I LOVE pumpkin. It is one of my absolute favorite ingredients, and when combined with chocolate, it is pretty much my definition of perfection. Of course, one cannot make it through a whole morning on a super sugary breakfast though, so I needed to find a way to make Pumpkin Chocolate Chip Muffins with a little less sugar and a little more sustenance.
Whenever I want to make baked goods a little more filling my immediate go-to is whole wheat flour. Whole wheat seems to provide something a little extra, and I honestly like the taste of it better too. While these muffins could easily be made with no added sugar, I do believe that pumpkin flavored treats need some brown sugar added in order to reach excellence. But don’t worry! There is only a small amount of brown sugar in these. Pair these muffins with a cup of warm coffee, and you have a yummy, not entirely unhealthy breakfast in front of you.
Ingredients
½ cup Melted Butter
4 Eggs
½ cup Honey
1 tbsp Dark Brown Sugar (plus a little extra for sprinkling on top)
15 oz Pumpkin Puree
1 tsp Maple Syrup
2 cups Whole Wheat Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tbsp Pumpkin Pie Spice
⅔ cup Mini Semi Sweet Chocolate Chips
½ cup Chopped Pecans
Directions
1. Melt the butter and then set it aside to cool for a short period of time. Once it has cooled, beat the eggs, butter, honey, and brown sugar together.
2. Fold the pumpkin puree and maple syrup into the mixture.
3. Mix in the flour, baking soda, baking powder, and pumpkin pie spice.
4. Combine the chocolate chips into the batter, then add one large scoop of batter into each lined muffin tin. This makes a total of 24 muffins.
5. Chop up pecans into very tiny pieces. Sprinkle each muffin cup with a small amount of nuts and a sprinkle of brown sugar.
6. Bake at 355 degrees for 20 minutes or until a toothpick comes out clean.
These muffins are absolutely delicious, and you would never guess that they are low sugar! If you constantly crave sweets, but are trying to eat a little healthier, these are an excellent substitution. Another bonus is that these muffins can be frozen for long term storage. I store my in the freezer all the time, and simply heat them up for 30 seconds in the microwave each morning! Having muffins in the freezer leads to a quick worry free breakfast.
Enjoying this recipe? Check out my other Low Sugar Muffin Recipe – Chocolate Coconut Banana Muffins!
May 18, 2022
Low Sugar Pumpkin Chocolate Chip Muffins – Soup's On with Schallock
maximios Recipes
I LOVE pumpkin. It is one of my absolute favorite ingredients, and when combined with chocolate, it is pretty much my definition of perfection. Of course, one cannot make it through a whole morning on a super sugary breakfast though, so I needed to find a way to make Pumpkin Chocolate Chip Muffins with a little less sugar and a little more sustenance.
Whenever I want to make baked goods a little more filling my immediate go-to is whole wheat flour. Whole wheat seems to provide something a little extra, and I honestly like the taste of it better too. While these muffins could easily be made with no added sugar, I do believe that pumpkin flavored treats need some brown sugar added in order to reach excellence. But don’t worry! There is only a small amount of brown sugar in these. Pair these muffins with a cup of warm coffee, and you have a yummy, not entirely unhealthy breakfast in front of you.
Ingredients
½ cup Melted Butter
4 Eggs
½ cup Honey
1 tbsp Dark Brown Sugar (plus a little extra for sprinkling on top)
15 oz Pumpkin Puree
1 tsp Maple Syrup
2 cups Whole Wheat Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tbsp Pumpkin Pie Spice
⅔ cup Mini Semi Sweet Chocolate Chips
½ cup Chopped Pecans
Directions
1. Melt the butter and then set it aside to cool for a short period of time. Once it has cooled, beat the eggs, butter, honey, and brown sugar together.
2. Fold the pumpkin puree and maple syrup into the mixture.
3. Mix in the flour, baking soda, baking powder, and pumpkin pie spice.
4. Combine the chocolate chips into the batter, then add one large scoop of batter into each lined muffin tin. This makes a total of 24 muffins.
5. Chop up pecans into very tiny pieces. Sprinkle each muffin cup with a small amount of nuts and a sprinkle of brown sugar.
6. Bake at 355 degrees for 20 minutes or until a toothpick comes out clean.
These muffins are absolutely delicious, and you would never guess that they are low sugar! If you constantly crave sweets, but are trying to eat a little healthier, these are an excellent substitution. Another bonus is that these muffins can be frozen for long term storage. I store my in the freezer all the time, and simply heat them up for 30 seconds in the microwave each morning! Having muffins in the freezer leads to a quick worry free breakfast.
Enjoying this recipe? Check out my other Low Sugar Muffin Recipe – Chocolate Coconut Banana Muffins!