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Healthy Pumpkin Chocolate Chip Muffins

These Healthy Pumpkin Chocolate Chips Muffins are packed with good for you ingredients. They're even oil and refined sugar free. Go ahead, grab one or two for breakfast, snack, or dessert.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Servings: 12
Author: Chelsea LeBlanc


  • Wet:
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 eggs at room temperature
  • 1/4 cup unsweetened almond milk or any milk
  • 2 teaspoon vanilla extract
  • Dry:
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1/2 c old fashion oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 to ½ teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips


  • Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease the 12 cups of your muffin tin with non-stick cooking spray.
  • In a large bowl, mix together wet ingredients. In a separate large bowl, mix together dry ingredients (except the chocolate chips).
  • Once the ingredients are mixed, fold in the chocolate chips. Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than usual.
  • Bake muffins for 20 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool slightly. They are wonderful served warm.
  • These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost muffins as needed).