Should you use canned pumpkin? Or fresh pumpkin?

You can you either one. I think canned pumpkin puree has more of a “pumpkin” flavor, so that’s what I use. But fresh pumpkin will work! (If you’ve never made it before, here’s how to make homemade pumpkin puree .)

Are these pumpkin chocolate chip muffins healthy?

We’re using whole grains and healthy fat, so I say yes! Guilt-free treats! You can make them a smidgen healthier by using <a href="https://goto.walmart.com/c/2773249/565706/9383?subid1=54701fb03fc8eab0031ba527&subid2=LG&subid3=https%3A%2F%2Fwww.walmart.com%2Fip%2FChatfield-s-Double-Dark-Semi-Sweet-Chips-10-Ounce-Package%2F43422137%3FfulfillmentIntent%3DShipping%26filters%3D%255B%257B%2522intent%2522%253A%2522fulfillmentIntent%2522%252C%2522values%2522%253A%255B%2522Shipping%2522%255D%257D%255D%26classType%3DREGULAR%26from%3D%252Fsearch%26aflt%3Dplt%257Clg&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FChatfield-s-Double-Dark-Semi-Sweet-Chips-10-Ounce-Package%2F43422137%3FfulfillmentIntent%3DShipping%26filters%3D%255B%257B%2522intent%2522%253A%2522fulfillmentIntent%2522%252C%2522values%2522%253A%255B%2522Shipping%2522%255D%257D%255D%26classType%3DREGULAR%26from%3D%252Fsearch%26aflt%3Dplt%257Clg" target="_blank" rel="noreferrer noopener nofollow sponsored">dark chocolate chips . You can also use 50/50 honey and maple syrup , instead of the granulated sugar. I personally haven’t tested that in THIS recipe, but I’ve done that MANY times in other muffin recipes and they’ve always turned out delicious.

Can you make pumpkin muffins chocolate chips gluten-free?

I haven’t tested this, but if you have a gluten free flour blend that you use often and successfully in baking recipes, then it should work here too! Dairy-free chocolate chips would work too if you need to make this allergy friendly!

Perfect Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

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These easy healthy pumpkin chocolate chip muffins turn out moist and fluffy and so yummy! Mix up a batch for breakfast and snacks or freeze some for later…if you have any left!

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 21-23 muffins. 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups whole wheat flour
1 cup granulated sugar (I use Turbinado)
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves

Wet Ingredients

4 eggs
1 (15oz) can pumpkin puree (not pumpkin pie filling)
1 cup melted coconut oil

Chocolate Chips

1 cup chocolate chips

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Instructions

Preheat the oven to 400F.
If you’re using a mixing bowl:
Combine all the dry ingredients.
Add the wet ingredients and stir until combined.
Proceed with step #7.
If you’re using a stand mixer:
Mix all the wet ingredients together.
Add the dry ingredients, except the chocolate chips.
Fold in the chocolate chips.
Line two muffin tins with silicone muffin liners and using a large cookie scoop, scoop the batter into the muffin cups.
Bake for 20 minutes, or until the tops are golden brown.

Notes

Whether you use a stand mixer or a bowl, I HIGHLY recommend investing in a large cookie scoop. I have this one, and it makes pouring muffin batter CRAZY fast and easy. Plus, as a bonus, every muffin is the same size… so neither of the kids comes to me early in the morning whining “But THEY have a bigger muffin!”
I also recommend using silicone muffin liners. They’re reusable, and once you make the initial investment, they’ll last you forever! Plus, you’ll never run out, as you do with paper liners. That means you can make pumpkin and chocolate muffins whenever a craving hits!
Store any extra pumpkin and chocolate chip muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
You can also add chopped nuts to the pumpkin muffins. Pecans or walnuts would be a yummy addition!

Nutrition

Serving Size: 1 muffin
Calories: 251

Find it online: https://dontwastethecrumbs.com/pumpkin-chocolate-chip-muffins/