Mini Pumpkin Chocolate Chip Muffins made lighter by swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
Healthy Pumpkin Chocolate Chip Muffins
Even if it’s still warm out, these mini pumpkin muffins will get you in the Fall spirit and they are perfect for breakfast with a Pumpkin Spice Latte or to put into your kid’s lunch box for a healthy, homemade snack. Not just for kids, adults love them too! I don’t know about you, but I’m so ready for Fall… cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! You can make these mini pumpkin chocolate chip muffins with canned pumpkin, or make your own homemade pumpkin puree from scratch. If you want to make them in a regular size muffin tin, just add a few more minutes to the bake time.
Pumpkin Season and Fall Baking
Madison loves all things pumpkin and pumpkin spice, so I’ve been making these mini pumpkin muffins with chocolate chips for her for years!! They’re the perfect snack for adding to their lunch box or enjoying after school.
Ingredients
Here’s everything you need to make these pumpkin chocolate chip muffins. See exact measurements in recipe card below:
Dry Ingredients:
- Flour: I used a mix of White whole wheat flour and unbleached all-purpose flour (King Arthur). You can use only all purpose flour if you prefer.
- Sweetener: Since I try to cut back on my sugar I prefer to use Monk Fruit Sweetener, but raw sugar or granulated sugar is fine too.
- Baking soda: To make it rice
- Spices: Pumpkin pie spice and ground cinnamon
- Salt: To enhance the sweetness
- Mini Chocolate Chips or Chopped Chocolate: Use dark chocolate, semi-sweet chocolate, dairy-free chocolate or sugar free chocolate chips.
Wet Ingredients:
- Canned pumpkin puree: or homemade pumpkin puree (not pumpkin pie filling)
- Oil: I like Virgin coconut oil (canola oil or vegetable oil can also be used)
- Large egg whites: Whole eggs also are fine
- Vanilla extract: For flavor
How To Make Pumpkin Chocolate Chip Muffins
Here’s the step-by-step directions to make these chocolate chip pumpkin muffins. See full recipe in recipe card below:
- Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. You can also use a regular size muffin tin if that is all you have.
- In a medium bowl, combine dry ingredients: flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
- Wet Ingredients: In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
- Add dry ingredients to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
- Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. If using a regular muffin tin, add a few more minutes.
- Let them cool at least 15 minutes before serving.
Tips and Variations
- Make them in a regular sized muffin tin if you prefer, you should get around 14 larger muffins and the nutritional info should remain the same per serving.
- To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips such as Enjoy Life Chocolate Chips.
- To make these muffins gluten-free, an all purpose gluten-free flour mix like Cup4cup would work great, adding a few minutes more to the cook time.
Storage
Muffins can be stored at room temperature overnight or 1 to 2 days. Refrigerate muffins 4 to 5 days, or freeze up to 3 months.
More Pumpkin Recipes
- Pumpkin Pie Dip
- Pumpkin Butterscotch Bars
- No Bake Pumpkin Spice Cheesecake
- Pumpkin Pie
- Pumpkin Mac and Cheese
Pumpkin Chocolate Chip Muffins
Equipment
- mini muffin liners
Ingredients
- 1/2 cup white whole wheat flour, King Arthur
- 3/4 cups unbleached all purpose flour, King Arthur
- 3/4 cup monk fruit sweetener (Lakanto), or raw sugar
- 3/4 tsp baking soda
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups canned pumpkin puree, not pumpkin pie filling
- 2 tbsp virgin coconut oil, or canola
- 2 large egg whites
- 2 tsp vanilla extract
- baking spray
- 2/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
- In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
- In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
- Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
- Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool at least 15 minutes before serving.
