• Skip to main content
  • Skip to primary sidebar

Sungrown Kitchen logo

menu icon
go to homepage
  • Recipes
  • Garden
  • About
  • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Garden
    • About
    • Subscribe
  • social

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Healthy Snacks

    Published: Oct 27, 2022 · Modified: Mar 3, 2023 by Meryl Downing 1 Comment

    Chocolate Pumpkin Muffins

    34 shares
    • Share
    Jump to Recipe Print Recipe

    These Chocolate Pumpkin Muffins are deliciously decadent and perfect for the autumn season! Made with a handful of healthy ingredients, these high protein pumpkin muffins are a chocolatey breakfast, snack or treat!

    Protein pumpkin muffins topped with chocolate chips.

    October is one of my favorite times of year, and we love all things pumpkin! These muffins are heavy on the pumpkin, using 2 whole cups, but more chocolatey in taste. Without that being my intention, they've turned into a bit of a "hidden veggie muffin" in our house! I like muffins to swing a little on the healthy side, it's not a cupcake after all!

    These protein pumpkin muffins replace some of the white flour with oats and almond flour, use maple syrup instead of white sugar, and applesauce to lessen the amount of needed butter.

    Plus don't forget all that healthy pumpkin, rich in fiber, vitamins and full of antioxidants. So of course they aren't totally healthy, but a balance. My very picky 6 year old said, "Mom I don't like these muffins, I LOVE them!"

    If you love muffins a little on the healthy side, try these other favorites!

    • Banana Carrot Oatmeal Muffins
    • Morning Glory Muffins
    • Double Chocolate Zucchini Muffins

    Ingredients & Substitutions

    These muffins have replaced the usual gobs of white flour, refined sugar, and vegetable oil with some cleaner ingredients!

    Labeled ingredients for chocolate pumpkin muffins.
    • Flour, Almond Flour & Rolled Oats - Rolled oats and almond flour in pumpkin chocolate chip muffins really bump up the protein! You could also substitute some oat flour or a gluten free flour mix.
    • Cocoa Powder - Giving you that rich chocolatey color and flavor, I like to buy the dark chocolate cocoa powder.
    • Baking Powder & Baking Soda - Give your muffins that rise!
    • Salt - Always an important ingredient in baking, a little salt enhances the flavors of all the other ingredients. So you won't taste salt, but the chocolate will taste all the more chocolatey!
    • Cinnamon - A hint of cinnamon brings out that warm cozy pumpkin taste.
    • Maple Syrup - The sweetener in this recipe, real maple syrup replaces white sugar and provides an even better flavor.
    • Applesauce - Using applesauce in baking is a replacement for some of the needed butter or oil, while also adding moisture to the muffins. Use store-bought or Homemade Applesauce.
    • Butter - The fat for the muffins, melted butter brings a rich flavor and soft texture. You could also substitute melted coconut oil.
    • Pumpkin Puree - You can make your own or use canned, but 2 full cups of pumpkin puree makes these a healthier pumpkin chocolate chip muffin! And don't forget, you can buy canned pumpkin all year long, so it's a great way to add a good serving of vegetables to a double chocolate snack! If you are roasting your own pumpkin and making puree, give these Roasted Pumpkin Seeds a try too!
    • Water - Chocolate muffins with pumpkin puree make for a pretty thick batter! Just a bit of water thins it out to the right consistency.
    • Eggs - They add protein too!
    • Chocolate Chips - Melted into the muffins, you can use any kind of chocolate chips you like. Add extras as a topping!

    See recipe card for quantities.

    Instructions

    These easy chocolate pumpkin muffins can be made all in one bowl with no mixer or fancy equipment. Just preheat the oven to 375° and whisk all the dry ingredients together in a bowl.

    Mixing the dry ingredients in a bowl.

    Add in all the other ingredients.

    Adding all chocolate pumpkin muffin ingredients to a mixing bowl.

    Mix until well combined.

    Mixing the dark chocolate pumpkin muffin batter.

    Portion evenly into 18 lined muffin cups and bake for 25 minutes. You can check the muffins after 20 minutes, but don't open the oven door before that, you can cause them to sink instead of rise! Serve muffins with butter!

    A muffin tin filled with chocolate pumpkin batter.

    How to Store Pumpkin Muffins

    Store these Pumpkin Chocolate Chip Protein Muffins in an airtight container for up to 3 days on the counter, or a bit longer in the fridge.

    Muffins can also be frozen for up to 4 months. To thaw, just set out on the counter overnight. They can also be warmed in the microwave. A great addition to a lunchbox or mid morning snack with coffee and a banana!

    Healthy protein pumpkin muffins.

    Variations for the Pumpkin Puree

    You can buy pumpkin puree in a can all year, but in the fall it's also fun to make your own. You can roast pumpkins, I even just roast the cut outs from the jack-o-lantern eyes and smiles! Then puree them in a food processor.

    This recipe would also work with any type of pureed winter squash such as butternut or acorn squash or even leftover mashed sweet potato. It's great to use up Thanksgiving leftovers! It's a great way to add a healthy vegetable to a sweet treat! Try these Pumpkin Protein Waffles too!

    High protein pumpkin muffins.

    Use Up Halloween Candy in Muffins!

    Every parent cringes when the candy filled plastic pumpkins come home and get dumped out for sorting. We know they can't possibly eat it all, so instead we save it and put it to good use! Any chocolate candy bars can be used in place of the ½ cup of chocolate chips in this recipe.

    You can finely chop Reese's peanut butter cups, Hershey bars, Snickers, or whatever you have! Of course, some candy bars may change the flavor a little, but a little peanut butter or caramel isn't going to hurt these muffins at all!

    This tip works all year with chocolate Easter eggs and Valentine's hearts. You can buy chocolate chips a little less often, and get your kids to bring their candy buckets and help out in the kitchen! These semi-healthy protein pumpkin muffins are super kid-friendly snack and a great addition to a lunchbox too!

    A close up of a filled muffin cup of batter, topped with chocolate chips.

    Chef Tips

    • Don't Peek While the Muffins are Baking - Opening the oven door to take a peek while the muffins are still gooey and rising can cause them to sink in the middle. They need that consistent hot air to keep them rising into that lovely muffin top. You can take a peek and check for doneness after 20 minutes.
    • Get Real Maple Syrup - If using it as a baking ingredient, go for the real stuff! It's more expensive, but pancake syrup is just colored corn syrup, you don't want that in your muffins, or on your pancakes! I've found the best price on maple syrup to be at our local farmers market, buying in bulk! I get a gallon at a time and it's definitely far cheaper than the smaller bottles at the store. It lasts in the back of the fridge all year.
    • Use a Portion Scoop - Not just for ice cream, a portion scoop can help you get your muffins all the same size. Consistent muffins will bake evenly. Fill them just to the top of the liner for big puffy muffins tops!
    Chocolate Muffins with pumpkin puree.
    How can I add even more protein to Chocolate Pumpkin Muffins?

    While these are already fairly high protein pumpkin muffins, you can add even more by tossing in a few tablespoons of chia or flax seeds. They won't change the color or taste and will boost the protein a little bit more.

    Are these muffins allergy friendly?

    No, these muffins do contain gluten, nuts and dairy, so they really are not allergy friendly. For nut-free muffins you could substitute another flour for the almond flour. For gluten-free muffins you could substitute a gluten-free flour for the white flour. I have not tested these combinations, but I think both would be fine.

    More Favorite Recipes for Fall!

    • Pumpkin oat waffles with banana and blueberry topping on a white plate.
      Pumpkin Protein Waffles
    • Squash ravioli sauce with sage and kale.
      Creamy Butternut Squash Ravioli with Sausage and Kale
    • Two white bowls of maple roasted butternut squash soup.
      Maple Roasted Butternut Squash Carrot Soup
    • Cranberry Muffins - Thanksgiving Side Dish
      Cranberry Muffins - Thanksgiving Side Dish

    If you made this recipe, I'd love to hear what you think! nLeave a star rating and a comment below! Follow Sungrown Kitchen on PINTEREST, INSTAGRAM, and FACEBOOK for loads of garden recipes!

    Almond flour pumpkin chocolate chip muffins.

    Chocolate Pumpkin Muffins

    These Chocolate Pumpkin Muffins are deliciously decadent and perfect for the autumn season! Made with a handful of healthy ingredients, these high protein pumpkin muffins are a chocolatey breakfast, snack or treat!

    Hit the stars to rate this recipe!

    4.67 from 3 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Keyword: Chocolate Pumpkin Muffins
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 18
    Calories: 174kcal
    Author: Meryl Downing
    Prevent your screen from going dark

    Ingredients

    • 1 cup flour
    • 1 cup almond flour
    • 1 cup rolled oats
    • ½ cup cocoa powder
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon cinnamon
    • ½ cup maple syrup
    • ½ cup apple sauce
    • ¼ cup butter melted
    • 2 cups pumpkin puree
    • ¼ cup water
    • 2 eggs
    • ½ cup chocolate chips plus more for topping

    Instructions

    • Preheat oven to 375°.
    • Add all dry ingredients to a large bowl and whisk together.
    • Add all other ingredients and mix until combined.
    • Portion the batter into 18 lined muffin cups, filled almost full. Add a few extra chocolate chips to the top of each muffin.
    • Bake at 375° for about 25 minutes. Ovens can vary, check after 20 to 22 minutes.
    • Serve with a great deal of butter!

    Notes

    • Do not open your oven door to peek at the muffins until they have baked for at least 20 minutes.  This could cause them to sink as they are trying to rise.  All ovens vary, test for doneness at 22 minutes.
    • Pumpkin puree can be homemade or a store-bought 15 ounce can.  You could also use butternut squash or any winter squash puree for a healthy variation.

    Nutrition

    Calories: 174kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 203mg | Potassium: 164mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4344IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
    Did You Make This Recipe?Rate this recipe by clicking the stars, or leave a comment below, I'd love to hear how it turned out! Follow me on Pinterest at @sungrownkitchen to browse and save all the garden recipes!

    More Healthy Snack Recipes

    • Pineapple pico de gallo salsa with cherry tomatoes.
      Pineapple Pico de Gallo with Cherry Tomatoes
    • Mediterranean hummus topped with pine nuts, olives and feta cheese mixture.
      Mediterranean Hummus with Olives and Feta
    • Cilantro lime hummus drizzled with olive oil and garnished with fresh herbs and jalapeño pepper slices.
      Cilantro Lime Hummus with Jalapeño
    • Three jars of small batch refrigerator pickles.
      15 Minute Small Batch Refrigerator Pickles

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




    1. Ann says

      November 04, 2022 at 5:43 pm

      5 stars
      Just ate the first of my batch of chocolate pumpkin muffins. With butter on top and a glass of milk, they were really delicious. I put the batter into exactly 18 muffins, baked them on 2 shelves in a 375 degree convection oven for about 18 min., and they were perfect. I also added a TB of flax seeds for the health of it! Couldn't detect them. The pumpkin flavor is not real strong, but the muffin is nice and moist. Put some in the freezer for later. Chocolate lovers must try these!

      Reply

    Primary Sidebar

    Profile Picture

    Welcome to Sungrown Kitchen!

    Hey guys!  I'm Meryl, chef, gardener, and mother of two little Minnesotans.  The Sungrown Kitchen combines two of my favorite things that naturally go hand in hand...cooking and gardening (read more)

    Subscribe

    Easter Recipes

    • A platter of oven roasted asparagus spears topped with balsamic glaze and crispy prosciutto with pine nuts.
      Balsamic Glazed Asparagus with Crispy Prosciutto
    • Roasted sweet potato slices in garlic honey butter with fresh thyme.
      Roasted Sweet Potato Slices in Garlic Honey Butter
    • Salad with fresh blueberries, crumbled goat cheese, and candied pecans.
      Blueberry Goat Cheese Salad with Candied Pecans
    • Sausage and fresh spinach quiche with feta cheese.
      Sausage and Spinach Quiche

    Weeknight Dinners

    • A bowl of spring asparagus soup next to the soup pot.
      Spring Asparagus Soup
    • Simple Roasted Wild Caught Salmon with mashed potatoes and green beans
      Simple Roasted Wild Caught Salmon
    • Mushroom zucchini pasta with crispy prosciutto.
      Creamy Zucchini Mushroom Pasta with Crispy Prosciutto
    • A French dip sandwich being dipped in au jus sauce.
      Easy French Dip Sandwiches with Deli Roast Beef

    Garden Recipes

    • A platter of asparagus salad with crispy prosciutto, goat cheese, and hard boiled eggs.
      Spring Asparagus Salad with Crispy Prosciutto
    • Broccoli Salad with yogurt dressing.
      Broccoli Salad with Feta and Cranberries
    • Creamy Asparagus Ravioli with Sausage and Peas.
      Creamy Asparagus Ravioli with Sausage and Peas
    • Cilantro lime hummus drizzled with olive oil and garnished with fresh herbs and jalapeño pepper slices.
      Cilantro Lime Hummus with Jalapeño
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 SunGrownKitchen.com | Privacy