What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.

Carolyn Casner
Source: EatingWell.com, July 2019


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

  • Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.

  • Whisk pumpkin puree, brown sugar, buttermilk, butter, eggs and vanilla in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in the chocolate chips.

  • Divide the batter between the muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack.

Nutrition Facts

190.1 calories; protein 3.6g 7% DV; carbohydrates 28.9g 9% DV; exchange other carbs 2; dietary fiber 2.5g 10% DV; sugars 17.5g; fat 8g 12% DV; saturated fat 4.6g 23% DV; cholesterol 41.4mg 14% DV; vitamin a iu 3343.8IU 67% DV; vitamin c 1mg 2% DV; folate 8.2mcg 2% DV; calcium 44.8mg 5% DV; iron 2.5mg 14% DV; magnesium 19.3mg 7% DV; potassium 120.8mg 3% DV; sodium 165.9mg 7% DV; thiaminmg 2% DV; added sugar 16g.

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Rating: 5 stars
Love that these use whole-wheat flour, so I don't feel as guilty about eating them for breakfast! So much wonderful pumpkin flavor that I can't get enough of them. Read More