Healthier Pumpkin Chocolate Chip Muffins
Indulge in the perfect balance of flavor and nutrition with these Healthier Pumpkin Chocolate Chip Muffins, a guilt-free treat that’s as wholesome as it is delicious. Made with whole wheat flour, heart-healthy rolled oats, and naturally sweetened with pure maple syrup and unsweetened applesauce, these moist muffins pack a delightful punch of autumnal spices like cinnamon and nutmeg. A generous portion of unsweetened pumpkin puree adds a tender texture and a boost of nutrients, while dark chocolate chips provide just the right amount of decadence in every bite. Perfect as a quick breakfast, post-workout snack, or comforting dessert, these easy-to-make muffins come together in just 30 minutes and can be stored for days, making them an ideal go-to recipe for busy families or meal preppers. Bake a batch and savor the cozy, feel-good flavors of fall!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup pumpkin puree (unsweetened)
- 0.5 cup pure maple syrup
- 0.25 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, stir together the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a medium mixing bowl, whisk together the pumpkin puree, maple syrup, applesauce, egg, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients. Stir until just combined, being careful not to overmix.
Fold in the dark chocolate chips using a rubber spatula or wooden spoon.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are fine).
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1812 mg | 79% | |
| Total Carbohydrate | 337.9 g | 123% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 135.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 374 mg | 29% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2945 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
