These Low Fat Pumpkin Chocolate Chip Muffins are absurdly good! Loaded with pumpkin, cinnamon, ginger, and chocolate chips. You would never ever guess they are low fat!
There’s nothing like a good muffin. Especially when that muffin is a pumpkin muffin studded with chocolate chips. These Low Fat Pumpkin Chocolate Chip Muffins are so, so good and I can’t wait for you to make them.
Low in fat, but definitely not low in flavor. I promise that you would never know these muffins are low in fat.
My boys could honestly eat these muffins every. single. day.
In fact, last week when I made them to get photos, thanks to a few kitchen mishaps on my part, I ended up making these three different times within two days. That obviously left us with muffins coming out of our ears and no one was complaining about it. Don’t worry, they were still edible even with the mishaps, they just weren’t photographable (lol).
Lineup of ingredients:
- baking soda
- canned pumpkin
- brown sugar
- semisweet chocolate chips
These muffins are so simple to make. They’re one of those one bowl wonders and come together super quickly. They bake up perfectly every single time. . . well that is if you remember to take them out of them oven after you turn it off (duh!)
Remember to just give a few stirs once the dry ingredients have been added. No over mixing here.
Can I freeze these muffins?
Yes, these freeze beautifully. Place the baked and cooled muffins in a single layer in a freezer gallon-size ziploc bag or in a sealed container/tupperware.
Is there anything better than a delicious pumpkin chocolate chip muffin to put you in the mood for the fall and fall baking?
And like chocolate chip cookies, you can never have too many pumpkin bread/muffin recipes so you should give these perfect pumpkin muffins, they’re incredibly delicious!Print
Recipe Source: 5 Boys Baker