130 Calorie Chocolate Pumpkin Spice Muffins Recipe

If you’re on the hunt for a treat that’s both indulgent and mindful, this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe is an absolute winner. I love how these muffins manage to be rich, cozy, and satisfyingly chocolatey without loading you down with extra calories—perfect for these cooler months when pumpkin spice flavors are just calling your name. It’s like getting the best of both worlds: that classic fall comfort with a chocolatey twist, all packed into a light bite.

When I first tried this recipe, I was amazed at how moist and fluffy the muffins turned out despite being lower in calories. You’ll find that the combination of pumpkin puree and nonfat Greek yogurt keeps the texture tender, while the blend of spices makes every bite warm and comforting. Whether you’re grabbing a quick breakfast, packing snacks for work, or just craving a guilt-free dessert, these 130 Calorie Chocolate Pumpkin Spice Muffins fit the bill beautifully.

this Recipe

Ingredients You’ll Need

The ingredients in this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe combine to create a perfect balance of flavor and texture. I usually keep most of them on hand, and the pumpkin puree is my go-to canned brand, but fresh works wonderfully too.

• Pumpkin Puree: Use either fresh or canned; it keeps the muffins moist and adds that signature pumpkin flavor.
• Light Brown Sugar: Adds natural sweetness and a little caramel note that complements the spices.
• Pure Maple Syrup: Gives a gentle sweetness plus depth; a little goes a long way.
• Egg Whites: They add structure without extra fat or calories.
• Nonfat Greek Yogurt: This ingredient is key for moisture and a slight tang—just make sure to use nonfat to keep calories low.
• Coconut Oil: Melted for smooth incorporation and a subtle richness that blends nicely with pumpkin.
• Vanilla Extract: Enhances all the flavors and rounds out the sweetness.
• All-Purpose Flour: Use spooned and leveled for accuracy; it offers lightness to the muffin crumb.
• Whole Wheat Flour: Adds fiber and a bit of rustic texture, balancing the sweetness.
• Unsweetened Cocoa Powder: The star chocolate ingredient—look for a good quality, unsweetened version.
• Salt: Just a pinch enhances sweetness and flavor complexity.
• Baking Soda: Helps the muffins rise and creates a tender crumb.
• Baking Powder: Works together with baking soda to give the perfect lift.
• Ground Cinnamon: A warm spice that’s essential for that pumpkin spice vibe.
• Pumpkin Pie Spice: Use store-bought or homemade; it amps up the cozy fall flavor.
• Mini Chocolate Chips (Optional): I love these little pockets of melty chocolate—they add a nice surprise but can be skipped for fewer calories.

Variations

I’ve played around with this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe quite a bit, and it’s such an easy base for customization. Feel free to tweak it to match what you’ve got or your dietary needs—it’s really forgiving!

• Nut-Free Version: Simply skip any added nuts or nut-based ingredients; the coconut oil keeps it moist enough so you don’t miss the crunch.
• Extra Spice Kick: I sometimes add a pinch of nutmeg or ginger for an extra layer of warmth that’s perfect for chilly mornings.
• Less Sweet: If you prefer, reduce the maple syrup slightly and use unsweetened applesauce to keep moisture but cut down sugar.
• Vegan Adaptation: Swap egg whites for a flax egg and use a plant-based yogurt to make these muffins vegan-friendly.

How to Make 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Step 1: Prep Your Ingredients and Muffin Pan

Start by preheating your oven to 425°F (218°C). I always spray my 12-count muffin pan lightly with nonstick spray—if you prefer, line with cupcake liners and spray those too so your muffins release easily. Having your pan ready while you mix makes the whole process smoother and less rushed.

Step 2: Mix the Wet Ingredients Thoroughly

In a large bowl, whisk together pumpkin puree, brown sugar, maple syrup, egg whites, Greek yogurt, melted coconut oil, and vanilla extract until the mixture is smooth and creamy. I like to pause here and make sure there are no lumps from the yogurt—that helps keep the muffin crumb nice and uniform.

Step 3: Combine the Dry Ingredients with Care

Sift together your all-purpose and whole wheat flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Sifting is optional but I highly recommend it—it helps prevent lumps and ensures everything is evenly mixed. Then, slowly fold the dry ingredients into your wet mixture. Be gentle here—you don’t want to overmix, just enough to get all flour streaks gone.

Step 4: Add Chocolate Chips and Fill the Muffin Cups

Fold in the mini chocolate chips, if using, and spoon the batter evenly into your muffin pan cups. Fill them right to the top for those tall, bakery-style muffins. I like to sprinkle a few more chips on top before baking for that extra melty chocolate goodness.

Step 5: Bake Using the Two-Temperature Trick

Bake at 425°F (218°C) for 5 minutes to give the muffin tops a lovely rise. Then, keeping the muffins in the oven, lower the temperature to 375°F (191°C) and continue baking for another 13 minutes. This trick came from a baker friend—it really helps your muffins puff up pretty and cook perfectly inside. Test doneness with a toothpick; when it comes out clean, they’re ready!

Step 6: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes—this helps them set so they won’t crumble when you pull them out. Then transfer to a wire rack to cool completely. If you’re anything like me, these won’t last long, but they’re also wonderful warmed up the next day.

How to Serve 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Garnishes

I really enjoy a light dusting of powdered sugar on these muffins to add a touch of elegance without overwhelming the flavors. Sometimes I also spread a tiny bit of softened cream cheese or a dab of almond butter on top—both add a creamy contrast that pairs beautifully with the chocolate and spice.

Side Dishes

These muffins pair nicely with a warm cup of coffee or spiced chai tea for a comforting snack. I’ve also served them alongside a fresh fruit salad when hosting weekend brunch—it’s a nice balance between indulgent and fresh!

Creative Ways to Present

For holiday gatherings, I like to arrange these muffins on a tiered stand, decorated with cinnamon sticks and fresh pumpkin slices to bring out the festive vibe. Another fun way is to wrap each muffin in decorative parchment and tie with a rustic ribbon—makes a sweet gift or take-along snack.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature, and they usually keep fresh for up to a week. Just make sure they’ve cooled fully before sealing the container—that prevents condensation and sogginess.

Freezing

I’ve had great success freezing these muffins individually wrapped in plastic wrap, then stored in a freezer-safe bag. They freeze beautifully for up to 3 months. When I want one, I just microwave it for about 45 seconds and it tastes like it just came out of the oven.

Reheating

I prefer reheating muffins wrapped in a slightly damp paper towel in the microwave for 30-45 seconds to keep them moist and warm without drying out. If you have time, popping them in a 350°F oven for 5 minutes also works great, especially if you like a slightly crisp top.

FAQs

Final Thoughts

This 130 Calorie Chocolate Pumpkin Spice Muffins Recipe is one of those gems I’m so glad I discovered—it feels like a treat but fits seamlessly into a balanced lifestyle. I love sharing these with friends who are surprised how rich and delicious they taste without the usual heaviness. Give this recipe a try, and I bet it’ll become a fall favorite in your kitchen too. Plus, you get the bonus of indulging in pumpkin spice season guilt-free!

Print