Light Pumpkin Chocolate Chip Muffins Recipe -
Light Pumpkin Chocolate Chip Muffins Recipe
  • READY IN 50 mins

Light Pumpkin Chocolate Chip Muffins

Recipe by  

"You'll never believe these muffins are light! Made with substitutions that won't take away from taste. They are oh, so yummy. The batter is thick and sticky, so spray muffin papers with non-stick spray."

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Ingredients Edit and Save

Original recipe makes 16 muffins Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Spray liners with cooking spray.
  2. Mix pumpkin puree, egg, sugar, vegetable oil, applesauce, and vanilla extract together in a bowl.
  3. Mix flour, pudding mix, baking powder, cinnamon, salt, and baking soda together in a large bowl. Add about half the chocolate chips; stir. Pour pumpkin mixture into the flour mixture; stir to combine. Spoon batter into prepared muffin cups; top with remaining chocolate chips.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 18, 2013

I made this without the pudding mix since I didn't have any on hand. I also used chocolate extract (in place of the vanilla) and cut back on the amount of chocolate chips, the results were great! I will make these again.

Most Helpful Critical Review
Mar 30, 2014

Muffins were okay - Next time I'll add more spices. Definitely needed nutmeg or cloves, as they were kind of bland.


20 Ratings

Sep 28, 2013

I used regular instant CHEESECAKE pudding, pumpkin pie spice instead of just cinnamon and instead of chocolate chips, I used Hershey's cinnamon chips. Because I didn't want to dirty two muffin tins, I really loaded my muffin cups up to the brim. Even though they were full, they baked up beautifully without overflowing. Baked at 350*, these were done at 25 minutes. I did have to cover them halfway with foil so they did not burn on top. Thumbs up from my family--they had eight of them gone at breakfast and I think they will have the rest gone by this afternoon.

Jan 11, 2013

Wonderful! I just got engaged so I'm trying to make healthier snacks and sweets to prepare for wedding dress shopping. I had pudding mix loose in a container so I just used a tablespoon since several people said it was fine without. I didn't have chocolate chips so I cut up some chocolate bars. I didn't use the full amount of chocolate and I think these would be delicious with or without them. I made them as mini-muffins and they took about 12-14 minutes in my oven. I also made some with liners and some without. Make them! They're awesome!

Nov 11, 2012

Amazing!!! Surprisingly healthy yet DELICIOUS!They were all gone in one day! I will definately make these again!

Jan 06, 2014

I love this recipe and so do the kids! I add flax seed to give it an extra nutritional boost and no one knows the difference!

Nov 21, 2013

We used half wheat and half white flour, 3/4 C applesauce, no oil, and half a small package of regular vanilla pudding. So so yummy. going in the recipe box. Also for the first time I used a real pumpkin left over from Halloween. I was a little hesitant because it seemed stringy, but was a hit with these muffins.

Oct 25, 2013

This is my go-to recipe for pumpkin muffins. They are my favorite.Hard to believe they are low fat.I never use the pudding mix and they come out fine. I sprinkle the chips well inside the liner to prevent smearing the chocolate chips when removing the muffins.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 31.7 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 428 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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