Mediterranean-Friendly Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins — cozy, fall-inspired, and just sweet enough to win over the kids.

Cozy Fall Baking (But Make It Simple)

There’s just something about a cool, cloudy fall morning that makes me want to bake — but only if it’s quick, simple, and something my kids will actually eat for breakfast. Muffins can be hit or miss with them. Since we mastered an apple muffin recipe earlier this season, I figured it was time to try a pumpkin one.

A Tiny Bit of Chocolate Never Hurt

I fully understand that chocolate chips aren’t technically part of the Mediterranean Diet, but I’m all for a little exception here and there — especially if it makes the food more enticing to toddlers. It’s not the worst compromise considering the rest of the recipe is free from added sugar, unlike so many muffin recipes out there.

Kid-Approved (and Mom-Approved Too)

My four-year-old pulled her step stool right up to the counter and helped make these, requesting to lick the batter, of course. They were definitely a hit — both girls wanted more!

These muffins are cozy, quick, and make the perfect fall breakfast. Paired with some berries or a banana, they’re a great go-to for busy mornings.

Kids already ate a few before I remembered to snap a picture - they definitely don’t last long!

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Mediterranean-Friendly Pumpkin Chocolate Chip Muffins

Yield: 12 Muffins

Author: Siena Haskell

Prep time: 10 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 Hour

These cozy pumpkin chocolate chip muffins are fall in a bite — lightly sweet, made with olive oil, and 100% kid-approved.

Ingredients

• 1 ¾ cups whole wheat flour (or half whole wheat, half all-purpose for lighter texture)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ cup honey (or up to ⅓ cup for sweeter muffins)
• ⅓ cup extra-virgin olive oil
• 2 large eggs
• 1 cup canned pumpkin purée (unsweetened)
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce
• ½ cup semi-sweet chocolate chips (dark chocolate chips, 70% cocoa or higher, are more Mediterranean appropriate)
• Optional: ¼ cup chopped walnuts or pistachios

Instructions

1. Preheat the oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. Mix the dry ingredients: In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
3. Mix the wet ingredients: In another bowl, whisk honey, olive oil, eggs, pumpkin, vanilla, and applesauce until smooth.
4. Combine: Pour the wet mix into the dry and stir gently until just combined (don’t overmix). Fold in chocolate chips and nuts.
5. Bake: Spoon the batter evenly into the muffin cups. Top with a few extra nuts if you like. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean (aside from melted chocolate).
6. Cool and serve: Let cool 5 minutes in the pan, then transfer to a rack. Enjoy warm or at room temperature.

Mediterranean-Inspired Tips

• Swap the chocolate chips for chopped dates or dried figs if you prefer no added sugar.

• Stir in a handful of grated carrot or zucchini for extra fiber and moisture.

• Add orange zest for a citrusy twist that brightens the pumpkin flavor.

Nutrition Facts

Calories

218

Fat

12 g

Carbs

26 g

Fiber

4 g

Protein

4 g

Sodium

220 mg

Cholesterol

31 mg

Net carbs

22 g

Sat. Fat

3 g

Sugar

10 g

Nutrition facts are approximate and may vary.