- 1 3/4 cups whole wheat flour
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (canned or homemade)
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (you can use semi-sweet if you prefer)
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with a little coconut oil.
- In a large mixing bowl, whisk together the dry ingredients: whole wheat flour, coconut sugar (or brown sugar), baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, combine the wet ingredients: pumpkin puree, applesauce, melted coconut oil or butter, eggs, and vanilla extract. Mix well until all ingredients are incorporated.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your healthy pumpkin chocolate chip muffins! They make a delicious and nutritious treat. Keep in mind that you can adjust the sweetness and add-ins to suit your taste preferences.