Mini Pumpkin Chocolate Chip Muffins

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These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
Mini Pumpkin Chocolate Chip Muffins

I don’t know about you, but I’m so ready for Fall… cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! You can make this with canned pumpkin, or make your own homemade pumpkin puree from scratch.

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

Even if it’s still warm out, these mini pumpkin muffins will get you in the Fall spirit and they are perfect for breakfast with a Skinny Pumpkin Latte or to put into your kid’s lunch box for a healthy, homemade snack. Not just for kids, adults love them too!

Tips and Variations

  • You can make them in a regular sized muffin tin if you prefer, you should get around 14 larger muffins and the nutritional info should remain the same.
  • To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips such as Enjoy Life Chocolate Chips.
  • Muffins can be stored at room temperature overnight or 1 to 2 days. Refrigerate muffins 4 to 5 days, or freeze up to 3 months.
  • To make these muffins gluten-free, an all purpose gluten-free flour mix like Cup4cup (affiliate link) would work great, adding a few minutes more to the cook time.

How To Make Pumpkin Chocolate Chip Muffins

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

More Pumpkin Recipes

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
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5 from 28 votes
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Mini Pumpkin Chocolate Chip Muffins

8
160 Cals 2 Protein 27 Carbs 5 Fats
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 14 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

Ingredients

  • 1/2 cup white whole wheat flour, King Arthur
  • 3/4 cups unbleached all purpose flour, King Arthur
  • 3/4 cup raw sugar
  • 3/4 tsp baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin puree, not pumpkin pie filling
  • 2 tbsp virgin coconut oil, or canola
  • 2 large egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 cup mini chocolate chips

Instructions

  • Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
  • In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
  • In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
  • Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool at least 15 minutes before serving.

Video

Nutrition

Serving: 2mini muffins, Calories: 160kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 118mg, Fiber: 2g, Sugar: 18g
WW Points Plus: 4
Keywords: chocolate chip pumpkin muffins, mini chocolate chip pumpkin muffins, pumpkin breakfast recipes, pumpkin muffins

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258 comments

  1. Hi! Wondering if gluten free flour works, and which one you would use? Thanks!

  2. Can I use unsweetened applesauce instead of the coconut oil?

  3. How long should I bake them in a regular 12 cup muffin pan?  They look wonderful.

    Thanks so much.

    • I haven’t made this recipe yet but I will soon. Would it work with any sweeteners besides sugar–liquid stevia, agave, homey, or maple syrup? Thank you!

  4. I made these but used coconut flour in place  of
    White 
    I also used brown sugar truvia in place of sugar 
    Also added half of a banana 
    Delicious 

  5. These are so good!

  6. I could swear that I’ve reviewed this recipe before… I’ve been making them since 2013!! They are BY FAR my now 12 year old son’s favorite muffin ever. I make them all year round, and even got special silicone jack o lantern muffin pans to make them for Halloween! And people at work expect me to make them each year and bring them in, for Halloween and Thanksgiving.
    Since I have made them so many times, I don’t always make exactly as directed, depending on what ingredients I have. I almost always make 12 very large muffins as opposed to minis, or pulling another pan out to make 14 regular size.
    I prefer to use all white whole wheat flour, but have made them as directed, and even all regular flour.
    I have used regular or mini chocolate chips.
    I have used 1 whole egg instead of egg whites.
    I always use regular white sugar
    I have used coconut oil or canola oil
    I have found an entire 15 oz can of pumpkin works well, even though it’s slightly more than the 1 1/2 cups called for. That way I don’t have a small amount left to store.
    No matter how I make them, they are always delicious!!

    Thank you so much, Gina!

  7. I was able to make 12 in a cupcake pan. Great texture and moist. Uses a lot of pumpkin puree so you won’t have leftovers after making pumpkin pie, rolls. Etc…Not too sweet. I used maple sugar instead raw sugar.

  8. I love these and have made these several times before, but have recently been diagnosed with celiac disease. So, to make these healthier can I swap bobs red mill 1.1 for the all purpose and fine almond flour for the wheat flour? Or should I just use my bobs Redhill 1.1 for the all purpose and the wheat flour?

    Thank you,
    Jeannie

  9. I just made these today. I followed the recipe exactly, and they are delicious!

  10. Can sugar be swapped out for honey or maple syrup to make them “sugar free” for children? 

  11. These are great!  Followed recipe exactly and they are delicious.  Obviously, sweet recipes from this site are designed to be healthy/skinny, so just keep in mind that this recipe won’t taste like your buttery, bakery muffin, but it is still delicious and absolutely a treat.   

  12. Can the raw sugar be replaced by brown sugar?

  13. These are so good!! I was able to make 14 regular size muffins. I replaced the oil with unsweetened applesauce and that brought the SP down to 6 per muffin. Great with my afternoon coffee! My 5 year old approves as well 🙂

  14. How would they come out if I used coconut flour instead of white flour?

  15. These are delicious! I use one whole egg instead of two egg whites, and only use 1/2 cup of white sugar And half cup of chocolate chips to keep the sugar down for my toddler, and they still are sweet enough! Big hit!

  16. A fall staple in our home! <3

  17. I subbed raisins for the chocolate chips and they were bomb! I have no idea how it affected the points though. I used less than what is listed for the chocolate chips.

  18. Why can’t you use pumpkin pie filling instead of canned pumpkin? I can’t find canned pumpkin where I live.

    • Pumpkin pie filling comes with spices already included so my guess is you could use it and just leave out the cinnamon and pumpkin pie spice.  Not sure if it would affect points.