There’s something magical about pulling warm pumpkin muffins out of the oven—that cozy cinnamon smell filling the kitchen instantly makes any morning better. But as someone who loves baking yet still wants to enjoy treats guilt-free, I’ve spent years perfecting these low calorie pumpkin chocolate chip muffins. They’re my absolute go-to when I want that classic autumn flavor without the sugar crash afterwards.
The secret? Using pure pumpkin puree (not the pie filling!) and swapping in applesauce keeps them incredibly moist while cutting calories. And I’ll never skimp on the chocolate chips—those melty dark chocolate pockets make every bite feel indulgent. My kids go crazy for these, and I love that they’re getting fiber from the pumpkin and whole grains without even realizing it’s “healthy.” These muffins prove you don’t have to choose between delicious and nutritious!
Table of Contents
Table of Contents
Why You’ll Love These Low Calorie Pumpkin Chocolate Chip Muffins
Let me tell you why these muffins became my ultimate fall obsession:
- Guilt-free indulgence: At just 120 calories each, you can enjoy that pumpkin-chocolate combo without derailing your day
- Unbelievably moist: The pumpkin puree and applesauce create the perfect tender crumb—no dry muffins here!
- Weekend-worthy taste, weekday-easy: Just one bowl and 30 minutes from mixing to munching
- Pumpkin spice perfection: Cinnamon and nutmeg make your kitchen smell like autumn dreams while they bake
- Kid-approved healthy: My picky eaters gobble these up while getting fiber and nutrients
Honestly? I keep a batch in my freezer year-round because cravings don’t care about seasons!
Ingredients for Low Calorie Pumpkin Chocolate Chip Muffins
Here’s everything you’ll need for these irresistible muffins – I promise it’s all simple stuff you might already have:
- 1 cup pumpkin puree: (not pumpkin pie filling!) – the star that keeps them moist
- 1/4 cup unsweetened applesauce: My secret fat-replacer that works magic
- 1/4 cup maple syrup: Just enough natural sweetness
- 1 tsp vanilla extract: For that warm, cozy depth of flavor
- 1 cup whole wheat flour: Nutty, hearty goodness
- 1/2 cup oat flour: (or just grind oats in your blender)
- 1 tsp baking soda: Our rising agent
- 1 tsp cinnamon + 1/2 tsp nutmeg: The perfect spice duo
- 1/4 tsp salt: To balance all the flavors
- 1/4 cup dark chocolate chips: Because life needs chocolate!
Ingredient Notes & Substitutions
Baking should be fun, not stressful – here’s how to adapt:
- Flour swaps: Almond flour works instead of oat flour, but the texture changes slightly
- Sweetener options: Honey or agave can replace maple syrup 1:1
- No applesauce? Mashed banana adds similar moisture (but adds more calories)
- Chocolate lovers: Use mini chips for better distribution or cacao nibs for lower sugar
Just remember – too many substitutions at once changes the magic formula!
How to Make Low Calorie Pumpkin Chocolate Chip Muffins
Okay, let’s get baking! These muffins come together so easily – I love how the whole process smells like autumn. Just follow these simple steps for perfect pumpkin chocolate chip goodness every time.
Step-by-Step Instructions
- Prep your workspace: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease well. This gives your muffins the perfect lift!
- Mix the wet team: In a large bowl, whisk together pumpkin puree, applesauce, maple syrup, and vanilla until smooth and creamy. You’ll notice the batter gets this gorgeous orange color.
- Whisk the dry crew: In another bowl, combine whole wheat flour, oat flour, baking soda, cinnamon, nutmeg, and salt. Give it a good whisk to distribute all those spices evenly.
- Combine with care: Pour dry ingredients into wet and gently fold together with a spatula – stop when you just barely see no flour streaks. Overmixing = tough muffins!
- Chocolate time: Fold in chocolate chips (save a few for topping if you’re fancy). The batter will be thick but scoopable.
- Portion with love: Divide batter evenly among muffin cups (I use an ice cream scoop for perfect portions). Sprinkle extra chips on top if you want pretty muffins.
- Bake to perfection: Pop in oven for 20-25 minutes. They’re done when tops spring back lightly to touch and a toothpick comes out clean (except maybe melted chocolate!).
- Cool it: Let muffins rest in pan for 5 minutes, then transfer to wire rack. Try to wait at least 10 minutes before devouring – the chocolate stays molten hot!
Tips for Perfect Low Calorie Pumpkin Chocolate Chip Muffins
- Don’t peek! Resist opening the oven door until at least 18 minutes in – temperature drops can cause sinking.
- Liners are lifesavers: Even with greasing, liners prevent sticking and make cleanup a breeze.
- Check early: Ovens vary – start checking at 20 minutes to avoid overbaking.
- Cool completely before storing to prevent soggy bottoms – worth the wait!
Serving & Storing Low Calorie Pumpkin Chocolate Chip Muffins
Nothing beats tearing into one of these warm muffins with my morning coffee—that cinnamon-chocolate-pumpkin combo was basically made for lazy weekend breakfasts in pajamas! For extra indulgence, I sometimes swipe a little almond butter on top. They’re equally amazing with afternoon tea when that 3pm slump hits.
Store cooled muffins in an airtight container at room temperature for 2-3 days (if they last that long!). For longer storage, freeze them individually wrapped—just pop one in the microwave for 20 seconds whenever the craving strikes. Muffin magic on demand!
Low Calorie Pumpkin Chocolate Chip Muffins Nutritional Info
*Nutrition varies based on brands/substitutions. Values are estimates per muffin:*
- Calories: 120 (total game-changer for a chocolatey treat!)
- Sugar: 8g (mostly from that natural maple syrup goodness)
- Fat: 3g (thank you, dark chocolate chips!)
- Fiber: 3g (pumpkin and whole grains doing the work)
- Protein: 3g (bonus fuel for your day)
Honestly? These numbers make me do a little happy dance every time I bake a batch. All that flavor for such reasonable portions!
FAQs About Low Calorie Pumpkin Chocolate Chip Muffins
I get asked these questions all the time – here’s everything you need to know!
Can I freeze these muffins?
Absolutely! These freeze like a dream. Just let them cool completely, wrap individually in plastic wrap, then toss in a freezer bag for up to 3 months. When cravings strike, microwave one for 20-30 seconds or thaw overnight in the fridge. They taste just as fresh!
Can I use all-purpose flour instead of whole wheat?
Yes, but you’ll lose some fiber. Swap 1:1 with regular flour if needed – the texture will be slightly lighter. I sometimes do half all-purpose, half whole wheat for a happy medium. Whatever gets muffins in your belly!
Why did my muffins sink in the middle?
Usually means either: 1) Your baking soda is old (check the date!), 2) You overmixed the batter (stop at just combined!), or 3) Opened the oven door too early. Don’t worry – they’ll still taste delicious even if they’re not Instagram-perfect!
Can I make these without chocolate chips?
Of course – try walnuts, pecans, or raisins instead! Though personally, I think the chocolate-pumpkin combo is what makes these muffins irresistible. Maybe try mini chips if you want less chocolate per bite?
Are these really low calorie with chocolate?
Yep! The secret is using dark chocolate chips (fewer than you’d think!) and natural sweeteners. Each muffin has about half the calories of a bakery version. My foodie trick? Chop the chips smaller so you get chocolate in every bite without needing tons!
Final Thoughts
There you have it—my foolproof recipe for low calorie pumpkin chocolate chip muffins that actually taste incredible. I’d love to hear how yours turn out! Tag me on Instagram when you bake them, or leave a comment below with your favorite tweaks. Now go grab that can of pumpkin and get baking—your future self will thank you when that muffin craving hits!
For more delicious recipes, check out our Pinterest page!
Print
120-Calorie Pumpkin Chocolate Chip Muffins – Guilt-free Bliss
- Total Time: 30 mins
- Yield: 12 muffins 1x
- Diet: Low Calorie
Description
Low-calorie pumpkin chocolate chip muffins that are moist, flavorful, and perfect for a guilt-free treat.
Ingredients
- 1 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1/2 cup oat flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line a muffin tin with liners.
- In a bowl, mix pumpkin puree, applesauce, maple syrup, and vanilla.
- In another bowl, whisk whole wheat flour, oat flour, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry ingredients until just mixed.
- Fold in chocolate chips.
- Divide batter evenly into muffin cups.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For extra sweetness, add an extra tablespoon of maple syrup.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
