Why Make This Recipe
These 130 Calorie Chocolate Pumpkin Spice Muffins are a delightful treat that combines the flavors of pumpkin and chocolate. They are perfect for a quick breakfast or snack, and they are guilt-free because they are low in calories. This recipe packs in the flavors of fall while being nutritious and satisfying.
How to Make 130 Calorie Chocolate Pumpkin Spice Muffins
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 teaspoon 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)
Directions
Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray. If you use cupcake liners, lightly spray those too. Set aside.
In a large bowl, mix the pumpkin puree, brown sugar, maple syrup, egg whites, Greek yogurt, melted coconut oil, and vanilla extract. Whisk everything together until the mixture is smooth, with no lumps of yogurt.
In another bowl, sift together the all-purpose flour, whole wheat flour, cocoa powder, salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice. Slowly mix the dry ingredients into the wet mixture. Be careful not to overmix; it’s okay if the batter is a bit chunky and thick. Fold in the mini chocolate chips if you’re using them.
Divide the batter evenly into the muffin cups. You can fill them all the way to the top. If you want, sprinkle a few more mini chocolate chips on top.
Bake in the preheated oven for 5 minutes at 425°F (218°C). Without opening the oven, turn down the temperature to 375°F (191°C) and bake for an additional 13 minutes. To check if they are done, insert a toothpick into the center of one muffin. If it comes out clean, they are ready.
Remove the muffins from the oven and let them cool for 5 minutes in the pan before transferring them to a wire rack to cool completely.
These muffins can stay fresh in an airtight container at room temperature for up to 1 week.
How to Serve 130 Calorie Chocolate Pumpkin Spice Muffins
These muffins are great by themselves, but you can also enjoy them with a spread of almond butter or a light cream cheese frosting for added flavor. They work well as a snack or for breakfast on the go!
How to Store 130 Calorie Chocolate Pumpkin Spice Muffins
To keep your muffins fresh, place them in an airtight container at room temperature. If you want to keep them for longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer-safe bag.
Tips to Make 130 Calorie Chocolate Pumpkin Spice Muffins
- Make sure to measure your ingredients accurately for the best results.
- Don’t overmix the batter; a few lumps are okay.
- You can substitute apple sauce for the coconut oil if you want to reduce the fat content even more.
Variation
Feel free to swap out the mini chocolate chips for nuts or dried fruits if you’d like a different flavor. You can also add a touch of espresso powder to enhance the chocolate flavor.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure to cook and puree it until smooth.
2. Are these muffins gluten-free?
No, but you can use a gluten-free flour blend to make them gluten-free.
3. How can I make these muffins sweeter?
You can add an extra tablespoon of brown sugar or maple syrup, or include more chocolate chips in the batter.