Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins give classic chocolate chip muffins a fall-flavored twist! They’re warm and comforting, wonderfully spiced, and are easy to make with wholesome ingredients.
Servings: 12 muffins
Ingredients
- 1 can pumpkin puree
- 2 eggs
- 1/2 cup maple syrup
- 1/4 cup almond milk or milk of choice
- 1/4 cup coconut oil melted and cooled
- 1/4 cup applesauce
- 1 tsp vanilla
- 2 cup white whole wheat flour
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips plus more for garnish
Instructions
- Preheat oven to 350° and spray a muffin tin with nonstick spray, or use muffin liners; set aside.
- Melt the coconut oil in the microwave then set it aside and allow it to come to room temperature.
- Next, whisk the pumpkin, eggs, maple syrup, milk, applesauce, and vanilla together in a large bowl; then, stir in the cooled coconut oil.
- In a separate medium bowl, stir the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together. Then, pour the dry ingredients into the wet and fold together with a rubber spatula. Once the flour has almost disappeared, fold in the chocolate chips and mix until combined, being careful not to over-mix.
- Distribute the batter amongst the prepared muffin tin, then sprinkle a few extra chocolate chips on top. Bake the muffins for 20 minutes, or until a toothpick comes out clean. Leave the muffins in the tin for 5 minutes, then remove and place onto a wire rack. Enjoy!
Video
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 229mg | Potassium: 68mg | Fiber: 2g | Sugar: 13g | Vitamin A: 72IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg
