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
Yields 18-24 muffins
15 minPrep Time
25 minCook Time
40 minTotal Time
Save RecipeIngredients
- 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 suite your tastes. Pipe icing on cooled cupcakes and serve.
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Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots. She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden. She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.
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