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    Chocolate Chip Pumpkin Muffins

    These chocolate chip pumpkin muffins are AMAZING!

    I’m not exaggerating either.

    I am not a muffin person, but I was loving eating these each time I made a batch.  My husband loved them, my neighbors loved them.

    They were a hit.

    They taste like muffins were introduced to cupcakes.  I had a hard time deciding whether these were more cupcake or muffin, but obviously muffin won.

    The best part is they contain only 9g of  sugars per serving (which can be reduced to 2g if you decide to use sugar free chocolate chips!) and wait for it….. 14g of fiber per serving!!!

    Most MEALS don’t have that.

    I’m pretty proud right now.

    Chocolate Chip Pumpkin Muffins

    Fiber, Fiber, Fiber

    You hear me talk about fiber a lot.

    I will continue to do so.  Because it is that important.

    Fiber is more than relieving constipation.

    You need a lot of it to make your entire body work correctly!  It makes sure nutrients are absorbed correctly, toxins are eliminated, immune system is protected, among other things.

    How do you know if you aren’t getting enough fiber?  You will feel like crap.

    Pun is not intended.

    We need at the LEAST 25g per day, but the healthiest individuals studied get more like 75g!

    These chocolate chip pumpkin muffins have a little over 14g.  So you are about halfway there to the minimum you should be getting, just by eating one of these.

     

    Related Article:  Is Lack of Fiber Hurting Your Health?




    Healthier Chocolate Chip Pumpkin Muffins

    So we know about the extra fiber, but what other things do these muffins have that the other comparable recipes don’t?

    First, these are vegan friendly, which means they don’t have any animal products, like eggs or dairy.  You know what that means?

    Less inflammation in the body!

    I added some of the most healthiest spices in this recipe, like cinnamon, ginger, cloves, etc.  ALL have numerous health benefits.

    I inserted grounds flaxseeds, which provides a great dose of Omega 3s and has been linked to lowering blood pressure.

    Walnuts were added because they are the healthiest nut!  They are loaded with Omega 3s and antioxidants and have been linked to reducing inflammation.

    So every ingredient in this recipe was about increasing fiber, increasing ingredients that help inflammation, and decreasing ingredients that cause inflammation.

    So this recipe isn’t just a bunch of empty calories, each ingredient helps us in some way!




    Tools for the Job

    Cupcake Pan

    Mixing Bowls

    Mixer

     




    Other Fiber Rich Recipes

    Apple Cranberry Walnut Salad

    Whole Wheat Banana Pancakes

    Mango Cherry Smoothie

    Spinach Artichoke Stuffed Sweet Potatoes

     

    Print
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    Chocolate Chip Pumpkin Muffins

    Chocolate Chip Pumpkin Muffins


    • Author: Ashly
    • Total Time: 40 minutes
    • Yield: 24 muffins 1x
    • Diet: Vegan

    Description

    Want the best chocolate chip pumpkin muffins that are also good for you? These healthy breakfast treats are lower in sugar, high in fiber, and made with no eggs, dairy, or refined sugar or flour, which makes this a great vegan friendly recipe!


    Ingredients

    Scale

    Dry Ingredients

    1 1/2 cups 100% Whole Wheat Flour

    3/4 cup Coconut Sugar

    3/4 Cup Monkfruit Sweetener

    1 Tbsp Ground Flaxseeds

    2 Tbsp Cinnamon

    1 Tbsp Ground Ginger

    1 1/2 Tsp Baking Soda

    1 1/2 Tsp All Spice

    1/2 Tsp Nutmeg

    1/4 Tsp Cloves

    Wet Ingredients

    1 Can Pumpkin

    1 Cup Cashew Butter

    3/4 Cup Coconut Oil (Melted)

    1 Cup Water

    1 1/2 Tsp Apple Cider Vinegar

    1 Tsp Vanilla

    Extras

    1 Bag Semi-Sweet Chocolate Chips

    1 Cup Walnuts (crushed)


    Instructions

    1. Preheat Oven 350 degrees
    2. In a medium sized mixing bowl, whisk all dry ingredients together and set to the side
    3. In a large mixing bowl, add all wet ingredients and use mixer to mix all together.  Should only take about a minute.
    4. Add dry ingredients into the wet ingredients and continue mixing with the electric mixer until all combined.
    5. Add chocolate chips and walnuts
    6. I prefer to use the mixer again to mix them (it chops the walnuts a little bit), but you can also stir with a spoon until combined.
    7. Place muffin liners in each muffin cup in the pan.
    8. Take a large spoon and fill each muffin liner about 2/3 – 3/4 full.  You will make about 24 regular sized muffins, or 12 large muffins, depending on the size of the liners you have.
    9. Place into oven for about 30 minutes or until you can stick a toothpick in the middle and it come out clean.
    10. Let rest for about 10 minutes
    11. Enjoy!

    Notes

    You can cut the sugar content down by eliminating the chocolate chips or by using unsweetened chocolate chips.  It will only be 2g of sugar per serving if this change is made

    Muffins will last about 3-4 days, which makes this a great breakfast meal prep.

    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American

    Nutrition

    • Serving Size: 2 medium muffins
    • Calories: 560
    • Sugar: 9g
    • Sodium: 3mg
    • Fat: 45g
    • Saturated Fat: 25g
    • Unsaturated Fat: 10g
    • Trans Fat: 0g
    • Carbohydrates: 49g
    • Fiber: 14g
    • Protein: 10g
    • Cholesterol: 0

    Keywords: low sodium muffins, vegan muffins, pumpkin muffins, healthy breakfast ideas, healthy pumpkin muffins, best fall breakfast recipes, low sugar muffins

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