130 Calorie Chocolate Pumpkin Spice Muffins Recipe

These 130 Calorie Chocolate Pumpkin Spice Muffins are a guilt-free indulgence that perfectly balances rich chocolate and warm pumpkin spice. With just 10 minutes of prep and 18 minutes of baking, you’ll have a batch of moist, tender muffins ready to enjoy. The combination of cocoa and aromatic spices creates a cozy, irresistible flavor that feels like a hug in every bite.

Each muffin is light yet satisfying, with a soft crumb and a hint of sweetness that won’t weigh you down. Perfect for breakfast or a midday treat, they’re a wholesome way to satisfy your cravings. In under 45 minutes, you can fill your kitchen with the comforting scent of fall and share these delightful muffins with friends or family.

Ingredients for 130 Calorie Chocolate Pumpkin Spice 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 (or substitute with regular yogurt)
• 2 Tablespoons (28g) coconut oil, melted (or use another neutral oil)
• 1 teaspoon pure vanilla extract
• 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
• 1/3 cup (60g) mini chocolate chips (optional, for extra indulgence)

Step-by-Step Instructions

1. Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray. If using cupcake liners, spray them lightly as well. Set aside.
2. In a large bowl, combine the pumpkin puree, brown sugar, maple syrup, egg whites, Greek yogurt, melted coconut oil, and vanilla extract. Whisk until smooth, ensuring no yogurt lumps remain.
3. In another large bowl, sift together the all-purpose flour, whole wheat flour, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
4. Gradually stir the wet ingredients into the dry ingredients, being careful not to overmix. Fold in the mini chocolate chips (if using). The batter will be thick and slightly chunky.
5. Divide the batter evenly among the muffin cups, filling them to the top. Sprinkle a few extra chocolate chips on top if desired.
6. Bake at 425°F (218°C) for 5 minutes, then reduce the temperature to 375°F (191°C) and bake for an additional 13 minutes. To check for doneness, insert a toothpick into the center of a muffin—it should come out clean.
7. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 1 week.

Perfect Pairings: Toppings and Serving Ideas

Elevate your muffins with a dollop of whipped cream or a drizzle of melted dark chocolate for an indulgent treat. For a healthier twist, serve with a side of fresh berries or a smear of almond butter. These muffins also pair wonderfully with a warm cup of coffee or spiced chai tea for a cozy breakfast or snack.

Storage and Reheating Tips

Keep your muffins fresh by storing them in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.

Recipe Variations to Try

Swap the mini chocolate chips for chopped nuts or dried fruit for a different flavor profile. If you’re out of pumpkin pie spice, use a mix of nutmeg, ginger, and cloves. For a gluten-free version, replace the flours with a 1:1 gluten-free baking blend. You can also use applesauce instead of coconut oil for a lower-fat option.

Time-Saving Tips for Busy Bakers

Prep your dry ingredients the night before and store them in a sealed container to save time in the morning. Use a cookie scoop to evenly portion the batter into the muffin cups for quicker, mess-free filling. If you’re short on time, skip the sifting step—just whisk the dry ingredients thoroughly to ensure even mixing.

Equipment Guidance for Best Results

Use a nonstick muffin pan or silicone liners to prevent sticking and ensure easy removal. A sifter or fine mesh strainer helps incorporate the dry ingredients smoothly, but a whisk works in a pinch. For even baking, rotate the pan halfway through the cooking time if your oven has hot spots.

130 Calorie Chocolate Pumpkin Spice Muffins Recipe

Neha

These 130 Calorie Chocolate Pumpkin Spice Muffins are a guilt-free indulgence that perfectly balances rich chocolate and warm pumpkin spice. With just 10 minutes of prep and 18 minutes of baking, you’ll have a batch of moist, tender muffins ready to enjoy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 12

Calories 130 kcal

Ingredients

  

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• 3/4 cup pumpkin puree (fresh or canned)
• 1/2 cup packed light brown sugar
• 1/4 cup pure maple syrup
• 2 large egg whites
• 2/3 cup nonfat Greek yogurt
• 2 Tablespoons coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour (spooned & leveled)
• 1/2 cup whole wheat flour
• 1/2 cup 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 mini chocolate chips (optional)

Instructions

 

• Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the temperature down to 375°F (191°C) and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they’re done.
• In a large bowl, combine pumpkin, brown sugar, maple syrup, egg whites, greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
• Sift the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky and extremely, extremely thick.
• Divide the batter evenly among the muffin cups—fill them all the way to the top if you can. If desired, sprinkle a few more mini chocolate chips on top before baking.
• Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the temperature down to 375°F (191°C) and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they’re done.
• Remove from the oven and allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
• Muffins stay fresh in an airtight container at room temperature for up to 1 week.

Nutrition

Calories: 130kcal

Keyword chocolate, healthy baking, low-calorie, muffins, pumpkin spice

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