Healthy pumpkin chocolate chip muffins made with whole wheat flour, coconut oil, and sweetened with honey. A perfect fall breakfast to enjoy during pumpkin season.
I don’t go overboard for pumpkin-spice products, but I do stock up on canned pumpkin when it’s on sale because it makes reliably moist, flavorful baked goods. These pumpkin chocolate chip muffins are one of our family’s favorite breakfasts in the cooler months—tender, spiced, and studded with chocolate.
They’re great warm with coffee, and I often make a double batch to freeze so we can grab a quick breakfast on busy mornings.
Why you’ll love these Healthy Pumpkin Chocolate Chip Muffins:
Super Moist
Honey, pumpkin, and coconut oil keep the muffins moist and tender rather than dry or crumbly.
Full of Warm Flavor
The spice mix of cinnamon, nutmeg, ginger, cloves, and allspice gives these muffins a cozy, autumnal profile.
Healthier Ingredients
This version uses whole wheat flour, coconut oil, and honey as swaps for more processed ingredients while still tasting indulgent.
They’re higher in fiber and rich in vitamins from pumpkin, making them a satisfying snack or breakfast option.
Freeze Well
These muffins freeze well in an airtight container for up to six months; thaw at room temperature before serving.
What you need to make healthy pumpkin chocolate chip muffins
Ingredients
Pumpkin puree – Use canned pumpkin puree (not pumpkin pie filling) for consistent texture. Homemade puree also works if you prefer.
Coconut oil – Use a neutral-tasting coconut oil that melts when warmed. It adds moisture and healthy fats.
Vanilla extract – Pure vanilla enhances the flavor; use your favorite extract.
Honey – Raw or regular honey both work to sweeten naturally.
Egg – One large egg helps bind the batter and provide structure.
Salt – A pinch of salt balances and enhances the sweetness.
Cinnamon – Ground cinnamon adds warmth and depth.
Pumpkin pie spice – A blend of ginger, cloves, nutmeg, and allspice provides classic autumn flavor.
Baking soda – Helps the muffins rise and become fluffy.
All-purpose flour – Used alongside whole wheat flour for a tender crumb.
Whole wheat flour – Adds density, fiber, and a heartier texture.
Chocolate chips – Dark or semi-sweet chips work well; mini chips distribute more evenly.
Pecans – Chopped pecans add crunch and toasty flavor on top; walnuts are an easy substitution.
Supplies
Mixing bowls, whisk, and spoon – For combining wet and dry ingredients.
12-cup muffin tin – Standard muffin pan works best.
Paper liners (optional) – Nonstick liners or a light spray of oil will prevent sticking.
Healthy Pumpkin Chocolate Chip Muffins Recipe
Prep – Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with liners or lightly spray the pan.
Mix the Wet Ingredients – In a large bowl, whisk together melted coconut oil and honey until combined. Whisk in the egg, then add the pumpkin and vanilla and beat until smooth.
Mix the Dry Ingredients – In a separate bowl, whisk together whole wheat flour, all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
Combine – Add the dry mixture to the wet ingredients and stir just until combined; avoid overmixing. Gently fold in the chocolate chips and half of the chopped pecans. Let the batter rest for 10 minutes to hydrate the flours.
Fill the Muffin Cups – Spoon the batter into the prepared muffin cups, filling them to the top. Sprinkle the remaining pecans over each muffin.
Bake – Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Let Cool – Let the muffins sit in the pan for 10 minutes before removing them to cool completely on a rack.
Tips for success
Substitutions – Swap walnuts for pecans or omit the nuts if desired.
Avoid overbaking – Start checking at 20 minutes. If the tops spring back lightly, they are done; if they sink when pressed, bake a few more minutes.
Storage – Store at room temperature in an airtight container for up to a week, or freeze for up to three months.
More pumpkin recipes on the blog:
If you enjoyed this recipe, you might also like these other seasonal favorites.
- Healthy Pumpkin Overnight Oats
- Pumpkin Pie Baked Oatmeal
- Pumpkin Spice Hot Chocolate
I hope you love these easy pumpkin muffins. If you try them, please come back and leave a comment and rating to share how they turned out.
Pin these steps to try later. Tag @athomeontheprairie on Instagram to share what you’ve made!
Healthy Pumpkin Chocolate Chip Muffins
12 muffins
15 minutes
25 minutes
2 minutes
42 minutes
Healthy and delicious pumpkin chocolate chip muffins made with whole wheat flour and sweetened with honey. A perfect breakfast for crisp fall mornings.
Ingredients
- 1 can pumpkin puree
- 1/3 cup coconut oil, melted
- 3/4 cup honey
- 1 large egg, at room temperature
- 2 teaspoons vanilla
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1 cup pecans, coarsely chopped
Instructions
- Preheat the oven to 350°F and line a muffin pan with 12 liners or lightly spray the pan. Set aside.
- In a large mixing bowl, whisk the melted coconut oil and honey until combined. Whisk in the egg, then add the pumpkin and vanilla and beat until smooth.
- In a separate bowl, combine whole wheat flour, all-purpose flour, salt, baking soda, pumpkin pie spice, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the chocolate chips and half the chopped pecans. Let the batter rest for 10 minutes.
- Spoon batter into the prepared muffin tin, filling each cup to the top. Sprinkle remaining pecans on top.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Substitutions – Use walnuts in place of pecans or omit nuts if preferred.
Don’t overbake – Start checking at 20 minutes; the tops should spring back when done.
Storage – Store in an airtight container for up to a week or freeze for up to three months.
Nutrition Information:
Yield: 12
Serving Size: 1 muffin
Amount Per Serving:
Calories: 287Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 16mgSodium: 203mgCarbohydrates: 38gFiber: 4gSugar: 23gProtein: 4g