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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

Description

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


Ingredients

  • 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 (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
  • 1/3 cup (60g) mini chocolate chips (optional)

Instructions

  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.

Notes

  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