The Best Healthy Chocolate Chip Pumpkin Muffins

pure pumpkin puree - canned pumpkin works best in this recipe. Not pumpkin pie filling, just straight up pureed pumpkin. I usually use homemade pumpkin puree using pumpkins from my garden.

coconut oil - coconut oil contains healthy fatty acids that boost heart health. You’ll want to use a coconut oil that solidifies when it’s cooled and becomes liquid when warmed.

vanilla extract - pure vanilla is best for this recipe. I used my homemade vanilla extract.

honey - raw honey is what I used but any type of honey is fine.

egg - eggs hold the muffins together and also help them to rise.

salt - for flavor. Salt also brings out the sweetness in the honey a bit more.

cinnamon - cinnamon gives these muffins a wonderful spicy flavor.

pumpkin pie spice - ginger, clove, nutmeg and allspice. All of the best flavors of the season! You can use store-bought pumpkin spice or make your own pumpkin pie spice blend.

baking soda - to make the muffins fluffy.

all purpose white flour - Gold Metal flour is my go to brand for baked goods.

whole wheat flour - for a thicker, more substantial texture.

chocolate chips - I usually use dark chocolate chips, but semi sweet chocolate chips or mini chocolate chips work great in this recipe too.

pecans - chopped pecans. After baking they have an amazing toasted flavor and add crunch to the top of the muffins.

subheading: Supplies:

a large bowl and a medium bowl, a whisk and spoon - for mixing the wet and dry ingredients.

12-cup muffin tin - a regular sized muffin pan with 12 spaces.

paper liners (optional) - non stick muffin liners work the best, but any liners would be fine.

Directions at athomeontheprairie.com

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