Pumpkin Chocolate Chip Muffins – Healthy version of homemade pumpkin muffins with lots of chocolate chips. Perfect to have in the freezer for a busy morning or an after school snack.
Fall means pumpkin around here. It can be a Chocolate Chip Pumpkin Cake that you enjoy for breakfast, or it can be these pumpkin muffins that you get for breakfast! Pumpkin all day long!
Seriously, I love baking with pumpkin and wish it was acceptable to bake with it for longer! ThisPumpkin Coffee Cake with the streusel topping is a definite must in the fall.
You know that I love muffins, that is no surprise if you have visited here before. There are over 50 Muffin Recipes on this site. So there is a good chance you will find a version you like! I always have some in my freezer for quick breakfasts, because they freeze so well!
This is a healthy pumpkin muffin, so you don’t even have to feel guilty about eating it! Instead of all of the oil or butter you normally find in muffins, there is apple sauce in these! That also means they stay super moist and tender.
How To Freeze Muffins
Once the muffins are baked let them cool for a few minutes in the muffin tins and then you take them out and place on a wire rack to let them cool completely. Once the muffins are completely cooled, I put them in a freezer safe bag and just put them in the freezer. You can place them in an air tight plastic container as well.
Then to thaw I take out 1 or 2 and then microwave for about 30 seconds a piece. The chocolate gets a little melty again and they are perfect! You can also just let them sit on the counter or pack in a lunch box frozen and they will be thawed in an hour or two. Super easy to pull out for snacks, send in lunches, or have for breakfast on busy mornings!
So if you are looking to make something a little different than your normal Pumpkin Bread this fall, these muffins are it! The kids will love them, you will love having them in the freezer, and you won’t feel guilty eat them! You can’t ask for much better than that.
You will notice this recipe uses 1 cup of pumpkin puree, that is not the full can. So use those leftovers to make Pumpkin Pancakes this weekend for breakfast.
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- 1 1/2 cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1 egg
- 1 cup pumpkin puree
- 2/3 cup apple sauce, (unsweetened)
- 1 Tbls + 1 tsp canola oil
- 1 tsp vanilla
- 2/3 cup chocolate chips
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin with non stick spray, or liners.
- In a large bowl combine the flour, baking soda, baking powder, salt, sugar, cinnamon, nutmeg, and ginger. Whisk until combined. Set aside.
- In a separate bowl, mix together egg, pumpkin, apple sauce, oil and vanilla until well combined.
- Combine the wet and dry ingredients, and mix until just combined (be careful not to over mix).
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffins tins.
- Bake for 15-18 minutes. If you insert a tester it should come out clean.
- Remove from muffin tin, and cook on a wire rack.
Adapted from Recipe Girl
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Amount Per Serving Calories 169Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 251mgCarbohydrates 33gFiber 3gSugar 19gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.