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.
Servings: 12 muffins
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 purée
- 1 teaspoon pure vanilla extract
- 1/2 cup milk chocolate chips
Instructions
- Preheat oven to 400F and move the rack to the middle position and grease a 12-cup muffin tin (I use Pam cooking spray).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice.
- In a smaller bowl, whisk together the milk, canola oil, egg, pumpkin purée, and vanilla.
- 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.
- Fill each cavity in the muffin tin about 3/4 full.
- Bake for 18-20 minutes or until they're lightly browned on top. I bake mine for 20 minutes.
- 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.
Scan the QR code to view this recipe online.
