These delicious Healthy Pumpkin Chocolate Chip Muffins taste like classic pumpkin bread but incorporate Greek yogurt to add some protein and use a combination of all-purpose flour, whole wheat flour and oats to add whole grains and fiber while also maintaining the texture of a traditional muffin.
Healthy Pumpkin Bread and Pumpkin Muffins are the quintessential fall treats but I'm proposing that we don't limit these delicious baked goods purely to fall, we should enjoy these warm flavors year-round! Regardless of what season you serve them in, these muffins are great for breakfast, snack or even dessert
Here's what you need to make Healthy Pumpkin Chocolate Chip Muffins:
- plain Greek yogurt
- brown sugar
- old-fashioned rolled oats
- granulated sugar
- baking soda
- whole wheat flour
- all-purpose flour
- canned pumpkin puree
- chocolate chips
See recipe card for quantities.
Here's how to make Healthy Pumpkin Chocolate Chip Muffins:
1. In a bowl, whisk together the dry ingredients including the two flours, oats and baking soda, then set aside.
2. Cream the butter and sugars together with a mixer for 3 minutes. Then, add the yogurt, eggs, vanilla and pumpkin and mix just until incorporated. Next, stir in the flour mixture.
3. Stir in the chocolate chips.
4. Pour ¼ cup of batter into lined muffin cups and bake at 350 for 22 minutes, or until the muffins are done. Cool on the counter for an hour before storing in an airtight container.
Hint: To ensure these healthy pumpkin muffins are done, cook them until a toothpick inserted in the center comes out mostly clean, with just a few crumbs. If it has some wet batter, return the muffins to the oven for a few additional minutes. (Or try one of these other methods to see if your muffins are done.)
Want to substitute an ingredient in these Healthy Pumpkin Chocolate Chip Muffins? Here's how:
- Yogurt - use an equal amount of sour cream or butter in place of the yogurt.
- Chocolate chips - substitute an equal amount of chopped pecans or walnuts for the chocolate chips or any other variety of chocolate chips or mini chocolate chips in place of the semi-sweet chips.
- Sugar - use an equal amount of alternative sweetener in place of the sugar such as stevia or coconut sugar.
- Whole wheat flour - double the all-purpose flour and eliminate the whole wheat flour.
- All-purpose flour - double the whole wheat flour and eliminate the all-purpose flour, the texture will be a little bit more gritty this way but the flavor will still be delicious!
Try one of these variations of Healthy Pumpkin Chocolate Chip Muffins:
- Banana - substitute 2 bananas in place of the pumpkin puree and reduce each of the sugars to ½ cup.
- Apple sauce - substitute an equal amount of unsweetened apple sauce in place of the pumpkin puree and reduce each of the sugars to ½ cup.
These tools can be helpful for making this Healthy Pumpkin Muffin recipe:
Store these Healthy Pumpkin Chocolate Chip Muffins in an airtight container at room temperature for up to 4 days, adding a paper towel both under and on top of the muffins to absorb excess moisture. Or store them in the refrigerator for up to 5 days. They also freeze well for up to 90 days.
These Healthy Chocolate Pumpkin Muffins and great at room temperature or straight out of the fridge but my family likes them best warm so that the chocolate is gooey. Therefore, we like to microwave our muffins for 10-12 seconds a piece before enjoying one.
That's going to depend on the recipe and ingredients used. This Healthy Pumpkin Chocolate Chip Muffin recipe produces a muffin with calories.
Looking for more easy bread recipes like this? Try these:
Pair these Healthy Pumpkin Chocolate Chip Muffins with one of these breakfast recipes for a balanced meal the whole family will love:
Healthy Pumpkin Chocolate Chip Muffins
- Preheat the oven to 350.
- In a bowl, whisk together the two flours, oats and baking soda, then set aside.
- Cream the butter and sugar together with a mixer on medium speed for 3 minutes.
- Add the pumpkin, yogurt, egg and vanilla and mix just until incorporated.
- Stir in the flour mixture until just incorporated.
- Stir in the chocolate chips.
- Pour ¼ cup of batter into lined muffin cups and bake at 350 for 22 minutes, or until the muffins are done and a toothpick inserted in the center comes out with just a few crumbs and no wet batter.
- Allow the muffins to cool at least 5 minutes prior to eating. Cool them at room temperature for at least 1 hour prior to storing in an airtight container.