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Pumpkin Muffins
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5 from 2 votes

Healthy Pumpkin Chocolate Chip Muffins

These muffins are healthier than most with the addition of coconut oil, almond flour and dark chocolate. Quick and easy, and even better after they sit overnight. Try to make them a day ahead of time for an ultimate wow factor!
Prep Time5 mins
Cook Time23 mins
Total Time28 mins
Course: Sweets
Servings: 15
Calories: 198kcal
Author: Good Dinner Mom


  • 1 ⅓ cup pumpkin puree
  • 2 tbsp coconut oil melted
  • cup firm-packed light brown sugar
  • 2 eggs
  • ½ tsp pure vanilla extract
  • ¾ cup almond flour
  • ¾ cup plus 1 tablespoon whole wheat flour
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tbsp chia seeds optional plus extra for sprinkling on top
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ cup dark chocolate chips rough chopped to distribute more throughout the batter
  • Optional: Chocolate chips may be replaced with walnuts or oatmeal not instant or quick cooking


  • Position oven rack in middle of oven and preheat oven to 350 degrees F. Line muffin tin(s) with cupcake liners. This batch makes 12 full muffins as shown in photos or 15 muffins level with the liners.
  • In a medium bowl, combine pumpkin puree, coconut oil, brown sugar, eggs and vanilla extract. In the same bowl, sprinkle the flours, pumpkin pie spice, cinnamon, and chia seeds if using over the wet ingredients, and then sprinkle the baking soda and baking powder evenly over everything. Stir until well incorporated and the flours are well mixed in (Note: whole wheat flour can be stirred much more than all-purpose flour without creating a tough finished texture and since the almond flour is gluten-free, it can be stirred in even more with successful results).
  • Now add your chocolate chips and give the mixture one last good stir.
  • Fill muffin cups between 1/2 to 3/4 full, depending on the size muffins you want. I filled mine 3/4 full. They don't rise a lot, so if you want really big muffins, fill even more. Sprinkle with more chia seeds if you like.
  • Bake for 22-25 minutes, until a toothpick inserted in the center comes out clean and tops begin to dry at the peaks. Place tin on cooling rack and cool completely.
  • For even better muffins, remove from tins when cooled and place in air-tight container for 24 hours before serving.


  1. You may substitute AP flour for the whole wheat flour if needed but do not substitute the almond flour. It's key to the texture that makes these muffins so special. If you don't have almond flour, wait to make the muffins until you do.
  2. For a change, feel free to substitute fresh butternut squash for the canned pumpkin. Just chop an equal amount of squash, cook in boiling water until soft, puree in the food processor and add 1 tablespoon of brown sugar to the squash. Continue with the rest of the recipe as written.


Calories: 198kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 70mg | Potassium: 195mg | Fiber: 3g | Sugar: 16g | Vitamin A: 4275IU | Vitamin C: 1.2mg | Calcium: 85mg | Iron: 1.4mg