Light Pumpkin Chocolate Chip Muffins

Light Pumpkin Chocolate Chip Muffins
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    50 mins
  • SERVING
    16 People
  • VIEWS
    78

Indulge in the cozy flavors of fall with these surprisingly light pumpkin chocolate chip muffins. Every bite delivers a moist, tender crumb bursting with warm spices and decadent chocolate chips. A guilt-free treat that doesn't compromise on taste!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    12 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    428 mg
  • Sugar
    16 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Prepare a 16-cup muffin tin by lining with paper liners and spraying generously with cooking spray. (5 minutes)

02

Step

In a large mixing bowl, whisk together the pumpkin puree, egg, granulated sugar, vegetable oil, applesauce, and vanilla extract until well combined. (5 minutes)

03

Step

In a separate large bowl, whisk together the all-purpose flour, sugar-free instant vanilla pudding mix, baking powder, ground cinnamon, salt, and baking soda. Gently fold in about half of the semisweet chocolate chips. (5 minutes)

04

Step

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

05

Step

Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Sprinkle the remaining chocolate chips over the tops of the muffins. (5 minutes)

06

Step

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. (20 minutes)

07

Step

Allow the muffins to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)

For an extra boost of flavor, try adding 1/2 teaspoon of ground nutmeg or ginger to the dry ingredients.
To ensure even baking, rotate the muffin tin halfway through the baking time.
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Athena Wisoky

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 26 Ratings)
Total Reviews: (10)
  • Ally Feest

    I substituted mashed banana for the applesauce and they were still delicious!

  • Jarvis Kautzer

    I found that 22 minutes was the perfect baking time in my oven.

  • Adelle Mclaughlin

    Great recipe! Easy to follow and the muffins turned out perfectly.

  • Ross Torp

    I added a streusel topping and it was amazing!

  • Cecelia Lehner

    Everyone at my book club loved these muffins. Will definitely make them again.

  • Austin Schmidt

    These are so moist and delicious! I can't believe they're light!

  • Ezequiel Runolfsson

    Freezing these for later is a great idea! They thaw perfectly.

  • Brionna Wunsch

    My kids loved these! They disappeared in a day.

  • Obie Bernhard

    These are my go-to pumpkin muffins now. Thank you!

  • Reynold Reichert

    I used brown sugar instead of white and it gave them a wonderful caramel flavor.

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