Healthy Chocolate Chip Pumpkin Muffins

These healthy chocolate chip pumpkin muffins have a secret ingredient that eliminates the need for butter, oil, and margarine. Only 135 calories and 2 grams of fat per muffin. Intrigued?

Introduction

When it comes to fall baking, you can’t help but think of pumpkin spice.

It’s the perfect spice combination to make pumpkin biscotti, applesauce cookies or just sprinkling it on apple chips.

This warm and comforting spice blend is also great to use when making these healthy pumpkin muffins. 

Why healthy?

Well, if you look at the ingredients, you will notice that there is no added fat to this healthy muffin recipe. In fact, the use of applesauce eliminates the need for any additional source of fat. That’s the secret!!!

I would also like to add that there is no added sugar in the applesauce. This homemade, healthy applesauce recipe not only makes a nutritious after-school snack, but it is a great fat replacement in baking.

Are you ready to make these applesauce pumpkin muffins?

Instructions

Since this easy pumpkin muffin recipe comes together in no time, let’s preheat the oven to 375℉/190℃. Position the rack to the middle.

Next, paper line 12 muffin cups or spray your muffin pan with non-stick spray. Note: If using paper liners, I also suggest using a non-stick spray as these muffins tend to stick to the paper liner.

In a large mixing bowl, whisk together:

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup brown sugar
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin spice (homemade or commercial)
• ¼ teaspoon salt

Set it aside while we combine the liquid ingredients.

In a separate bowl, whisk together:

• 2 eggs
• ¼ cup buttermilk
• 1 cup pumpkin puree
• ⅓ cup homemade applesauce 
• 1 teaspoon vanilla extract.

Add liquid mixture all at once to the dry ingredients. Stir just until moistened (mixture will be thick).

Gently fold in ¼ cup of mini, dark chocolate chips.

Using a large disher, portion and fill each muffin cup about ¾ full.

As an option, top each muffin with a few pepitas.

Bake for 20-23 minutes or until the top bounces back when lightly touched and a cake tester comes out clean.

Remove from the oven and place on a cooling rack for 5 minutes, then remove individual muffins and place on a wire rack to cool completely.

Tips

• Always preheat your oven to the temperature indicated in the recipe card.  
• Properly whisk or sift the dry ingredients together for the dry ingredients to be evenly distributed.
• Do not over-mix the batter when combining the wet and dry ingredients, as this will result in a tough muffin.

FAQ

How do I store these muffins?

Once cooled, muffins can be stored at room temperature in an airtight container for up to 2 days.

Can these muffins be frozen?

Yes, they freeze really well. Place in an airtight container and freeze for up to 3 months.

Nutrition note

As a dietitian, I always try making muffin recipes a little healthier. Here is what I do:

Replace the vegetable oil with applesauce 

Along with such a wonderful abundance of pumpkins in the fall, so many types of apples can be found at farmer’s markets.  So, by replacing the oil with applesauce, we have made this recipe a little heart healthier …I assure you that your heart will thank you.

Replace some of the all-purpose flour with whole wheat flour

 Well, most of you probably know that fiber is important for regularity. Studies have also shown that it can also prevent heart disease and diabetes. [source] Once again, it is a little change that is barely noticeable taste-wise, but your heart will again be grateful.

Reduce the total amount of sugar

Have you ever wondered how much sugar you consume when making a simple muffin recipe? Let’s do the math…just for fun. Let’s say that a muffin recipe calls for 1 cup of sugar. Divide that 1 cup by 12 -since we are making 12 muffins. The result is about 4 teaspoons of sugar per muffin. If this were a piece of cake or a cupcake, I wouldn’t blink an eye… but we are talking about a muffin, which should be a little healthy in my book.

Replace semi-sweet chocolate with dark chocolate

Once again, studies have indicated that dark chocolate is an excellent source of antioxidants, and guess what? [source]Yup, it has been shown to reduce the risk of heart disease. But this doesn’t mean you can empty a whole bag of these dark chocolate chips in your muffin batter. A little goes a long way!

Easy muffin recipes

• Banana Strawberry Muffins
• Chocolate Chip Muffins
• Blueberry Oat Muffins
• Date Bran Muffins
• Zucchini Muffins
• Banana Muffins

Recipe origins

Many, many years ago, I came across this recipe.

As you may have guessed, I made a few of those changes I mentioned earlier in this post and adopted it as my go-to pumpkin recipe.

If you are a muffin lover (like I am) I would encourage you to look at your favorite muffin recipe with a critical eye and see what changes you can make to render it a little healthier. Don’t worry, it will still taste great.

Another reason I love muffins is the endless possibilities of using different types of add-ins. For example, with this recipe,  you can easily add different nuts, raisins, cranberries or even shredded or diced fruit.

The possibilities are truly endless.

Hope you get a chance to try these fall muffins.

Who knows, they just might become your go-to healthy pumpkin muffin.

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

Ciao for now,

Maria 

★★★★★ If you have made this healthy pumpkin muffin recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

Chocolate Chip Pumpkin Muffins

These Chocolate Chip Pumpkin Muffins have a secret ingredient which eliminates the need for butter, oil, and margarine. Only 135 calories and 2 grams of fat per muffin. Intrigued?

5 from 2 votes

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Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12 muffins

Calories: 135kcal

Author: Maria Vannelli RD

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Ingredients

• 1 cup all purpose flour 142 grams
• ½ cup whole wheat flour 80 grams
• ½ cup brown sugar 100 grams
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons pumpkin spice
• ¼ teaspoon salt
• 2 eggs room temperature
• ¼ cup buttermilk
• 1 cup pumpkin puree
• ⅓ cup chunky applesauce
• 1 teaspoon vanilla extract
• ¼ cup dark chocolate chips

Instructions

• Preheat the oven to 375℉/190℃. Position rack to middle.
• Paper line 12 muffin cups. I will also spray my liners with a non-stick spray as I find these muffins get stuck to the paper liner.
• In a large mixing bowl, whisk together both flours, sugar, baking powder, baking soda, spice and salt.
• Set aside.
• In a separate bowl, whisk together eggs, buttermilk, pumpkin puree, applesauce and vanilla extract.
• Add liquid mixture all at once to the dry ingredients. Stir just until moistened (mixture will be thick).
• Gently fold in the chocolate chips.
• Fill muffin liners ¾ full.
• Bake for 20-23 minutes or until top bounces back when lightly touched and a cake tester comes out clean.
• Remove from the oven and place on cooling rack for 5 minutes, then remove individual muffins and place on wire rack to cool completely.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

 

Nutrition

Serving: 1serving | Calories: 135kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 154mg | Fiber: 1g | Sugar: 11g | Vitamin A: 3225IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.2mg

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This post was originally published on October 23, 2016 and republished on October 5, 2019 with updated content and photos. Thanks for sharing!