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
Pumpkin muffins with chocolate chips made with spelt flour, warming spices and coconut oil, and sweetened with pure maple syrup. They make a healthy, fun and delicious snack during Fall for both kids and adults. They are nut-free.
- 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.
You can store them in the refrigerator for up to 5-7 days or in the freezer for a few months.