Incredible lightened-up chocolate pumpkin muffins. Nearly fat-free and only about 175 calories each!
Figured we might need a healthier treat as we get into post-Easter week. I wanted to share this with you yesterday, but life happens. Oh well.
Before I get started, a quick in check-in with my fitness series. Do you like it? I have more planned for you.
What’s so fabulous about today’s muffins? Lots. First– they are made with whole wheat flour. These also contain no butter or oil, have protein-packed with greek yogurt and use unsweetened vanilla almond milk instead of regular milk.
These chocolate dreamy muffins are insanely easy to make– takes 10 minutes to pull together and baked for just under 20 minutes. Start with the dry ingredients: whole wheat flour, unsweetened cocoa powder, and levening agents. Mix together the wet ingredients: pumpkin puree, egg whites, yogurt, some sugar, almond milk and vanilla extract.
The last thing you’ll add? Chocolate chips. I use mini chocolate chips because you get a better chocolate chip to muffin ratio, and we all want chocolate chips.
I made these muffins twice yesterday. I had no plans of baking but these were so good, I had to. I love freezing muffins, grabbing them on the go or after the gym. So convenient and I never feel guilty for digging in.
No mixer. Batter comes together in about 5 minutes. Spoon into a muffin pan and bake for just about 20 minutes. THESE MUFFINS ARE DREAMY.
Grab your whisk and get going!
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Incredible lightened-up chocolate pumpkin muffins. Nearly fat-free and only about 175 calories each!
Ingredients
- 1 and 1/2 cups whole wheat flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 15-ounce can pumpkin puree (not pumpkin pie filling)
- 2 egg whites*
- 1/2 cup Greek yogurt
- 1/3 cup vanilla almond milk*
- 3/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350F degrees. Line a muffin tin with liners or spray with non-stick spray.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk together and set aside.
- In a medium bowl, combine both sugars, egg whites, pumpkin puree, yogurt, vanilla extract, and almond milk. Whisk together until smooth. Pour the wet ingredients into the dry ingredients and fold together until combined. Be careful not to overmix or muffins will become dense. Fold in chocolate chips.
- Divide the batter evenly between each muffin cup -- filling them all the way to the top. Bake for 18-19 minutes or until a toothpick inserted into the center comes out clean (a few moist crumbs is OK.) Remove from the oven and allow to cool for 5 minutes in the muffin tin before transferring them to a wire rack.
- Muffins stay fresh in an airtight container at room temperature for up to 5 days.
Notes
Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator.
See more muffin recipes.
