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Whole Wheat Pumpkin Chocolate Chip Muffins

All the fall spices combined into a healthy pumpkin muffin recipe. All purpose flour or Kamut flour can be used in place of whole wheat flour
Servings 12 regular muffins (or 24 mini muffins)


  • 3/4 cup sugar
  • 1/2 cup canola oil (or melted coconut oil)
  • 2 Eggs
  • 3/4 cup canned pumpkins
  • 1/4 cup water
  • 1 1/2 cup flour (white, wheat or kamut)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chocolate chips (mini chips are good for mini muffins)


  • Preheat oven to 400 degrees and spray muffin pan with cooking spray or use muffin liners.
  • Mix sugar, oil and eggs until combined. Add pumpkin and water and combine.
  • In separate bowl mix together all dry ingredients except for chocolate chips.
  • Add dry ingredients to wet mixture and combine. Fold in chocolate chips.
  • Fill muffin cups 2/3 full with batter.
  • Bake at 400 degrees for 12-14 minutes. Test if done by putting a toothpick in the center of a muffin. If it comes out clean, the muffins are done.
  • Place on cooling rack for 20 minutes.