There’s something magical about the smell of pumpkin and cinnamon wafting through the kitchen—especially when it’s coming from a batch of warm, just-out-of-the-oven low calorie pumpkin chocolate chip muffins. I’ll never forget the first time I made these for my family. My skeptical nephew took one bite, then immediately reached for seconds, completely unaware they were actually good for him! That’s the beauty of this recipe: it’s packed with cozy autumnal flavors and melty chocolate chips, but still light enough that you won’t feel guilty enjoying one (or let’s be real, two) with your morning coffee.
What makes these muffins special isn’t just their 120-calorie count—it’s how ridiculously moist they stay, thanks to the pumpkin puree that keeps them tender for days. I’ve tweaked this recipe over years of fall baking sessions, landing on the perfect balance of whole wheat flour for substance and maple syrup for just the right touch of sweetness. Whether you’re watching calories or just craving a healthier treat that doesn’t taste like cardboard, these muffins deliver all the satisfaction of dessert with none of the regret.
Why You’ll Love These Low Calorie Pumpkin Chocolate Chip Muffins
These muffins aren’t just “good for you”—they’re downright addictive! Here’s why they’ve become my go-to fall treat:
- Moist & fluffy texture: Pumpkin puree keeps them tender for days—no dry, crumbly muffins here!
- Perfectly balanced sweetness: Maple syrup adds just enough richness without overwhelming the pumpkin spice flavors
- Guilt-free indulgence: At only 120 calories each, you can enjoy that chocolatey goodness worry-free
- Wholesome ingredients: Whole wheat flour and real pumpkin pack in fiber and nutrients
- Easy one-bowl prep: From mixing to baking in under 30 minutes—perfect for busy mornings
The best part? No one will guess they’re low calorie when they bite into that melty chocolate chip surprise!
Ingredients for Low Calorie Pumpkin Chocolate Chip Muffins
Gathering the right ingredients is half the battle with baking, and I’ve learned the hard way that small details matter! Here’s what you’ll need for a perfect batch:
- 1 cup unsweetened pumpkin puree (not pumpkin pie filling—that extra sugar will ruin our calorie count!)
- 1/4 cup pure maple syrup (the real stuff—trust me, the flavor difference is worth it)
- 1 large egg (room temperature blends smoother into the batter)
- 1 tsp vanilla extract (my secret for making the chocolate chips pop)
- 1 cup whole wheat flour (lightly spooned into the measuring cup, not packed)
- 1 tsp baking powder (check your expiration date—old powder won’t give you that nice rise)
- 1/2 tsp baking soda
- 1 tsp cinnamon (I use Saigon cinnamon for extra warmth)
- 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
- 1/4 cup dark chocolate chips (mini chips distribute better, but regular work great too)
See? Nothing weird or hard-to-find—just simple, wholesome ingredients that come together for something magical.
Equipment Needed
You won’t need any fancy gadgets for these muffins—just the basics you probably already have in your kitchen! Here’s my go-to list:
- 12-cup muffin tin (or two if you’re doubling the batch—trust me, you’ll want to)
- Mixing bowls (one large, one medium—I like glass so I can see my batter consistency)
- Measuring cups and spoons
- Rubber spatula (for scraping every last bit of that delicious batter)
- Muffin liners (or a light greasing if you’re going rogue)
That’s it! Now let’s get baking.
How to Make Low Calorie Pumpkin Chocolate Chip Muffins
Now for the fun part—bringing all those ingredients together into muffin magic! I’ve made this recipe dozens of times, and these steps will guarantee perfect results every time. Just follow along, and soon your kitchen will smell like a cozy autumn cafe.
Step 1: Prepare the Wet Ingredients
First things first—preheat that oven to 350°F (175°C). No cheating here! Giving your oven time to properly heat makes all the difference in getting that perfect rise.
Grab your big mixing bowl and add the pumpkin puree, maple syrup, egg, and vanilla. Now here’s my secret: whisk these together until they’re completely smooth and silky, about 1-2 minutes. You want no streaks of egg or pumpkin—just a gorgeous orange batter that looks good enough to drink! This thorough mixing creates the base for our ultra-moist muffins.
Step 2: Combine the Dry Ingredients
In your second bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and nutmeg. Don’t just dump and stir—really whisk those dry ingredients for about 30 seconds to make sure everything’s evenly distributed. This little extra effort prevents those dreaded flour lumps in your finished muffins.
Now, add the dry ingredients to the wet ingredients about 1/3 at a time, gently stirring after each addition. Stop mixing the moment you stop seeing dry flour—a few small lumps are totally fine! Overmixing is the enemy of tender muffins.
Step 3: Fold in Chocolate Chips
Time for the best part—chocolate! Sprinkle those dark chocolate chips over your batter (I sometimes sneak in an extra tablespoon because… well, chocolate). Use a rubber spatula to gently fold them in with just 5-6 strokes. You want those chips evenly distributed, but don’t go crazy—every extra stir develops more gluten, which can make your muffins tough.
Step 4: Bake to Perfection
Divide the batter evenly among your prepared muffin cups—they should each be about 3/4 full. Pop them in your preheated oven and set your timer for 18 minutes. When it dings, do the toothpick test: stick one in the center of a muffin. If it comes out with just a few moist crumbs (not wet batter), they’re done!
Let them cool in the pan for 5 minutes—this helps prevent sticking—then transfer to a wire rack. Try to wait at least 10 minutes before eating (I know, torture!) so the chocolate sets slightly. But if you can’t resist that first warm bite… well, I won’t judge!
Tips for Perfect Low Calorie Pumpkin Chocolate Chip Muffins
After burning my fair share of muffins (and shedding a few tears over dry batches), I’ve learned these tricks that guarantee bakery-quality results every time:
- Squeeze your pumpkin puree in a paper towel if it looks watery—too much moisture makes dense muffins
- Set a timer for 18 minutes and start checking—overbaking kills the moisture
- Cool completely before storing (if you can wait!) to prevent soggy tops
- Toss chocolate chips in flour before folding in—helps them stay suspended instead of sinking
- Freeze extras immediately in a ziplock—they taste fresh when thawed!
My golden rule? Trust your nose—when cinnamon fills your kitchen and tops spring back lightly to touch, they’re done!
Variations and Substitutions
Don’t stress if you’re missing an ingredient—this recipe is surprisingly forgiving! Over the years, I’ve tried just about every swap imaginable (sometimes out of necessity when my pantry was looking sad). Here are my favorite tweaks that still deliver amazing results:
- Gluten-free? Swap the whole wheat flour for 1:1 gluten-free baking blend (Bob’s Red Mill works perfectly).
- Out of maple syrup? Honey or agave work great—just reduce oven temp by 25°F since they brown faster.
- Egg-free version works with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins).
- No chocolate chips? Try chopped walnuts or pecans for crunch (adds healthy fats too!).
- Extra protein boost? Stir in 1 scoop vanilla protein powder + 2 tbsp extra pumpkin.
Pro tip: Write down your swaps—you might stumble upon your new favorite version!
Serving and Storage Suggestions
Nothing beats these muffins fresh from the oven—that warm, melty chocolate is pure bliss! For the best experience, slice one open while it’s still slightly warm and let the steam carry that pumpkin spice aroma right to your nose. If you’re feeling fancy, a light dusting of cinnamon or drizzle of yogurt takes them to brunch-worthy status.
To keep them fresh, store cooled muffins in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. I freeze extras in a ziplock (remove as much air as possible) for up to 3 months—just microwave for 15 seconds when the craving hits!
Nutritional Information
Here’s the breakdown per muffin (based on my standard ingredients—your numbers may vary slightly depending on brands): each delicious bite packs just 120 calories, with 3g protein and 2g fiber to keep you satisfied. The dark chocolate chips add antioxidants, while pumpkin provides vitamin A. Remember, these are estimates—actual values depend on your exact ingredients and portion sizes. Not too shabby for something that tastes like dessert!
Frequently Asked Questions
I’ve gotten so many questions about these muffins over the years—here are the ones that pop up
Final Thoughts
After years of tweaking and tasting, these low calorie pumpkin chocolate chip muffins remain my absolute favorite fall treat—they prove healthy baking doesn’t mean sacrificing flavor or fun! I’d love to hear how yours turn out. Tag me on Instagram with your muffin adventures, or leave a comment below sharing your favorite variation. Happy baking!
Print
120-Calorie Pumpkin Chocolate Chip Muffins: Ridiculously Moist
- Total Time: 30 mins
- Yield: 12 muffins
- Diet: Low Calorie
Description
Delicious low calorie pumpkin chocolate chip muffins that are moist and flavorful.
Ingredients
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix pumpkin puree, maple syrup, egg, and vanilla in a bowl.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.
- Add dry ingredients to wet ingredients and stir until combined.
- Fold in chocolate chips.
- Pour batter into muffin tin lined with paper cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Notes
- Use unsweetened pumpkin puree.
- Allow muffins to cool before serving.
- Store in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
