Chocolate Pumpkin Spice Muffins

4.80 (5)
⏱ 45 mins 🍽 12-13 muffins 🌶 american 🏷 Muffins

These American-style muffins offer a delightful dessert flavour for just 130 calories each. They combine pumpkin puree with cocoa and warm spices like cinnamon and pumpkin pie spice, sweetened with brown sugar and maple syrup. The batter, made with Greek yogurt and a mix of flours, bakes up into a dozen richly flavoured, moist muffins. They are perfect for a satisfying snack or a sweet breakfast treat.

Chocolate Pumpkin Spice Muffins

Ingredients

  • 3/4 cup (185g) pumpkin puree (fresh or canned)
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) pure maple syrup
  • 2 large egg whites
  • 2/3 cup (160g) nonfat Greek yogurt*
  • 2 Tablespoons (28g) coconut oil, melted
  • 1 teaspoons pure vanilla extract
  • 1/2 cup (63g) all-purpose flour (spooned & leveled)
  • 1/2 cup (66g) whole wheat flour
  • 1/2 cup (41g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup (60g) mini chocolate chips (optional)

Method

  1. Set your oven to 425°F (218°C). Prepare a 12-hole muffin tin by coating it with nonstick spray. Should you prefer to use liners, give them a light spray as well. Leave the pan to one side.
  2. Place the pumpkin puree, brown sugar, maple syrup, egg whites, Greek yogurt, melted coconut oil, and vanilla extract into a large mixing bowl. Whisk these wet ingredients thoroughly until you have a smooth mixture with no visible lumps of yogurt.
  3. Sift the all-purpose flour, whole wheat flour, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice into another large bowl. Gently stir the wet mixture into these dry ingredients, taking care not to overmix the batter. Ensure no pockets of dry flour remain. Carefully fold in the optional mini chocolate chips. The resulting batter will be very thick and somewhat chunky.
  4. Spoon the batter equally into all the muffin cups, filling each one completely to the top if possible. You may choose to scatter a few extra mini chocolate chips over the tops before they go into the oven.
  5. Bake the muffins for 5 minutes at 425°F (218°C). Without taking them out, lower the oven temperature to 375°F (191°C) and continue baking for another 13 minutes. Test for doneness by inserting a toothpick into the centre of a muffin. it should come out clean.
  6. Take the muffin pan from the oven and let the muffins cool inside it for 5 minutes. Afterwards, move them to a wire rack to cool down fully.
  7. For storage, keep the muffins in a sealed container at room temperature. They will stay fresh for up to 1 week.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMuffins
Cuisineamerican
AuthorSally