Low Fat Pumpkin Muffins

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These low fat pumpkin muffins are tender, spiced, and just sweet enough with chocolate chips throughout. A lighter recipe that's perfect for fall or anytime you want a healthier treat.

Course Breakfast, Breakfast & Brunch

Cuisine American

Keyword easy pumpkin muffins, fall baking recipe, healthy pumpkin muffins, Low Fat Pumpkin Muffins, Pumpkin Chocolate Chip Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 164kcal

Author Shelby Law Ruttan

Equipment

Ingredients

3 cups all-purpose flour
1½ cups sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
2⅓ cups Pumpkin puree canned
⅔ cup fat-free milk
3 large egg whites
2 teaspoons vanilla extract
⅓ cup olive oil
½ cup sugar-free chocolate chips

Instructions

Preheat oven to 350℉. Line a 12 cup muffin pan with paper liners and set aside.
In a large mixing bowl, blend flour through salt together and set aside.
In another bowl, combine pumpkin through oil and blend together until well incorporated.
Fold wet ingredients into dry until mixture is just combined. Fold in Chocolate Chips.
Using a large scoop, divide between 24 muffins cups lined with cupcake liners.
Bake 20 minutes or until toothpick comes out clean when inserted into center of muffin.

Nutrition