Pumpkin Chocolate Chip Muffins by Stacey Antine MS, RDN

Nothing smells like home cooking like fresh muffins baking in the oven! We added pumpkin, a seasonal favorite and nutrition powerhouse to this muffin mix and got double thumbs up!

This muffin is a great grab- and-go nutritional breakfast or snack that provides an excellent source of vitamin A, and a good source of dietary fiber and the mighty mineral iron.


1 ½ cups flour, all-purpose, gluten free (or 1/2 whole wheat & 1/2 enriched white flour) 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon cinnamon, ground ½ teaspoon allspice, ground ½ teaspoon, sea salt ½ cup rice milk, enriched, plain ¾ cup brown sugar ¼ cup canola oil 1 cup 100% pumpkin puree ½ teaspoon vanilla extract ¼ cup semi sweet chocolate chip morsels


  1. Preheat oven to 350°F. Line 12 muffin-pan cups with paper liners.

  2. In large bowl, combine flour, baking powder, baking soda, spices and sea salt; stir to mix.

  3. In a separate large bowl, combine milk, brown sugar, oil, pumpkin puree and vanilla extract.

  4. Gradually add wet mixture into dry mixture and stir until just combined.

  5. Gently fold chocolate chips into muffin batter.

  6. Spoon batter evenly into prepared muffin cups. Bake 20 minutes or until tops of muffins are browned and a toothpick inserted into the center comes out clean.

  7. When muffins are finished baking, cool on wire rack before serving.

Makes 12 servings (1 muffin per serving).

Nutrition Facts per serving: 180 calories; 7g fat (1g sat fat, 2g mono, 5g poly, 0g trans fats); 0mg cholesterol; 31g carbohydrate (3g fiber, 18g sugar); 2g protein; 140mg sodium; 50% Daily Value (DV) vitamin A; 8% DV calcium; 10% DV iron.

Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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