Description

These 130 Calorie Chocolate Pumpkin Spice Muffins are a delicious, moist treat perfect for fall or any time you crave a healthy, flavorful snack. Made with pumpkin puree, cocoa powder, and warm spices, they combine rich chocolate with autumnal spices to create light but indulgent muffins that suit a variety of dietary needs while keeping calories low.

Ingredients

Units Scale

Wet Ingredients

3/4 cup (185g) pumpkin puree (fresh or canned)
1/2 cup (100g) packed light brown sugar
1/4 cup (60ml) pure maple syrup
2 large egg whites
2/3 cup (160g) nonfat Greek yogurt
2 Tablespoons (28g) coconut oil, melted
1 teaspoon pure vanilla extract

Dry Ingredients

1/2 cup (63g) all-purpose flour (spooned & leveled)
1/2 cup (66g) whole wheat flour
1/2 cup (41g) unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice

Optional

1/3 cup (60g) mini chocolate chips

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Instructions

Preheat and Prepare: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or lightly spray cupcake liners if using. Set aside to prepare the batter.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, packed light brown sugar, pure maple syrup, egg whites, nonfat Greek yogurt, melted coconut oil, and vanilla extract until the mixture is smooth with no lumps of yogurt remaining.
Combine Dry Ingredients: Sift the all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice together into a separate bowl. This helps remove lumps and combines the ingredients evenly.
Mix Batter: Slowly add the dry ingredients to the wet ingredients, stirring gently to incorporate them without overmixing. The batter will be very thick and a bit chunky. Fold in the mini chocolate chips if using.
Fill Muffin Cups: Evenly divide the thick batter among the muffin cups, filling each all the way to the top. Optionally, sprinkle a few extra mini chocolate chips on top of each muffin for garnish.
Bake Initially at High Temperature: Bake the muffins at 425°F (218°C) for 5 minutes. This high heat helps the muffins rise quickly, creating lofty muffin tops.
Reduce Temperature and Continue Baking: Without removing the muffins from the oven, reduce the temperature to 375°F (191°C) and bake for an additional 13 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Cool Muffins: Remove from oven and let muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Storage: Store muffins in an airtight container at room temperature for up to one week. For longer storage, freeze muffins for up to 3 months and reheat for about 45 seconds before serving.

Notes

Freezing Instructions: Muffins freeze well for up to 3 months. Heat for 45 seconds to thaw and enjoy them warm for best taste.
Yogurt: Using nonfat Greek yogurt keeps calories low; using regular or flavored varieties will alter nutrition content.
Pumpkin Pie Spice: You may use store-bought or homemade pumpkin pie spice. Remember to also include the additional cinnamon for full flavor.
Sifting Dry Ingredients: This step is optional but recommended to prevent lumps and ensure even flour distribution.
High Oven Temperature Trick: Starting at a high temperature quickly lifts the muffin tops, resulting in bakery-style, tall muffins, then lowering the temperature finishes baking the centers perfectly.
Optional Mini Chocolate Chips add bursts of chocolate flavor and texture but can be omitted for a less sweet version.

Nutrition

Serving Size: 1 muffin
Calories: 130
Sugar: 9g
Sodium: 160mg
Fat: 4.5g
Saturated Fat: 3.5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg