Skinny Pumpkin Chocolate Chip Muffins. (130 calories!)

Breads + Muffins, Breakfast, Snacks

These 130 calorie chocolate pumpkin muffins taste like heaven! A breakfast staple for sure.

These 130 calorie chocolate pumpkin muffins taste like heaven! A breakfast staple for sure. Find more at runlifteatrepeat.com

A few weeks ago we spent a long weekend at the lake; a much needed getaway. We disconnected from the world and soaked in every bit of the sunshine and fresh air. It one of those trips where I could relax, clear my head and just think.

Isn’t it beautiful? Take me back.

weekend-lake2

Let’s talk about calories for a sec. I’m not super strict about calories, but I do make sure that I’m eating the right calories throughout the day. One of my biggest struggles is breakfast, it’s one of those meals I know I need to eat but it’s so difficult for me. So making sure that I’m prepared for the week is extremely important. I want a muffin that is on the lighter side but one that doesn’t taste like cardboard. This 130 calorie muffin is fudgy and left me 100% satisfied.

I made a double batch the other day and ate one for a mid-afternoon snack. And I make another batch today. I’m obsessed.

And currently gobbling up another.

(as I wipe a crumb off my keyboard)

These 130 calorie chocolate pumpkin muffins taste like heaven! A breakfast staple for sure. Find more at runlifteatrepeat.com

Pumpkin is a power ingredient! So much going on for such little calories. To keep these on the lighter side, I added just a touch of brown sugar and maple syrup and used a combination of whole wheat flour and all-purpose flour. Be sure to sift together your dry ingredients; whole wheat flour is on the heavier side and sifting the ingredients will allow some air in the mixture. Don’t worry, I mention it in the instructions as well.

These are perfect while warm but just wait until you try them after a few hours, or even day 2. The pumpkin flavor is so much more intensified. Just the way I like it.

These 130 calorie chocolate pumpkin muffins taste like heaven! A breakfast staple for sure. Find more at runlifteatrepeat.com

Today’s muffins are insanely easy to make. You are 30 minutes away from deliciousness!

Now, go get baking!

Skinny Pumpkin Chocolate Chip Muffins (130 calories!)

muffin-feature

  • Prep Time: 10m
  • Cook Time: 18m
  • Total Time: 30m

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 cup packed light or dark brown sugar
  • 1/4 cup maple syrup
  • 15 ounces can pumpkin puree (not pumpkin pie filling)
  • 2 egg whites
  • 1/2 cup Greek yogurt
  • 1/3 cup almond milk*
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chip morsels, optional but highly reccomended

Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use sprayed cupcake liners.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Set aside. In a medium bowl, whisk the pumpkin puree, brown sugar, maple syrup, yogurt, vanilla, egg whites, and milk together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the chocolate chips. Fold in gently until just combined.
  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted into the center comes out clean. The total amount of time for these muffins are 17 minutes, give or take. Start check yours at the 16 minute mark as every oven is different. Mine took exactly 17 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
  4. Make ahead tip: Muffins stay fresh in an air-tight container/bag at room temperature for up to 5 days. Muffins freeze well for up to 2 months. Thaw overnight in the refrigerator.

Additional Notes

  1. Sifting the dry ingredients is optional, but highly recommended. It helps get the cocoa powder lumps out and ensures a lighter whole wheat flour.
  2. Any type of milk fat can be used. I typically only have almond milk on hand.

The boys aren’t too impressed. I hear snoring behind me.

These 130 calorie chocolate pumpkin muffins taste like heaven! A breakfast staple for sure. Find more at runlifteatrepeat.com

2 Comments

  1. Shannon - Sweets & Treats

    September 7, 2016 at 11:06 am

    Definitely making these. I wonder how they will do if i add protein powder to it? I add it to everything!

    1. Christina

      September 7, 2016 at 11:18 am

      I’m sure you could. But, I’d say no more than 1 scoop of protein powder. And since it’ll soak up some of the wet ingredients, I’d cut back the oats by 2 Tablespoons – 1/4 cup (4 Tablespoons.) If you try it, let me know! Now you have me thinking about protein cookies 😉 😉 – Christina

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