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:
- flour
- baking soda
- salt
- cinnamon
- nutmeg
- ginger
- canned pumpkin
- brown sugar
- buttermilk
- egg
- oil
- 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
Low Fat Pumpkin Chocolate Chip Muffins
- Total Time: 23 minutes
- Yield: 1 dozen 1x
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg (I use freshly grated)
- 1/4 teaspoon ginger
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/3 cup low-fat buttermilk
- 1 egg
- 2 tablespoons canola oil
- 3/4 to 1 cup semisweet chocolate chips (I use 1 cup)
Instructions
- Preheat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray.
- In a small bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
- In a large bowl, beat pumpkin, brown sugar, buttermilk, egg and oil.
- Add dry mixture, stirring just until moistened – don’t over mix. Fold in chocolate chips.
- Divide evenly into the muffin tin (each should be about 3/4 full). Bake for 15 to 18 minutes or until toothpick comes out clean. Remove from oven and let cool for a few minutes in muffin tins before removing to a cooling rack.
Notes
- Mini chocolate chips also work great in these muffins.
- Prep Time: 5 mins
- Cook Time: 18 mins
Recipe Source: 5 Boys Baker
These were quick and delicious!! I used almond milk instead of buttermilk and they turned out fine.
★★★★★