Easy Healthy Pumpkin Chocolate Chip Muffins

These easy healthy pumpkin chocolate chip muffins hold a special place in my heart. They were the FIRST EVER recipe that I created when I decided I wanted to start learning how to make recipes that were higher in protein and more macro-friendly.

Why You’ll Love Them

These are so light, with just 99 calories and 5g protein per muffin! They’re perfect for a small pre-workout snack or little treat after a meal. They’re also made with oat flour and pumpkin which contain fiber. This helps you feel more full!

You can easily make a double batch of these and keep them in a gallon ziplock bag in your freezer (or just in your fridge if you eat them fast like us).

What You’ll Need

Equipment

• 12-count muffin tin
• Parchment liners (optional, but really cute and makes cleanup easy)
• Blender

Ingredients

• 100% pure pumpkin puree: Libby’s is my favorite brand!
• Non-fat plain greek yogurt
• Maple syrup: I use sugar free syrup (Maple Grove Farms is my favorite). Can sub pure maple syrup.
• Eggs
• Vanilla extract: I use Imitation vanilla, it tastes the best!
• Whole grain oats: Whatever oats you have will work since we will be blending them up into oat flour.
• Calorie-free sweetener: I use Truvia.
• Cinnamon
• Nutmeg
• Salt
• Baking soda
• Baking powder
• Milk chocolate chips: I always use Lily’s.

How To Make Them

1. Preheat oven and prep muffin tin: Preheat the oven to 350F. Line your muffin tin with parchment liners or spray with cooking spray (make sure to spread around completely with your fingers).
2. Mix the wet ingredients: In a mixing bowl, add pumpkin, yogurt, maple syrup, eggs and vanilla. Mix until smooth.
3. Mix the dry ingredients: Blend the oats up in a blender to make oat flour. Add to a separate bowl with sweetener, cinnamon, nutmeg, salt, baking soda and baking powder. Whisk to combine.
4. Combine wet + dry: Combine the wet and dry mixtures, gently stirring until combined (try not to over-mix). Fold in chocolate chips (saving some for the top if desired).
5. Bake: Divide the mixture evenly amongst the 12 muffin cavities. Bake for 23-25 minutes, until risen and tops are slightly golden. Let cool for a couple minutes before transferring to a cooling rack to let cool completely.

Tips:

• This batter is thinner than traditional muffin batter, so use a bowl with a pour spout for easier distribution. I use these from Cuisinart.
• You can make these right in the muffin tin, or get some parchment liners. They aren’t necessary, but make the muffins look cute and cleanup a breeze.

Try These Next!

• Healthy chocolate chip banana oat muffins
• Easy healthy carrot cake muffins
• Healthy pumpkin chocolate chip muffins
• Healthy chocolate muffins

Lastly, be sure to leave a rating and review down below if you make these easy healthy pumpkin chocolate chip muffins! Always love to hear from you all. ♡ Enjoy!

Easy Healthy Pumpkin Chocolate Chip Muffins

5 from 1 vote

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:23 minutes mins

Course: Snack

Cuisine: American

Servings: 12

Calories: 99kcal

Equipment

• Muffin tin
• Parchment liners optional

Ingredients

• 1/2 15 oz can 100% pure pumpkin puree (214 g)
• 1 cup non fat plain greek yogurt (227 g )
• 1/4 cup maple syrup (60 g) I use sugar free
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups whole grain oats (160 g) blended into oat flour
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg optional
• 1-2 tbsp calorie-free sweetener optional
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/3 cup Lily's milk chocolate chips (56 g)

Instructions

• Preheat oven to 350 degrees F. Line a 12-muffin baking tin with parchment liners or spray with cooking spray (spreading around completely with your fingers).
• Mix all ingredients from pumpkin to vanilla in a medium bowl. Whisk together all ingredients from oat flour to baking soda in a separate bowl.
• Combine wet and dry ingredients and mix until combined. Gently fold in in chocolate chips (I like to save some to put on top) and divide batter evenly among the 12 muffins. Top with extra chocolate chips (optional).
• Bake at 350 F for 23-25 minutes, until risen and tops are slightly golden brown. Let cool for a couple minutes, then transfer from pan to a cooling rack to cool completely. Enjoy!

Notes

• To use my full can of pumpkin, I like to make a double batch.
• These are my favorite stored in the fridge (love them cold).

Nutrition

Serving: 1muffin | Calories: 99kcal | Carbohydrates: 16.4g | Protein: 5g | Fat: 3g | Fiber: 3.3g

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