Light Pumpkin Chocolate Chip Muffins

Rating: 4.68 stars
25 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray.

By Brinna

Gallery
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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
16
Yield:
16 muffins
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.

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  • Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.

  • Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving:
195 calories; protein 2.8g 6% DV; carbohydrates 31.7g 10% DV; fat 7.1g 11% DV; cholesterol 11.6mg 4% DV; sodium 427.9mg 17% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

muddyh2os
Rating: 4 stars
01/18/2013
I made this without the pudding mix since I didn't have any on hand. I also used chocolate extract (in place of the vanilla) and cut back on the amount of chocolate chips the results were great! I will make these again. Read More
Helpful
(8)

Most helpful critical review

Vicki
Rating: 3 stars
03/30/2014
Muffins were okay - Next time I'll add more spices. Definitely needed nutmeg or cloves as they were kind of bland. Read More
25 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
muddyh2os
Rating: 4 stars
01/18/2013
I made this without the pudding mix since I didn't have any on hand. I also used chocolate extract (in place of the vanilla) and cut back on the amount of chocolate chips the results were great! I will make these again. Read More
Helpful
(8)
Sarah Jo
Rating: 5 stars
09/28/2013
I used regular instant CHEESECAKE pudding pumpkin pie spice instead of just cinnamon and instead of chocolate chips I used Hershey's cinnamon chips. Because I didn't want to dirty two muffin tins I really loaded my muffin cups up to the brim. Even though they were full they baked up beautifully without overflowing. Baked at 350 these were done at 25 minutes. I did have to cover them halfway with foil so they did not burn on top. Thumbs up from my family--they had eight of them gone at breakfast and I think they will have the rest gone by this afternoon. Read More
Helpful
(5)
Amanda Banks
Rating: 5 stars
01/11/2013
Wonderful! I just got engaged so I'm trying to make healthier snacks and sweets to prepare for wedding dress shopping. I had pudding mix loose in a container so I just used a tablespoon since several people said it was fine without. I didn't have chocolate chips so I cut up some chocolate bars. I didn't use the full amount of chocolate and I think these would be delicious with or without them. I made them as mini-muffins and they took about 12-14 minutes in my oven. I also made some with liners and some without. Make them! They're awesome! Read More
Helpful
(4)
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Erica
Rating: 5 stars
11/11/2012
Amazing!!! Surprisingly healthy yet DELICIOUS!They were all gone in one day! I will definately make these again! Read More
Helpful
(3)
Becky
Rating: 5 stars
02/07/2013
Loved this recipe so much. The pumpkin base was not over-powering and worked really well with the chocolate chips. The muffins were a bit dense but still really tasty. I especially like that the recipe was created with the health of the consumer in mind. Too often something tasty is bad for you but this is both healthy and so yummy. I will definately be making these again. Read More
Helpful
(1)
Asmom
Rating: 5 stars
01/06/2014
I love this recipe and so do the kids! I add flax seed to give it an extra nutritional boost and no one knows the difference! Read More
Helpful
(1)
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jrjholley
Rating: 5 stars
11/21/2013
We used half wheat and half white flour 3/4 C applesauce no oil and half a small package of regular vanilla pudding. So so yummy. going in the recipe box. Also for the first time I used a real pumpkin left over from Halloween. I was a little hesitant because it seemed stringy but was a hit with these muffins. Read More
Helpful
(1)
Teresa
Rating: 5 stars
10/25/2013
This is my go-to recipe for pumpkin muffins. They are my favorite.Hard to believe they are low fat.I never use the pudding mix and they come out fine. I sprinkle the chips well inside the liner to prevent smearing the chocolate chips when removing the muffins. Read More
Helpful
(1)
aerie74
Rating: 5 stars
09/26/2013
I just made these this morning. The flavor is good and they produce a dense and yummy muffin. I forgot to spray the papers... that was a mistake. Oh well.. Muffin Paper! Read More
Helpful
(1)
Vicki
Rating: 3 stars
03/30/2014
Muffins were okay - Next time I'll add more spices. Definitely needed nutmeg or cloves as they were kind of bland. Read More
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