Healthy pumpkin chocolate chip muffins made with whole wheat flour, coconut oil and sweetened with honey. A perfect Fall breakfast to enjoy during pumpkin season!
I’m not one of those people who goes nuts for pumpkin spice everything when the Fall season comes around. But I am the person who buys up all of the canned pumpkin when it goes on sale because its just the best ingredient for making moist, healthy baked goods!
These delicious pumpkin muffins are one of my family’s favorite breakfasts this time of year. They’re perfectly moist and full of cinnamon, nutmeg and ginger flavors!
I like to make a double batch to freeze and pull out on busy days for a quick and easy breakfast!
These muffins are best enjoyed with a cup of coffee, the windows open while wrapped in a cozy blanket. 10 our of 10 recommend!
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Why you’ll love these Healthy Pumpkin Chocolate Chip Muffins:
The honey, pumpkin and coconut oil make these muffins perfectly moist and tender, not dry or crumbly.
These muffins are spiced with cinnamon, ginger, cloves, allspice and nutmeg.
This delicious recipe is made with healthy substitutions like honey, whole wheat flour and coconut oil.
These easy muffins are high in fiber, and loaded with vitamins and antioxidants. Pumpkin muffins make a great healthy snack or breakfast option!
These muffins can be frozen for for up to 6 months in an airtight container and thawed at room temperature.
What you need to make healthy pumpkin chocolate chip muffins
pure pumpkin puree – canned pumpkin works best in this recipe. Not pumpkin pie filling, just straight up pureed pumpkin. I usually use homemade pumpkin puree using pumpkins from my garden.
coconut oil – coconut oil contains healthy fatty acids that boost heart health. You’ll want to use a coconut oil that solidifies when it’s cooled and becomes liquid when warmed.
vanilla extract – pure vanilla is best for this recipe. I used my homemade vanilla extract.
honey – raw honey is what I used but any type of honey is fine.
egg – eggs hold the muffins together and also help them to rise.
salt – for flavor. Salt also brings out the sweetness in the honey a bit more.
cinnamon – cinnamon gives these muffins a wonderful spicy flavor.
pumpkin pie spice – ginger, clove, nutmeg and allspice. All of the best flavors of the season! You can use store-bought pumpkin spice or make your own pumpkin pie spice blend.
baking soda – to make the muffins fluffy.
all purpose white flour – Gold Metal flour is my go to brand for baked goods.
whole wheat flour – for a thicker, more substantial texture.
chocolate chips – I usually use dark chocolate chips, but semi sweet chocolate chips or mini chocolate chips work great in this recipe too.
pecans – chopped pecans. After baking they have an amazing toasted flavor and add crunch to the top of the muffins.
a large bowl and a medium bowl, a whisk and spoon – for mixing the wet and dry ingredients.
12-cup muffin tin – a regular sized muffin pan with 12 spaces.
paper liners (optional) – non stick muffin liners work the best, but any liners would be fine.
healthy pumpkin chocolate chip muffins Recipe
Prep – Preheat the oven to 350 degrees and line a muffin pan with 12 liners or spray the pan lightly with cooking spray.
Mix The Wet Ingredients – In a large mixing bowl whisk the coconut oil and honey together until completely combined. Whisk the egg. Add in the pumpkin and vanilla extract. Beat until smooth.
Mix With The Dry Ingredients – In a separate bowl mix the flours, salt, baking soda, pumpkin pie spice and cinnamon.
Combine – Add the dry ingredients into the pumpkin mixture, stirring just until combined. Don’t over mix. Gently fold in the chocolate chips and 1/2 cup of the nuts. Let the batter sit in the mixing bowl for 10 minutes.
Fill The Muffin Cups – Scoop the muffin batter in each of the liners and fill to the top. Sprinkle the remaining 1/2 cup of chopped pecans on the tops of the muffins.
Bake Muffins – Bake the muffins for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool completely.
Let Cool – Cool the muffins in the pan for 10 minutes before moving them to wire cooling racks.
tips for success
Substitutions – Walnuts can be substituted for the pecans in this recipe or left out all together.
Don’t Overbake – Check the muffins after they have been baking 20 minutes and lightly press on the tops to see if they stay firm. If they sink a bit, they need to bake a few more minutes
To Store – Keep in an airtight container or zip lock bag for up to a week or in the freezer for up to 3 months.
more pumpkin recipes on the blog:
If you liked this recipe, I think you’ll really enjoy these other Fall recipes on the blog!
I hope you love this recipe for easy pumpkin muffins! If you make them, I’d love for you to come back and leave a comment and give the recipe a star rating so that I know how you like them!
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