In our house Sunday mornings are the only day that we truly have time to make and enjoy a nice breakfast together and I take full advantage.  The kids and I are always searching for new breakfast recipes and experimenting with something new on Sunday mornings.  Muffins, breads, stuffed French toast, egg cups and casseroles – YUM! Breakfast has always been my favorite meal of the day.


Lately I have been trying to revamp a good friend’s Pumpkin Bar recipe from a dessert to a breakfast option. It took some work – I  dropped the super sweet and sugary frosting and added some chocolate chips instead , replaced the enormous amount of sugar with honey and dramatically reduced the amount,  substituted white flour for whole wheat flour and finally I added a little extra pumpkin to make it super moist.  DELICIOUS!!  It was a complete hit.


Keep in mind that just as I did with the following “original” recipe, you can easily substitute ingredients in your favorite recipes to make them healthier options.  Some simple substitutions include whole wheat pasta for white pasta, brown rice for white rice, whole wheat flour for white flour, ground turkey or chicken for ground beef and always sneak in a little more of the good stuff when you can such as adding some broccoli or veggies to a casserole.


So here is my newest Sunday morning creation.  ENJOY!!

Pumpkin Chocolate Chip Muffins

Tip: Freeze any leftover muffins in a single layer on a baking pan. Then remove and place into a ziplock back and keep on hand for a quick on the go breakfast or snack idea.


  • 4 eggs
  • 1 cup coconut oil
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 cup honey
  • 24 ounces pumpkin
  • 2 cups whole wheat flour
  • 1 cup chocolate chips


  1. Mix eggs, oil and spices together.
  2. Add pumpkin and mix well.
  3. Slowly add in flour and mix until well combined.
  4. Stir in chocolate chips.
  5. Grease 2 muffin pans and bake at 350° for 25 - 30 minutes.


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