Light Pumpkin Chocolate Chip Muffins -Recipe

Fall is here!  Officially tonight is the first night of fall!  I love fall because it means cozy fires, opening up the windows and doors, no more sweating every time I step outside and covering up in cozy sweaters and fun boots!  As you can tell, I am super excited fall is here!

I don’t know about you but fall means pumpkin to me!  I know everyone made a big stinkin’ deal about Starbucks brining back their pumpkin latte.  Then, all the information came out about how fake those are and that this is NO pumpkin in them at all.  You should really just save money and taste and make my Skinny Pumpkin Pie Latte.

In the meantime, how about some amazing Pumpkin Chocolate Chip Muffins?

Pumpkin Chocolate Chip Muffins

These are amazing!  They are full of flavor but NOT full of fat.  They have REAL pumpkin in them along with spices and mini chocolate chips.  I found the recipe on Skinny Taste, my go-to for healthy recipes.  These are so good and they are husband approved!

You seriously need to make these…NOW!

Pumpkin Chocolate Chip Muffins

Light Pumpkin Chocolate Chip Muffins

Serves: 14 (1 muffin per serving)

Calories Per Serving: 160

Weight Watchers Points Plus Per Serving: 4pp


  • 1/2 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 3/4 cup sugar (can substitute sugar substitute if preferred)
  • 3/4 tsp baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 can pure pumpkin puree (not pumpkin pie filling)
  • 2 tbsp coconut oil (or canola oil)
  • 2 large egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 cup mini chocolate chips


Preheat oven to 350 degrees.  Line your muffin pan with cupcake liners and spray the liners for easier removal.  I didn’t use cupcake liners – they just get in the way of eating the goodness for me!

In a medium sized bowl, combine flours, sugar, baking soda, salt, pumpkin pie spice, and cinnamon.  Mix to combine.

In a large bowl, mix the pumpkin puree, oil, egg whites, and vanilla.  Beat on medium speed until thick and well combined.  Scrape down the sides of the bowl as necessary.

Add the flour mixture to the wet mixture and then blend just to combine, being careful not to over mix.  Fold in the chocolate chips.

Pour batter into the prepared muffin tins and bake on the center rack for 22 to 24 minutes.  Check with a toothpick to make sure they are cooked completely.  Toothpick should come out clean.

Let them cool 15 minutes before serving.

Pumpkin Chocolate Chip Muffins


About Jennifer Swafford

Jennifer is an elementary school teacher who is trying to lose 100+ pounds. She has certainly learned how much It Sux To Be Fat and is here to motivate you to live a healthy lifestyle.