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Chocolate Chip Pumpkin Muffins on a wire cooling rack
5 from 3 votes
Nutrition Facts
Chocolate Chip Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 143 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 38mg13%
Sodium 210mg9%
Potassium 106mg3%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 13g14%
Protein 4g8%
Vitamin A 1127IU23%
Vitamin C 1mg1%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:9 muffins
Chocolate Chip Pumpkin Muffins
Prep Time:
10 mins
Cook Time:
19 mins
Total Time:
29 mins
Perfectly sweetened, wonderfully spiced, one-bowl Chocolate Chip Pumpkin Muffins are a cinch to whip up and will fill your autumn morning with deliciousness!
  • 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
  1. Preheat oven to 350º. Prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.

  2. 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.
  3. Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
  4. 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.
  5. 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.
Recipe 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.

Author: Kim Lee
Course: Breakfast
Cuisine: American
Keyword: chocolate chip pumpkin muffins, easy pumpkin muffins, healthy pumpkin muffins

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