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 (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)
- 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.
- 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.
- 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.
- 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.
- 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.
- Freezing Instructions: Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw. They are so good warm!
- 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.
- 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.
- Why Initial High Temperature? See my sky-high muffin dome tricks for more detail.
Keywords: chocolate chip pumpkin muffins, healthy pumpkin muffins