Are you all pumpkin’d out already, it being mid-November and all? Fingers crossed you’re not, because I made you muffins! Not JUST muffins, but healthy(ish) muffins with pumpkin and choc-O-late. It can’t be too late for that, can it?
The thing is, I really have no idea how it came to be this late in the year already, and how one of my favorite baking seasons of the year (pumpkin time) just flew by. If I had any grand plans for a pumpkin baking spree like last year, I think it’s safe to say those are out the window. :( I just hope you’re ready for things like peppermint and gingerbread and cookies and all that fun holiday stuff, because I foresee some of that coming up very soon (so long as I don’t forget it’s December, that is).
But anyway, I’m getting ahead of myself. November isn’t over yet, which means pumpkin season isn’t over yet, which means you still have a little bit of time left to make and eat pumpkin muffins, don’t you think? Especially since these are muffins-that-will-help-you-save-room-for-Thanksgiving-dinner-muffins, the kind that satisfy your muffin cravings AND your chocolate-for-breakfast cravings without all the guilt. It’s what I dream of all my muffins being like.
Why? NO white flour, NO oil, NO butter. I’m not saying they’re a health food per se, but that’s pretty good, right?! They’re still perfectly perfectly tender and moist, with a touch of warm pumpkin spices and a solid dose of chocolate (with a little more on top, hehe). I used extra-dark 70% chocolate, so I feel good about it. :) They’re also super straightforward to make, and all you need is the basics – bowl, whisk, muffin pan, done. It’s breakfast meets easy meets healthy meets chocolate. I like it!
FYI: Some pumpkin breads and muffins are pretty sweet and more cake-like; these are meant to be breakfast, so they’re not super-sweet. Also, I think they’re best the day after they’re made because the flavors have time to meld, and I think they keep best in the refrigerator. They actually taste good straight out of the fridge, but you can always warm them up or let them come to room temperature before serving .
Healthier Pumpkin Chocolate Chip Muffins
A healthier spin on the classic Pumpkin Chocolate Chip Muffin with no white flour, butter or oil! They’re still moist, tender, chocolate-laden, and palate-pleasing!
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- 6 3/8 ounces (1 1/2 cups) whole wheat flour
- 4 ounces (1 cup) almond meal*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground all spice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 whole egg plus 1 egg white
- 5 ounces (2/3 cup) brown sugar
- 6 ounces (3/4 cup) greek vanilla yogurt
- 12 ounces (1 1/2 cups) canned pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 6 ounces bittersweet chocolate, chopped, OR chocolate chips**
- extra chocolate for sprinkling
- Preheat oven to 375ºF. Grease a standard 12-cup muffin tin with nonstick baking spray.
- In a bowl, whisk together the flour, almond meal, baking powder, baking soda, salt, cinnamon, cloves, all spice, ginger, and nutmeg until well combined.
- In a separate bowl, beat the egg and egg white together until foamy. Add the sugar, yogurt, pumpkin, and vanilla and whisk in until smooth.
- Add the dry ingredients and chocolate to the wet ingredients and fold in just until dispersed with no dry streaks visible. Spoon batter into prepared muffin cups, dividing evenly between each. Smooth the tops out lightly with your finger if needed and sprinkle with extra chocolate.
- Place muffins in oven and immediatley reduce heat to 350ºF. Bake for 20-25 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for about 15 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container, preferably in the refrigerator***. Muffins can be brought to room temperature or microwaved for about 20-25 seconds before serving.
*I like to buy my almond meal rather than grind my own because it’s easier and I prefer the finer texture, but both kinds should work just fine.
**If your chocolate chips are larger than normal (the dark chocolate kind I use are), I suggest chopping them.
***Although I don’t usually like keeping baked goods in the refrigerator, I felt that these kept best that way. If you’re going to eat them all in a day or two, they should be fine at room temperature. I also felt that they were best the day after they were made, when the flavors had time to blend.