Pumpkin Chocolate Chip Muffins(Low Calorie)
Moist, low-calorie pumpkin muffins loaded with chocolate chips and warm spices, perfect for a healthy snack or breakfast that appeals to all pumpkin and chocolate lovers.
Ingredients
- 2 1/2 cups all-purpose flour ⓘ
- 2 cups sugar ⓘ
- 1/2 cup whole wheat flour ⓘ
- 2 tsp baking powder ⓘ
- 1 1/2 tsp cinnamon ⓘ
- 1 tsp salt ⓘ
- 1/2 tsp baking soda ⓘ
- 1/2 tsp nutmeg ⓘ
- 1 egg ⓘ
- 3/4 cup egg substitute ⓘ
- 15 oz can pumpkin ⓘ
- 1/2 cup unsweetened applesauce ⓘ
- 1/4 cup canola oil ⓘ
- 1 cup semisweet chocolate chips ⓘ
Instructions
- In a mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, salt, baking soda, and nutmeg.
- In another bowl, mix the egg, egg substitute, pumpkin, unsweetened applesauce, and canola oil until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just moistened.
- Fold in the semisweet chocolate chips.
- Coat muffin cups with non-stick cooking spray and fill each about 2/3 full with batter.
- Bake at 400°F (200°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for 5 minutes on a wire rack before serving.
Tips & Substitutions
For a lighter version, you can replace half of the canola oil with unsweetened applesauce, which keeps the muffins moist while reducing calories. Consider using a sugar substitute if you're watching your sugar intake. Ensure your baking powder is fresh for the best rise, and try adding nuts or dried fruit for added texture. If you like a bit of crunch, sprinkle some oats on top before baking.
Serving Suggestions
These Pumpkin Chocolate Chip Muffins make a delightful breakfast or snack and pair beautifully with a hot cup of coffee or tea. For a festive twist, serve them alongside a side of whipped cream cheese spread. They also make a great addition to brunch tables, especially when combined with other treats like Maple Nut Chiffon Bread or a fresh fruit salad.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins in a freezer-safe bag or container for up to three months. To reheat, microwave for 15-20 seconds or bake in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Chocolate Chip Muffins(Low Calorie) contains roughly 366 calories, with 12g protein, 61g carbohydrates, and 9g fat. It is an excellent source of vitamin A (34% of the Daily Value), protein (23% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1032mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and mash the pumpkin until smooth. You'll need about 2 cups of fresh pumpkin to equal a 15 oz can. This can enhance the flavor and texture of the muffins.
Can I make these muffins dairy-free?
Absolutely! To make these muffins dairy-free, simply use a dairy-free egg substitute and ensure that your chocolate chips are dairy-free as well. The unsweetened applesauce and pumpkin provide moisture, making it easy to create a delicious dairy-free version.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Baking time can vary based on your oven, so it's a good idea to start checking around the 18-minute mark to avoid overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).