Pumpkin Chocolate Chip Muffins - A Healthy Recipe
Looking for a healthier twist on pumpkin chocolate chipmuffins? This recipe is packed with nutritious ingredients while still beingfull of flavor. It’s an easy and tasty option for a cozy fall snack or breakfast!
Equipment
- Mixing bowls
- Whisk or Spoon
- muffin tin (standard 12 muffin tin)
- Muffin Liners or Non-Stick Spray
- Measuring Cups and Measuring Spoons
- Spatula
- Toothpick or Cake Tester
Ingredients
- 1 cup Pumpkin puree
- 2 Large eggs
- ¼ cup Pure maple syrup or honey
- ¼ cup Coconut oil, melted
- ¼ cup Milk (any kind of milk is fine)
- 1 tsp Vanilla extract
- 2 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- ¼ tsp Ground ginger
- ⅛ tsp Ground cloves
- ½ tsp Baking soda
- 1 tsp Baking powder
- ¼ tsp Salt
- ¼ cup Chopped walnuts or pecans (optional)
- ¼ cup Dark chocolate chips (optional)
- 1½ cups Whole wheat flour
Oats and Cinnamon Sugar Crumble Topping
- ¼ cup Rolled oats
- 2 tbsp Brown sugar or coconut sugar
- ½ tsp Ground cinnamon
- 1 tbsp Melted butter or coconut oil
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with oil.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, almond milk, and vanilla extract until smooth.
- Add the ground cinnamon, nutmeg, ginger, cloves, extra cinnamon, baking soda, baking powder, and salt. Stir until fully combined.
- Fold in the whole wheat flour.
- If desired, fold in the chopped nuts and/or dark chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Instructions for Oats and Cinnamon Sugar Crumble Topping
- In a small bowl, combine the oats, brown sugar, cinnamon, and a pinch of salt (if using).
- Pour in the melted butter or coconut oil and mix until the ingredients are fully coated and crumbly.
- Sprinkle the mixture evenly over the muffin batter before baking.
- Bake the muffins as directed, and the crumble will create a sweet, crunchy topping.
Notes
To keep your Pumpkin Chocolate Chip Muffins fresh, here's how I recommend storing them:
- At Room Temperature: Store the muffins in an airtight container for up to 3 days. Make sure they are fully cooled before storing to avoid moisture buildup.
- In the Refrigerator: If you want them to last a bit longer, place the muffins in an airtight container and refrigerate for up to a week. You can warm them slightly before eating.
- Freezing: For longer storage, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw them at room temperature or pop them in the microwave for a quick warm-up.