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Chocolate Chip Pumpkin Muffins on a wire cooling rack

Chocolate Chip Pumpkin Muffins

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Perfectly sweetened, wonderfully spiced, one-bowl Chocolate Chip Pumpkin Muffins are a cinch to whip up and will fill your autumn morning with deliciousness!
Course Breakfast
Cuisine American
Keyword chocolate chip pumpkin muffins, easy pumpkin muffins, healthy pumpkin muffins
Prep Time 10 mins
Cook Time 19 mins
Total Time 29 mins
Servings 9 muffins
Calories 143
Author Kim Lee

Ingredients

  • 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

Instructions

  • 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.

Notes

* 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.

Nutrition

Serving: 1muffin | Calories: 143kcal | Carbohydrates: 26g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 210mg | Potassium: 106mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1127IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg