Name: Pumpkin Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Fall Baking
Ingredients: 1 cup (250g) pumpkin purée; 1/2 cup (125g) 2% plain greek yogurt; 1/2 cup (118ml) pure maple syrup; 2 tbsp coconut oil; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups ( 220g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup (115g) semi-sweet chocolate chips; optional: 1 tsp pumpkin spice

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These delicious pumpkin chocolate chip muffins are the perfect healthy fall treat! This recipe is so easy to make, and gives fluffy and moist pumpkin muffins. I love making these as a healthy breakfast or snack!

Welcome to my first ever Pumpkin Week! I’m starting this week full of pumpkin goodies with a healthy muffin recipe. Say hello to these pumpkin chocolate chip muffins! If you’ve been following the blog for a bit, you know I love to meal prep healthy muffins for breakfast, and what better way to celebrate fall than with pumpkin as a star ingredient.

These healthy pumpkin chocolate chip muffins are refined sugar free, high in protein and rich in nutrients thanks to pumpkin purée. They truly are super easy to make and make a delicious breakfast or snack or dessert, especially when eaten slightly warm so the chocolate melts with every bite! Yum!

HERE ARE THE INGREDIENTS YOU WILL NEED TO MAKE THESE EASY PUMPKIN CHOCOLATE CHIP MUFFINS:

Pumpkin purée: pumpkin is the star ingredient in this recipe. It tastes delicious and adds a lot of moisture to bake goods. Make sure to buy pumpkin purée (no added sugar or spices) though and not pumpkin pie filling!
Greek yogurt: the yogurt helps keep the muffins moist, while also adding protein to keep you full longer.
Maple syrup: I decided to stay away from refined sugars for this recipe, so the muffins are naturally sweetened by maple syrup.
Flour: the recipe calls for all-purpose flour. I have not tested any other flours so would not recommend substituting.
Chocolate chips: who doesn’t love a good pumpkin chocolate combo?! I’m a fan so not only do I mix chocolate chips in the batter but I also like to add extra on top of the muffins before baking.
Others: coconut oil, eggs, vanilla extract, baking soda, salt.

HOW TO MAKE THESE PUMPKIN CHOCOLATE CHIP MUFFINS:

Preheat your oven to 350F and grease 12 muffin liners. In a bowl, combine the flour, baking soda, and salt. Set aside.
In a separate bowl, mix the pumpkin purée, greek yogurt, maple syrup and coconut oil. Once well combined, add in the eggs and vanilla extract. Fold the dry ingredients into the wet mixture, and finally add the chocolate chips. Scoop the batter into the muffin liners, and bake at 350F for 20-25 minutes (or until a toothpick comes out clean). Transfer the muffins to a rack and wait for them to cool before storing. However, if you are going to eat them right away, eat them lukewarm while the chocolate is still a little melted. It’s so good!

HOW TO STORE PUMPKIN MUFFINS:

Once the muffins are completely cooled, you can store them in an airtight container in the fridge for up to 5 days. If you would like to freeze them, simply wrap them in plastic wrap and store the muffins in a freezer ziploc bag.

See you tomorrow for Day 2 of Pumpkin Week!

FOR MORE PUMPKIN RECIPES, CHECK OUT MY:

If you make these pumpkin chocolate chip muffins, leave a comment below and share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!