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.
Light Pumpkin Chocolate Chip Muffins
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS78
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
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Carbohydrate32 g
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Cholesterol12 mg
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Fiber2 g
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Protein3 g
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Saturated Fat3 g
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Sodium428 mg
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Sugar16 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat 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
StepIn a large mixing bowl, whisk together the pumpkin puree, egg, granulated sugar, vegetable oil, applesauce, and vanilla extract until well combined. (5 minutes)
03
StepIn 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
StepGradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)
05
StepSpoon 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
StepBake 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
StepAllow the muffins to cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Ally Feest
May 24, 2025I substituted mashed banana for the applesauce and they were still delicious!
Jarvis Kautzer
Mar 25, 2025I found that 22 minutes was the perfect baking time in my oven.
Adelle Mclaughlin
Mar 24, 2025Great recipe! Easy to follow and the muffins turned out perfectly.
Ross Torp
Mar 17, 2025I added a streusel topping and it was amazing!
Cecelia Lehner
Mar 10, 2025Everyone at my book club loved these muffins. Will definitely make them again.
Austin Schmidt
Dec 18, 2024These are so moist and delicious! I can't believe they're light!
Ezequiel Runolfsson
Oct 5, 2024Freezing these for later is a great idea! They thaw perfectly.
Brionna Wunsch
Sep 28, 2024My kids loved these! They disappeared in a day.
Obie Bernhard
Sep 6, 2024These are my go-to pumpkin muffins now. Thank you!
Reynold Reichert
Aug 12, 2024I used brown sugar instead of white and it gave them a wonderful caramel flavor.