Whole wheat pumpkin chocolate chip muffins

I’ve been on the hunt for the perfect pumpkin muffin recipe – and now I’ve found it. If you’re a pumpkin lover, a chocolate enthusiast and an avid snacker, this is for you…

As always, I must give credit where credit is due. This is the first recipe I’ve tried from the blog Ambitious Kitchen, but I followed her directions and the results were fantastic. I’m definitely going to be heading back to her recipe list for future inspiration.

I’ve done a little bit of modifying, but not much. This recipe was basically faultless. I did leave out the ginger, nutmeg and cloves – mostly because I didn’t have them! I added extra cinnamon, pumpkin pie spice and allspice instead.



  • 1 ½ cups whole wheat pastry flour or white whole wheat flour (I used regular whole wheat flour)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ginger
  • 1/8 teaspoon nutmeg
  • pinch of cloves
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • ¼ cup honey
  • 1 egg
  • ½ tablespoon olive or coconut oil
  • 1 tablespoon vanilla
  • ½ cup non-fat plain Greek yogurt
  • 1/3 cup unsweetened vanilla almond milk (I used regular milk)
  • ½ cup chocolate chips


Preheat oven to 350 degrees. Spray 12 cup muffin tin with non-stick cooking spray. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and cloves.

Add pumpkin, honey, egg, oil, vanilla, yogurt and milk to a blender. Blend on high for one minute or until well combined, smooth and creamy. (I just mixed the wet ingredients together in a large bowl.) Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.

Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.

pumpkin muffins


About Amanda Hope

Communications professional. Book lover. History nerd. Runner. Tea drinker. Musician. Proud 'Pegger.
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