Pumpkin doughnuts, pumpkin pie, pumpkin spice lattes, pumpkin deodorant (yes, it is a real thing 😝)…’tis the season of pumpkin! I started celebrating this season on the morning of October 1st (I waste no time) with a pumpkin spice latte from Gumption in Cedar Rapids. It was divine, as most pumpkin flavored things are… which leads me to my next point.

For me, the season of pumpkin signals the time of year when it gets harder to stick to a healthy diet. Don’t get me wrong…I’m a believer in ‘everything in moderation’. I think there is a place in every diet for indulging in treats once in a while, but when the treats are everywhere, it becomes more difficult. One thing that helps me stick to my diet (of real, healthy, whole foods) is to make healthier versions of the typical sugar filled treats.

Today, I am sharing my favorite healthy treat recipe. Chocolate Chip Pumpkin Muffins from PaleOMG.

Sugar swap

Unlike traditional muffin recipes, there is no white refined sugar added to the batter. This doesn’t mean the batter is sugar-free because it does contain maple syrup, which is a form of sugar (read more on this topic in my post about sugar here). However, maple syrup is a natural, unrefined sugar so it contains more of its original mineral content.

The author of the recipe (PaleOMG) uses a brand of chocolate chips that contain cane sugar instead of white sugar. I opted for real-deal dark chocolate chips partially due to cost, however, they do contain white sugar.

Flour swap

The batter subs out traditional flour, which is found in most muffin recipes, for coconut flour. Coconut flour is ground from dried, de-fatted coconut meat. It is high in fiber and low in digestible carbohydrates. Lower in carbohydrate= lower in sugar. The recipe only calls for ¼ cup coconut flour, which isn’t much. A bag of coconut flour can go a long way. Store it in the freezer after use to preserve freshness. The use of coconut flour over traditional flour also makes these muffins gluten free.



Pumpkin Chocolate Chip Muffins

Prep Time 10 minutes. Cook Time 30-40 minutes.
Makes 5-7 muffins (depending on size)


1/3 cup pumpkin puree
1/3 cup maple syrup
1/4 cup coconut oil, melted
3 eggs, whisked
1 teaspoon vanilla extract
1/4 cup coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon powdered ginger
1/2 teaspoon baking soda
1/2 teaspoon baking power
Pinch of salt
1/2 cup regular or mini chocolate chips (I used dark chocolate chips)


For cooking instructions click here and scroll to the bottom of recipe section.

Time to get your (healthy) pumpkin on 🎃💃🏼💪🏻! Try these muffins and let me know what you think. And feel free to email me at hello@burstcycle.com with any questions or #Burstblog topic ideas! 👩🏼‍💻