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Low Fat Pumpkin Chocolate Chip Muffins


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

Ingredients

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)

Instructions

  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.

Notes

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