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. Source: EatingWell.com, July 2019

Carolyn Casner


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 calories; 8 g total fat; 4.6 g saturated fat; 41 mg cholesterol; 166 mg sodium. 121 mg potassium; 28.9 g carbohydrates; 2.5 g fiber; 17 g sugar; 3.6 g protein; 3344 IU vitamin a iu; 1 mg vitamin c; 8 mcg folate; 45 mg calcium; 3 mg iron; 19 mg magnesium; 16 g added sugar;

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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