• About Me
  • Coaching
  • Work with me
  • In media

Saffron Trail

healthy vegetarian cooking

  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
Baking, beginner, Easy Bakes, Healthy, KiddieLunchBox, Snacks, Winter

Pumpkin Chocolate Chip Muffins

August 21, 2017

pumpkin chocolate chip muffins
8
Shares

Recipe for Pumpkin Chocolate Chip Muffins – no refined flour, no refined sugar, moist and totally perfect with a cup of tea or coffee or for a kiddie snack

pumpkin chocolate chip muffins

Muffins are a beginner baker’s best friend. They are the most forgiving of bakes, unlike more exacting recipes like pound cakes, sponge cakes or cookies. While I am pernickety about measurements and weights for baking, when it comes to muffins I am brave enough to eyeball the ingredients. Thank you, ye baking gods, I am yet to bake a muffin that was a disaster ☺️

I do have a favourite ingredient that I add to most muffins. It could well be everyone’s favourite ingredient too because it lends the muffins a soft texture, adds natural sweetness and reduces the need for too much oil or butter or even eggs in some recipes. Yes, I’m talking about bananas????!

And of course, there is chocolate????. I don’t think there’s any kid who will refuse a chocolate muffin, which makes it a mum’s favourite too. That makes two of the components in these moist Pumpkin Chocolate Chip muffins.

Try these Eggless Chocolate Muffins the Airfryer 

pumpkin chocolate chip muffins

In case you didn’t know already, I’m the lady who will not let any batter pass me by without the addition of a vegetable 🙂 Carrots, zucchini, pumpkins and beets  make regular appearances in my bakes. Long before unicorn food was a trend, I used to make beet bread with the addition of beet puree to a yeasted dough. So….no surprises that I was looking for a vegetable to add to these muffins. The original idea was to make  zucchini-chocolate muffins. A zucchini was grated and all set to go into the batter when a tiny voice in my head asked me to taste the raw zucchini. It was BITTER as gall ! Am I glad that I listened to that voice in my head that day. I needed an immediate replacement for the zucchini. The harvested pumpkin sitting on the kitchen table called out to me. I peeled and grated the pumpkin and it was promptly used as a replacement for the bitter zucchini. That’s how these Pumpkin Chocolate Chip Muffins were born.

Lots More Easy Muffin Recipes That I Know You’d Love To Try

Blueberry and Vanilla yogurt

Banana muffins with choco swirls

Eggless Choco Muffins – Airfryer

Savoury Carrot and Herb

Lemon and Blueberry

Apple Fig & Poppyseed

Morning Glory

healthy pumpkin chocochip muffins

The muffins turned out moist, chocolatey with absolutely no trace of the pumpkin but for stray orange specks. I loved the contrast provided by the white chocolate chips and the oat flakes in the topping. You can use regular chocolate chips too.

The grated pumpkin can be replaced with grated zucchini, carrot or beets to make equally wholesome muffins.

Equipment needed for Pumpkin Chocolate Chip Muffins

  • 12 cup muffin tray
  • Paper liners for muffins
pumpkin chocolate chip muffins

Pumpkin Chocolate Chip Muffins

Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 55 minutes mins
Servings: 12 muffins
Course: Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 3/4 cup whole wheat flour
  • 3/4 cup oat flour
  • 1/3 cup cocoa powder
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 medium bananas mashed
  • 1 cup packed grated pumpkin
  • 1 egg
  • 1/4 cup honey or maple syrup
  • 2 tbsp rice bran oil
  • 4 tbsp milk
  • 1/2 cup chocolate chips or chunks
  • 2 tbsp oats to sprinkle on top

Method
 

  1. Preheat the oven at 175 C. Keep a 12 cup muffin pan ready, lined with paper liners or brushed with oil.
  2. In a large bowl, combine all dry ingredients - flours, baking powder, baking soda, salt, cocoa powder. Mix using a dry whisk to break any lumps.
  3. In a medium bowl, whisk mashed bananas, grated pumpkin, egg, oil, honey and 2 tablespoons of the milk until well combined.
  4. Make a well in the dry ingredients and pour the wet ingredients. Stir gently until you get a smooth batter with no visible lumps of flour. Use extra 2 tablespoons of milk if needed. The batter should be thick and not runny.
  5. Stir in most of the chocolate chips, reserving few for topping.
  6. Divide the batter between the 12 muffin cups. Top with a sprinkle of chocolate chips and some oats.
  7. Bake for 18-20 minutes, or until muffins are risen well and a tester comes out clean.

Like what you see here? Stay connected with me on Instagram, Facebook, BlogLovin’ and Pinterest.

baked healthy muffins pumpkin
by Nandita Iyer 
7 Comments

About Nandita Iyer

View all posts by Nandita Iyer

Related Posts

  • 21 pumpkin recipes to try this fall21 Vegetarian Pumpkin Recipes For You To Try
  • Recipe for Awadhi Arbi Ka Korma
  • Easy recipe for a homemade granola
  • Pesarattu – All you need to know about this savoury breakfast from South India
previous post: Avocado Quinoa Salad with Lemon Mint Dressing
next post: Pudalangai Poriyal | Snake gourd Recipe

Comments

  1. Shanti says: August 22, 2017 at 7:07 pm

    What would you suggest to replace the eggs? Flax seeds? Also how much quantity

    Reply
  2. Anusha says: August 24, 2017 at 2:33 pm

    Hi.. what would you suggest as the substitute for eggs in this? Flax eggs??

    Reply
    • Nandita Iyer says: August 25, 2017 at 4:23 pm

      yogurt or flaxseed powder 1 tbsp + 2 tbsp boiing water – cant say for sure how it will turn out, as i havent tried the eggless version

      Reply
  3. Robert Erman says: September 12, 2017 at 7:44 pm

    I like a pumpkin chocolate chip muffin. Would love to try!

    Reply
  4. Robert Erman says: September 12, 2017 at 7:46 pm

    It’s delicious and yummy. At home, Would love to try! this is good recipes. Thanks

    Reply
  5. Robert Erman says: September 15, 2017 at 5:12 pm

    nice recipes i like chocholate..yummy and delicious..

    Reply
  6. Kunal Pahuja- Handmade Chocolates says: June 2, 2018 at 5:32 pm

    Thank you for sharing this amazing recipe. I’ll definitely try it at home.

    Reply

Leave Your Comments Cancel reply

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

Recipe Rating





Click for details

Buy my books

Amazon Storefront

Subscribe to my newsletter

Subscribe to My Channel

Archives

Categories

Featured Recipes

  • Salad Recipes
  • Tamil Vegetarian Recipes
  • Summer Recipes
  • Millet Recipes
  • Airfryer Recipes
  • Eggless Baking Recipes
  • Vegetable Recipes
  • Kerala Recipes

AS FEATURED IN

Copyright © 2025 · Saffron Trail by Nandita Iyer · Privacy & Disclosure Policy · Hosted & Managed by Host My Blog

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OKPrivacy Policy