The holidays are upon us! And I love the flavor of pumpkin all season long: especially when it's paired with chocolate. Chocolate and pumpkin make the perfect culinary power couple. It's true. I don't make the rules.

A few years ago, I was in a local Nashville coffee shop when I had my first ever pumpkin chocolate chip muffin and I was hooked. When I went back a few days later only to find that they no longer had these magical muffins, I was devastated. So, I set out to recreate this masterpiece. This is actually not the first recipe for these I came up with. My original used oil, eggs, and lots of sugar and though tasty, they certainly weren't healthy. After I changed to a healthier lifestyle, I decided to return to the drawing board once more to make these muffins as healthy as I could without sacrificing any of the flavor. And let me tell y'all.....I even shocked myself. I put these in front of some of my pickiest friends who are not vegetarian, vegan, or dairy free and the results were all the same: these muffins were far superior to their less healthy counterparts. 

They are decadent, filling, pumpkiny, chocolatey, comforting, and delicious! If you make these heavenly little muffins (and why wouldn't you?), let me know in the comments! 

For my gluten free friends, I am currently working on a GF version of this recipe, so make sure you are subscribed to my mailing list so you don't miss it when it comes out! 

Happy Holidays, y'all! Be well!

Love,

Mel

Yields12 Servings
 1 ⅔ cups whole wheat or white wheat flour
 1 tbsp pumpkin pie spice
 1 tsp baking soda
 ½ tsp baking powder
 ¼ tsp salt
 1 cup plus 2 tbsp pure pumpkin
 ½ cup applesauce
 ¾ cup maple syrup
 1 cup vegan chocolate chips
 your favorite cooking spray
1

Here are the exact ingredients I used for this recipe! I am not sponsored by any of these brands and used them based on what I personally like. Feel free to use any brand you like! 🙂

2

First, whisk all of your dry ingredients, EXCEPT the chocolate chips, together until well blended. Save those chocolate chips for the very end!

3

Next, in a separate bowl, whisk together all of your wet ingredients until smooth.

4

Combine your dry ingredients with the wet ingredients just until they are mixed. The batter will be a thick consistency.

5

Fold in your chocolate chips, but don't over mix!

6

Grease your muffin tin with cooking spray. My favorite is the Trader Joe's Coconut Oil Spray! Spoon the batter evenly into the muffin tin.

7

Bake at 350 degrees for 20 minutes or until muffin is springy to touch and slightly pulled away from the edges of the muffin tin. Let cool and enjoy! These last well at room temperature for up to 4 days and up to 7 refrigerated.

Ingredients

 1 ⅔ cups whole wheat or white wheat flour
 1 tbsp pumpkin pie spice
 1 tsp baking soda
 ½ tsp baking powder
 ¼ tsp salt
 1 cup plus 2 tbsp pure pumpkin
 ½ cup applesauce
 ¾ cup maple syrup
 1 cup vegan chocolate chips
 your favorite cooking spray

Directions

1

Here are the exact ingredients I used for this recipe! I am not sponsored by any of these brands and used them based on what I personally like. Feel free to use any brand you like! 🙂

2

First, whisk all of your dry ingredients, EXCEPT the chocolate chips, together until well blended. Save those chocolate chips for the very end!

3

Next, in a separate bowl, whisk together all of your wet ingredients until smooth.

4

Combine your dry ingredients with the wet ingredients just until they are mixed. The batter will be a thick consistency.

5

Fold in your chocolate chips, but don't over mix!

6

Grease your muffin tin with cooking spray. My favorite is the Trader Joe's Coconut Oil Spray! Spoon the batter evenly into the muffin tin.

7

Bake at 350 degrees for 20 minutes or until muffin is springy to touch and slightly pulled away from the edges of the muffin tin. Let cool and enjoy! These last well at room temperature for up to 4 days and up to 7 refrigerated.

The Best Pumpkin Chocolate Chip Muffins Ever. Seriously.