Description

These 130 Calorie Chocolate Pumpkin Spice Muffins are a delicious and healthier treat featuring pumpkin puree, cocoa, warm spices, and optional mini chocolate chips. Baked to perfection with an initial high oven temperature to achieve bakery-style high tops and moist interiors, these muffins are perfect for fall or anytime you want a flavorful, guilt-free snack.

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

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Instructions

Preheat Oven and Prepare 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 as well. Set aside.
Mix Wet Ingredients: In a large bowl, combine pumpkin puree, light brown sugar, pure maple syrup, egg whites, nonfat Greek yogurt, melted coconut oil, and pure vanilla extract. Whisk everything together until the mixture is smooth with no lumps of yogurt remaining.
Combine 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 large bowl. This helps remove lumps and evenly blend the flours.
Mix Wet and Dry Ingredients: Slowly stir the dry ingredients into the wet mixture, mixing carefully not to overmix. Ensure no dry flour pockets remain. Fold in the mini chocolate chips if using. The batter will be thick and slightly chunky.
Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling them all the way to the top if possible. Optionally, sprinkle a few additional mini chocolate chips on top for garnish.
Initial High-Heat Bake: Bake in the preheated oven for 5 minutes at 425°F (218°C), which helps the muffins develop high, bakery-style tops.
Lower Temperature and Continue Baking: Without removing the muffins from the oven, reduce the temperature to 375°F (191°C) and bake for an additional 13 minutes. Test doneness by inserting a toothpick into a muffin center; it should come out clean.
Cool Muffins: Remove muffins from the oven and allow them to cool for 5 minutes in the pan. Then transfer to a wire rack to cool completely before serving or storing.
Storage: Store the muffins in an airtight container at room temperature for up to one week, or freeze them for up to 3 months and heat for 45 seconds to thaw and enjoy warm.

Notes

Freezing Instructions: Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw; they taste great warm.
Prefer nonfat Greek yogurt to keep calorie count low; using flavored or full-fat yogurt will alter nutrition.
You can use either store-bought or homemade pumpkin pie spice, but do not omit the additional cinnamon called for separately.
Sifting dry ingredients is optional but helps remove lumps, especially from cocoa powder, and ensures even mixing.
The initial high temperature bake lifts muffin tops quickly, giving a bakery-style appearance before lowering the heat to finish baking the centers.

Nutrition

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