130 Calorie Chocolate Pumpkin Spice Muffins Recipe

I absolutely love how these 130 Calorie Chocolate Pumpkin Spice Muffins come together—moist, chocolatey, and just bursting with warm pumpkin spice vibes. They’re that perfect little treat when you want something sweet without the guilt, and honestly, I find myself grabbing them for breakfast or a cozy afternoon pick-me-up. If you’re a pumpkin fan like me but watch your calories, you’re going to adore how these muffins deliver all the flavor but keep things light.

When I first tried this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe, I was surprised at how rich and indulgent they tasted despite being so low calorie. Pumpkin puree adds this wonderful moistness, while cocoa and pumpkin spice give a cozy fall feeling that’s hard to beat. Whether it’s for a weekday snack or for sharing at a get-together, these muffins are definitely worth adding to your baking rotation.

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Ingredients You’ll Need

These ingredients come together perfectly to create that classic chocolate pumpkin spice flavor but with a healthy twist. If you’re shopping, look for fresh pumpkin puree or canned with no added sugars, and choose unsweetened cocoa powder for the most authentic chocolate punch.

• Pumpkin puree: Fresh or canned works great—just make sure it’s plain pumpkin without added sugar.
• Light brown sugar: Adds that subtle molasses depth without overpowering sweetness.
• Pure maple syrup: For a natural sweetness and a touch of earthiness.
• Egg whites: Keeps muffins light and adds protein without extra fat.
• Nonfat Greek yogurt: This is key for moisture and a slight tang; I always use nonfat to keep calories low.
• Coconut oil: Melted to mix in easily, it adds a mild richness and healthy fats.
• Pure vanilla extract: Enhances all the flavors beautifully.
• All-purpose flour: Use spooned and leveled measurements to keep texture just right.
• Whole wheat flour: Gives a little hearty texture and fiber boost.
• Unsweetened cocoa powder: Make sure it’s unsweetened for true chocolate flavor without added sugar.
• Salt: Balances sweetness and intensifies chocolate notes.
• Baking soda & baking powder: Both work together for perfect rise and texture.
• Ground cinnamon & pumpkin pie spice: These bring the warm pumpkin spice signature you love.
• Mini chocolate chips (optional): A fun little addition for melty chocolate bits throughout.

Variations

I love experimenting with this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe to suit different moods and dietary needs. You can easily swap out ingredients or add your favorite mix-ins to make it completely your own.

• Gluten-free option: I’ve had success replacing the flours with a gluten-free blend, but watch the moisture level and maybe add a bit extra Greek yogurt.
• Dairy-free twist: Use coconut or almond yogurt instead of Greek yogurt, and swap coconut oil if you want to cut saturated fats even more.
• Nutty add-ins: Sometimes I toss in chopped walnuts or pecans for extra crunch—adds great texture without many extra calories.
• Spice it up: Feel free to increase the cinnamon or pumpkin pie spice to make these muffins extra cozy on cool fall mornings.

How to Make 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Step 1: Get Your Oven and Pan Ready

Start by preheating your oven to a bold 425°F (218°C). I like to spray my 12-count muffin pan generously with nonstick spray, and if you’re using cupcake liners, give those a light spray too—this helps the muffins release easily without sticking. Setting this up first makes the whole process smoother when your batter is ready.

Step 2: Whisk the Wet Ingredients

In a large bowl, combine pumpkin puree, brown sugar, maple syrup, egg whites, Greek yogurt, melted coconut oil, and vanilla extract. I whisk everything together really well until smooth—no lumps in the yogurt, no sticky patches of brown sugar. This mix is your flavor base, so getting it creamy is key for that tender muffin crumb.

Step 3: Combine the Dry Ingredients

Now sift the all-purpose flour, whole wheat flour, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice into another large bowl. I discovered that sifting helps avoid cocoa lumps and gets the heavier whole wheat flour evenly blended with the rest. This step really makes a difference in texture.

Step 4: Bring It All Together

Slowly stir the wet ingredients into the dry mix. Be gentle here—stir just until you’ve got rid of visible patches of flour. The batter will be thick and a bit chunky, and that’s exactly how it should be. Fold in mini chocolate chips if you’re using them for those melty pockets of chocolate delight.

Step 5: Baking Magic

Divide the thick batter evenly among the muffin cups—fill almost to the top if you can. Sprinkle a few extra chocolate chips on top if you want to up the decadence factor. Pop them in the oven for 5 minutes at the high heat of 425°F, then without opening the oven door, reduce the temperature to 375°F (191°C) and bake for about 13 more minutes. Insert a toothpick to check doneness—it should come out clean or with a few moist crumbs.

Step 6: Cool and Enjoy

Let the muffins cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely. I always find these nuts moistness really improves when they cool, but they’re still fantastic warm!

How to Serve 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Garnishes

I often top these muffins with a light dusting of powdered sugar or a drizzle of pure maple syrup when serving guests—it adds a touch of elegance and a little extra sweetness without overpowering the pumpkin spice flavor. Sometimes a tiny spoonful of whipped cream cheese really elevates the cozy vibe.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or chai latte for that quintessential autumn snack. I also like to serve them alongside fresh fruit or a simple yogurt parfait to round out a satisfying breakfast spread.

Creative Ways to Present

For holiday brunches or get-togethers, I like to place the muffins in a rustic wooden box lined with a pretty linen cloth, accented with cinnamon sticks or mini pumpkins for seasonal flair. You can even use mini cupcake liners with festive patterns to make them look extra special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature. They keep fresh and moist for up to a week, though honestly, they rarely last that long in my house! If you live somewhere humid, refrigerating them is okay but bring back to room temp before enjoying.

Freezing

I freeze these muffins regularly—just wrap them individually in plastic wrap and place in a freezer-safe bag. They freeze beautifully for up to 3 months. When I want a quick snack, I pop one in the microwave for about 45 seconds and it tastes like fresh baked.

Reheating

For reheating, I prefer warming these muffins gently in the microwave or a toaster oven. This revives their softness and brings back that wonderful pumpkin spice aroma. Avoid overheating or they might dry out a bit, so short bursts work best.

FAQs

Final Thoughts

This 130 Calorie Chocolate Pumpkin Spice Muffins Recipe has become a go-to in my kitchen whenever I want a healthy yet satisfying treat. I love that it combines two of my favorite flavors—chocolate and pumpkin spice—in a guilt-free way that even my family asks for again and again. Give it a try for your next bake day; I promise you’ll enjoy every bite as much as I do!

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