130 Calorie Chocolate Pumpkin Spice Muffins

Ingredients
- 3/4 cup (185g) pumpkin puree (fresh or canned)
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (60ml) pure maple syrup
- 2 large egg whites
- 2/3 cup (160g) nonfat Greek yogurt*
- 2 Tablespoons (28g) coconut oil, melted
- 1 teaspoons pure vanilla extract
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (66g) whole wheat flour
- 1/2 cup (41g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/3 cup (60g) mini chocolate chips (optional)
Instructions
- 1
Preheat oven to 425°F (218°C). Spray 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
- 2
In a large bowl, combine pumpkin, brown sugar, maple syrup, egg whites, greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
- 3
Sift* the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky and extremely, extremely thick.
- 4
Divide the batter evenly among the muffin cups—fill them all the way to the top if you can. If desired, sprinkle a few more mini chocolate chips on top before baking.
- 5
Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce the temperature down to 375°F (191°C)* and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they’re done.
5 min - 6
Remove from the oven and allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
5 min - 7
Muffins stay fresh in an airtight container at room temperature for up to 1 week.




