Best 9 Light Pumpkin Chocolate Chip Muffins Recipes
Craving a delicious yet healthy treat? Look no further than our light pumpkin chocolate chip muffins! Made with wholesome ingredients like whole wheat flour, pumpkin puree, and natural sweeteners, these muffins are a guilt-free indulgence that will satisfy your sweet tooth without weighing you down. With a moist and tender crumb, and studded with pockets of rich chocolate chips, these muffins are perfect for breakfast, lunch, or a snack. And the best part? They're incredibly easy to make, so you can enjoy them anytime the craving strikes.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST PUMPKIN CHOCOLATE CHIP MUFFINS
Celebrate the fall season with a quick and easy recipe for super-moist pumpkin muffins studded with chocolate chips.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ºF. Grease a muffin pan with cooking spray.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.
- Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.
- Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 282 kcal, Carbohydrate 43 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 43 mg, Sodium 142 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
PUMPKIN CHIP MUFFINS
My sisters, brothers and I started cooking and baking when we were young. Mom was a very good teacher-she told us we would learn our way around the kitchen. Now, I tell my kids the same thing! -Cindy Middleton, Champion, Alberta
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 328 calories, Fat 19g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 250mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN CHOCOLATE CHIP MUFFINS
Steps:
- Preheat oven to 350ºF. Coat regular-sized muffin molds with cooking spray.
- Beat together light butter and sugar. Beat in pumpkin, apple sauce, egg, vanilla, and milk.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Gently fold in flour mixture to wet mixture, being sure not to over mix. Gently fold in 4 tbsp of chocolate chips, reserving 2 tbsp to sprinkle on top.
- Divide batter among muffin pans. Sprinkle remaining chocolate chips evenly over the top of each muffin.
- Bake until a toothpick inserted into center comes out clean, about 22-26 minutes. Let cool in muffin mold for 5 minutes if using silicon. If using an aluminum pan, let cool for 15 minutes before. removing to cool completely.
Nutrition Facts : Calories 153 kcal, Carbohydrate 25 g, Protein 3 g, Fat 5 g, SaturatedFat 3 g, Fiber 2 g, Sugar 10 g, ServingSize 1 serving
LITE OR LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS
Make and share this Lite or Light Pumpkin Chocolate Chip Muffins recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 33m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Mix first 5 ingredients together; separately, mix dry ingredients.
- Blend the two mixtures together, fold in chips.
- Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
- Bake at 400 degrees F. for 16-20 minutes.
Nutrition Facts : Calories 235.4, Fat 9.8, SaturatedFat 3.4, Cholesterol 31, Sodium 246.3, Carbohydrate 36.2, Fiber 1.6, Sugar 21.5, Protein 3.5
PUMPKIN CHOCOLATE CHIP MUFFINS
Moist and delicious muffins! You may use up to one cup of chocolate chips if you like!
Provided by Donna Breault
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
- Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 197.3 calories, Carbohydrate 30.4 g, Cholesterol 31 mg, Fat 7.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 181.3 mg, Sugar 16.9 g
LIGHT CHOCOLATE CHIP MUFFINS
This is a great recipe for lower-fat chocolate chip muffins. The texture and flavor is just right. The recipe is from a book called Dr. Cookie.
Provided by Chris from Kansas
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Coat a 12-muffin tin with nonstick cooking spray.
- Whisk the flour with the baking powder and salt and set aside.
- Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
- Add the milk and vanilla and beat again.
- Mix the flour and chocolate chips into the batter by hand just until combined.
- Spoon the batter into the muffin cups so that each is about two-thirds full.
- Top each muffin cup with cinnamon/sugar mixture, if desired.
- Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
- Cool in the tin set on a wire rack for about 10 minutes.
- Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.
LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS
You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.
Provided by Brinna
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 50m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
- Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
- Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 31.7 g, Cholesterol 11.6 mg, Fat 7.1 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 2.6 g, Sodium 427.9 mg, Sugar 15.9 g
LIGHT PUMPKIN CHIP MUFFINS
an even lighter version of Recipe #3564 posted by Marg (CaymanDesingns). I needed something weight watcher friendly and her light version (Recipe 2509) was 5 Points
Provided by dhelt1
Categories Breads
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 5 ingredients together, sparately, mix dry ingredients.
- Blend the two mixutres, fold in chips.
- generoulsy fill 24 greased(non stick cooking spray) or paper-lined muffin cups.
- Bake at 400 degrees F. for 16-20 minute.
Nutrition Facts : Calories 165.1, Fat 5.4, SaturatedFat 1.9, Cholesterol 31, Sodium 245.5, Carbohydrate 27.4, Fiber 1.1, Sugar 13.5, Protein 3.2
PUMPKIN CHIP MUFFINS
This is a yummy muffin recipe that has become an annual tradition, especially for fall and Halloween class parties. Especially tasty when they are still warm, these pumpkin muffins are full to brimming with chocolate chips!
Provided by FRANNYJ
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 12 cup muffin pans, or line with paper baking cups.
- Beat the eggs in a large bowl, and mix in the sugar, pumpkin and oil.
- In a medium bowl, mix the flour, baking soda, baking powder, cinnamon and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans.
- Bake in the preheated oven 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 39 g, Cholesterol 31 mg, Fat 18.9 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.9 g, Sodium 246 mg, Sugar 25 g
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- If you don't have pumpkin pie spice, you can substitute 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground nutmeg.
- To make sure your muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- These muffins are best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
- You can also freeze these muffins for up to 2 months. To freeze, place the muffins in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the muffins to a freezer bag and store for up to 2 months.
Conclusion:
These light pumpkin chocolate chip muffins are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover pumpkin puree. With their moist and fluffy texture, and the perfect balance of pumpkin and chocolate flavors, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these light pumpkin chocolate chip muffins a try. You won't be disappointed!
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