These pumpkin chocolate chip muffins are light on calories, but certainly not on taste – they’re tender, moist, and packed with delicious Fall flavors!
It’s no secret I love pumpkin baked goods. Pumpkin puree keeps things super moist, while adding lots of fiber and vitamins. In this recipe, we’ve got whole wheat flour, egg white, and only two tablespoons of oil (you can make it even lighter by substituting with unsweetened applesauce). This is a lighter, healthier way to satisfy a sweet tooth.
So, grab some pumpkin and whip up these skinny pumpkin muffins as soon as you can. You’ll be glad to have a batch in the freezer for a quick breakfast on the run or an afternooon snack. Hope you love them as much as I do!
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- ¾ tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup brown sugar
- 1½ cups pumpkin puree
- 2 tbsps canola oil
- 1 large egg
- 1 large egg white
- ½ cup dark chocolate chips
- Preheat oven to 375F. Line muffin tins with paper baking cups or coat with cooking spray.
- In a mixing bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.
- In another large mixing bowl, combine brown sugar, pumpkin puree, canola oil, egg, and egg white, and mix well. Add dry ingredients to wet ingredients, and mix until just combined (do not overmix). Fold in chocolate chips.
- Fill muffin tins about ¾ full. Bake for 15 to 18 minutes, or until toothpick inserted in the center comes out clean.