Healthy Pumpkin Chocolate Chip Muffins

These healthy pumpkin chocolate chip muffins are made with a combination of almond flour and whole wheat flour and sweetened with maple syrup.

It’s that time of year again when pumpkin muffins, loaves, cookies, and desserts are back on the menu. If I’m being honest, I make these muffins year round because they’re just that good! As the weather cools and it actually is pumpkin season, I enjoy a cup of tea with one of these muffins as I drink in the beautiful fall weather.

We planted sugar pumpkins for the first time this year so I have been able to use our own pumpkin in these muffins. I first had to learn how to cook the pumpkin to make pumpkin puree. You can read how to do that here.

Ingredients Needed for Healthy Pumpkin Chocolate Chip Muffins

• coconut oil
• maple syrup
• eggs
• almond milk
• vanilla
• almond flour
• whole wheat flour
• baking soda
• baking powder
• spices – salt, cinnamon, ginger, nutmeg, cloves
• pumpkin
• chocolate chips

One-Bowl Healthy Pumpkin Chocolate Chips Muffins

I like to make these muffins in one bowl because that means less dishes to wash.

• Begin by melting the coconut oil.
• Add the maple syrup, eggs, almond milk, and vanilla, and stir to combine. *It is important that the maple syrup, eggs, and almond milk are at room temperature. If they aren’t it can cause the coconut oil to start solidifying. This has happened to me but I just pop the bowl in the microwave for about 30 seconds to warm it back up and melt the coconut oil again.
• To the liquid mixture, add the almond flour, wheat flour, baking soda, baking powder, and spices. Stir until combined but do not overmix.
• Lastly, fold in the pumpkin and chocolate chips. I like to use dark chocolate chips because that’s my favorite. You could also use semisweet or butterscotch.
• Bake the muffins and then cool on a wire rack before enjoying! I like eating these chilled so I store them in the refrigerator.

Tips for Making Healthy Pumpkin Muffins

• As mentioned above, the maple syrup, eggs, and almond milk should be at room temperature when added so the coconut oil doesn’t solidify. If this does happen, simply put the bowl back in the microwave for about 30 seconds to melt the coconut oil again.
• A quick way to bring eggs to room temperature is to put them in warm water for a few minutes before using. Maple syrup and almond milk can be warmed in the microwave before being added to the bowl to prevent the coconut oil from solidifying.
• Don’t overmix or the muffins may be more dense.
• I like to bake some of these into mini muffins. If you choose to do this, bake the mini muffins for about 15 minutes.