With the fall weather, I’m excited to have the oven on and yummy things baking. We love these Whole Wheat Pumpkin Chocolate Chip Mini Muffins!
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Whole Wheat Pumpkin Chocolate Chip Mini Muffins
These little muffins make the perfect lunchbox “treat” especially when they’re size of a standard mini muffin pan.
With this recipe, the kids get extra nutrition with the whole wheat flour and fiber-rich pumpkin puree.
This recipe is easily made dairy-free since it has no butter. Just replace the milk with your choice of non-dairy options.
Pumpkin and chocolate is one of my favorite flavor combinations! Plus, you get extra fall flavors like cinnamon and nutmeg. If you’re also a fan, you’ll love this Pumpkin Chocolate Chip Cheesecake.
I also made myself a gluten-free batch by replacing the whole wheat flour with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour and a little xanthan gum.
The kids have loved these both as an afterschool snack and in the lunchbox as a bit of chocolately dessert.
Print the recipe
- 1 large egg
- 2/3 cup light brown sugar
- 1 15oz can of pumpkin puree
- 1 cup skim milk
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup mini chocolate chips
- Preheat oven to 400 degrees.
- Using an electric mixer, beat egg with brown sugar until smooth. Add pumpkin and milk, and mix.
- Add baking powder, baking soda, salt, cinnamon, and nutmeg to wet ingredients. Mix well.
- Slowly add in whole wheat flour, mix until well combined. Fold in the mini chocolate chips.
- Spray a nonstick mini muffin pan with cooking spray. Fill muffin tins 2/3-3/4 full.
- Bake for 10-15 minutes until a toothpick poked into the muffin center comes out clean.
- Allow to cool in muffin tins for 5-10 minutes. Remove from muffin tins and completely cool.
Looking for more muffin recipes?