Healthy Chocolate Pumpkin Muffins: An Easy Fall Treat
Moist, chocolatey, and pumpkin-packed muffins made with wholesome ingredients. Perfect for cozy fall mornings or a quick snack—no mixer needed!
- Total Time35 minutes
- Yield12 muffins 1x
Ingredients
Units
Scale
Muffins
- 1 cup thick pumpkin puree (like Libby's) (use 3/4 cup if puree is thin)
- 2 large eggs
- 1/3 cup avocado oil or other neutral oil
- 1/3 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 tsp fine sea salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 cup unsweetened cocoa powder
- 3/4 cup white whole wheat flour (or regular whole wheat, all-purpose, or 1:1 gluten-free blend)
- 1/3 cup mini chocolate chips
Instructions
- Preheat Oven and Prep Muffin Pan: Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
- Whisk the Wet Ingredients: In a large bowl, whisk together the eggs, pumpkin puree, oil, maple syrup, and vanilla until smooth. Whisk in the salt, baking powder, and baking soda until fully incorporated.
- Fold in the Dry Ingredients: Switch to a spatula. Add the cocoa powder, flour, and mini chocolate chips. Gently fold until just combined—a few small lumps are okay.
- Fill Muffin Cups and Bake: Divide the batter evenly among the 12 cups (about scant 1/4 cup each). Bake 18–20 minutes, or until a toothpick in the center comes out clean.
- Cool and Enjoy: Cool in pan for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
Storage: Keep at room temperature in an airtight container for up to 2 days, or refrigerate up to 5 days. Freeze up to 2 months. If your pumpkin puree is thin, use 3/4 cup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 165
- Sugar: 10
- Fat: 9
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
