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Healthy Pumpkin Chocolate Chip Muffins {sweetened with applesauce}

November 7, 2018 by Mary 25 Comments

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Healthy pumpkin chocolate chip muffins are the perfect low-sugar breakfast or snack during the holidays! A welcome reprieve from sugar-laden holiday desserts, these low sugar healthy pumpkin muffins are sweetened with applesauce and maple syrup. They’re moist, flavorful, and filled with chocolate – what could be better?!

Healthy pumpkin chocolate chip muffins are the perfect low-sugar breakfast or snack during the holidays! A welcome reprieve from sugar-laden holiday desserts, these low sugar healthy pumpkin muffins are sweetened with applesauce and maple syrup. #pumpkin #muffins #healthybreakfast

I’m a baker at heart. I love creating a good batch of cookies or muffins, making a gigantic mess, and savoring the end result.

The cleanup part? Not really my thing.

That’s why I married a man who also happens to enjoy doing the dishes. Thanks, Rich.

These healthy pumpkin chocolate chip muffins are my new favorite way to get the kitchen good and messy! It’s hands-down our favorite muffin recipe ever.

Even better, these muffins are guilt free and super low in sugar. Sorta like my delectable healthy pumpkin roll and pumpkin cream cheese bread.

They’re so good, in fact, that I’m planning to hoard as many cans of ALDI pure pumpkin as possible, so I can still make these after the holiday season is over.

Sorry, pumpkin pie lovers. You better get to ALDI real quick.

Healthy pumpkin chocolate chip muffin on a blue vintage plate.

How to Make Healthy, Low-Sugar Pumpkin Muffins

The thing I like most about these muffins (aside from the fact that they’re melt-in-your-mouth moist and delicious), is that they are actually low in sugar.

Really!

These muffins are perfectly sweet and moist thanks to my secret weapon: applesauce.

Okay, it’s not so secret. But if I can have sweet muffins with less sugar that never get dry? I call it a win.

First, I made this recipe for classic pumpkin chocolate chip muffins from The Girl Who Ate Everything. They were divine. (Thank you, Christy!)

Then, I started thinking – how can I make these muffins healthier without sacrificing the deliciousness factor?

The original recipe calls for 2 cups of sugar. I decided to replace one cup of the sugar with one cup of applesauce. For the other cup, I used 1/2 cup maple syrup and 1/2 cup organic cane sugar. You could also easily use coconut sugar instead of cane. In fact, I probably will next time.

Then, I reduced the amount of oil (since there’s extra moisture in the sweetneners I used) and subbed coconut oil for canola.

The result? Sheer perfection.

 

Using Applesauce as a Sweetener in Healthy Pumpkin Muffins

Applesauce is a wonderful substitute for sugar in muffins or any baked recipe that yields a soft finished result. However, if you’re looking for a crispy texture (such as a sugar cookie), applesauce doesn’t work.

However, things like quick breads, cakes, and muffins are perfect candidates for using applesauce as a sweetener!

Also, keep in mind that when subbing applesauce, you should reduce the liquid in your recipe by 1/4.  The substitution ratio is equal, as well – one cup sugar for one cup applesauce. And, be sure to choose an unsweetened applesauce at the grocery store – you’re trying to avoid sugar, remember?

Or, if you want to try your hand at applesauce-making, it couldn’t be easier! Here’s a simple recipe.

For more tips on using applesauce instead of sugar, read this post.

Another reason I love using applesauce in these healthy pumpkin chocolate chip muffins is that it enhances the fall flavor. Apples are a classic fall food that pairs perfectly with pumpkin and spices.

Ahhhhh, autumn vibes.

Other healthy baked goods you might like:

  • Peanut Butter Chocolate Chip Muffins
  • Gluten-Free Blender Pancakes
  • Perfect Buttermilk Biscuits
  • Soaked Blueberry Yogurt Pancakes

Healthy Pumpkin Chocolate Chip Muffins Recipe Notes

  • You can try using an extra cup of applesauce to replace the maple syrup and sugar. However, you may want to reduce the coconut oil to 1/4 cup.
  • You may also substitute 1 banana for the applesauce, or for the maple syrup/sugar.
  • It’s best to slightly undercook these muffins for best results. Leaving them *slightly* gooey up-levels these from “good muffins” to “best muffins ever.” Don’t leave them too gooey obviously – you want to make sure the eggs cook thoroughly. Use the toothpick test to check doneness.
  • I enjoy using Ghirardelli dark chocolate chips in this recipe. If you’re a purist, these Lily’s baking chips are sugar free and yummy.
  • To simplify the baking process, I love using a large 2 dozen muffin tray so I don’t have to wash multiple trays. It’s the perfect size for this recipe.
Continue to Content
Healthy Pumpkin Chocolate Chip Muffins
Yield: 2 dozen

Healthy Pumpkin Chocolate Chip Muffins

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Healthy pumpkin chocolate chip muffins are the perfect breakfast or snack! These low sugar muffins sweetened with applesauce are a nice alternative to sugar-laden holiday treats.

Ingredients

  • 4 eggs
  • 1 can pure pumpkin puree, 15 oz.
  • 1 cup applesauce, unsweetened
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/2 cup organic sugar (or coconut sugar)
  • 3 cups Wheat Montana non-GMO flour, or all purpose
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 TBSP pumpkin pie spice
  • 1 tsp salt
  • 2 cups dark or semisweet chocolate chips

Instructions

  1. Preheat oven to 400 F. Grease muffin pan or add paper muffin liners.
  2. Beat eggs, pumpkin, applesauce, maple syrup, sugar, and oil in a large bowl until smooth.
  3. Mix flour, baking soda, baking powder, salt, and pumpkin pie spice. 
  4. Add flour mixture to pumpkin mixture and mix thoroughly, then fold in chocolate chips. 
  5. Fill muffin cups almost full with muffin batter. Bake at 400 F for 15-17 minutes. Check them a minute or two early to check for doneness - don't overcook. Cool for several minutes before enjoying.
  6. Yield: 2 dozen muffins. These are even better the next day!

Notes

Adapted from The Girl Who Ate Everything original recipe.

Nutrition Information:

Yield:

24

Serving Size:

1 muffin

Amount Per Serving: Calories: 265Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 238mgCarbohydrates: 41gFiber: 5gSugar: 18gProtein: 6g
© Mary
Cuisine: American / Category: Baked Goods & Desserts
 
 

Favor to ask: Could you rate this recipe in the comments section below? I’d really appreciate it!

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Healthy pumpkin chocolate chip muffins are the perfect low-sugar breakfast or snack during the holidays! A welcome reprieve from sugar-laden holiday desserts, these low sugar healthy pumpkin muffins are sweetened with applesauce and maple syrup. #healthychristianhome #fall #pumpkin #muffins #healthybreakfast

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Filed Under: Baked Goods & Desserts, Breakfast, Real Food Recipes, Snacks

About Mary

Mary is a minister's wife, mom of two boys, and former missionary to Scotland. She’s also the creator of Healthy Christian Home, where she points to God's spiritual and physical nourishment through the natural world He has created. In her free time, you can find her with a cup of hot tea and a stack of books -- or watching a new BBC series.

Reader Interactions

Comments

  1. Stacy says

    May 30, 2019 at 10:28 am

    5 stars
    Super easy to make. I love that they don’t dry out. I had to cook them longer but that’s just my oven. They are just the right amount of sweetness. Perfect breakfast treat for lazy summer days.

    Reply
    • Mary says

      May 30, 2019 at 1:38 pm

      Yes, I love how they are moist too. Glad y’all enjoy them as much as we do! Thanks so much for the review!

      Reply
      • Christina says

        March 3, 2020 at 10:40 pm

        These muffins sound great! Can I substitute the wheat flour for Almond flour?

        Reply
        • Mary says

          March 4, 2020 at 6:50 am

          You probably can, but it may change the texture

          Reply
  2. Christine T. says

    September 7, 2019 at 10:09 am

    Would these work with spelt flour or all purpose gluten free flour? Two of us have to eat gluten free and two are fine with spelt flour.

    Reply
    • Mary says

      September 7, 2019 at 3:37 pm

      Yes Christine, I think that will work just fine! Let me know how they turn out.

      Reply
  3. Anna Marie says

    September 30, 2019 at 11:31 am

    So delicious!!! Wow! I just pulled them out of the oven. Thank you!

    Reply
    • Mary says

      September 30, 2019 at 1:01 pm

      So happy you love them! Thanks for leaving a review ❤️

      Reply
  4. Andrea Lowery says

    October 10, 2019 at 8:27 am

    Could this made as a bread instead of muffins? I dont have large muffin tins.

    Reply
    • Mary says

      October 10, 2019 at 9:15 am

      I think so! I’d say omit some of the eggs and just add one or two. If the batter is too runny, the bread loaf might not cook all the way through. I have a new pumpkin bread recipe releasing on the blog Monday!

      Reply
  5. Coleen says

    January 29, 2020 at 10:41 pm

    I’m agnostic and not sure how I ended up on this site but this recipe is fairly simple and quick to make. So cheers to you Mary. Can’t wait to make them for the family I nanny for. ?

    Reply
    • Mary says

      January 30, 2020 at 7:12 am

      Cheers to you too Coleen! Glad you found out little corner of the internet!

      Reply
  6. John says

    February 8, 2020 at 11:19 am

    What a refreshing cute. Keeps my sanity from the political lies and situation.
    Thanks.

    Reply
    • Mary says

      February 8, 2020 at 2:25 pm

      Thanks so much for visiting!

      Reply
  7. John says

    February 8, 2020 at 11:21 am

    What a refreshing cite.

    Reply
  8. Kate says

    March 22, 2020 at 10:03 pm

    If I only have sweetened applesauce (homemade) should I just leave out sugar?

    Reply
    • Mary says

      March 22, 2020 at 10:19 pm

      You could probably just reduce the sugar a little bit 🙂

      Reply
  9. Jackie says

    August 30, 2020 at 7:18 am

    Hi! I can’t wait to try these! Do you have any nutritional info?

    Reply
    • Mary says

      August 30, 2020 at 7:20 am

      I need to switch these to the new recipe card with the nutritional info. Thank you

      Reply
  10. Susan Liggett says

    September 6, 2020 at 12:23 pm

    Hello Mary. Cannot wait to try this recipe!!!! Can I substitute grated fresh pumpkin for the puree? I have an abundance of sweet pie pumpkins and would like to use them shredded. Thank you.

    Reply
    • Mary says

      September 6, 2020 at 12:57 pm

      I bet you could! That sounds lovely. You may have to add some extra moisture, since the canned pumpkin is so moist.

      Reply
  11. Fae Kuhn says

    September 15, 2020 at 8:17 pm

    These muffins are amazing! Thanks for the great recipe!

    Reply
    • Mary says

      September 15, 2020 at 10:22 pm

      Thanks for the review!

      Reply
  12. Linda says

    September 26, 2020 at 12:09 pm

    Hi, just finished baking my first batch of these and they are so yummy! My hubby and I had them right out of the oven for breakfast with strong hot coffee. Nothing better on an early Fall morning!

    They are deliciously moist and the flavor is delicate. My husband isn’t a big fan of pumpkin but he commented that he really enjoyed these muffins.

    I’m watching my eating for health purposes so having the nutritional information would be most helpful.

    Thank you for posting this recipe!

    Reply
    • Mary says

      September 26, 2020 at 2:47 pm

      Thanks so much for the great review! Glad you enjoyed them!

      Reply

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Christ-follower, Wife, Mama, Health Enthusiast, & Real Food Lover. Let’s learn how to take care of ourselves body & spirit! Meet Mary…

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