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Whole Wheat Pumpkin Chocolate Chip Mini Muffins

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. They’ve a favorite homemade muffin recipe.

Pumpkin Chocolate Chip Muffin Recipe | Easy #realfood #recipe for lunchboxes and afterschool snacks | MoneywiseMoms

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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.

Yield: 48 mini muffins

Whole Wheat Pumpkin Chocolate Chip Mini Muffins

Pumpkin Chocolate Chip Muffin Recipe | Easy #realfood #recipe for lunchboxes and afterschool snacks | MoneywiseMoms
Prep Time 10 minutes
Additional Time 15 minutes
Total Time 25 minutes


  • 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


  1. Preheat oven to 400 degrees.
  2. Using an electric mixer, beat egg with brown sugar until smooth. Add pumpkin and milk, and mix.
  3. Add baking powder, baking soda, salt, cinnamon, and nutmeg to wet ingredients. Mix well.
  4. Slowly add in whole wheat flour, mix until well combined. Fold in the mini chocolate chips.
  5. Spray a nonstick mini muffin pan with cooking spray. Fill muffin tins 2/3-3/4 full.
  6. Bake for 10-15 minutes until a toothpick poked into the muffin center comes out clean.
  7. Allow to cool in muffin tins for 5-10 minutes. Remove from muffin tins and completely cool.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 113Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 197mgCarbohydrates: 22gFiber: 2gSugar: 12gProtein: 3g

Looking for more muffin recipes?

This recipe is linked to Tasty Tuesday at Balancing Beauty & Bedlam, CraftOManiac Monday at Craft-O-Maniac and Feasting in Fellowship Friday at Comfy in the Kitchen.

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