Hello hello! Coming to you with a recipe for pumpkin muffins + weekend favorites and a few wedding updates in between.
I just got back in Chicago after picking up my beautiful wedding dress at A&Be bridal in chilly Minneapolis. Every time I’m in Minnesota, I’m reminded of home, where I grew up near the lakes, and the niceness of the people. Oddly this time, I felt myself missing the beautiful trees and admiring the cozy neighborhoods lined with green grass. It’s always a good feeling to be home every now and then.
In other exciting news, our wedding is officially SIX weeks from today and the countdown is on. It feel like I still need to check off a bunch of boxes before the big day, but I know that when the day comes it will feel like nothing else matters except our love for one another. Sappy and romantic, but true.
Please let me know what kind of questions you have about our big day in the comments! Next Friday I’m going to devote a post to all things wedding updates — so hit me with all your wedding related questions!
Many of you have asked me for wedding updates. Usually I’m more than happy to discuss my personal life (this blog has always been very personal and transparent), but the real reason I haven’t written about it (or done wellness Wednesday or weekend favorites!) is because I’ve been feeling overwhelmed with work. My goal over the next few months is to slow down on content, focus on quality, take time to write about the things I love and am passionate about and challenge myself to cook and bake unique, delicious recipes for all of you.
Don’t worry, I’ll get back to weekend favorites on the regular soon with more life updates and all the fun things we talk about in between.
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Ingredients in healthy pumpkin muffins
They’re really nothing crazy unique about these easy pumpkin muffins, rather these muffins are the perfect blend of spices, pumpkin purée, whole grains and a hint of maple. The sweet chocolate chips make them beautifully rich and satisfying for an afternoon treat, without feeling like a heavy muffins from Starbucks. Here’s what you’ll need:
- Pumpkin puree: use an all natural pumpkin puree that just has pumpkin as an ingredient. You can also make your own with my tutorial!
- Pure maple syrup: we’re naturally sweetening these pumpkin muffins with a bit of pure maple syrup.
- Coconut oil: give these healthy pumpkin muffins moisture with some melted coconut oil. You can also use butter or vegan butter.
- Eggs: you’ll need 2 eggs in this recipe. I have not tested these muffins with flax eggs but let me know if you do!
- Almond milk: I like to use a regular, unsweetened almond milk but you can use any many you’d like.
- Vanilla extract: always adding some vanilla for flavor.
- Whole wheat pastry flour: I used whole wheat pastry flour in this recipe for a boost of whole grains that makes these muffins super fluffy. You can also use white whole wheat flour or a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour.
- Baking soda & salt: to ensure that these muffins bake properly.
- Pumpkin pie spices: these muffins get their cozy fall flavor from cinnamon, nutmeg, ground ginger & ground cloves.
- Optional add-ins: I added some chocolate chips to these healthy pumpkin muffins because the combo is irresistible. You could also add your favorite nuts!
How to make healthy pumpkin muffins with chocolate chips
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners.
- In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
- 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.
- Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
Customize your healthy pumpkin muffins
Feel free to add your favorite muffin mix-ins! This healthy pumpkin muffin recipe is a great base for delicious toppings, too. Here are a few suggestions:
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- a drizzle of homemade nut butter on top
Tips for making healthy pumpkin muffins
- Follow the recipe. The best way to ensure the success of these easy, healthy pumpkin muffins is to follow the recipe and use the exact ingredients as written (unless I note specific substitutes).
- Make sure your eggs are at room temperature. If your eggs are too cold you risk the coconut oil coagulating. To bring your eggs to room temp, simply place them in a bowl of warm water for 3-5 minutes before you use them. Also make sure your coconut oil has cooled after melting it.
- Do not overmix the batter. If you overmix batter you’ll end up with muffins that are more dense and gummy instead of fluffy and soft.
- Use fresh baking soda. If your baking soda is older than 3 months, I suggest grabbing a new one for best baking results.
Freezer-friendly pumpkin muffins
These healthy pumpkin muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
Use up extra pumpkin puree in these recipes
Baked Pumpkin Chocolate Chip Oatmeal Cups
Healthy Pumpkin Oatmeal Pancakes
Healthy Soft Pumpkin Cookies with Salted Maple Frosting
Healthy Pumpkin Bread with Maple Glaze
You’re going to love these muffins. I recommend serving them warm with your favorite nut butter on top. Sooooo good and the best way to settle into fall.
I hope you love these healthy pumpkin muffins with chocolate chips! If you make them be sure to leave a comment & a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Pumpkin Chocolate Chip Muffins
Ingredients
- Wet ingredients:
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil, melted and cooled (or sub melted butter)
- 2 eggs, at room temperature
- 1/4 cup unsweetened almond milk (or any milk)
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 12 cup muffin tin with liners and spray the insides of the liners with cooking spray.
- In a large bowl, mix together pumpkin, maple syrup, coconut oil, eggs, almond milk and vanilla.
- 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.
- Evenly divide batter between 12 muffin cups. Bake for 23-28 minutes or until tester comes out clean or with just a few crumbs attached. Enjoy!
Recipe Notes
Nutrition
127 comments
Could these be made gluten free?
Hi Kelly! I haven’t tried it, but you could try using an all-purpose gluten-free flour!
Just in case anyone is still wondering, this recipe works great gluten free. I just used bobs red Mill gluten free flour blend and they came out perfectly! Absolutely delicious! Thanks for the yummy recipe!
Can’t wait to try these muffins! We love baked goods in our house, and we’re always looking for delicious recipes that are a little healthier. Huge bonus points because you used maple syrup and we actually make our own so this is perfect!
Homemade maple syrup sounds incredible! I hope you guys enjoy these!
Can i make these into a loaf? same measurements would work?
You bet! Just add a bit to the bake time 🙂
I made these today and the flavor was just great – but they didn’t rise as I expected. Would this possibly need baking powder rather than baking soda? Thanks so much and thanks for sharing your delicious recipes!
Do you think it would be possible to make these with any alternative flours (eg. Almond or oat flour)? Thanks!
I currently don’t have any maple syrup and I have all of the ingredients, can I substitute with coconut sugar? What would be the measurement for it?
These look amazing! I’m still waiting for the day that you write the weight measurements for the ingredients! It makes my life (and yours and many more, I’m sure) so much easier!
Thank you so much for linking my preserving pumpkin puree recipe. I was beyond excited! Your muffins are so scrumptious and they are making me want to run into the kitchen to bake them.
I’ve tried so many pumpkin bread recipes over the year- always looking for one that’s not full of sugar but also isn’t super complicated. THIS is exactly what I have been after!! I love the simplicity of this recipe and my family loved it and probably had no idea there’s no refined sugar in it!
I know I am probably a weirdo but I don’t really like chocolate with pumpkin… so I added walnuts and raisins. Delicious!
You came to the right place! Glad the whole family enjoyed (and yes – this is perfect for your favorite add-ins 🙂 ).
Ooooh, muffins to close off the week, YES! Hope you had an amazing weekend, Monique!
Thanks girl! Enjoy!
Oh me oh my! I made these about ten minutes ago ( as I wait for the pumkpin cookie reciepe to be posted) and wow are they delish!! Thanks for the recipe 🙂
Yum! Enjoy Pumpkin Week! 🙂
Can I substitute coconut sugar for the maple syrup ?
Yes!
These muffins are so delicious!
I doubled the recipe, did half the maple syrup, and took out half the coconut oil and substituted applesauce for the other half. Cook time was 18 min.
Thank you for the yummy recipe that our whole family loves!
Perfect! Glad everyone is enjoying 🙂
Can I make these with spelt flour or regular all purpose flour?
I just made a batch with spelt flour and they turned out perfect!
I made these last night and loved them! I substituted the coconut oil for butter. So good with dark chocolate chips! They came together so easily.
Perfect! And yes – dark chocolate chips are the best 🙂
HI! Would Pumpkin Pie Spice work in place of all the separate spices? If yes, how much should I use?!?! Thanks!!!
Hi Elizabeth! You bet – I would use about 2 teaspoons. Enjoy!
Question: Could I make these with just whole wheat flour? It’s not pastry flour.
The texture will be a bit different (denser) but it should still work!
Thanks for the recipe! Have you ever made these into mini muffins? And if so, would you change the temperature or just the baking time?
You’re welcome! I haven’t, but I would just reduce the baking time and check on them 🙂
I made mini muffins and baked for 14 minutes!
TThese were delicious! We doubled the recipe this morning and they’re already gone!
Amazing!! Glad everyone enjoyed 🙂
Hi Monique – I am considering baking these soon and I was wondering if it would be ok to substitute olive oil for coconut oil?
Hi! Yes that will work 🙂 Enjoy!
Delicious! My 8 year old daughter loves them, too. I didn’t have quite enough maple syrup left so I used honey, otherwise followed the recipe perfectly.
Perfect! So glad you both loved them 🙂
SOOOO delicious – these totally hit the spot. I made a batch yesterday, and they got gobbled up fast. Thankfully, I still have one in the fridge for my breakfast tomorrow. I can’t wait to enjoy it with my iced coffee. Blissful. And a confession – I made them jumbo muffins because my muffin philosophy is “Bigger is better.” Then I only need to eat one. 😉
Perfect for breakfast! Agreed on jumbo muffins, too 😉
Hi Monique! Have you ever tried these with a flax egg to make vegan? Looks delicious!
Hi Mary! Flax eggs should work well in here. Enjoy!
Would it be possible to substitute half of the maple syrup for apple sauce?
Sure, I haven’t tried it, but let me know if you give it a shot. I think it would work well.
Great recipe! I used AP flour, 1/4c dried cranberries and 1/4c chocolate chips as it was all I had on hand. Will definitely be making these again! Thank you for another great recipe!
Dried cranberries sound delicious! Glad you enjoyed 🙂
Could you use honey in place of the maple syrup?
Can you use almond flour instead of the whole wheat pastry flour??
I wouldn’t recommend it in this recipe as the texture + flavors will change!
Love these! Perfect for fall- thank you for sharing!
Absolutely! One of my favs this season 🙂
love this healthy pumpkin chocolate chip muffin recipe
Delicious breakfast the whole family loves! I love the texture and that they are not too sweet.
So happy to hear that!
this is the BEST pumpkin muffin recipe i’ve ever tried! they are perfect. for a couple of years now, i’ve been making a double batch (takes the full can of pumpkin) every month, freeze them, and take one to work every day for my morning snack, then repeat! my mom does the same. i have a few muffin recipes in the rotation but these are by far the favorite. they freeze great!
Love that idea! Such a great snack 🙂
Loved these!
I’m so glad!
These were delicious! I was craving a pumpkin muffin once September rolled around. I made about 30 mini muffins out of this and baked 15 for minutes. I also used extra chocolate chips because Yummmm. Would definitely make again 🙂
Love it! Glad you enjoyed 🙂
Could I use a different flour besides whole wheat flour?
What about coconut flour ? or almond flour
I wouldn’t suggest using coconut or almond flour as the texture will really change. You can use white whole wheat flour or a ratio of ¾ cup whole wheat flour + 1 cup all purpose flour if you want!
This is a delicious and moist muffin recipe! I made it as written the first time and this last time I put a streusel topping on instead of the chocolate chips. My boys are fans too. Thank you!
Amazing! Glad you enjoyed 🙂
Delicious!!!! Perfect consistency and love that maple syrup is the only sweetener. A crowd pleaser 🙂
Absolutely! Glad these were a hit 🙂
Followed the recipe exact but they stuck so bad to the liners I lost half of every muffin basically.
Sorry to hear that! I’d suggest spraying the insides of the liners with cooking spray next time.
These are SO delicious! I swapped out chocolate chips for blueberries and added some pumpkin seeds. Definitely going to put these on our breakfast menu more often.
Love that idea! Glad you enjoyed!
These are so delicous and moist! I used whole wheat all purpose flour and unsweetened vanilla almond milk as that’s what I have on hand…er, and I might have added slightly more chocolate chips than the recipe called for. I used muffin liners in my pan and I do find some of the muffin bottom sticks to the liner when I pull it off – next time I’ll skip the liners and just spray a little Pam into my muffin pan. Thank you for an amazingly delicious and easy to make recipe!
Perfect! I’d also recommend spraying the muffin liners so they come out super easily 🙂
These muffins are on REPEAT weekly. We usually opt for dairy free white chocolate chips. They’re so loved by me AND my three boys! I love knowing that your recipes will always be a home run. THANK YOU!
Love it! So glad they’re a hit!
I used applesauce instead of coconut oil and oat flour and they were still DELICIOUS! The perfect afternoon snack!
Delicious! My whole family loves them! Thank you!
So happy to hear that!
Devine muffins! The spices and the chocolate mix so well with the pumpkin! I used flaxseed substitute for eggs!!! Perfect!!! Kids loved them! ❤️
Love it! Such a great snack or breakfast!
I have made these for our granddaughters 3 times now. They are a hit. Yummy clove and cinnamon with the maple syrup, quite the mix for delicious flavor. I was also surprised I could use my white whole wheat flour and they would still be so moist. I did leave the chocolate out, they were sweet enough without. Thank you for a new family favorite.
So happy to hear that! Perfect snack or treat 🙂
I’ve made this recipe many times! The perfect pumpkin muffin!! Delicious with or without chocolate chips.
So happy you’re loving them, Anna! 🙂
Hi 😊 unfortunately mine didn’t turn out quite right. What measurements do you use? Is 1 cup = 250g?
Hi, Magda! Sorry to hear that. I don’t weigh my ingredients so I can’t be quite sure… Can you explain how they turned out?
These were delicious! Huge hit for the whole family. I was looking for a healthy-ish muffin for my son’s lunch. Most of my go-tos have nut flour but his school is nut free now. This fit the bill perfectly (just subbed regular milk for almond milk to keep it nut free). My son said “I wish I had a thousand thumbs because that’s how many I would put up!!” Highest compliments!
Oh, amazing, happy these were safe for him to take to school and that you guys loved them! Seriously, best compliment EVER! 🤗
These are the fluffiest muffins I’ve ever made! I was really happy with how quick they were too.
So happy they came out perfectly and were easy to whip up! 🙂
All I can say is these are perfection! I followed the recipe exactly and these muffins don’t sacrifice any flavor for being a healthier alternative! Bookmarked this recipe because I’ll definitely be making these over and over again.
Amazing! I’m so happy they came out perfectly 🙂
Just made these for my 1.5 year old and of course I had to give one a try too. They are DELICIOUS! The perfect amount of pumpkin flavor and just the right sweetness. They are nice and moist ! I subbed 1tsp pumpkin pie spice and 1tsp cinnamon instead of the other spices and the flavor is perfect. Will definitely keep in my fall repertoire.
I didn’t love these. They were too dense and not very sweet which usually I like but they weren’t sweet at all. They were ok with a lot of butter on them but I won’t be making these again.
Sorry to hear that, Chase, but thanks for the feedback. You might like my new pumpkin zucchini muffins more 🙂
Hi there! I loved these! Perfect texture and taste 🙂 In terms of freezing them, is it okay to keep the paper liner on or will it get weird when I thaw them out?
So happy you love these muffins. You can leave the liner on or take it off, it shouldn’t make a difference either way 🙂
These were a total hit! Easy to make, too, which is always appreciated.
I used 3/4 cup (94g) all purpose flour & 3/4 cup (96g) whole wheat flour as a sub for whole wheat pastry flour, and I used 2.5 tsp of homemade pumpkin pie spice in place of the other spices.
I actually got 13 muffins from the batter (each was a slightly overflowing 1/4 cup) and baked them for 23 minutes. The texture is nice and light – they’re great snack muffins!
YUM! SO glad you are loving this recipe ❤️🙂
Baked these today for the family and they were a huge hit! Love how healthy they are for my baby. Left out the chocolate chips and they are still scrumptious!
Wow!!! Super easy to make and they taste incredible!!! I keep telling myself they are healthy just to have more than one! Saving this recipe!!
YUMM! Love this so much, glad to hear you’re loving this recipe and it turns out great for you 🙂
Made these tonight and they’re amazing!
The best part….my toddler loves them too!
These were the perfect recipe to make for the start of fall weather.
WOO a toddler win is always the best! Glad to hear everyone is loving these 🙂
How would you make these gluten free?
Hi Sara – I haven’t tried these with GF flour so I am not sure how they would turn out. So sorry!
These came out deliciously moist and not overly sweet! My 20 month old LOVED them and I felt really good about her eating them. I did use organic whole wheat flour and butter, instead of coconut oil (I’d ran out). They came out perfect. I skipped the chocolate chips to reduce the sugar content for the little one but for my next batch, I’ll sneak in some for me. Delicious for fall!
Ahh this is so great to hear, Charlotte. I am glad to hear these came out amazing for you and they were a hit for everyone 🙂
I’ve made these muffins multiple times – excellent every time!
Yay! So glad you’re loving these muffins, Becca ❤️
These were so good! For Thanksgiving this year we decided to do brunch instead. I made these and a Turkey sausage and veggie casserole. The pumpkin muffins were light, fluffy, moist and totally tasty! I made it as written. I will make these again and again! Thanks for a winning recipe.
So glad these are a hit!
I love these muffins so much that since I first tried them a few months ago, I make them again every time we run out. They make a great breakfast or snack. So good! Enough said . . . I’m heading to my kitchen to make more now!
Love that! Perfect for fall and winter 🙂 I love to keep some in the freezer, too!
Great recipe! My 3 kids ate the entire batch in one day. I made them again tonight, but this time doubled the recipe because they’ll go quickly again. I made them as written, and my two oldest said they were the best muffins I’ve ever made. I make muffins pretty much every week, so that’s a BIG praise from them. Another great recipe from the Muffin Queen!
Amazing! So glad everyone loved them!
These were simple to make and incredible! I used gluten free flour and made both regular sized and mini muffins. I will absolutely be making them again!
Perfect! Glad you enjoyed 🙂
I’m sick of recipes claiming to be sugar free when they actually just substitute one type of sugar for another. Using maple syrup instead of refine sugar does not make them any healthier.
A tablespoon of sugar has 12.6 grams of sugar, 48.9 calories and 12.6 grams of carbohydrates, according to the USDA. It also has a glycemic index of 65. A tablespoon of maple syrup has 52 calories, 12.1 grams of sugar and 13.4 grams of carbohydrates. It has a glycemic index of 54.
The difference is so small that it is negligible.
Hi! I didn’t label this recipe as sugar free, rather than these muffins are naturally sweetened.
Perfect recipe for healthier muffins for my kids! Before adding the chocolate chips I scooped some batter into mini muffin tins for the children. Then I added the chocolate chips and topped with some brown sugar to make some non-healthy muffins for us parents! Also I did the bakery-style muffin tricks of filling every other muffin cup, and baking at 425 for 4 minutes then reducing the temperature to 350. The mini muffins took about 10 minutes to cook!
Love that! Great ideas!
I used applesauce instead of oil and I used flax eggs and they turned out very good!:)
So glad that worked well!
Followed recipe as is and these came out amazing. I thought about adding cacao but wasn’t sure how much to add so I left it out. Baked at 350 convection for 25 mins.
Perfect! Glad you enjoyed!
So tasty!! My only “complaint” would be that I could taste the baking soda after baking even when only using the amount told. I wonder if baking powder would give it a lighter flavor? Either way fabulous recipe!