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Light Pumpkin Chocolate Chip Muffins


"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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50 m servings 195 cals
Original recipe yields 16 servings (16 muffins)


  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 428 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 18
  1. 23 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 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 t...

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 se...

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

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!

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 rea...

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 ...

I made these again, but didn't have pudding mix. I also used plain Greek yogurt instead of oil, but otherwise made the recipe as written. Very tasty!

A keeper for sure! Soft, fluffy, not too sweet (even though vanilla pudding powder was omitted as I could find it in the supermarket ). Stirred in some walnut and it taste delicious!