These healthier pumpkin chocolate chip muffins are made without processed sugar or oil and have an extra boost of goodness from greek yogurt and whole grain oats! Best of all, they can be whisked together in one bowl – the food processor!
When I initially was planning out recipes to be shared here on wyldflour, I assumed it to be a safe bet that I would be feeling some serious fall vibes by September 8th.
Well. I don’t know about you. But here in Denver, we’ve had a solid week of near-100 degrees of oppressively dry heat. Yesterday, it was 96 degrees. And today . . . well, today, we woke up to snow.
Nope. Not kidding. Snow storm. Wildflower garden destroyed. Very sad tomato plants. Temperature drop of 65 degrees in less than 24 hours. Oy vey.
So I’m not sure whether it’s fall vibes or winter vibes. But despite the actual weather, it is September. And September is the month for dragging out the jar of cinnamon, the back-up cans of pumpkin that hung around from last fall, and turning the oven back on.
(Ha. As if I ever turned it off.)
Pumpkin Muffin Clues
So many different ways! But my goal with this recipe was a one-bowl, food processor wonder! I don’t care how many dishes I wash as a food blogger… I will still always hate it. So any recipe that requires less is more in my book. This recipe is similar to a “dump cake method” where all of the ingredients are mixed together all at once.
Depends on who you ask. But these muffins are healthIER in my mind, because they use maple syrup in place of more refined sugar and non-fat greek yogurt in place of oil. And for a little extra hey-these-muffins-totally-pass-as-whole-foods, we’ve used some whole grain oats in place of some of the flour. Bam. healthy.
The tip to wait until an inserted toothpick comes out clean is not exactly accurate for cakes or muffins. The ideal point of done-ness is actually when an inserted toothpick comes out with no liquid (i.e., uncooked batter) but just a few crumbs attached to it.
This recipe typically makes 16 muffins for me, which puts each muffin at about 181 calories. If you are a myfitnesspal user, then search the foods for “Wyldflour Healthier Pumpkin Chocolate Chip Muffin.”
If you make these Healthier Pumpkin Chocolate Chip Muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made!
mikaela | wyldflour
Healthier pumpkin chocolate chip muffins without processed sugar or oil!
15 minPrep Time
15 minCook Time
30 minTotal Time
5 based on 1 review(s)
- 1/2 tablespoon butter (for greasing)
- 1 cup rolled or quick-cook oats
- 1 1/4 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup plain, non-fat greek yogurt
- 2 eggs
- 3/4 cup grade A dark amber maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet or dark chocolate chips (optional)
- Grease a muffin tin well and set aside. Preheat the oven to 400 degrees Fahrenheit.
- In a food processor, blitz the oats for about ten seconds until they're as fine as you can get them.
- Measure and add the remaining ingredients to the food processor in the order listed, with the exception of the chocolate chips. (I try not to let the ingredients sit long after I have added the liquid (eggs and maple syrup), so that the oat flour doesn't get gummy.) Pulse these ingredients and then run continuously for five seconds to make sure the batter is well-mixed.
- Carefully stir in 3/4 cup chocolate chips, reserving the rest for topping. Immediately scoop the batter into the prepared muffin tin, filling each tin about 2/3-3/4 of the way full. Scatter a few extra chocolate chips on top of each muffin batter.
- Place in the oven and bake at 400 degrees for three minutes. After three minutes, drop the oven temperature to 375 degrees Fahrenheit (without opening the door) and bake for an additional 12-15 minutes until a toothpick comes out dry with just a few crumbs attached to it. Remove from the oven. Carefully slide a butter knife down the side of each tin and use the tip of the knife to lift the muffin out of each tin and set on a cooling rack.
- Store leftovers in an airtight container either in the refrigerator or at room temperature.
These muffins also go great with maple or honey butter!
If you use myfitnesspal, search "Wyldflour Healthier Pumpkin Chocolate Chip Muffin."