• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Breakfast / Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

October 8, 2010 Updated May 15, 2018 18 Comments

369 shares
  • Share
  • Tweet
It’s pumpkin time! 
Thank you, Charees, for finding this healthy version of Pumpkin Chocolate Chip Muffins.  Really, I think we can consider these tasty delights health food. 
Reason #1 – The recipe originated from a cookbook written by Jillian Michaels.  She’s the devil woman trainer from “The Biggest Loser”.  So if Jillian publishes the recipe in her book and gives them the thumbs up, we can consider them health food.
Reason #2-  See reason #1.  Enough said.
I did make a few changes, however.  The original recipe called for 1/2 cup of fresh cranberries.  I LOVE fresh cranberries and I loved them in the muffins.  However, most of my family members would prefer chocolate chips.  Especially the husband that never reads this blog!  I won’t tell you the other changes that I made.  You are just going to have to trust me…they were for the better.

Oh my goodness, this recipe is so easy that Tiffany could make them! 

You will need:  pumpkin puree (canned works), olive oil, applesauce, coconut milk, pure maple syrup, an egg, vanilla (that I forgot to put in the picture) whole wheat flour, white flour, salt, baking powder, baking soda, cinnamon, ground ginger, ground cloves and fresh grated nutmeg.

First we are going to mix all of the wet ingredients together.

In a large mixing bowl add the pumpkin…

…the coconut milk…

…the pure maple syrup (ok, don’t even think of using that fake stuff.  Hello, then it wouldn’t be HEALTHY)…

…the applesauce…

…olive oil…

…the egg and vanilla that I forgot.

Whisk the wet ingredients together.

Whisk until they are well blended.

In another bowl mix the dry ingredients together.

Add the whole wheat flour and the white flour…

…baking powder, baking soda and salt…

…cinnamon, ginger, cloves…

…fresh grated nutmeg.  If you only have the canned nutmeg, that’s fine.  I won’t be as fussy about that as I am the pure maple syrup.

Whisk the dry ingredients together. 

This is how I sift!

Add the dry ingredients to the wet pumpkin mixture.

Mix the two together.  Do not over mix. 

No mixer needed.  Just mix with a spatula or what ever stirring utensil you love.   I love the “spoonula”.  They are awesome.

As you can see I haven’t completely mixed the batter.  There are still visible signs of the dry ingredients.  Some dry ingredients – not a lot.

Gently fold in 1/2 cup semi-sweet chocolate chips.  You can use milk chocolate (I don’t know why you would).  What ever floats your boat!  OR you can go the super healthy route and use the “Ninja Fruit”, fresh cranberries.

Line a muffin tin with baking papers or lightly grease the pan if you don’t want to use the papers.  What ever.

I’m using my 1/2 cup ice cream scoop.  This will give me uniform sized muffins.

As you can see, you can fill the cups completely full.  Don’t worry they won’t spill out all over.

Place the muffins in a preheated 375 degree oven and bake for 25-30 minutes.  You can test with a toothpick.  Poke in the toothpick and if it comes out of the muffin clean, they are done.

Remove from the oven.

You can wait for them to cool before you eat them, but I don’t know why you would!  They are fabulous hot.  There’s just something about getting gooey chocolate all over your fingers.  I like that.

Dig in! 

These muffins have approx. 250 calories each.  You probably don’t want to eat them all at once.  They are just a healthy option and a bit of a guiltless pleasure. 
Pumpkin Chocolate Chip Muffins

1 (15-0z) can pumpkin puree
½ cup pure maple syrup
½ cup olive oil
½ cup applesauce
½ cup coconut milk
1 egg
1 teaspoon vanilla
2 cups whole-wheat flour
¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup semi-sweet chocolate chips or ½ cup fresh cranberries

In a large bowl whisk together the pumpkin puree, maple syrup, olive oil, applesauce, coconut milk, egg and vanilla until well combined.

In a separate bowl, soft together the flours, baking powder, baking soda, salt and spices. Add the dry ingredients to the wet and stir until just combines. Fold in the chocolate chips.

Spoon into muffin tins lines with baking papers or lightly greased. Bake at 375 until a toothpick comes out clean 20-25 minutes. Makes 12-14 muffins.

I posted this recipe just for you, Brianna.

Now will you become a follower of my blog??

Share this:

  • Click to share on X (Opens in new window) X
  • Click to share on Facebook (Opens in new window) Facebook

Related

Filed Under: Breakfast, Cakes and Cupcakes Tagged With: chocolate chips, Muffins, pumpkin

Previous Post: « Thai Corn Chowder
Next Post: Maple Oatmeal Scones »

Reader Interactions

Comments

  1. Anonymous says

    August 1, 2013 at 3:33 pm

    think I can substitute skim milk for the coconut milk?

    Reply
    • Janet Barton says

      August 2, 2013 at 3:42 am

      Absolutely!

      Reply
  2. Janet@simplysogood says

    November 8, 2010 at 7:32 pm

    They are just tiny decorative pumpkins that I picked up years ago at a home furnishings store.

    Reply
  3. Kimmmmeee says

    November 8, 2010 at 4:47 pm

    These look wonderful and I will be great for the holidays. What are the little pumpkin looking things you have around the cupcakes in the finished picture?

    Reply
  4. Janet@simplysogood says

    October 26, 2010 at 10:14 pm

    Brianna! My life is now complete! Love you.

    Reply
  5. Brianna says

    October 26, 2010 at 8:08 pm

    Hahah Janet… So glad you posted this for me. I am going to make them this week! I am going to follow a recipe for once! ha and I think I became a follower? I didn't even know how to do it.. but I think I did!

    Reply
  6. Janet@simplysogood says

    October 14, 2010 at 10:57 pm

    Thanks, Laurie. I totally agree!!

    Reply
  7. Laurie says

    October 14, 2010 at 2:52 pm

    Those look so yummy. I love that you added chocolate chips, they just make everything better!

    Reply
  8. Janet@simplysogood says

    October 14, 2010 at 3:45 am

    Hi Kristen, I purchased my liners at Sur La Table.

    Reply
  9. Janet@simplysogood says

    October 14, 2010 at 3:43 am

    You can always use another form of squash, if you have that available. Cook the squash and puree the flesh. That would work as a substitute. Thank you for following my blog.

    Reply
  10. Trainer Momma says

    October 13, 2010 at 8:23 pm

    I'll be trying these. Perfect for the season and for the kiddos. And the husband. And me. OK, they will really be for me.

    Reply
  11. kristen @ just-iced cookies says

    October 13, 2010 at 7:29 pm

    these look amazing, I'm always looking for recipes using WW flour. and I LOVE your liners!!!

    Reply
  12. Janet@simplysogood says

    October 9, 2010 at 6:20 pm

    Thanks for the blog tip, Lauren. I love a new blog to follow. I'll difinately check it out.

    Reply
  13. Janet@simplysogood says

    October 9, 2010 at 6:10 pm

    WAHOOOO!!! That news just made my day. You know I have 4 empty bedrooms. It will be a party! I love you, Annie.

    Reply
  14. lauren kirsten says

    October 9, 2010 at 2:36 pm

    Those look great! I just made some vegan pumpkin chocolate chip cupcakes the other week. They were really good! You should check out the recipe on my blog!

    Reply
  15. Ann Marie says

    October 9, 2010 at 12:07 am

    be still my heart! janet, i'm not sure if you've heard that we're moving back to salt lake city…but, uh, when can we move in?!

    Reply
  16. Janet@simplysogood says

    October 8, 2010 at 3:55 pm

    Next week I plan on blogging a Pumpkin Coconut bisque. I think we can put that on the "healthy list" as well. I hope you enjoy the muffins.

    Reply
  17. Chelsea says

    October 8, 2010 at 2:43 pm

    This is awesome. My boyfriend has been begging me to make pumpkin EVERYTHING and I've felt a little guilty making so many desserts. Perfect!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • Several chocolate drop cookies on white background Chocolate Drop Cookies

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting

  • Grilled Pita Bread

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk

  • Velvety Vanilla pastry cream in a bowl with a spoon Velvety Vanilla Pastry Cream

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze)

Latest on Instagram

simplysogood

🍋 I teach you how to cook from scratch
🍒 Follow simple step-by-step recipes
🫐 A lover of fresh, seasonal, & local ingredients

Fresh Herb Crockpot Turkey Breast with Brown Butte Fresh Herb Crockpot Turkey Breast with Brown Butter Pears is perfect for a smaller but still impressive Thanksgiving dinner. This easy recipe features a boneless turkey breast coated in homemade herb butter and "roasted" in a slow cooker, then served with a creamy cider herb gravy and sautéed browned butter pears....

https://www.simplysogood.com/fresh-herb-crockpot-turkey-breast-with-brown-butter-pears/
These strawberry rhubarb crumble bars will take yo These strawberry rhubarb crumble bars will take you straight to dessert paradise! 🥰⁠🍓
.⁠
Sweet-tart love in every bite, they’re the perfect treat for sunny days and cozy nights. Grab a bar and let’s indulge in this fruity delight!⁠
.⁠
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!
⁠
#rhubarbseason #homemadewithlove #dessertclub #strawberryrhubarb #strawberryrhubarbpie #strawberrycrumble #strawberryrhubarbcrumble
Baking up some homemade magic with my no-knead Lem Baking up some homemade magic with my no-knead Lemon Rosemary Gruyere bread!
•
This recipe is as easy as pie (or should I say bread?), bringing the flavors of tangy lemon, fragrant rosemary, and oh-so-melty Gruyere to life. 🍋🍞🌱
•
Click the link in my bio to read through these helpful tips that will make your homemade bread a melt-in-your-mouth success!

#homemadebread #nokneadbread #gruyerebread #lemoncheesebread #cheesebread #homemadecheesebread
Starting the day off right with these indulgent no Starting the day off right with these indulgent no-knead brioche morning buns! 🤎 There’s just something about the buttery, flaky brioche and the sweet cinnamon swirl that makes mornings extra special.
•
The base dough recipe for no-knead brioche morning buns is a buttery no-knead dough that is refrigerated overnight. The chilled dough is very easy to roll, fill, slice, and bake.
•
So go ahead, treat yourself to something delicious and let these buns brighten up your day! 

The recipe link is in my Instagram bio!

#MorningTreats #BriocheLove #SweetIndulgence #cinnamonsugar #cinnamonandsugar #morningbuns
No fancy Ice Cream Maker — no problem! 🍦🍨 No fancy Ice Cream Maker — no problem! 🍦🍨 This no churn Strawberry Raspberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.
•
Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade! 🍓
•
Give this recipe a try by clicking the link in my Instagram bio, where I post step-by-step photo instructions!

#nochurnicecream #homemadeicecream #strawberryicecream #raspberryicecream #kidfriendlyrecipes #simplerecipes
These chewy peanut butter bars have been a family These chewy peanut butter bars have been a family favorite for decades! Peanut butter cookies layered with chocolate and a delicious peanut butter glaze! 🥜🍫
•
Trust me, your family will LOVE them!
•
Click the link in my bio to read through these helpful tips that will make your peanut butter bars a melt-in-your-mouth success!

#peanutbutterbars #peanutbuttercookies #pbbars #peanutbutterchocolate #peanutbutterlover #pbandchocolate
Start your day off on a flaky note with these skys Start your day off on a flaky note with these skyscraper buttermilk biscuits!
These melt-in-your-mouth treats are the perfect indulgence for breakfast, brunch, or anytime you’re craving something buttery and delicious.
•
So go ahead, treat yourself to these heavenly delights and savor every flakey, buttery bite with me!
•
The recipe link is in my Instagram bio!

#butterybiscuits #homemadeisbest #breakfastindulgence #brunchgoals
Sharing my famous Lemon Curd Recipe! 🍋🌼💛 Sharing my famous Lemon Curd Recipe! 🍋🌼💛 The one that everyone says I should sell at farmers markets — nah! I’ll just share the recipe with you all instead!
•
I love lemon curd, and use it for so many things!!
🍰 Layered in a cake
🍦 Swirled into ice cream
🍪 Smashed between cookies
☀️ Filled inside scones

The possibilities are endless!! Give this recipe a try by clicking the link in my Instagram bio! And if you’d like the recipes for my other lemon curd inspired goodies, they’re all linked in my Instagram stories!

#lemoncurd #lemoncurdcake #lemoncurdicecream #lemonicecream #lemondessert #lemoncurdrecipe
Have you ever tried an olive oil cake!? 🍰 They Have you ever tried an olive oil cake!? 🍰 They are incredibly soft and moist — you gotta give it a try!
•
This citrus olive oil cake recipe features a tart lemon curd filling and a rich mascarpone frosting. Then we gently add flowers for beautiful decoration. It is an impressive looking and mouth-watering dessert that’s perfect for any special occasion! 🍋🤍🌼

Recipe is linked in my Instagram bio!

#oliveoilcake #oliveoilcakes #lemoncurdcake #mascarponefrosting #mascarponeicing
Follow on Instagram
  • Several chocolate drop cookies on white background Chocolate Drop Cookies posted on May 20, 2024

  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade posted on June 22, 2018

  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread posted on September 19, 2018

  • pink iced heart sugar cookies Sour Cream Sugar Cookies with Cream Cheese Frosting posted on February 8, 2025

  • Grilled Pita Bread posted on April 6, 2011

  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk posted on June 3, 2020

  • Velvety Vanilla pastry cream in a bowl with a spoon Velvety Vanilla Pastry Cream posted on August 1, 2018

  • Large jar of spicy sweet bread and butter pickles with habanero peppers and onions. Spicy Sweet Refrigerator Pickles posted on July 22, 2019

  • Lemon Curd Ice Cream in bread pan with spoon Lemon Curd Ice Cream posted on May 25, 2023

  • chocolate glazed and glazed spudnuts stacked on cutting board with donut holes Spudnuts (Potato Doughnuts with Glaze) posted on October 21, 2019

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2025 Janet Barton
Privacy Policy