Wow! Think that would work? These melt-in-your-mouth pumpkin chocolate chip muffins are the easiest thing you'll make all week. Blender Muffin. We will definitely make these again! it's funny as i think the opposite. Preheat the oven to 350°F. I was wondering the same thing! Baking powder is only about 1/3 baking soda, which would cause the muffins not to rise. Mine looked odd. Let me know how your redo goes! I am waiting for fall and starting to eat pumpkin-y items will help bring that fall feeling a little faster. It only takes one bowl and no mixer to whip these up for a sweet breakfast treat or an afternoon chocolate fix. We've got a treat for you. Very easy, gorgeous and delicious. So happy to have a recipe I can build from the ground up myself. Good luck. I just made these muffins and they are delicious!  Made with bananas and they were flavorful and moist. We've never met a pumpkin-filled recipe we don't love. I did end up using the entire 15 oz can of pumpkin because what are you going to do with the little bit that was left? Used for both flours and used reg granulated sugar. I made 2 batches of these yesterday! Thinking this would be wonderful for thanksgiving.Â, This muffin is so amazing! SO much lighter than any bakery or Starbucks muffins. We follow your weekly meal plans! I did not deviate at all from the recipe. Are you talking about the itty bitty cupcakes or reg size. Any ideas of what I could use as a substitute? Can anyone tell me what to replace the flour with to make these gluten free? I cant wait to try these. Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean. Very moist and not overly sweet. Can you use almond flour in place of whole wheat flour?Â. Ratings should only be given if you made the recipe. It’s definitely like eating a sweeter pumpkin bread. I also used only 6 1/2 tablespoons of chocolate chips (it was all I had left after making the chocolate chocolate chip banana muffins twice!). Is it possible to replace the sugar in the muffin mixture at least partially with maple syrup or honey? Can I use bob red mill unleashed white all purpose flour? Hubby says better than the gf pancakes when we go out.Â. I was rushing and mistakenly dumped the entire 15oz can of pumpkin in. how much Pumpkin Puree? I replaced the oil with unsweetened applesauce and that brought the SP down to 6 per muffin. These are delicious. I can’t believe it’s 170 calories! The pumpkin chocolate chip muffins at Mel's Kitchen Cafe inspired … A delicious fall breakfast made with canned pumpkin, pumpkin spice and a cream cheese swirl topping. YAY first pumpkin recipe of the fall!! Sep 9, 2014 - These mini pumpkin spiced muffins are made light with pumpkin puree and egg whites and loaded with chocolate chips in every bite! I’m bringing you the most scrumptious and lovable Pumpkin Chocolate Chip Muffins. Will be making this again very soon. Almost like the consistency as the no bake cookies turn out from this site. Heat oven to 350°. These Best Ever Greek Yogurt Chocolate Chip Muffins are the perfect low-fat sweet snack made with Greek yogurt! As if I even had a choice… These muffins require just 1 bowl and about 30 minutes. Slowly beat in the sugar, egg yolk and vanilla extract until combined. What is raw sugar and where can I find it? Thoughts? Kylee’s Notes & FAQs. But I couldn’t stop thinking about them. Fold in chocolate chips. fabulous and quick! I was wondering how to make them vegan. So I used an 8×8 baking dish and had to bake for an extra 10 minutes.  I had a small piece and it was delicious! The only major problems is not eating them all before the kids come home! Used cinnamon chips instead of chocolate since some how I am out of chocolate chips. They turned out perfect, so fluffy and moist! They turned out wonderfully and were a big hit with my coworkers too! i followed the instructions and used the correct ingredients, however, the muffins did not rise.  Taste just as good as the higher calorie ones.Â. If you get 12 muffins, for example, divide the 98 by 12 (8pts each). I will make these again. I'm interested to see the answer to this question as well.  Just made them. Start by mixing the dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt. I love all your recipes, use them regularly for my weekly meal plans. Would it be ok to use granulated sugar and vegetable oil, instead,as this is what I have on hand? I also occasionally use 1 egg instead of 2 egg whites when I'm too lazy to separate the whites. I hate to ask the obvious but: I should measure the pumpkin in liquid measuring cup and aim for 12 oz., right? I have the same question and still can't find the answer. I left out the nutmeg because of personal preference.Â. Calling all pumpkin spice lovers! Thanks so much for posting this! These Mini Pumpkin Chocolate Chip Muffins are loaded with chocolate chips in every bite! Better than Starbucks! The cream cheese is so delicious!Â. But I am a better cook, than baker. Thanks! Unless you have a specific health issue in which sugar is an issue, there is really no reason to restrict your sugar intake that much especially if its coming from natural/unprocessed sources. Can you share what type of mini muffin tin you use? Great recipe! They were still delicious. Up to you. In a large bowl, beat the cream cheese until smooth. Cuisine American, Canadian. I substituted the whole wheat flour with almond flour and the all purpose flour With gluten free flour, they’re great!! Followed directions. These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! I bake them at 350 and for 10 min. Thanks Gina, you never disappoint. I used 1 egg white and 1 whole egg because the yolk fell in and I didn't bother to fish it out. She begged for more….so good!! I’m trying to steer clear of refined grains as much as possible (they make… Read More. My electricity went out right before they went into the oven so the batter stayed in the fridge overnight. The resulting muffins were overly wet/dense.  My husband and I gave a huge thumbs up! I am recently gluten free due to health issues and am not sure if I can just substitute the GF flour? Kind of like the texture of a brownie instead of a muffin.   As another reviewer noted I too used a full 15 oz can of pumpkin. Made these last weekend. Followed the recipe, other than using full fat cream cheese, since we already had some open. I had 2 cups of purée from my freezer so I adjusted the recipe to make 16 muffins instead of 12. When you use the mini muffin tin how high do you fill the liners? Let me know if you try it! I used a regular muffin tin and my muffins turned out great! Even my picky child said Mmmmmm!!!!! I only have a regular size muffin tin!!! They're still delicious but I'm disappointed. Perfect for this tired teacher who has been looking forward to making these on this Saturday after Halloween!! I am so excited for fall. What is the reasoning for the 2 flours? I was wondering the same thing, do the point value change with regular sugar? I used a half cup of sugar in the raw in the muffins, and two tablespoons of sour cream instead of the coconut oil, as another reviewer had mentioned. Love the Skinnytaste muffin and bread recipes. So grateful. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. I’d love to try them but only have regular whole wheat flour at the moment. Your email address will not be published. I really enjoy your blog. We made these yesterday for a family get together, and they were a HUGE hit! They're sure to be a fall favourite! Print Pin Rate Add to My Meal Plan … Just couldn’t waste the extra.Â. What size are your cans of pumpkins?? If you wanted to use the yolk would you decrease the amt of pumpkin? And dairy free chocolate chips I should add… . You can’t buy pumpkin puree where I live, but I just made these with pumpkin that i steamed first and then mashed, and I used all whole wheat (ultra fine ground) flour and they turned out great! Bake for 15-17 minutes or until a toothpick inserted near the centre comes out clean. Pumpkin Cupcakes with Pumpkin Cream Cheese Frosting. Mix well until combined. Take a toothpick or knife and swirl the two layers together. Gina, these were delicious! if you are watching your weight, a female should consume NO MORE than 30 grams of sugar a day from ALL sources. Why can’t you use pumpkin pie filling instead of canned pumpkin? They are like a much lighter version of my pumpkin chocolate bundt cake. Preheat the oven to 375°F. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, … In a medium mixing bowl, mix cake mix and pumpkin puree until combined. Line muffin tin with paper liners. If you don’t have pumpkin spice you can make your own by combining cinnamon, nutmeg, allspice and ginger. Thank you! So, I was making these on a rainy, lazy, Sunday morning with my toddler, who is actually a great kitchen helper. The one thing I would suggest is to warm your coconut oil I had a few lumps so next time I will definitely melt it before I add it! Can I add almond meal? Thank you . Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. I made it this morning, and it was delicious! I made them as the regular cupcake size, not the mini size. I also make your zucchini muffins frequently. Would it be ok to use all purpose flour? Gina your recipes are always tasty and so helpful for clean eating and healthy living. My DH would love the cranberries to be added. I think what made a huge difference was that I made the pumpkin puree from scratch instead of using canned pumpkin. My batter was a bit thick, so I had to add 1/4 cup of milk.  Thank you! Thanks for posting this one! Love this crisp weather we are heading in to! I know that egg whites will work in almost al baking, but do you think they would work in the cream cheese filling or would it be better to just leave them out? Plus, there's pumpkin seeds for added oomph and texture. Even bought name brand flour mentioned. Thanks!. Great otherwise though. I don't know what happened! In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Skinnytaste recipes always turn out like they are supposed to and this was no exception! I had to make some changes since I didn't have raw sugar, used brown sugar instead and regular whole wheat flour in place of the white whole wheat flour. I was debating using regular chocolate chips since I wasn’t doing mini muffins but the mini chocolate chips turned out great.  Just looking to have muffins with very low WW point count. In the past I have used a recipe from a friend for pumpkin chocolate chip muffins that I'm sure were HIGH in calories! They last about 3 days (I made these pumpkin chocolate chip muffins on Friday and my mom ate them on … What do you mean “raw” sugar? And can I sub cane sugar for the raw sugar? This information will not be used for any purpose other than enabling you to post a comment. I subbed raisins for the chocolate chips and they were bomb! Now, I am excited to make them again now that Fall has arrived! Oh, also, the raisins drop the points plus value to 3. I loved these. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with SkinnyTaste. I made these in my babycakes mini donut maker and they came out perfect. These are not overly sweet so he liked them. What I normally do is figure out how many points the whole thing is. A simple recipe to bake for Thanksgiving, it goes well for brunch or just dessert. Thanks for the wonderful and inspirational recipe it was definitely a winner!! I was going to try to do these with no sugar for my husband. I think the cream cheese topping really makes them! On the WW Purple plan Pumpkin is zero smart points, does this change the point value? My store has multiple brands of varying amounts…. Absolutely delicious and perfect as-is! Oct 6, 2014 - These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree. Thank you! They weren't really puffy, but my muffin tin has rather large wells and I didn't fill them up all the way. Preheat the oven to 350°F. It's a 1 to 1 exchange, and I usually do 1/2 cup; I'm not sure how it would taste if you exchanged more. Just popped out  my second batch, So….. i think i was eating two a day and made them in a mini muffin tin that held only 12!! Any reason why you don’t use dark chocolate chips in your recipes? I made made very  few changes to the recipe as written. They're definitely not skinny though, so I'll be giving these ones a go! I substituted nonfat Greek yogurt for oil, and used Swerve sugar replacement sugar. I will be using this recipe again! They were super yummy! When I was in college my husband and I had a friend (who will remain nameless) who was a serial dater.. John and I were dating at the time and were discussing if our friend would ever settle down. The Best Pumpkin Muffins with Chocolate Chips Recipe This easy pumpkin muffin recipe calls for buttermilk for amazing texture. : ). Multiply 14 by 7 (98 pts total). Just made this in a loaf pan and baked for 40 minutes, but even though a toothpick came out clean and the top was nice and golden, the center was pretty dense like solid batter without air bubbles. I used apple sauce instead of coconut oil and added a little star anise. Thank you! Only reason they aren’t lower calorie is because 2 of us ate all 12!!!! Also, I used regular white sugar, all-purpose flour, left out pumpkin pie spice, and used sour cream instead of oil! SO much lighter than any bakery or Starbucks muffins. Mix in the yogurt, then flour mixture and mix … Making these ASAP!! Soft and moist pumpkin muffins loaded with chocolate chips. I made these as regular sized muffins tonight so that my husband and I could use them as a portable breakfast. I made them in a regular-sized muffin tin and made a dozen out of the batter. almond flour instead of unbleached flour? 🙂. 1/2 cup white whole wheat flour (King Arthur) 3/4 cups unbleached all purpose flour (King Arthur) 3/4 cup raw sugar; 3/4 tsp baking soda Can the raw sugar be replaced by brown sugar? Can you make this recipe with just all purpose flour? Make sure to cook these to the minimum done-ness because if they overcook just a little, they'll get a little dry since you don't have the fat from butter/egg yolk! Should these be refrigerated or is leaving them on the counter, wrapped ok? Made my first batch yesterday and made a double batch today.Â, Just made these, they are very good! Will make again! If I don’t have raw sugar can I use brown or white?? These are super delicious! Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced!  It was my first time making anything with pumpkin!!! Pie filling is already seasoned/sweetened! I'll be making these on a very regular basis!! Line muffin pan with muffin liners and set aside. Or can you taste the pumpkin flavor?    Looking for a smaller scoop for next time! Also used the full block of cream cheese. I would probably just do the flour whole hog and do 1 1/4 c. King Arthur GF flour blend.. In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. I made these yesterday and they were delicious! Scrape down sides of the bowl. I would start by subbing some to see if it works, maybe half. Hi Gina-Love your blog and have made many of your recipes. Is it possible for you to add the saturated fat amounts in the nutritional info ? Mine had to be gluten free so I used 1/2 cup of oat flour (made it out of Bobs GF oats ground in my food processor) and 3/4 of Bob’s gf cup for cup flour. My little girls helped make them and loved eating them along with dinner! I made these tonight and they were so yummy! Thank you 🙂, Is there a way to make these gluten free?Â, I used Pamelas GF pancake mix for both flours and it has Fleming in it so skipped adding them. Pumpkin bread, pumpkin french toast, pumpkin milkshakes! Almond flour should substitute cup for cup but if you are using coconut flour, I wouldn't use what the recipe calls for. These are delicious! So then, dumped all back in bowl added sugar. I was under the mistaken idea it was a requirement. I can't wait to try this recipe. YUM! We made these muffins yesterday for a family get together, and they were a HUGE hit for all age groups! I did not have a raw sugar so I used brown sugar. No one even knew they were "skinny" and they were enjoyed by all. You can make them in a regular sized muffin tin if you prefer, you should get around 14 larger muffins and the nutritional info should remain the same. I will definitely keep this is in the fall rotation. I used self rising flour instead of all purpose flour and mine rose just fine. I’m making these again for sure. Looks delish! Can't wait to make these now that it is officially fall! Thanks! There are 14 servings at 7 pts per serving. Thanks to the canned pumpkin, they are so moist without adding a ton of butter or oil. So excited to make these. I was out of pumpkin puree so I used pumpkin butter (thanks for the recipe Gina!) I’m a novice baker so I don’t know if adding extra time was the issue- I didn’t see any suggested cook times for the loaf version in the recipe. Thank you Gina for helping us kick off fall all the way down in Florida! Baked them and then realized I did not add baking soda! If you're in the mood for pumpkin recipes, you might also enjoy my Pumpkin Cobbler with Pecans, Pumpkin Chocolate Chip Cookies, and Moist Pumpkin Bread with Browned Butter Maple Icing. I have gluten free flour, could I use it for all the flour or do I need the I bleached and/or while wheat? My whole house smelled like pumpkin pie. In a large bowl, place the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, baking soda and salt and stir to combine. My 2 year old, 6 year old, husband, and I all devoured them. Gina, is it possible to use white sugar instead of raw, and if so, should I use the same amount? The texture was so soft . Thank you for all you do! They are a favorite, perfect for a holiday too. Even my meat + potatoes husband loved them! Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! When you use coconut oil, do you measure in its solid or liquid form? I made these and 3 kids ate them all in 2 days and declared them the best muffins ever. They are still very good but I am wondering if I am doing something wrong here…thoughts anyone? Add chocolate chips, if desired. Again, thank you so much for all your wonderful recipes! Thanks for the great, and forgiving, recipe Gina! In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. The taste is good though. Hey Gina,If you used just regular white flour in place of both flours, and regular granulated sugar would the recipe come out the same, and would the points be the same? Just had to comment on these muffins. If you wanted to make this recipe vegan, could you just replace the 2 egg whites with applesauce? Made these. 😊. i only have the 796 ml ones? 26.Nis.2020 - Chip Muffins Is Inspired By Pioneer Woman And Skinnytaste And Healthy Recipe For Pumpkin Chocolate I know when you make standard cupcakes you are supposed to only fill them 3/4 full but don't know about the mini. PS: Sorry to have offended someone with my original post which included a 4-star rating. Two bowls get you into the kind of easy thing you can bake even on a weeknight. I also used the entire 15oz can of pumpkin puree. If you make these as regular size muffins, how long do you bake them for? Long story short I made these at 6am and the math got the better of me. I made these last week! Awesome! I also made your pumpkin spice cream cheese with leftover cream cheese and pumpkin for spreading on some bagels tomorrow. For the sugar, I use half raw sugar and half Truvia baking blend. Could I use all all-purpose flour? They’re perfect for breakfast or snack! I made some over the weekend and brought what we didn’t eat to the office. Refrigerate muffins 4 to 5 days, or freeze up to 3 months. There will definitely be a next time around. Thank you for this recipe. These melt-in-your-mouth pumpkin chocolate chip muffins are the easiest thing you'll make all week. Ingredients. Finally, add the cocoa powder, chocolate chips, and the last 1/4 cup of almond milk to the bowl. Pour batter into prepared muffin tin. To add more protein I exchange part of the unbleached all-purpose flour with vanilla protein powder. This was a favorite and we made it again this week!Â. You could try apple sauce or mashed (very ripe) banana if you don’t like pumpkin.  So are these 8 smart points? Of course, I understand the convenience of canned pumpkin, but I just thought I’d let people know that it isn’t too difficult to make pumpkin puree. I didn't have any whole wheat flour on hand so I substituted baking flour instead. Would these work fine if I followed the recipe and just left out the step of the cream cheese mixture? Can I swap out the raw sugar for something else? And how strong is the pumpkin flavor, I am not a huge fan of pumpkin but I enjoy a mild flavor. 1/2 cup brown sugar instead of 3/4? Sharing my family's favorite pumpkin chocolate chip muffin recipe for Fall! Honestly, you absolutely do not miss the butter with these: absolutely moist, flavorful, sweet little morsels of autumnal heaven! If anyone tries the same, maybe try leaving it for longer. To test baking soda, just mix it with vinegar. Hard to say without testing. 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