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!
Hello October!
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.
OK, let's get to baking.
I’ve got some notes and tips coming up below on how to make pumpkin chocolate chip mini muffins. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
- Flour: I use white whole wheat flour in my baking, but whole wheat flour or regular all-purpose flour would work here as well.
- Honey: 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.
- Pumpkin: Make sure you use pumpkin puree, NOT pumpkin pie filling.
- Yield: The recipe makes about 30 mini muffins. 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 please.
I sure am 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!
And if you're looking for other fun fall treats, try my pumpkin baked oatmeal with chocolate chips, chocolate pumpkin granola and chocolate chip apple cake.
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.
Enjoy!
XO,
Kathryn
Pumpkin Chocolate Chip Mini Muffins
Ingredients
- 2 cups whole wheat flour (see notes)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips
Instructions
- 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.
Amanda | The Chunky Chef
I love mini muffins! These look so perfect for Fall!
Kathryn
Me too - mini means I can eat more 🙂
the lovely kitchen
These look delicious - and so kid friendly! I bet they don't even notice they're somewhat healthy 🙂 I'll have to test them on my daughter.
Kathryn
They are very kid-friendly. Very mama-friendly too 😉 My favorite kind of treat... Hope you both love them!
Sarah James @ Tales From The Kitchen Shed
They look delicious & even better that they're naturally sweetened too, yum 🙂
Kathryn
Thanks Sarah! They are a lovely wholesome little snack 🙂
Alli @ Tornadough Alli
I love myself a good muffin! These look so flavorful and I'm a pumpkin addict so they will need to be made this fall for sure. Thank you for sharing with us at #ThrowbackThursday link party! Hope to see you again this week!
Kathryn
Me too Alli! Muffins are the best, as is pumpkin. And if there's chocolate chips in the muffin, all the better 😉 Thanks for hosting a great party! XO
Hailey Maloney
Loved the flavor on these but they turned out really dry and dense for me...even after I added a touch of water to the batter. Maybe next time I need to spoon the flour into the measuring cup instead?
Kathryn
Hi Hailey, yes, measuring the flour by spoon should help. The density can also depend on your pumpkin puree. Some cans/brands are really dense and thick and others are much more liquidy. If your pumpkin puree seems thick, you may want to add an extra 1/4 cup applesauce or water to thin it out. Hope that helps!
Garfield Hiscock
I made regular muffins and used 1/4 c each of milk chocolate, semi-sweet chocolate and butterscotch chips. They were a-mazing!
Kathryn
I'm so happy to hear you loved the Garfield! I love your substitution of the trip of chips - yum!