Description
These 130 Calorie Chocolate Pumpkin Spice Muffins are a deliciously moist and flavorful treat perfect for fall. Made with pumpkin puree, cocoa powder, warm spices, and a hint of chocolate chips, these muffins are low-calorie yet indulgent. They are baked with an initial high heat to create tall, bakery-style tops and then finished at a lower temperature for a perfect texture. Ideal for a healthy snack, breakfast, or dessert, these muffins remain fresh for up to a week and can be frozen for longer storage.
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
Add-ins
- 1/3 cup (60g) mini chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Lightly spray a 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly as well. Set the pan aside to be ready for the batter.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, light brown sugar, maple syrup, egg whites, nonfat Greek yogurt, melted coconut oil, and pure vanilla extract until the mixture is smooth with no lumps of yogurt remaining.
- Sift Dry Ingredients: Sift together all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice into a large bowl. This ensures even mixing and removes any lumps especially from the cocoa powder.
- Combine Wet and Dry Mixtures: Slowly stir the wet ingredients into the dry ingredients, being careful not to overmix. Make sure all dry pockets are fully incorporated. The batter will be thick and slightly chunky. Gently fold in the mini chocolate chips for added texture and chocolate bursts.
- Fill Muffin Cups: Divide the batter evenly into the prepared muffin cups, filling them all the way to the top for tall muffins. Optionally, sprinkle a few more mini chocolate chips on top of each muffin for extra chocolatey goodness.
- Initial Bake at High Temperature: Bake the muffins for 5 minutes at 425°F (218°C). This high temperature jumpstarts the rising process to achieve tall, bakery-style muffin tops.
- Lower Temperature and Continue Baking: Without removing the muffins from the oven, reduce the oven temperature to 375°F (191°C) and continue baking for an additional 13 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire cooling rack to cool completely before serving or storing.
- Storage: Store the muffins in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months. To enjoy, heat for 45 seconds to thaw and savor warm.
Notes
- Freezing Instructions: Muffins freeze well up to 3 months. Heat for 45 seconds to thaw. They taste especially delicious warm.
- Special Tools: Recommended tools include a 12-count muffin pan, cupcake liners, glass mixing bowl, whisk, fine mesh sieve for sifting, and cooling rack.
- Yogurt Choice: Using nonfat Greek yogurt keeps calories low. If using regular or flavored yogurt, calorie counts may vary.
- Pumpkin Pie Spice: Use either store-bought or homemade pumpkin pie spice. The recipe still requires the addition of ground cinnamon separately.
- Sifting: Although optional, sifting dry ingredients helps remove lumps and evenly combine the heavier whole wheat with lighter all-purpose flour and cocoa powder.
- Baking Temperature Trick: Starting baking at a high temperature makes muffin tops rise quickly, resulting in tall, bakery-like muffins. Then lowering the temperature finishes baking the centers perfectly.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 9g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
