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October 15, 2020

Healthy Pumpkin Chocolate Chip Muffins

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Make these Healthy Pumpkin Chocolate Chip Muffins for the perfect fall treat. They are delicious gluten free pumpkin spice muffins that are made extra sweet with a few chocolate chips.

Pumpkin muffins are even better when you add chocolate chips

When I was a freshman in college I had a super long walk from one part of the campus to another. On Fridays I would treat myself to a massive pumpkin chocolate chip muffin and savor it as I walked.

Now whenever I have a pumpkin spice muffin I remember that time in my life. I found a can of pumpkin in my pantry last week and even though its not the fall, I went to town making a bunch of pumpkin recipes.

These healthy pumpkin chocolate chip muffins are the only sweet recipe that I came up with. These muffins are a slightly sweet and spiced snack or breakfast that are perfect with a cup of coffee.

What kitchen tools will I need to make these gluten free pumpkin muffins?

  • Muffin tin
  • Muffin tin liners or parchment paper
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Liquid measuring cup
  • Spatula
  • 1.5 tbsp measuring scoop

What ingredients will I need to make these pumpkin spice muffins?

You will be amazed how easy it is to make these gluten free pumpkin spice muffins with just a few basic ingredients. I recommend using the mixture of almond flour and coconut flour for the best grain free muffin texture.

  • Eggs
  • Pumpkin puree
  • Maple syrup
  • Coconut oil
  • Almond flour
  • Coconut flour
  • Baking soda
  • Baking powder
  • Salt
  • Pumpkin pie spice
  • Chocolate chips

Let’s make a Healthy Pumpkin Chocolate Chip Muffins!

Step 1: Mix wet ingredients

First, preheat oven to 350F and line muffin tin with liners. Then, add eggs, maple syrup, coconut oil, and pumpkin puree to a large mixing bowl. Mix thoroughly.

Step 2: Fold in dry ingredients and chocolate chips

Next, add almond flour, coconut flour, baking powder, baking soda, pumpkin pie spice, and salt to a separate mixing bowl and mix thoroughly. Fold fry ingredients into wet and mix with a spatula. Then, fold the chocolate chips into the batter.

Step 3: Bake and cool muffins

Next, scoop 3 tbsp of batter into each of 10 muffin tins. Place in the oven and bake at 350F for 30 minutes. Finally, remove from the oven and cool on baking rack.

Step 4: Enjoy!

How should I store these pumpkin chocolate chip muffins?

Store these healthy pumpkin muffins on the countertop for a couple of days or in the fridge for longer. You can freeze these muffins for later, but be sure to cool them completely before freezing.

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

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Healthy Pumpkin Chocolate Chip Muffins

★★★★★ 5 from 6 reviews
  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 10 muffins 1x
  • Category: Snack
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

Spiced healthy pumpkin muffins made a little sweeter with chocolate chips.


Scale

Ingredients

  • 3 eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350F and line 10 muffin cups in a muffin tin with liners – if you don’t have liners you can use squares of parchment paper
  2. Add eggs, pumpkin puree, maple syrup, and melted and cooled coconut oil to a large mixing bowl and mix together thoroughly
  3. In a separate mixing bowl combine almond flour, coconut flour, baking powder, baking soda, salt, and pumpkin pie spice
  4. Fold dry ingredients into wet with a spatula
  5. Then fold in chocolate chips
  6. Take 3 tbsp of batter and place in each of 10 muffin tin slots 
  7. Place muffin tin in the oven and bake for 30 minutes
  8. Remove from the oven and allow to cool slightly in the muffin tin before transferring to a cooling rack to cool fully

Keywords: healthy pumpkin muffins, pumpkin chocolate chip muffins, healthy pumpkin chocolate chip muffins

Did you make this recipe?

Tag @mad_about_food on Instagram and hashtag it #madaboutfood

Filed Under: Breakfast, Dessert, Gluten Free, Grain Free, Holiday, Recipes, Snack

Reader Interactions

Comments

  1. Sarah S says

    April 9, 2020 at 3:39 pm

    Just made this recipe during “quarantine kitchen” (Passover edition) with mashed sweet potato in place of pumpkin because I didn’t have any pureed pumpkin. The muffins are delicious. Very moist and the pumpkin pie spice is just right! Because I knew the mashed sweet potato would add a bit more sweetness, I used 1/4 C apple sauce + 1/4 C maple syrup instead of 1/2 C maple syrup.

    Definitely will be making these again. A perfect muffin base! Thanks!

    ★★★★★

    Reply
    • Madeline says

      April 9, 2020 at 4:43 pm

      This is such helpful information!! Thank you for sharing!!

      Reply
  2. Aarti Bains says

    April 9, 2020 at 6:13 pm

    Hi! I don’t have coconut flour, can I use all almond flour instead? I also was going to sub honey for maple syrup if that is okay. Thanks!!

    Reply
    • Madeline says

      April 9, 2020 at 7:00 pm

      Hi you can use all almond but you might have to use a bit extra to make sure they aren’t too wet! And honey will work fine!

      Reply
      • Aarti says

        April 10, 2020 at 3:07 pm

        Did the substitutions and they came out AMAZING. Thank you for some healthy yet tasty recipes during Quarantine 🙂

        ★★★★★

        Reply
        • Madeline says

          April 10, 2020 at 5:16 pm

          Ah yay!! Thank you for following up! So glad you enjoyed!

          Reply
  3. Ariana Abdulmassih says

    April 11, 2020 at 10:31 am

    These muffins are amazing! Perfect for people that are gluten free – they had an amazing texture and tasted amazing!

    ★★★★★

    Reply
    • Madeline says

      April 13, 2020 at 11:34 am

      Amazing!! Thank you for the review!!

      Reply
  4. Gabby says

    April 19, 2020 at 4:25 pm

    I tweaked the recipe slightly by using spelt flour in place of almond (just a tiny bit less) and a flax egg. Worked perfectly!! So yummy.

    ★★★★★

    Reply
    • Madeline says

      April 20, 2020 at 7:03 am

      Oh amazing!!! so glad to know that spelt flour works!

      Reply
  5. Zoe Parsigian says

    August 24, 2020 at 8:45 pm

    Hi! I love this recipe, do you think there would be any way to sub shredded zucchini instead of the pumpkin? Or suggestions of what to add/subtract to make that potentially work?

    Reply
    • Madeline says

      August 25, 2020 at 10:02 am

      Hi! It’s really hard to say. Could try just adding in the zucchini instead of the pumpkin OR add the zucchini and the pumpkin + a little more flour

      Reply
  6. Liz says

    October 2, 2020 at 10:22 am

    Hi! Can I use all-purpose flour instead? Anything I’d need to change? Thanks!

    Reply
    • Madeline says

      October 2, 2020 at 12:09 pm

      Hi I think it would work. Start with 1.5 cups of AP flour. If it seems too liquid still then add a little more.

      Reply
  7. Sarah says

    October 8, 2020 at 5:25 pm

    These are delicious! A great way to use up remaining pumpkin purée!

    Reply
    • Madeline says

      October 8, 2020 at 8:51 pm

      Yay! so glad you enjoyed!!

      Reply
  8. Shannon OBrien says

    December 6, 2020 at 9:49 am

    I have made these multiple times and love them. This morning I was going to double the recipe and realized too late I don’t have enough almond flour. I have coconut flour and was wondering how much I would need to substitute the 1-1/2 cups almond flour? And I also have regular flour, what would be that amount?

    Reply
    • Madeline says

      December 6, 2020 at 11:22 am

      I worry that too much coconut flour would make these unpleasant! For standard flour you could try between 1 and 1.5 cups total with no coconut flour, but truly not sure how they will turn out because I haven’t personally tried it! Sorry

      Reply
  9. Jess says

    December 28, 2020 at 7:07 pm

    So so easy and tasty. Great flavor and start amazing. Can’t wait to make again.

    ★★★★★

    Reply
    • Madeline says

      December 28, 2020 at 9:12 pm

      yay! I am so glad. Thank you!!

      Reply
  10. Katie says

    December 29, 2020 at 12:05 am

    Made these so many times in quarantine this fall and winter that I know the recipe by heart. So simple, so delicious! Thanks for introducing me to the combo of pumpkin & chocolate, so perfect.

    ★★★★★

    Reply
    • Madeline says

      December 30, 2020 at 10:50 pm

      ah I love that!! makes me so happy

      Reply

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Welcome to Mad About Food!

Madeline is a food blogger and recipe creator from Philadelphia, PA. She shares easy, healthy and delicious recipes that inspire people to cook at home. She shares information about her journey with psoriasis and psoriatic arthritis and how she strives to heal them holistically. Read More…

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