Healthier Pumpkin Chocolate Chip Muffins

Name: Healthier Pumpkin Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup canned pumpkin puree; 1/4 cup maple syrup; 1/2 cup applesauce; 1 egg; 1 and 1/3 cup all purpose flour; 1/2 cup semi-sweet chocolate chips (divided); 1 tsp baking soda; 1/4 tsp salt; 1/2 tsp pumpkin pie spice

HaylieSeptember 17, 2021September 17, 202135 Comments

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baked muffins with plate and cup of coffee in background

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!

This recipe was originally published in September 2018 and updated in September 2019. It has been newly updated with new photos and content!

Pumpkin season is officially 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 no 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.

overhead shot of baked muffin on top of open muffin liner

Needless to say, I’m SO super excited to be sharing these Healthier Pumpkin Chocolate Chip Muffins with you!

Why You’ll Love These Muffins:

First off – like I mentioned above – it’s Fall, y’all! Anything and everything pumpkin is on my agenda.

I love these because the pumpkin flavor and spice comes through SO naturally. These are fluffy and soft muffins – super moist and delicious!

So you’d think a muffin like this would be super heavy and not the best for you right?! Wrong!

Y’all know I’m all about indulging when it comes to the holidays, but 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

overhead shot of baked muffins with cup of coffee to the right of them

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

Eaten warm with a cup of coffee is literally life changing. So let’s get into how to make them!

Ingredients You Need:

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.

Best Muffin Baking Tips:

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.

pumpkin muffin batter in glass bowl

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!

side by side photos of pre-baked muffins in pan vs. post baked muffins in pan

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 Muffins Retain Moisture without Oil or Butter?

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!

hand holding muffin with bite taken out of it

You don’t need oil with those two ingredients already in the mix.

Storing Leftovers:

If you have any of these pumpkin muffins leftover, I simply store them in a tightly sealed tupperware container at room temperature.

When you’re ready, pop one in the microwave to warm it up for about 10-15 seconds.

These usually last for up to 3 days 🙂

muffin on plate sliced in half with butter and butter knife beside it

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 and cinnamon. MIND-BLOWING. Enjoy!

Did you enjoy this recipe? Here are a few more you might like:

Pumpkin Spice Whoopie Pies

Honey Maple Pumpkin Pancakes

Chocolate Peanut Butter Swirl Muffins

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 12 votes