Pumpkin Chocolate Chip Mini Muffins


It's that time of year where everything is about pumpkin!

Dr. Fleming loves to bake and strives to make slimming version of her favorite baked goods. Here's her muffin recipe you can't miss.

Oh, and if you want these sugar-free, use Lily’s Dark Chocolate Chips.

Pumpkin Chocolate Chip Mini Muffins


  • ¼ cup vegan mini chocolate chips (Enjoy Life)
  • ¼ cup chopped walnuts, or nut of your choice
  • 1 Tbs ground flaxseed
  • 3 Tbs water
  • 1 ¾ cup whole wheat pastry flour (spoon and level method)
  • 1 tsp Rumford baking powder
  • 1 tsp baking soda
  • 1-1/8 tsp cinnamon
  • 1-1/8 tsp pumpkin pie spice
  • 1/3 cup Pyure OR 2/3 cup Lakanto MonkFruit Sweetener) 
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup oil
  • 1/2 cup non-dairy milk of your choice
  • 1 Tbs vanilla
  • ½ tsp salt


  1. Preheat oven to 350.
  2. Measure mini chocolate chips and put in a small dish.
  3. Chop walnuts and measure walnuts, add to chips and stir together. Set aside.
  4. In a medium mixing bowl, whisk together well the ground flaxseed and water and set bowl aside to form gel.
  5. In a small mixing bowl, stir together well the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and Pyure.
  6. Add the pumpkin puree, oil, milk, vanilla and salt to the flaxseed gel and whisk all together very well using a wire whisk.
  7. Add the flour mixture to the pumpkin mixture and stir part way.
  8. Add nuts and chocolate chips and finish stirring all together until just combined.
  9. Fill mini muffins cups using 2 Tbs spring-loaded ice cream scoop.
  10. Bake for 12 minutes. Let muffins cool for 5 minutes before removing from muffin tin to cool completely.

Yield: 33 – 2 Tbs mini muffins

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