Description
These 130 Calorie Chocolate Pumpkin Spice Muffins offer a moist, flavorful treat perfect for fall or anytime you crave a light dessert. Combining pumpkin puree with cocoa and warming spices, they’re a healthier muffin option made with nonfat Greek yogurt, whole wheat and all-purpose flours, and sweetened with brown sugar and maple syrup. The baking technique uses an initial high temperature to achieve lofty tops and a tender crumb.
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
- Preheat and prepare muffin pan. Preheat your oven to 425°F (218°C). Lightly spray a 12-count muffin pan with nonstick spray, including any cupcake liners if using, and set aside.
- Mix wet ingredients. In a large bowl, whisk together the pumpkin puree, packed light brown sugar, pure maple syrup, egg whites, nonfat Greek yogurt, melted coconut oil, and vanilla extract until smooth and free of yogurt lumps.
- Sift and combine dry ingredients. Using a fine mesh sieve, sift 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.
- Combine wet and dry ingredients. Slowly add the wet mixture to the sifted dry ingredients, gently stirring to combine without overmixing. Fold in mini chocolate chips if using. The batter will be thick and slightly chunky.
- Fill muffin cups and add topping. Evenly divide the batter into the prepared muffin cups, filling each to the top. Optionally, sprinkle a few extra mini chocolate chips on top for garnish.
- Bake with temperature adjustment. Bake the muffins at 425°F (218°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 375°F (191°C) and continue baking for an additional 13 minutes. Check doneness by inserting a toothpick into a muffin center; it should come out clean.
- Cool muffins. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Storage instructions. Store muffins in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Notes
- Freezing Instructions: Muffins freeze well up to 3 months. To enjoy, heat them for 45 seconds until warm.
- Yogurt: Nonfat Greek yogurt is preferred for best texture and calorie count. Using regular or flavored yogurt may alter calories and texture.
- Pumpkin Pie Spice: Use your favorite store-bought or homemade blend. The recipe also includes ground cinnamon for enhanced flavor.
- Sifting: Recommended to sift dry ingredients to remove cocoa lumps and thoroughly combine flours.
- Initial High Oven Temperature: Baking at 425°F initially lifts the muffin tops for a bakery-style height, then lowering to 375°F finishes baking the centers evenly.
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
