These addictive pumpkin chocolate chip mini muffins are 100% whole wheat and naturally sweetened with no oil or butter needed. They are great for a delicious, healthy snack!
I think it may be my most favorite month. It’s got pumpkins, it’s got beautiful leaves, it’s got my birthday near the end of the month! And, of course, Halloween. 🍂🎃🧡
We start gearing up for the season at the end of September and I’m always so ready for it to be today. October 1st!
I can finally put out pumpkins on the front steps and decorate the house with leaves and gourds and maybe a spooky skeleton or two.
It’s kinda my holiday. 😉❤️
Also, October means I can continue to eat ALL the pumpkin things. All day long. All month long. And well after that...
Like these insanely addictive, amazingly pop-able pumpkin chocolate chip mini muffins. I find myself reaching for one at pretty much all hours of the day.
They are so soft and sweet and perfectly chocolatey! 😍
And why not?
They’re completely whole wheat, have pumpkin and applesauce and are naturally sweetened with honey. No oil or butter here at all.
(Y'all know I have some muffin munckins. You can check out all of my healthy muffin recipes here.)
And less than 70 calories per mini muffin!
So yes, I think I will have another. And another. And… You’ll need to look away so I don’t embarrass myself. 😳
Notes on pumpkin chocolate chip mini muffins:
- I use white whole wheat flour in my baking, but whole wheat flour or regular all-purpose flour would work here as well.
- I use honey as the sweetener but I think maple syrup would be fine here too. And if you need these to be vegan, you can also use a flax egg as a substitute for the egg.
- Make sure you use pumpkin puree, NOT pumpkin pie filling.
- You can also make 24 mini muffins and end up with enough batter for about 3 large muffins. Those need to bake for about 20 minutes.
Also, I wanted to share some storage tips for this muffins.
The extras will keep for about 5 days at room temperature, in a sealed ziptop bag or plastic container.
You can also freeze the leftovers! Once cooled, pop the extras in a ziptop plastic freezer bag -- that's labelled -- and will keep in the freezer for up to 5 months.
You can either thaw them in the fridge overnight or just pop them straight from freezer to microwave to quickly warm them up.
Pumpkin + chocolate + itty bitty muffins. Yes, I'm glad to see you again, October. So are my two little kiddos, who also devour these and wanted more, more more. Can't blame ya, kids!
Also, check out ALL of my healthy fall baking recipes here. ❤️
Welcome October with me and bake up a batch of these crazy good mini muffins.
- 2 cups whole wheat flour (see notes)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
- Preaheat oven to 350. Spray mini muffin pans with cooking spray.
- In a large bowl, combine the flour, baking soda, salt and cinnamon. Mix well.
- In a separate, small bowl, combine the egg, pumpkin puree, applesauce, honey and vanilla. Mix very well.
- Add the wet ingredients to the dry ingredients and stir just to combine. Stir in the mini chocolate chips.
- Divide the batter between the mini muffin pans. Fill each muffin cup to the very top.
- Bake at 350 for 10-13 minutes, until done.
I use white whole wheat flour for my baking. However, you could also substitute regular all-purpose flour for this recipe.
You can also make 24 mini muffins and end up with enough batter for about 3 large muffins. Those need to bake for 20 minutes.
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Serving Size:1 mini muffin
Amount Per Serving: Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 63mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 2g