130 Calorie Chocolate Pumpkin Spice Muffins Recipe

I absolutely love these 130 Calorie Chocolate Pumpkin Spice Muffins Recipe because they manage to be both indulgent and guilt-free—a rare combo! When the fall weather rolls in, nothing hits the spot more than the cozy blend of pumpkin and warm spices with a hint of rich cocoa, and these muffins deliver all that flavor with just the right size portion.

You’ll find that this recipe works perfectly for busy mornings when you want something satisfying but light enough to keep your energy steady. Plus, the way they bake up tall and fluffy has always impressed me—especially considering they’re only 130 calories each! It’s a wonderful treat you can enjoy without the usual calorie overload.

this …

Ingredients You’ll Need

Each ingredient works together to create that classic pumpkin spice flavor with a chocolate twist. I always recommend using fresh pumpkin puree or a good-quality canned version for the best taste and texture.

• Pumpkin Puree: Gives moistness and that essential fall flavor; pumpkin is naturally low in calories and high in fiber.
• Light Brown Sugar: Adds warmth and depth to the sweetness without being overpowering.
• Pure Maple Syrup: A natural sweetener that complements the spices beautifully.
• Egg Whites: Keeps the muffins light by reducing fat but adding protein and structure.
• Nonfat Greek Yogurt: Provides creaminess and moisture while keeping calories low.
• Coconut Oil: Adds a hint of richness; melting it before mixing makes it easier to combine.
• Pure Vanilla Extract: Enhances all the other flavors in the batter.
• All-Purpose Flour: Forms the base for structure; spooned and leveled for accuracy.
• Whole Wheat Flour: Adds fiber and a subtle nutty flavor.
• Unsweetened Cocoa Powder: The star of the chocolate flavor, use a good quality for rich color and taste.
• Salt: Balances the sweetness and enhances flavor.
• Baking Soda and Baking Powder: Essential leavening agents for those fluffy muffins.
• Ground Cinnamon & Pumpkin Pie Spice: The signature spices—don’t skip these for that unmistakable pumpkin spice taste.
• Mini Chocolate Chips (Optional): I love adding these for little bursts of melty chocolate throughout.

Variations

I like to switch things up now and then, depending on what I have on hand or the occasion. Feel free to customize the 130 Calorie Chocolate Pumpkin Spice Muffins Recipe to make it your own favorite fall treat.

• Vegan Option: Swap egg whites for flax eggs and use plant-based yogurt to make these muffins vegan-friendly—I’ve tried it and still got great results!
• Nutty Twist: Adding chopped walnuts or pecans gives a lovely crunch and more texture variation.
• Less Sweet: If you prefer less sweet muffins, reduce the brown sugar slightly and leave out the chocolate chips.
• Spice Upgrade: For an extra kick, add a pinch of ground ginger or nutmeg along with the pumpkin pie spice.

How to Make 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Step 1: Prep Your Oven & Muffin Tin

Start by preheating your oven to 425°F (218°C) and lightly spray your 12-count muffin pan with nonstick spray. I also love using cupcake liners lightly sprayed with nonstick spray so the muffins come out effortlessly. Setting this up beforehand makes everything smoother when the batter’s ready.

Step 2: Whisk the Wet Ingredients

In a large bowl, combine pumpkin puree, light brown sugar, pure maple syrup, egg whites, nonfat Greek yogurt, melted coconut oil, and vanilla extract. Whisk until smooth—make sure there are no lumps of yogurt hiding in the mix. This step is easy but crucial for that smooth batter texture.

Step 3: Combine Your Dry Ingredients

Sift together the all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice into a separate large bowl. I discovered that sifting really helps keep the cocoa lump-free and ensures the heavier whole wheat flour mixes evenly.

Step 4: Fold Wet & Dry Batter Together

Slowly stir the dry ingredients into the wet, being careful not to overmix. You want to be sure to get rid of any hidden dry flour pockets, but don’t beat the batter too vigorously—thick and a bit chunky is exactly right here. Gently fold in the mini chocolate chips if you’re using them.

Step 5: Fill Muffin Cups & Bake

Divide the thick batter evenly among the muffin cups, filling each one up to the top for those tall, bakery-style muffins. If you love chocolate chips like I do, sprinkle some more on top for that melty finish. Bake for 5 minutes at 425°F, then lower the oven to 375°F without opening the door, and bake for an additional 13 minutes.

Step 6: Cool and Enjoy

Test your muffins with a toothpick in the center—it should come out clean when they’re done. Let them cool for 5 minutes in the pan before moving them to a wire rack to cool completely. Trust me, waiting pays off because these muffins get less crumbly and more flavorful as they cool.

How to Serve 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Garnishes

I like to top mine with a light dusting of powdered sugar or a few extra chocolate chips while they’re still warm. Sometimes, a smear of cream cheese or a bit of nut butter elevates the experience even more, especially if you’re serving them for brunch.

Side Dishes

These muffins pair wonderfully with a hot cup of coffee or chai tea. For a fuller breakfast, I often add fresh fruit like sliced apples or a small spinach salad simply dressed with lemon juice.

Creative Ways to Present

For a holiday gathering, I like to arrange these muffins on a rustic wooden board surrounded by autumn leaves and whole cinnamon sticks—it’s festive and inviting. Wrapping individual muffins in parchment paper tied with twine also makes a charming grab-and-go snack gift.

Make Ahead and Storage

Storing Leftovers

Leftover muffins stay fresh in an airtight container at room temperature for up to one week—that’s perfect if you’re making a batch to grab throughout the week. I usually keep mine in a sealed container on the counter and they stay moist and delicious for several days.

Freezing

I often freeze a few muffins in a zip-top bag for later. They freeze really well for up to three months and thaw perfectly when heated for just 45 seconds in the microwave. This trick lets me enjoy fall flavors even when I’m short on time.

Reheating

To warm leftover muffins, I pop them in the microwave for about 30-45 seconds or briefly toast them in the oven at 350°F. This revives that fresh-baked softness and melty chocolate chips and makes your muffin feel like it just came out of the oven.

FAQs

Final Thoughts

Honestly, this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe has become my go-to for autumn mornings or anytime I want a flavor-packed treat without feeling weighed down. I hope you enjoy making them as much as I do—and trust me, once you try them, you’ll see how easy it is to have a wholesome, delicious snack ready in no time. Bake a batch, share with friends, and watch these muffins disappear fast!

Print