130 Calorie Chocolate Pumpkin Spice Muffins
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
18 minutes
Rating
4.8 out of 5 stars
(4)
Ingredients
12-13 muffins
- 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
- 1/2 cup (63g) all-purpose flour
- 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
- 1/3 cup (60g) mini chocolate chips (optional)
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Preparation
Chef’s notes
Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw. They are so good warm!
I prefer nonfat Greek yogurt in these muffins. If using regular yogurt, a different fat percentage, and/or a flavored variety such as vanilla, the calorie count may be different.
You can use store-bought or homemade pumpkin pie spice. You will still add the 1 and 1/2 teaspoons ground cinnamon that is also called for in this recipe.
Sifting the dry ingredients is optional, but recommended. It helps get out any little cocoa lumps and ensures the heavy whole wheat flour and lighter all-purpose are evenly combined.
Bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.