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 (60ml) pure maple syrup
- 2 large egg whites
- 2/3 cup (160g) nonfat Greek yogurt*
- 2 Tablespoons (28g) coconut oil, melted
- 1 teaspoons pure vanilla extract
- 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
- 1/3 cup (60g) mini chocolate chips (optional)
Instructions
- 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’re done.
- Remove from the oven and allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Muffins stay fresh in an airtight container at room temperature for up to 1 week.
Notes
- Freezing Instructions: Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw. They are so good warm!
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Fine Mesh Sieve | Cooling Rack
- 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.
- Pumpkin Pie Spice: You can use store-bought or homemade pumpkin pie spice. You will still add the 1 and 1/2 teaspoons ground cinnamon that is also called for in this recipe.
- 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 the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.