Lite or Light Pumpkin Chocolate Chip Muffins

Total Time
Prep 15 mins
Cook 18 mins

A lighter version of Pumpkin Chocolate Chip Muffins. I also usually add a tsp or 2 of vanilla.

Ingredients Nutrition


  1. Mix first 5 ingredients together; separately, mix dry ingredients.
  2. Blend the two mixtures together, fold in chips.
  3. Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
  4. Bake at 400 degrees F. for 16-20 minutes.
Most Helpful

5 5

This has been my go to Fall recipe for the past 3 years!! I LOVE that they are low in fat AND ever so moist. I have replaced All the oil for applesauce and they get a bit rubbery in texture, plus they stick to the papers as noted by others. I would recommend adding 1/2 the oil recommended and grease the inside of the papers. I like more spice, so i add nutmeg. Try substituting Butterscotch chips for an Extra yummy treat!!! I also do agree about the amount of choc chips- although i love chocolate- it does overpower the pumpkin flavor a bit, so for a more "grown-up" fall flavor, I would suggest halving the choc chips. I have raved and recommended this recipe to many friends and co-workers!

5 5

Excellent recipe. I made a half recipe since I only had 1/2 can of pumpkin left. So, I cut everything in half. I also added less than half the sugar (only 1/2 cup). I used only 1/2 c of miniature chocolate chips which was more than enough. Next time I will use 1/4 cup if I am doing a half recipe. I also used all whole wheat flour and all applesauce (no oil). THese were delicious and my kids loved them, too. I will be making again!!!!

5 5

Yummy. 5 WW pts per full muffin