Easy Chocolate Chip Pumpkin Muffins | 21 Day Fix

These easy chocolate chip pumpkin muffins are super simple to make and they’re both low carb and healthy!  Only 5 grams of net carbs per serving and the perfect accompaniment to a hot coffee and a great book. 

I know it seems like this time of year is pumpkin everything, but honestly, I eat pumpkin (from a can) year round.  It’s high in both fiber and antioxidants and pretty low in carbs.  At only 50 calories for a cup of pumpkin puree, why wouldn’t you eat it all the time?

The best part about tossing pumpkin in your baked goods, is that it gives it an added moistness with minimal additional calories.  So you can ease up on the butter or oil and use pumpkin instead.  It’s my secret weapon for healthy, low carb baking 🙂

How to Count Pumpkin Puree on the 21 Day Fix Meal Plan

If you're following the 21 Day Fix container program (also known as the Ultimate Portion Fix), pureed pumpkin is considered a purple container (a fruit). Conversely, if you're eating a whole pumpkin, it's considered a vegetable (the green container). The difference is that pureed pumpkin is concentrated once pureed, so the calorie count is a little different.

This recipe makes 12 muffins which equates to .5 purple and .5 blue per muffin.

About note about the chocolate chips

I always recommend using Lily’s Chocolate Chips because they’re sweetened with stevia (a natural, calorie free sweetener), but use what you have, or opt out completely.  You can also toss in nuts or cranberries as an alternative.  

What you’ll need for this recipe (and possible substitutions

• A 15 ounce  can of pureed pumpkin - this recipe calls for the entire can of pumpkin, so you won’t have any random leftovers to deal with.  
• Almond milk - feel free to use any milk you like
• Coconut flour - if you don’t have coconut flour, you can use more almond flour
• Almond flour - if you don’t have almond flour, you can double the coconut flour, but it will make the mixture more dry, so you will need to add more milk
• Oat bran - you can use oat flour, or even whole rolled oats, but it will make your muffins an oat-like texture
• 3 eggs - I wouldn’t make any substitutions here
• ⅓ cup Swerve - you can also use erythritol, xylitol or stevia, but I love baking with Swerve
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice mix - make your own with equal parts cinnamon, nutmeg and 
• 1 tsp maple or vanilla extract
• Pinch of salt
• ¼ cup sugar free chocolate chips (optional, but yummy).

Make these chocolate chip pumpkin muffins in 4 simple steps

1. Pre-heat oven to 400
2. In a mixing bowl, combine dry ingredients, then add the wet ingredients
3. Mix well and add to a muffin tin
4. Bake for 30 mins at 400 degrees

A note on the recommended baking time

I find that this varies based on your specific oven.  My best advice is to put the oven light on at about 25 minutes and start watching it closely.  Once it’s slightly brown on top, it’s usually good to go, but go ahead and poke it with a fork to be sure.

Do you have to use muffin liners?

No, you can just grease a muffin tin and pour the mixture in directly, but being as lazy as I am, I prefer to avoid any clean up.

Want more healthy, low carb baking ideas? Of course you do!

• Easy Apple Cinnamon Muffins | 21 Day Fix
• Protein Pumpkin Muffins | Low Carb and SO Good
• Healthy, Pumpkin Bread | 21 Day Fix
• Chocolate Protein Pancakes | 21 Day Fix
• Vanilla Pumpkin Protein Mug Cake | 21 Day Fix