Not only are these pumpkin muffins delicious, but also they are made with healthy ingredients, such as whole-wheat flour and coconut oil. Amazingly only 240 calories per each full sized muffin. You’re going to love each and every bite of these muffins. I ate one for breakfast the next day too. Yum!
So far, I love this October month. Except for the Government shutdown, which impacts us all, but I won’t even go into that any further. As far as life goes, I am actually enjoying this fall season. There are a few things happening for us in October. Such as, my hubby’s birthday, were we will spend it at Universal Studios Halloween Horrors Nights. He’s a big kid at heart, aren’t all men? We will also be enjoying a couple of family meals to celebrate more October birthdays. There will be football games to watch, and of course, Halloween. So exciting!
These skinny pumpkin spice and chocolate chip muffins are the best thing I have made all month. They really are!
Skinny Pumpkin Spice + Chocolate Chip Muffins
Adapted from The Food You Crave, Ellie Krieger
1-cup all-purpose flour
1-cup whole-wheat pastry flour
1-teaspoon baking soda
½ teaspoon salt
1-teaspoon ground cinnamon
1/2-teaspoon ground ginger
¼ teaspoon ground cloves
1/8-teaspoon ground nutmeg
¾ cup organic dark brown sugar, firmly packed
3 tablespoons organic unsulfured molasses
¼ cup coconut oil, liquefied (see note below)
2 large eggs, at room temperature
1 14 oz canned organic solid-pack pumpkin
1-teaspoon vanilla extract
¾ cup low fat buttermilk
¼ cup unsalted raw pumpkin seeds
- Preheat the oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
- In a medium bowl, whisk together flours, the baking soda, salt, and spices.
- In a large bowl, whisk together the sugar, molasses, oil, and one of the eggs until combined. Add the other egg and whisk until combined.
- Whisk in the pumpkin and vanilla.
- Now stir in the flour mixture in two batches, alternating with the buttermilk, into the wet mixture, just until combined. Stir in the chocolate chips.
- Using a large spoon, fill the prepared muffin pan with mixture and sprinkle the tops with the pumpkin seeds. Tap the muffin pan on the counter a few times to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 25 to 30 minutes.
- Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Note: You can liquefy coconut oil by sitting the entire jar in a pot of hot water. Do not boil the water or heat it on the stove. The coconut oil should melt in ordinary hot tap water. Coconut oil liquefies at 78 degrees F.
Nutrition Facts (based on 1 muffin)
Serving Size 126 g
Amount Per Serving
Calories from Fat 75
% Daily Value*
Total Fat 8.4g
Saturated Fat 5.1g
Trans Fat 0.0g
Total Carbohydrates 37.1g
Dietary Fiber 1.9g
Vitamin A 104%•Vitamin C 3%Calcium 7%•Iron 14%
Nutrition Grade C
* Based on a 2000 calorie diet