaxanthin which have been linked to lower risk of age-related macular degeneration and cataracts.
Other ways to use pumpkin puree:
- Add a scoop to pancake or waffle batter
- Use it in soups and chili (I usually add ~1/2 cup to turkey chili)
- Use in macaroni and cheese – add ½ cup to the cheese/milk sauce
- Mix a couple tablespoons into oatmeal or try my Pumpkin Cranberry Baked Oatmeal recipe for a lovely fall breakfast
How to make this recipe:
Muffins are easy to make. The most important thing for any muffin recipe is not to over-mix the batter, or the muffins will become dry.
To make the muffins, combine the dry ingredients in one bowl and the wet in another. Add the wet to the dry and then mix in the chocolate chips.
Bake in a muffin pan that has been lined with paper baking cups or sprayed with oil.
Can you freeze these muffins?
Yes, muffins freeze well. The freezer is the preferred method of storing them to maintain their freshness. They will stay in the fridge or at room temperature for 5 days. I prefer them at room temperature.
Healthy Pumpkin Muffins with Chocolate Chips
Equipment
- 1 muffin pan
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/3 cup canola oil (or other neutral oil)
- 2 eggs
- 1/3 cup brown sugar
- 2 cups pumpkin puree
- 1/2 cup chocolate chips
Instructions
- Preheat over to 400°F. LIne a muffin pan with paper cups or lightly spray/grease with oil.
- Combine the flours, salt, baking powder, baking soda, and spices in a large bowl and whisk together until combined. Set aside.
- Add the oil, eggs, and brown sugar to a large bowl and whisk together. Add in the pumpkin puree and mix once more until smooth.
- Pour the dry into the wet and add the chocolate chips. Mix until just combined.
- Transfer the batter to your lined or greased muffin tin filling each cup about 3/4 the way up.
- Bake at 400° for 18-20 minutes until a skewer inserted in the center comes out clean. Cool in the muffin pan for 10 minutes. Then transfer to a wire rack to cool completely.
