Healthier Pumpkin Chocolate Chip Muffins

These Healthier Pumpkin Chocolate Chip Muffins are oil and refined sugar free! They’re moist, loaded with fresh pumpkin and tons of chocolate chips! The perfect Fall treat!

Pumpkin season is here! Oh yes. The spicy pumpkin lattes, the muffins, the scones, the bread, the pancakes…IT’S UPON US! I’m so excited for this and I have 0 shame about it. This is the season where the fuzzies start developing in your tummy over cooler weather. The season where you can feel your heart dance when the leaves begin to change. The season when you can cozy up under a big blanket and read a book with the windows open. Where you can go to a corn maze, pumpkin patch and pick apples all in the same day. Oh yes, my favorite season ever.

Not to mention,  this is officially the first pumpkin recipe EVER on Our Balanced Bowl. Seriously, EVER. That’s so exciting!

I started my blog around Thanksgiving of last year, which is a weird transition period when pumpkin season is peacing out and peppermint season is sliding on in so I haven’t ever officially posted any Fall recipes on here!

Needless to say, I’m SO super excited to be sharing these Healthier Pumpkin Chocolate Chip Muffins with you! I based them on a recipe I did a few months ago, my Double Chocolate Banana Muffins! This muffin recipe has proved to be one of the most beloved recipes on my site! Why? Because they’re OIL-FREE and semi-healthy! Wooooo!

Similarly, these Pumpkin Chocolate Chip Muffins are oil-free and healthier than most baked goods! Yassss. Does that mean you get to eat double the amount? Uh, duh. #treatyoself

These little pumpkin babies are SO delicious. They’re extra moist (thanks to the pumpkin + applesauce), dense, and are loaded with chocolate chips!

Ingredients You’ll Need for Healthier Pumpkin Chocolate Chip Muffins:

• canned pumpkin (and not the super sugary pumpkin pie filling – just plain canned pumpkin!)
• applesauce
• egg
• flour (you can use all purpose or whole wheat)
• maple syrup (extra Fall vibes!)
• chocolate chips
• baking soda
• extra pumpkin pie spice if you’re feeling like you wanna be super basic and amazing

Yup. That’s it! Wanna know how to make them?! Yeah, me too. Let’s get into it.

How to Make Healthier Pumpkin Chocolate Chip Muffins:

Alright, first, as always, you’re going to need to preheat your oven to 375 or so. Get a big ol bowl out and add in your pumpkin, applesauce, egg and maple syrup. Mix these together until well combined. Next, sift in your flour and baking soda, a pinch of salt and some extra pumpkin pie spice if you’re feeling nifty.

Mix all of these together in a bowl. Add in your chocolate chips. As many as you want, really. It’s legging season after all.

Next, you want to make sure you grease your muffin pan (or use muffin tins!) and fill each of the holes ⅔ of the way full. Sprinkle on some added chocolate chips for the top! Pop them in the oven and let ‘em bake!

Meanwhile, you can sit back and enjoy as your house begins to smell like a Pumpkin Chocolate Chip Muffin candle. You’re welcome. Waaaay better/cheaper than Bath and Body Works!

After letting them cool for a bit, they’re ready to eat!

How do these Pumpkin Chocolate Chip Muffins Retain Moisture without Oil?

You’re probably wondering how these guys stay so moist if I’m not using butter or oil. Well, the simple answer is: the combination of the canned pumpkin AND the applesauce makes these muffins extra moist! You don’t need oil with those two ingredients already in the mix.

Hope y’all enjoy these muffins as a kick start to Fall. They’re truly wonderful. My favorite way to eat one is warmed up, a schmear of butter and a pinch of sea salt. MIND-BLOWING. Happy Fall from Our Balanced Bowl!