Name: Healthy Pumpkin Chocolate Chip Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

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?!

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:

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.

5 from 2 votes