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130 Calorie Chocolate Pumpkin Spice Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 120 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12-13 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These 130 Calorie Chocolate Pumpkin Spice Muffins are a delicious, moist treat perfect for fall or any time you crave a sweet, spiced snack. Made with pumpkin puree, cocoa powder, and warm spices, they offer a healthier twist with nonfat Greek yogurt, light brown sugar, and minimal oil. The batter is baked initially at a high temperature to create beautifully domed tops, then finished at a lower temperature to ensure a tender crumb. Optional mini chocolate chips add a delightful chocolate burst in every bite. Low in calories yet rich in flavor, these muffins are an ideal choice for a guilt-free indulgence or quick breakfast on the go.

Ingredients

Units Scale

Wet 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

Dry Ingredients

  • 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

Optional

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

Instructions

  1. Preheat and Prepare Muffin Pan: Preheat your oven to 425°F (218°C). Lightly spray a 12-count muffin pan with nonstick spray or, if using cupcake liners, spray those lightly as well. Set aside your prepared pan.
  2. Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, light brown sugar, maple syrup, egg whites, nonfat Greek yogurt, melted coconut oil, and vanilla extract until the mixture is smooth with no lumps.
  3. Sift and Mix Dry Ingredients: Sift together the all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda, baking powder, ground cinnamon, and pumpkin pie spice into a separate large bowl. This ensures even distribution and removes lumps, especially from the cocoa powder.
  4. Combine Wet and Dry: Slowly stir the wet mixture into the dry ingredients, carefully avoiding overmixing. Make sure to fully incorporate the flours but don’t worry if the batter is thick and slightly chunky. Fold in the mini chocolate chips gently.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each to the top. Optionally, sprinkle additional mini chocolate chips on top for extra chocolate bursts.
  6. Bake at High Temperature: Bake the muffins at 425°F (218°C) for 5 minutes. This initial high heat helps the muffins rise quickly and develop tall, bakery-style tops.
  7. Reduce Heat and Continue Baking: Without removing the muffins, reduce the oven temperature to 375°F (191°C) and bake for an additional 13 minutes. Test doneness by inserting a toothpick in the center—if it comes out clean, the muffins are ready.
  8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
  9. Storage: Store muffins in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months and reheat in the microwave for 45 seconds when ready to eat.

Notes

  • Freezing Instructions: Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw. They taste excellent warm!
  • Yogurt: Nonfat Greek yogurt is preferred for this recipe. Using regular, flavored, or different fat percentage yogurts may alter the calorie count and texture.
  • Pumpkin Pie Spice: Store-bought or homemade pumpkin pie spice can be used. The recipe also uses additional ground cinnamon for enhanced flavor.
  • Sifting: While optional, sifting the dry ingredients is recommended to remove cocoa lumps and evenly combine the flours.
  • High Oven Temperature Trick: Starting the bake at a high temperature creates extra tall muffin tops by quickly setting the structure, then baking at a lower temperature cooks the centers evenly for tender muffins.
  • Mini Chocolate Chips: These are optional and can be omitted or replaced with other mix-ins like nuts or dried fruit if preferred.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 130
  • Sugar: 10g
  • Sodium: 160mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 10mg

Find it online: https://emilyquickdinners.com/130-calorie-chocolate-pumpkin-spice-muffins-recipe/