Your children will enjoy these healthy pumpkin muffins made with chocolate chips. They are tasty and easy to make, and yes, healthy. I know I’m posting quiet a lot of pumpkin recipes but I will move on after Halloween in a couple days, haha!
These muffins are nutritious and great to enjoy all day long. They make a good snack to pack in your kids or spouse’s lunch box. The muffins are not vegan or gluten-free but they are nut-free and made with high-quality ingredients like pastured eggs and organic spelt flour. I used pure maple syrup to sweeten only, which pairs beautifully with pumpkin flavours. They’re moist and yummy. Try them and let me know how you & the fam like them.
I used a variety of spices like cinnamon, nutmeg, ginger, cloves and vanilla. If you don’t have cloves, you can use allspice. If you miss some of those spices but have a pumpkin pie spice mix at home, you can definitely use that.
The chocolate I used in the muffins are vegan and come from Enjoy Life. They are allergen-free so again, great for the lunch box. If you don’t have any, you can use a good quality dark chocolate that you finely chop with a knife.
If you have fresh homemade pumpkin puree at home, use it. It always tastes better with fresh but canned will worked just as good.
If you love pumpkin flavours like I do, make sure to check out those recipes on my blog, they’re truly delicious:
- Pumpkin Pie Smoothie
- Healthy Pumpkin Bread
- Buckwheat Pumpkin Pancakes
- Pumpkin Chestnut Soup with Apples
- Pumpkin Smoothie Bowl
- Red Thai Curry Coconut Pumpkin Soup
- Spelt Pasta with Pumpkin and Pine Nuts
Enjoy and let me know what’s your favorite pumpkin recipe so far! I’d love to hear from you.
Pumpkin Muffins with Chocolate Chips
- 2 pastured eggs
- 1 cup pumpkin puree
- ½ cup almond milk
- ½ cup maple syrup
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla
- 1 ¾ cup all-purpose or spelt flour
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves/allspice
- ½ teaspoon salt
- ½ cup chocolate chips, or chopped walnuts or pecans (optional)
- Preheat oven to 350F and line a 12 muffin pan with paper or silicone cups.
- Whisk eggs in a medium mixing bowl. Then, whisk in pumpkin puree, almond milk, maple syrup, melted coconut oil and vanilla.
- In a separate bowl, combine flour, spices, salt and chocolate chips and stir to combine.
- Add wet to dry and stir to combine.
- Divide batter between muffin cups and bake 30 minutes or until a toothpick comes out clean.