Light Pumpkin Chip Muffins
Start your day on a cozy note with these Light Pumpkin Chip Muffins—an irresistibly moist and fluffy treat packed with warm fall flavors! Made with a mix of all-purpose and whole wheat flours, these muffins are spiced to perfection with cinnamon, nutmeg, ginger, and cloves, while pumpkin puree and unsweetened applesauce keep them delightfully soft and light. A touch of semi-sweet chocolate chips adds a decadent twist, making them perfect for breakfast, brunch, or a midday snack. With just 15 minutes of prep time and a healthier spin on classic pumpkin muffins, these low-fat, pumpkin-packed delights are an autumn essential. Perfect for savoring as a cozy treat or serving to guests, they're a true seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.25 teaspoons salt
- 1 cups pumpkin puree
- 0.75 cups light brown sugar
- 0.5 cups unsweetened applesauce
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined. Set aside.
In another bowl, mix the pumpkin puree, light brown sugar, applesauce, egg, and vanilla extract until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure the muffins stay light and fluffy.
Fold in the chocolate chips, distributing them evenly throughout the batter.
Fill each muffin cup about 2/3 full with the batter to ensure even baking and a nice domed top.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy these moist and flavorful Light Pumpkin Chip Muffins as a breakfast, snack, or treat!
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 428.2 g | 156% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 216.2 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 266 mg | 20% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1306 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
