Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

1 Review
From: EatingWell.com, July 2019

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1¼ cups white whole-wheat flour
  • 1¾ teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unseasoned pumpkin puree
  • ⅔ cup packed light brown sugar
  • ¼ cup buttermilk
  • ¼ cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup mini chocolate chips


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a muffin tin with cooking spray.
  2. Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
  3. 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.
  4. 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 information

  • Serving size: 1 muffin
  • Per serving: 190 calories; 8 g fat(5 g sat); 3 g fiber; 29 g carbohydrates; 4 g protein; 8 mcg folate; 41 mg cholesterol; 17 g sugars; 16 g added sugars; 3,344 IU vitamin A; 1 mg vitamin C; 45 mg calcium; 3 mg iron; 166 mg sodium; 121 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, ½ starch

Reviews 1

September 20, 2019
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By: Ally Sorrells
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.
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