These chocolate pumpkin spice muffins are chocolate first and pumpkin second, which is exactly why I like them. Warm from the oven, cocoa leads. After a few hours, the pumpkin and spice move forward, and by day 2 they taste even more settled.
The batter is extremely thick. Pumpkin puree, Greek yogurt, egg whites, and a little oil keep it moist, while a mix of whole wheat and all-purpose flour prevents the crumb from feeling heavy. I use mini chocolate chips because they spread through the batter better.
The two-temperature bake is worth following. Five minutes at 425°F (218°C) gives lift, then 13 minutes at 375°F (191°C) finishes the centers without drying the muffins.
Why I keep coming back to this
- They taste mostly like chocolate with a pumpkin spice background.
- Pumpkin puree and Greek yogurt keep the crumb moist.
- Mini chips give chocolate in every bite.
- The hot start helps the muffin tops rise.
- They stay fresh up to 1 week at room temperature.
- The recipe makes 12 muffins with 10 minutes prep.
What you need (and what each one is doing)
- 3/4 cup pumpkin puree (185g).Pumpkin adds moisture and subtle flavor.
- 1/2 cup packed light or dark brown sugar (100g).Brown sugar sweetens and adds warmth.
- 1/4 cup pure maple syrup (60ml).Maple syrup supports the pumpkin flavor.
- 2 large egg whites.Egg whites help the muffins set lightly.
- 2/3 cup plain Greek yogurt (160g).Greek yogurt keeps the crumb tender.
- 2 Tablespoons oil, melted coconut oil or neutral oil (28g).A little oil offsets pumpkin density.
- 1 teaspoon pure vanilla extract.Vanilla rounds out the cocoa.
- 1/2 cup whole wheat flour (63g).Whole wheat flour adds flavor.
- 1/2 cup all-purpose flour (66g).All-purpose flour keeps the texture from getting dense.
- 1/2 cup unsweetened cocoa powder (41g).Cocoa makes these chocolate muffins.
- 1/2 teaspoon salt.Salt balances the sweet batter.
- 1 teaspoon baking soda.Baking soda helps lift the thick batter.
- 1 teaspoon baking powder.Baking powder works with the soda for rise.
- 1 1/2 teaspoons ground cinnamon.Cinnamon adds warmth.
- 1 teaspoon pumpkin pie spice.Pumpkin pie spice reinforces the fall flavor.
- 1/3 cup mini chocolate chips (60g).Mini chips distribute through the thick batter.
How I make it
Step 1 — Preheat hot
I preheat to 425°F (218°C) and spray a 12-count muffin pan. If I use liners, I spray those too.
Step 2 — Whisk wet ingredients
I whisk pumpkin, brown sugar, maple syrup, egg whites, Greek yogurt, oil, and vanilla until smooth with no yogurt lumps.
Step 3 — Sift dry ingredients
I sift the flours, cocoa, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Sifting matters because cocoa hides in clumps.
Step 4 — Combine and fill
I stir wet into dry just until the dry pockets disappear, then fold in mini chips. The batter is thick, and I fill the cups to the top if I can.
Step 5 — Bake in two stages
I bake 5 minutes at 425°F (218°C), then keep the muffins in the oven and reduce to 375°F (191°C) for 13 more minutes. A toothpick should come out clean.
Small details I do not skip
I pay attention to the pan, temperature, and resting time here because thick pumpkin batter can hide dry cocoa pockets and overmixing makes muffins tough. The numbers are not decoration; they are what keep the texture where I want it.
I also try to clean as I go. With 130-calorie chocolate pumpkin spice muffins, the recipe feels calmer when the measuring cups are out of the way before the final baking step. That is a small home-cook habit, but it keeps me from rushing the part that matters most.
Tips from my kitchen
- Sift the cocoa.It prevents bitter dry pockets.
- Do not overmix.Thick batter gets tough if stirred too long.
- Spray liners.Lower-fat muffins can cling.
- Use mini chips.They spread more evenly.
- Wait a few hours.Pumpkin flavor gets stronger as they sit.
Variations I have actually tried
- All all-purpose flour:Use it for a lighter texture.
- White whole wheat:Swap it for the whole wheat flour.
- Extra spice:Add a pinch more pumpkin pie spice.
- No chips:Skip them for a less sweet muffin.
- Pecan top:Add chopped pecans before baking.
Storing and reheating
Store cooled muffins airtight at room temperature for up to 1 week. I add a paper towel to the container to catch extra moisture.
They freeze well after cooling. I wrap individually, thaw at room temperature, and warm briefly if I want the chips soft.
What I serve with it
I eat these with coffee for breakfast or with milk as a snack. They pack best after they are fully cool.
Frequently asked questions
Do they taste strongly like pumpkin?
Warm, they taste mostly like chocolate. After a few hours, the pumpkin and spices are more noticeable.
Can I use all whole wheat flour?
I do not recommend it because the muffins can turn dense.
Why two oven temperatures?
The hot start helps the tops lift, and the lower temperature finishes the centers.
Can I use whole eggs?
The recipe is written for 2 egg whites; whole eggs change the texture.
How full should the cups be?
Fill them all the way to the top if possible because the batter is thick.
If you make these muffins, tell me whether you liked them warm or on day 2. I am firmly in the day-2 camp.
One more thing I have learned with 130-calorie chocolate pumpkin spice muffins: I get the best result when I slow down at the beginning and set up every measured ingredient before mixing. It sounds fussy, but it prevents the little mistakes I make when butter is soft, the oven is hot, and I am trying to remember whether the salt already went.
I wrote the method in the order I actually use at home. If a bowl needs scraping, a pan needs lining, or a salad needs dressing at the last second, I call that out because those small moments decide whether 130-calorie chocolate pumpkin spice muffins tastes intentional or merely assembled.
130-Calorie Chocolate Pumpkin Spice Muffins
Description
Chocolate pumpkin spice muffins made with pumpkin puree, Greek yogurt, cocoa, maple syrup, warm spices, and mini chocolate chips.
Ingredients You’ll Need
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan and liners if using.
- Whisk pumpkin, brown sugar, maple syrup, egg whites, Greek yogurt, oil, and vanilla until smooth.
- Sift whole wheat flour, all-purpose flour, cocoa, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice.
- Stir wet ingredients into dry just until no dry pockets remain. Fold in mini chocolate chips.
- Fill muffin cups to the top. Bake 5 minutes at 425°F (218°C), then keep muffins in oven and reduce to 375°F (191°C). Bake 13 more minutes, until a toothpick comes out clean.
- Cool 5 minutes in pan, then transfer to a wire rack. Store airtight at room temperature up to 1 week.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 68kcal
- % Daily Value *
- Total Fat 1g2%
- Trans Fat 0.0g
- Sodium 238mg10%
- Potassium 130mg4%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 2g4%
- Calcium 48 mg
- Iron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Sift the cocoa. It prevents bitter dry pockets.
Do not overmix. Thick batter gets tough if stirred too long.
Spray liners. Lower-fat muffins can cling.
Use mini chips. They spread more evenly.
Frequently Asked Questions
Warm, they taste mostly like chocolate. After a few hours, the pumpkin and spices are more noticeable.
I do not recommend it because the muffins can turn dense.
The hot start helps the tops lift, and the lower temperature finishes the centers.
The recipe is written for 2 egg whites; whole eggs change the texture.
Fill them all the way to the top if possible because the batter is thick.
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