130 Calorie Chocolate Pumpkin Spice Muffins

These 130 calorie chocolate muffins taste like dessert. Lightly flavored with pumpkin, spices, and maple!

chocolate pumpkin spice muffins

We’re back from one incredible honeymoon on Maui and Kauai. Of all the sights we saw, delicious food we ate (including tuna ceviche with coconut milk and macadamia nut crusted mahi mahi- omg) and drinks we tasted, I have to say that the sunrise at Haleakala Summit was absolutely my favorite part. Haleakala was 2 hours from our hotel, so you can imagine what time we woke up in the morning.

If you ever go to Maui, this is a sight you MUST see. Get there early to get a front row spot. It was 40 degrees at the top (10,000 feet), so bring warm clothes and a blanket. I had 3 blankets and was still shivering. Worth it. Look at this!

Haleakala sunrise

I saved a healthier recipe for today. Hopefully you had something indulgent for breakfast over the weekend – did you try these yet? – and are ready for something that won’t necessarily rot your teeth in the best way possible.

I made these fudgy muffins a few weeks ago and froze the rest. I ate two as I was unpacking avoiding unpacking my massive suitcase and doing laundry. They truly taste like a piece of chocolate cake. For only 130 calories.

Let’s talk about the calories. I do not count calories. I do not count calories for my recipes. Desserts are desserts. Eat it with a smile and move on. But muffins that I want to lighten up, I’ll definitely take time to smack a number on them. And only 130 calories for such a rich-tasting chocolate treat left me pleasantly surprised. Trust me, these chocolate pumpkin spice muffins do not taste like cardboard, I mean health food.

To make today’s muffins, I took my Skinny Double Chocolate Chip Muffins and switched some things around to include pumpkin puree. Pumpkin is a powerhouse! So much goodness for so little calories. I add a little bit of coconut oil for tenderness to offset pumpkin’s dense texture. A bit of brown sugar and maple syrup sweeten the muffins while complementing the light pumpkin taste. Lots of tasty fall spices in each bite, too.

While warm, all you really taste is chocolate. Totally not a bad thing! After a few hours, the pumpkin taste is intensified. Sort of like how banana bread and pumpkin bread are more flavorful on day 2. So, I consider these chocolate muffins with a little pumpkin rather than pumpkin muffins with chocolate. Get it? Got it. Good!

chocolate pumpkin spice muffin with a bite taken from it

I use a mix of whole wheat flour and all-purpose flour for these muffins. However, feel free to use all all-purpose flour or even white whole wheat flour. I do not recommend using all whole wheat flour (or whole wheat pastry flour) because the muffins will have a dense texture – not really appetizing and much too heavy.

The chocolate chips are optional. But let me tell you – the melty chocolate chips inside the muffin put these over the top! I like to use mini chocolate chips so there are more in each bite. If you like nuts, try toasting some chopped walnuts and tossing them in. Sort of  kind of almost like chocolate nut brownies… for breakfast.

Heck, swipe some cream cheese frosting on them to get a lightened-up pumpkin chocolate cupcake of sorts. Cream cheese is breakfast food so it’s ok.

stack of chocolate pumpkin spice muffins

I should probably go unpack be tortured now, but not before I eat more chocolate pumpkin muffins.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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chocolate pumpkin spice muffins

130 Calorie Chocolate Pumpkin Spice Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 45 minutes
  • Yield: 12-13 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


These 130 calorie chocolate muffins taste like dessert. Lightly flavored with pumpkin, spices, and maple!


  • 3/4 cup (185g) pumpkin puree (fresh or canned)
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (82g) pure maple syrup
  • 2 large egg whites
  • 2/3 cup (160g) nonfat Greek yogurt*
  • 2 Tablespoons (30ml) coconut oil, melted
  • 1 teaspoons pure vanilla extract
  • 1/2 cup (63g) all-purpose flour (spoon & leveled)
  • 1/2 cup (66g) whole wheat flour
  • 1/2 cup (42g) 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
  • 1/3 cup (60g) mini chocolate chips (optional)


  1. Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
  2. In a large bowl, combine pumpkin, brown sugar, maple syrup, egg whites, greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
  3. Sift* the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky and extremely, extremely thick.
  4. Divide the batter evenly among the muffin cups – fill them all the way to the top if you can. If desired, sprinkle a few more mini chocolate chips on top before baking. Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the temperature down to 375°F (191°C)* and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
  5. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.


  1. Freezing Instructions: Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw. They are so good warm!
  2. Yogurt: I prefer nonfat Greek yogurt in these muffins. If using regular yogurt, a different fat percentage, and/or a flavored variety such as vanilla, the calorie count may be different.
  3. Sifting: Sifting the dry ingredients is optional, but recommended. It helps get out any little cocoa lumps and ensures the heavy whole wheat flour and lighter all-purpose are evenly combined.
  4. Why Initial High Temperature? See my sky-high muffin dome tricks for more detail.

Keywords: chocolate chip pumpkin muffins, healthy pumpkin muffins

Do you like pumpkin and chocolate together? Hope so.


  1. These sound amazing! If I were to bake them in the larger size muffin tin, any idea how that would change the time/temp for baking these?

    1. Michelle, here’s a recipe I made giant size. Assuming you’re using a jumbo muffin pan? Follow these baking times for these chocolate pumpkin muffins.

      1. Thanks! They are in the oven now. I thought my batter looked more “mousse” like than thick though so I’m hoping they turn out alright!

  2. Thanks! They are in the oven now. I thought my batter looked more “mousse” like than thick though so I’m hoping they turn out alright!

  3. What if I wanted to turn this into a bread loaf. Would I still have the temp at 425 for min, then turn it down to the 375 and cook it for maybe 30 min until it came out clean? Also how long would I leave it in the pan before turning the loaf out?

    1. No need for higher/lower temp if making a loaf. Allow it to fully cool in the pan before turning it out.

      1. So would I bake it on 375 for 20-30 min or until it came out clean or go by the temp and time you post for other loaves?

  4. I made these last night and was so disappointed they turned out bad, but it was my own fault. The batter looked very fluffy (like mousse) and I only had 12 muffins (I doubled the recipe). When I looked at the recipe again this morning I realized it was because my recipe app I use didn’t double the weights of the ingredients. So anything I used a scale for was only scaled for 12 muffins. Basically, they have more eggs and leavening agents in them, which explains the mousse consistency. They’re still edible with some peanut butter on them, but I will definitely be trying the recipe again and making sure I use the right weight of ingredients! I can taste the potential in the muffins and love the idea of pumpkin-chocolate

  5. Hi Sally! These sound amazing!! How would you adjust the time/temp for mini muffins??

    1. Hi Alicia– about 11-13 minutes at 350.

  6. These muffins are ridiculous and I mean that in the best way possible. They are so moist and fudgey that they are more like chocolate cake than a muffin. Tender and delicious with little bits of chocolate throughout thanks to the mini chocolate chips. Amazing! I even used all white whole wheat flour instead of AP and they still turned out better than I could have hoped for. Muffins that have a good amount of vitamin A, fiber, and taste like chocolate cake? Yes, please! I keep them in a Ziploc bag in the fridge, so sometimes I microwave them for about ten seconds and the mini chocolate chips become all melted and the muffin becomes even better. Next time I make them I think I might leave out the spices so that they’re even more chocolate cake like. Love this recipe!!

    1. Yes I love them too! Especially after being warmed up.

  7. Hi Sally! I was wondering if the pumpkin gave the muffins any flavor or if it’s just to moisten them? I plan on making these as a Halloween treat and want something with a chocolate/pumpkin balance that doesn’t solely rely on the pumpkin spice (not enough pumpkin flavor IMO). Thank you! 🙂

    1. For a chocolate/pumpkin balance, I would go for my pumpkin chocolate chip bread recipe. You can make it into muffins too!

      1. Perfect, thanks! I made your pumpkin truffles last week and….omg….pretty sure that’s what heaven’s like

  8. What can I use to replace the coconut oil?

    1. Melted butter works.

  9. Hey Sally! 

    Just wanted to say thanks so much for being awesome!! I am not kidding when I say that yours is the only website/ cookbook I go to when I need a recipe (which is often!). Just made these muffins and took my first bite! DELISH!!! Happy Holidays! 

    1. Thanks so much Elizabeth! I’m glad you can always turn to my recipes.

  10. Hello Sally, I love the sound of these muffins, I will be making them to take to my Son’s on Sunday. I have made so many of your recipe’s and all are delicious. I sometimes have to change things as I can not get some ingredients  here in England. But have always been successful!

  11. Could i use a flax egg instead? 

  12. I made these today to eat for breakfast this week, but they looked so good that I couldn’t help eating one right out of the oven. 🙂 They were really good! Very moist and not too sweet, which is exactly what I need (I’m a sugar junkie who is trying very hard to limit her sugar intake). The spice wasn’t very strong in mine, but I didn’t have any pumpkin pie spice, so I only used cinnamon and nutmeg which was all I had. I’m looking forward to making these again after I get some pumpkin pie spice. I’m sure that will make them taste even better, although they’re delicious as is.

  13. These are AMAZING! I just made them earlier this afternoon and my boyfriend (who does not typically like pumpkin) said they were the best muffins he’s ever had! I didn’t tell him there was pumpkin in them and it was virtually undetectable in the finished muffin. I didn’t add any cinnamon or pumpkin pie spice because I wanted more of a plain chocolate flavor and they were perfect. Thanks Sally! 

  14. Just made these and cannot wait to slather with almond butter for breakfast tomorrow!

  15. Hi Sally, I’m wanting to make these for day care for my baby’s first birthday. Wondering what can I replace the yoghurt with? Coconut yoghurt or goats milk yoghurt? Someone is allergic to dairy…. :/ 
    Thanks 🙂 

    1. Any dairy free yogurt would be great!

  16. Could you use just all AP flour in this recipe? I only have AP and bread flour in my cupboard right now and don’t really want to have to run to the store as I have everything else. Thanks!

    1. Hi Loghan! Yep, you can use all-purpose flour in this pumpkin muffin recipe instead of whole wheat flour.

  17. Hello, what can i use as a substitute for the coconut oil?

    1. You can use vegetable or canola oil instead.

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