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Whole Wheat Pumpkin Chocolate Chip Muffins


It’s healthy, it has pumpkin and chocolate chips, and it’s a muffin. And my super-picky eater loves them! I call this a win! The recipe is easy to double and freezes well, which is good, considering how fast they disappear in my house.

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Rate this recipe 5/5 (3 Votes)


  • 1 2/3 cup whole wheat flour
  • 3/4 cup sucanat (or white sugar)
  • 1 tablespoon pumpkin pie spice (you can make your own!)
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup melted butter or coconut oil
  • 3/4 cup semi sweet chocolate chips


Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from


Step 1

Lightly spray a muffin pan with cooking spray or line with muffin papers. Preheat the oven to 350°F.

In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Stir the wet ingredients into the dry; mix in chocolate chips.

Using a medium scoop, fill each cup 2/3 full with batter.

Bake 20 to 25 minutes at 350°F.

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