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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


Recipe Summary

15 mins
40 mins


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

1 muffin
190 calories; protein 3.6g; carbohydrates 28.9g; dietary fiber 2.5g; sugars 17.5g; fat 8g; saturated fat 4.6g; cholesterol 41.4mg; vitamin a iu 3343.8IU; vitamin c 1mg; folate 8.2mcg; calcium 44.8mg; iron 2.5mg; magnesium 19.3mg; potassium 120.8mg; sodium 165.9mg; added sugar 16g.

1 1/2 fat, 1 other carbohydrate, 1/2 starch