It is just about that time of year again when the fall baking has begun and pumpkin flavor makes its big debut. Soon enough your kitchen will begin to smell like pumpkin spice and everything nice, but all those sweet pumpkin treats might add up quicker than you think. It seems you can’t go anywhere in the fall without seeing pumpkin flavored drinks and treats, you can’t go anywhere without smelling it in the stores and restaurants. So, why can’t you have the cake and eat it too? That’s exactly what these pumpkin muffins are meant for, balanced enough to eat for breakfast but sweet enough to grab for dessert.
Chocolate chip, pumpkin, & zucchini muffins- or should they be called pumpkin, zucchini, & chocolate chip muffins? Either way, it’s a mouthful of a name because these guys are packed to the muffin top with nutrients. From ground flax seed and zucchini shreds to real pumpkin puree and sunflower seeds to top it off. These muffins are great to bring with you on-the-go or in-between meals when you get that inevitable stomach growl for a snack.
These not-so-sweet muffins have more of a nutty and earthy taste, bringing you back to the real taste of pumpkin and wishing thanksgiving dinner was next week. I reduced the amount of sugar in this recipe to keep the true flavor of pumpkin at the forefront. However, most of the sweetness in this recipe comes from the dark chocolate chips that melt in your mouth when you take bite.
So go ahead, have your cake and eat it too. These earthy pumpkin bites contain some sugar and sweetness but may be a healthier option when compared to other pumpkin treat recipes. Perfect for a fall morning to pair it with your steaming cup of coffee or hot tea. Can you tell I am already dreaming of fall mornings and the cool, crisp air?
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This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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