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Pumpkin Chocolate Chip Muffins

These healthier, low fat pumpkin chocolate chip muffins are the perfect little snack or breakfast treat at under 200 calories per muffin. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Course: Breakfast
Cuisine: American

Ingredients

  • 2.5 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon pumpkin spice
  • 1/2 cup skim milk
  • 2 tablespoons canola oil
  • 1 egg (lightly beaten)
  • 1 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 400F and move the rack to the middle position and grease a 12-cup muffin tin (I use Pam cooking spray).
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. 
  3. In a smaller bowl, whisk together the milk, canola oil, egg, pumpkin purée, and vanilla. 
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently mix it together (I just use a wooden spoon), taking care not to overwork it. Fold in the chocolate chips.
  5. Fill each cavity in the muffin tin about 3/4 full.
  6. Bake for 18-20 minutes or until they're lightly browned on top. I bake mine for 20 minutes.
  7. Let cool in muffin tin for a few minutes then transfer to a wire rack to finish cooling. 

Notes

  • Tips: Ingredients should be at (or close to) room temperature. Make sure you spoon & level the flour (if you scoop it, you'll have too much). I used unsweetened pumpkin purée, not pumpkin pie filling.
  • This recipe is adapted from my favorite go-to low fat blueberry muffins recipe.