130 Calorie Chocolate Pumpkin Spice Muffins Recipe

I absolutely love this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe because it gives you the perfect sweet treat without the guilt. These muffins are so moist and flavorful, thanks to the pumpkin puree and warm spices, yet they stay light on calories — which is honestly a dream come true when you’re craving something chocolatey and cozy at the same time. I often make them in the fall, but honestly, they’re good anytime you want a little autumn magic in a bite.

When I first tried this recipe, I was blown away by how rich and indulgent it feels, despite being just 130 calories per muffin. It’s a recipe that works beautifully for breakfast on-the-go, an afternoon pick-me-up, or even a guilt-free dessert. You’ll find that balancing cocoa, pumpkin, and spices creates a flavor combo that’s both comforting and exciting in each bite. Trust me, once you make these, you’ll want to keep a batch in your freezer!

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Ingredients You’ll Need

These ingredients come together to balance sweetness, moisture, and that fall-inspired spice blend perfectly. I like to use canned pumpkin puree for convenience, but fresh works too if you want that extra freshness.

• Pumpkin Puree: Canned pumpkin is a pantry staple, but fresh pumpkin adds an extra depth if you’re feeling up for it.
• Light Brown Sugar: Adds moisture and a subtle caramel note that pairs beautifully with pumpkin spice.
• Pure Maple Syrup: I recommend a real maple syrup over artificial sweeteners for a natural, rich flavor.
• Egg Whites: Keeps these muffins light and helps with structure without extra fat.
• Nonfat Greek Yogurt: Gives moisture and protein, making the muffins tender and satisfying.
• Coconut Oil: Melted coconut oil keeps things dairy-free and adds a subtle tropical hint.
• Pure Vanilla Extract: Enhances all the flavors and adds warmth.
• All-Purpose Flour: Make sure it’s spooned and leveled for accurate measurement.
• Whole Wheat Flour: Adds nuttiness and fiber, balancing the texture.
• Unsweetened Cocoa Powder: The heart of that chocolate flavor, choose a good quality brand for best results.
• Salt: Just a pinch to highlight the sweetness and flavors.
• Baking Soda & Baking Powder: These leavening agents work together to give the muffins a nice rise.
• Ground Cinnamon & Pumpkin Pie Spice: The signature warm spices that make these muffins feel like fall in every bite.
• Mini Chocolate Chips (Optional): If you want a little extra chocolate pop, go for mini chips so they distribute evenly.

Variations

I love how versatile this 130 Calorie Chocolate Pumpkin Spice Muffins Recipe is — you can easily tailor it to match your personal tastes or dietary needs. Over time, I’ve experimented with a few tweaks, and it’s fun to swap things up every now and then.

• Dairy-Free Variation: I replaced the Greek yogurt with a plant-based, unsweetened yogurt once and loved how they stayed moist and tender.
• Added Nuts: Tossing in chopped walnuts or pecans adds crunch and extra autumn vibes, plus some healthy fats.
• Extra Spice: If you like a stronger pumpkin spice flavor, try boosting the pumpkin pie spice to 1 1/2 teaspoons — just what I do when I’m craving maximum warmth.
• Swap Sweetener: For a less sweet version, reduce brown sugar slightly and replace maple syrup with a sugar-free syrup alternative.

How to Make 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Step 1: Prep Your Oven and Muffin Pan

Start by preheating your oven to 425°F (218°C). This initial high heat is a secret trick I discovered that gives the muffins an impressive rise and a gorgeous domed top — just like bakery muffins. Spray your 12-count muffin pan with nonstick spray, and if you prefer, line with cupcake liners for easier cleanup, spraying those lightly as well. Setting this up early saves time later.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin puree, brown sugar, maple syrup, egg whites, Greek yogurt, melted coconut oil, and vanilla extract until everything is smooth and well combined. Make sure there are no lumps, especially from the yogurt — I like to give it a good stir to keep the batter silky. Don’t worry if it looks thin; it’ll thicken up once you add the dry ingredients.

Step 3: Sift and Combine the Dry Ingredients

This step helps mix the heavier whole wheat flour with the lighter all-purpose flour evenly and breaks up any cocoa lumps — which I learned the hard way after one chewy bite of cocoa chunk! Sift together the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice into another large bowl. Then gently fold the wet ingredients into this mix, being careful not to overmix. You want the batter just combined, with any leftover dry flour pockets stirred out. The batter will look thick and a bit chunky, which is totally normal.

Step 4: Add Chocolate Chips and Fill Your Muffin Cups

Fold in the mini chocolate chips if you’re using them — they add delightful little pockets of melty chocolate throughout. Then, scoop the batter evenly into your muffin pan, filling each cup all the way to the top for tall, bakery-style muffins. If you want, sprinkle a few extra mini chips on top for a pretty finish that also tastes amazing.

Step 5: Bake Using the Two-Temperature Method

Place the muffin pan in the oven at that high 425°F temperature and bake for 5 minutes to get the rise started. Without removing the muffins, reduce the oven temperature to 375°F (191°C) and bake for 13 more minutes. This method helps the muffins develop a tall, light top while allowing the centers to bake through evenly. To check doneness, poke a toothpick into the center of one muffin — if 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 up so they don’t fall apart. Then carefully transfer to a wire rack to cool completely if you can wait that long (I usually sneak one warm!). These muffins stay moist at room temperature in an airtight container for up to a week, making them perfect to bake ahead.

How to Serve 130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Garnishes

I like to dust the tops with a tiny sprinkle of powdered sugar or cinnamon for a pretty finish. Sometimes, if I’m feeling fancy, I spread a thin layer of light cream cheese frosting or add a dollop of Greek yogurt mixed with a touch of honey right before serving.

Side Dishes

These muffins pair wonderfully with a warm cup of spiced chai tea or black coffee. For a more substantial breakfast, enjoy them alongside scrambled eggs or a fresh fruit salad to balance the richness.

Creative Ways to Present

For holiday brunches, I’ve arranged these muffins on a rustic wooden board with autumn leaves and small pumpkins around — it makes for a charming seasonal display. Wrapping individual muffins in parchment paper tied with twine also makes lovely homemade gift treats.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature, where they stay fresh and moist for up to a week. If I’m keeping them longer, I pop the container in the fridge for a few days, though room temp is better to keep softness intact.

Freezing

These muffins freeze like a dream — I freeze them individually wrapped in plastic wrap and then place them in a zip-top bag. They keep for up to 3 months, making it so easy to have a quick snack ready anytime. I especially appreciate having muffins on hand during busy weeks when there’s no time to bake.

Reheating

To reheat, I microwave a frozen muffin for about 45 seconds until warm and soft. You’ll be amazed at how the texture almost feels freshly baked again! If you want a crisp top, a quick toast in a toaster oven for 3-4 minutes works wonders.

FAQs

Final Thoughts

This 130 Calorie Chocolate Pumpkin Spice Muffins Recipe is now a staple in my baking rotation because it perfectly blends indulgence with sensible nutrition — and that’s so rare to find! I love sharing them with friends and family who are shocked to hear how low-calorie yet delicious they are. If you want a cozy, chocolatey treat that feels like a hug in muffin form, you really can’t go wrong here. Give this recipe a try, and I promise you’ll be baking these magical muffins again and again.

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