Chocolate Chip Pumpkin Muffins
Perfectly sweetened, wonderfully spiced, one-bowl Chocolate Chip Pumpkin Muffins are a cinch to whip up and will fill your autumn morning with deliciousness! These are a healthier, lighter, more wholesome pumpkin spice muffins with absolutely no oil, butter and very little sugar. This healthy pumpkin muffin recipe yields remarkably light and fluffy muffins. Believe me, these pumpkin treats have the magical power to convert “healthy muffin” skeptics into raving fans!
Tender and studded with chocolate chips, you’re going to want to make these pumpkin muffins all season long. I added one banana into the mix, to give this pumpkin muffin recipe a bit of natural sweetening.
These muffins join hints of both banana and pumpkin to create soft and tender muffins that are subtly sweet, subtly spiced, and loaded with the best flavor.
You can definitely tell the banana is in there, but because there’s only one in this recipe, the taste isn’t as strong as it would be in a pure banana muffin. The pumpkin adds a depth of flavor that pairs perfectly with the warming spices.
Ingredients Needed For Delicious Pumpkin Spice Muffins
Aside from the pumpkin purée and mashed banana, you’ll need the following ingredients to make these pumpkin muffins:
- Greek yogurt
- Coconut or brown sugar
- Vanilla extract
- Pumpkin spice or cinnamon
- Baking Soda
- Whole Wheat Pastry Flour
- Chocolate Chips
For the flour, you can use all-purpose flour or a blend of all-purpose and whole wheat. See the recipe notes for more information. If you don’t happen to have pumpkin spice, use cinnamon instead. Feel free to leave the nutmeg out, if you don’t have it on hand. I recommend the chocolate chips because chocolate makes everything better, but if you want to lower the calories, feel free to use less or leave them out completely.
How To Make The Best Pumpkin Muffins
Not only are these pumpkin muffins some of the best pumpkin muffins I’ve ever had, they’re easy to make with basic ingredients. Only one bowl required!
- Beat the eggs in a large mixing bowl. Then, stir in mashed banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
- Gradually spoon in the flour and gently stir until smooth. Fold in chocolate chips.
- Divide batter into 9 muffin cavities and fill each about 3/4 full. Top with additional chocolate chips, if desired.
- Bake for 17-19 minutes and until a toothpick inserted comes out clean.
- Allow muffins to cool for about 5-10 minutes before transferring them to a wire cooling rack.
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.
Tips For Pumpkin Muffins
- Looking to cut back on calories? These are already really low calorie, but you can use a nonfat yogurt variety and decrease or eliminate the chocolate chips.
- If you don’t have pumpkin pie spice in the house, you can use cinnamon with a pinch of ground ginger. Or just cinnamon would be fine too.
- You can make these muffins with either semi-sweet or milk chocolate chips. You can also use a dairy-free chocolate chip variety, like Enjoy Life.
- To make these pumpkin spice muffins dairy-free, use Enjoy Life chocolate chips and a dairy-free yogurt.
- Sprinkle some extra chocolate chips over the tops of the muffins before they go into the oven for an extra special presentation.
- You can either use paper muffin liners, or simply spray the muffin tin with cooking spray before pouring in the batter.
- The batter can be made in advance and refrigerated for up to one day before use.
Can You Freeze Pumpkin Muffins?
These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat. This recipe makes 9 muffins, but can easily be doubled to make 18 muffins, if you’d like extras for the freezer.
Pumpkin Muffin Variations
You can get creative and add some more mix-ins aside from the standard chocolate chips. Other great options include:
- Dried Cranberries
- Peanut Butter Chips
Pumpkin and chocolate are the perfect flavor pairing, and these muffins are no exception. I make a batch of pumpkin chocolate chip muffins almost every week during the fall months. They’re even great to package up in cute boxes to give to friends, family and teachers for a welcome treat.
Other than yummy pumpkin muffins, there are tons of other things to celebrate about fall. I love just about everything about this time of year – changing leaves, big cozy sweaters, crisp evening walks and most of all warm snuggles by the fire. We’ve yet to light a fire in our fireplace, but I have a feeling it won’t be long. 🙂
Other Cozy Muffin Recipes You’re Sure To Love:
Helpful Tools For Making These Pumpkin Muffins:
Mixing Bowl – Any mixing bowl will do the trick. I love this stainless steel, nonslip mixing bowl set from Target.
Nonstick Muffin Pan – This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never cooked muffin left stuck to the pan, so it’s super easy to clean.
Cooling Rack – I wouldn’t say a cooling rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.
If you try these pumpkin muffins, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re baking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
- 2 large eggs
- 1 medium-size ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (60 g) canned pumpkin purée
- 1/4 cup (55 g) plain 2% Greek yogurt
- 6 tablespoons (75 g) coconut palm sugar*
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin spice or ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cup (150 g) whole wheat pastry flour**
- 1/3 cup (60 g) chocolate chips + more for topping
Preheat oven to 350º. Prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the banana, pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
Divide the batter evenly among the 9 muffin cups, filling them 3/4 full. If desired, sprinkle some additional chocolate chips on top and gently press them in.
Bake for 17 - 19 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for 1-2 days and in the fridge for up to 5 days, or freeze for up to 3 months.
* You can also use brown sugar.
** You can also use all-purpose flour, or use a mix of all-purpose and whole wheat. I'd probably use 3/4 cup (90 g) all-purpose and 1/2 cup (60 g) whole wheat. I've also had readers say that an all-purpose gluten-free mix works as well.