So way back when, I made these incredible chocolate chip muffins. Like…three years ago in a post that’s a true throwback (#SendPhotoshopHelp). While those muffins were delicious, they were flat out terrible for you. Lots of sugar + oil (ugh), but they were SO delicious. My former roommates easily downed three in one sitting as soon as these came out of the oven. Good news, though… there’s a healthier version for ya and you can do what I did this past Monday: eat three in one day and not feel bad about it!
The original recipe was definitely sweeter, but this version is infinitely “less bad” and is significantly more acceptable to eat for breakfast (although maybe don’t use my benchmark for breakfast…I eat cake for breakfast more often than you need to know) or a snack without entering full blown dessert/candy bar territory. They’re light, moist, and best of all: are both easy to make and just pumpkin-ey enough without being over the top. Pretty great, right?
Healthier Pumpkin Chocolate Chip Muffins
Adapted from Genius Kitchen
- 4 eggs
- 1 15oz can pumpkin (16oz is ok if that’s what your store has)
- 1 1/2 cup applesauce
- 2 tbsp vegetable or canola oil
- 1 cup sugar
- 3 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp nutmeg
- 1 tsp salt
- 6-8oz chocolate chips
Preheat oven to 400ºF. Thoroughly grease or add liners to a cupcake tin.
In a large bowl, mix together eggs, pumpkin, apple sauce, oil, and sugar. In a second bowl, stir together remaining ingredients except chocolate chips (flour, baking soda, baking powder, cinnamon, nutmeg, and salt).
Gradually add dry ingredients to wet ingredients, blending along the way (I just used a spoon to stir…no mixer needed.)
Evenly fill cupcake tin with batter and bake 15-17 minutes or until a knife inserted in a muffin comes out clean. Serve warm!