Can’t get enough of everything pumpkin spice? Me neither! Call me basic, but once September rolls around I just can’t get enough of pumpkin-flavoured goodies.
These chocolate chip pumpkin muffins are sort of healthy, great for lunches and after-school snacks, and just plain delicious!
Will you just allow me a small rant? Just before I said that these muffins are sort-of healthy. I don’t like the word healthy, especially on the internet. Because really, what is healthy? Is it keto? Paleo? Vegetarian? Low calorie? I don’t know. All I know is that I’m not a paragon of health, so I’m not going to claim that my recipes are super healthy. Make of them what you will.
But I will claim that they are delicious! And my beyond-picky child loves them. Win-win.
These muffins are a riff on my pumpkin spice muffins with cinnamon cream cheese icing, without all the icing.
Hence, healthy?
I also have a lot of other healthy-ish pumpkin recipes you might want to get your hands on, plus a how-to guide on how to make pumpkin puree, for bonus pioneer-woman-awesome-homemaker points. And if your puree comes from a can? I’m not judging. Sometimes mine does too.
- Pumpkin Pancakes with Walnuts
- Pumpkin Bread for Sandwiches
- Easy and Delicious Pumpkin Seeds
- Pumpkin Spice Cupcakes
- Pumpkin Spice Cinnamon Buns
Chocolate Chip Pumpkin Muffins
Ingredients
- 4 eggs
- 1 cup white sugar
- 3/4 cup brown sugar
- 1 cup canola oil
- 2 cups pureed pumpkin
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon allspice
- 1/2 teaspoon ginger
- 1 teaspoon vanilla
- 1 cup chocolate chips
Instructions
- Beat eggs and add sugar, oil, vanilla and pumpkin slowly, beating well. Add dry ingredients and stir until moistened.
- Line two muffin tins and spoon in the batter. Bake at 350 degrees F for 25 minutes, or until an inserted toothpick comes clean. Remove from muffin tin and cool.
- To make the icing, put cream cheese, icing sugar, butter, vanilla and cinnamon in a mixing bowl. Beat slowly at first, working your way to medium speed. Add more or less icing sugar to suit your tastes. Pipe icing on cooled cupcakes and serve.
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