Healthy Pumpkin Chocolate Chip Muffins

At the beginning of every fall, I start craving pumpkin…and continue eating all my favorite pumpkin recipes well into the spring.  One of our family’s favorite pumpkin recipes are pumpkin chocolate chip muffins.  We started growing fond of them when Great Harvest Bread Company was in town, but then they left and we were on our own.  So, many muffins later, I was finally able to tweak the recipe enough to create a healthy version that tastes just as good to me as Great Harvest’s muffins AND is so much better for us.  I like to double the batch and freeze the leftovers for reheating on hectic mornings.  I hope you enjoy them as much as we do!

Pumpkin Chocolate Chip Muffins


1/3 cup liquefied coconut oil or grape seed oil

1 cup applesauce

1/2 can (1 cup) pumpkin puree

1 cup milk

2 eggs

1 cup maple syrup

(or 3/4 cups sugar)

4 cups whole wheat flour (or any other flour)

4 tsp. baking powder

1 tsp. baking soda

1 tsp. fine salt

2 tsp. cinnamon

2 tsp. pumpkin pie spice

1 cup chocolate chips

1 cup pecans (optional)


Whisk together the wet ingredients.  Separately, whisk together the dry ingredients.  Gradually, add the dry ingredients to the wet ones, stirring just until combined.  Fold in the chocolate chips and nuts, if using.  Divide the batter between 24 greased (or paper lined) muffin cups (3-4 Tbsp. per muffin cup).  Bake at 375 degrees for 20-25 minutes.


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