It’s official, pumpkin season is in full swing! I love seeing the bright orange pumpkins outside of my grocery store every week, they add so much fun color to the season. I’m a huge fan of anything pumpkin flavored, which is why I shared my recipe for a Healthy Pumpkin Spice Latte with you yesterday, and gluten-free pumpkin cream bars last week. Now it’s time to move from lattes to muffins!
Do you see that muffin on the plate? Normally, I only try half of the muffin to make sure it meets Wonky Pie standards, then I give my kids the rest to see if they like it. Well, this time, I couldn’t stop at just half… yup, I ate the whole thing because it was just that darn good!
Pumpkin mixed with dark chocolate and spices equals healthy comfort food.
Check out that ooey-gooey chocolate inside that muffin. I suppose you would like to know how I made these healthier than your traditional Pumpkin Spice Muffin:
- I used yogurt and coconut oil instead of butter and vegetable oil
- I added a secret veggie for a nutritional boost
- I used dark chocolate instead of milk chocolate for its antioxidant benefits
In this recipe, I used canned pure pumpkin, but feel free to buy your own pumpkin and make your own pumpkin puree for this recipe.
Enjoy the flavors of fall in these Healthy Pumpkin Spice Muffins. Here’s the recipe!
Healthy Pumpkin Spice Muffins
- 1-1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp pumpkin pie spice
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup canned pure pumpkin (not pumpkin pie filling)
- 1/2 cup plain fat-free Greek yogurt
- 1/2 cup raw honey (melted)
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup carrots (finely crated)
- 1/3 cup dark chocolate chips
- 1/2 cup walnuts (chopped)
- Preheat oven to 375F. Spray or line a muffin tin and set aside.
- In a large bowl, combine both flours, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together pumpkin, yogurt, honey, coconut oil, egg, and vanilla. Stir in carrots. Add wet ingredients to dry ingredients and stir just until moistened. Fold in chocolate chips and walnuts (if using).
- Divide batter evenly among 12 muffin cups. Bake for 20 – 22 minutes, or until a wooden toothpick inserted in center of muffin comes out clean. Cool on a wire rack.