Lite or Light Pumpkin Chocolate Chip Muffins
Indulge in the perfect balance of flavor and health with these Lite Pumpkin Chocolate Chip Muffins—a lighter twist on the classic fall treat! Made with a blend of all-purpose and whole wheat flours, these muffins are infused with warm autumn spices like cinnamon, nutmeg, and ginger, and naturally sweetened with canned pumpkin purée and unsweetened applesauce. Mini semi-sweet chocolate chips add just the right amount of indulgence, making these muffins a guilt-free pleasure. Quick and easy to prepare in under 40 minutes, they’re an ideal snack or breakfast option for anyone craving a healthier treat. Moist, fluffy, and absolutely delicious, these muffins are a must-try for any pumpkin lover!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.25 teaspoons salt
- 1 cups canned pumpkin purée
- 0.5 cups unsweetened applesauce
- 0.5 cups brown sugar (packed)
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups mini semi-sweet chocolate chips
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or coat the cups with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a separate medium bowl, whisk together the pumpkin purée, unsweetened applesauce, brown sugar, vanilla extract, and the egg until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients. Stir until just combined—avoid overmixing the batter as this can make the muffins dense.
Gently fold in the mini chocolate chips using a rubber spatula.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these fluffy, guilt-free muffins as a breakfast treat, snack, or dessert!
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1831 mg | 80% | |
| Total Carbohydrate | 418.7 g | 152% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 204.0 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 373 mg | 29% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1626 mg | 35% | |
*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.
