Pumpkin chocolate chip mini muffins

Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes
Yields 30 mini muffins     adjust servings

These addictive pumpkin chocolate chip mini muffins are 100% whole wheat and naturally sweetened for a delicious, healthy snack!


  • 2 cups white whole wheat flour (see notes)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey
  • 2 teaspoons vanilla extract
  • 3/4 cup mini chocolate chips


  1. Preaheat oven to 350. Spray mini muffin pans with cooking spray.
  2. In a large bowl, combine the flour, baking soda, salt and cinnamon. Mix well.
  3. In a separate, small bowl, combine the egg, pumpkin puree, applesauce, honey and vanilla. Mix very well.
  4. Add the wet ingredients to the dry ingredients and stir just to combine. Stir in the mini chocolate chips.
  5. Divide the batter between the mini muffin pans. Fill each muffin cup to the very top.
  6. Bake at 350 for 10-13 minutes, until done.

Recipe Notes

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 use a flax egg as a substitute.

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.

These muffins freeze great! Once cooled, I pop them into a ziptop plastic freezer bag and then they are good to store in the freezer for 3-5 months.

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