clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low Fat Pumpkin Chocolate Chip Muffins

  • Author: Jodi
  • Total Time: 23 minutes
  • Yield: 1 dozen 1x


Units Scale
  • 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 ablespoons canola oil
  • 3/4 to 1 cup semisweet chocolate chips (I use 1 cup)


  1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with non-stick cooking spray.
  2. In a small bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
  3. In a large bowl, beat pumpkin, brown sugar, buttermilk, egg and oil.
  4. Add dry mixture, stirring just until moistened – don’t over mix. Fold in chocolate chips.
  5. 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.


  • Mini chocolate chips also work great in these muffins.
  • Prep Time: 5 mins
  • Cook Time: 18 mins