Light Pumpkin Chocolate Chip Muffins
These light pumpkin chocolate chip muffins are incredibly moist and fluffy with smart ingredient swaps. Easy 50-minute recipe makes 16 delicious muffins at just 195 calories each!
Frequently asked questions
＋ − Can I use fresh pumpkin instead of canned?
Yes! Use 1¾ cups of cooked, mashed fresh pumpkin. Make sure it s well-drained and smooth for best results.
＋ − What makes these muffins 'light'?
These muffins use applesauce to replace some of the oil and sugar-free pudding mix to add moisture without extra calories, making them lighter than traditional muffin recipes.
＋ − Can I make mini muffins instead?
Absolutely! Use a mini muffin tin and bake for 12-15 minutes. You ll get about 36 mini muffins from this recipe.
＋ − Why do I need to spray the muffin liners?
The batter is quite thick and sticky due to the pumpkin and applesauce, so spraying prevents sticking and makes removal much easier.
＋ − Can I substitute the sugar-free pudding mix?
Regular instant vanilla pudding mix works too, though it will add a few more calories per serving. You could also omit it, but the muffins won t be quite as moist.
Light Pumpkin Chocolate Chip Muffins
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C). Line 16 muffin cups with paper liners and spray the liners generously with cooking spray. This prevents the sticky batter from adhering to the papers.
- 2
In a medium bowl, whisk together the pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract until smooth and well combined.
- 3
In a large bowl, whisk together the flour, pudding mix, baking powder, cinnamon, salt, and baking soda. Reserve about ¼ cup of chocolate chips for topping, then fold the remaining chips into the flour mixture.
- 4
Pour the pumpkin mixture into the flour mixture and gently stir until just combined. Don't overmix - the batter should be thick and slightly sticky.
- 5
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin.
- 6
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. The tops should spring back lightly when touched.
- 7
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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