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Mini Pumpkin Chocolate Chip Muffins

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Mini Pumpkin Chocolate Chip Muffins made lighter by swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

Mini Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Even if it’s still warm out, these mini pumpkin muffins will get you in the Fall spirit and they are perfect for breakfast with a Skinny Pumpkin Latte or to put into your kid’s lunch box for a healthy, homemade snack. Not just for kids, adults love them too! I don’t know about you, but I’m so ready for Fall… cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! You can make these mini pumpkin chocolate chip muffins with canned pumpkin, or make your own homemade pumpkin puree from scratch. If you want to make them in a regular size muffin tin, just add a few more minutes to the bake time.

Pumpkin Chocolate Chip Muffins


Dry Ingredients:

  • White whole wheat flour (King Arthur)
  • Unbleached all-purpose flour (King Arthur)
  • Monk Fruit Sweetener or raw sugar
  • Baking soda
  • Pumpkin pie spice
  • Cinnamon
  • Salt
  • Mini chocolate chips

Wet Ingredients:

  • Canned pumpkin puree (not pumpkin pie filling)
  • Virgin coconut oil (or canola)
  • Large egg whites
  • Vanilla extract

How To Make Pumpkin Chocolate Chip Muffins

  1. Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. You can also use a regular size muffin tin if that is all you have.
  2. In a medium bowl, combine dry ingredients: flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
  3. Wet Ingredients: In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add dry ingredients to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
  5. Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean. If using a regular muffin tin, add a few more minutes.
  6. Let them cool at least 15 minutes before serving.

Tips and Variations

  • 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 per serving.
  • To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips such as Enjoy Life Chocolate Chips.
  • Muffins can be stored at room temperature overnight or 1 to 2 days. Refrigerate muffins 4 to 5 days, or freeze up to 3 months.
  • To make these muffins gluten-free, an all purpose gluten-free flour mix like Cup4cup would work great, adding a few minutes more to the cook time.
Mini Pumpkin Chocolate Chip Muffins
chocolate chip pumpkin muffin

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Mini Pumpkin Chocolate Chip Muffins

4.82 from 43 votes
Mini Pumpkin Chocolate Chip Muffins made lighter by swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
Course: Breakfast, Brunch, Snack
Cuisine: American
Mini Pumpkin Chocolate Chip Muffins
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Yield: 14 servings
Serving Size: 2 mini muffins


  • mini muffin tin
  • mini muffin liners


  • 1/2 cup white whole wheat flour, King Arthur
  • 3/4 cups unbleached all purpose flour, King Arthur
  • 3/4 cup monk fruit sweetener (Lakanto), or raw sugar
  • 3/4 tsp baking soda
  • 1 3/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups canned pumpkin puree, not pumpkin pie filling
  • 2 tbsp virgin coconut oil, or canola
  • 2 large egg whites
  • 2 tsp vanilla extract
  • baking spray
  • 2/3 cup mini chocolate chips


  • Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
  • In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
  • In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
  • Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
  • Pour batter into prepared muffin tin and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool at least 15 minutes before serving.

Last Step:

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Serving: 2 mini muffins, Calories: 160 kcal, Carbohydrates: 27 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 118 mg, Fiber: 2 g, Sugar: 18 g


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283 comments on “Mini Pumpkin Chocolate Chip Muffins”

  1. I have made this multiple times and both kids love them. I love this uses whole wheat flour and coconut oil. I do use regular sugar but want to try the monk fruit!

  2. I love how they are a one bite snack! I subbed the chocolate chips for cacao nibs — not bad but I think the chocolate chips would be better.

  3. This looks scrumptious.. will definitely try it. Just a question can we use fresh pumpkin instead of canned and if so can the fresh pumpkin just be oven roasted and puréed?

  4. In a couple of words, DANGEROUSLY DELICIOUS! Followed the recipe except for the coconut oil. Substituted with applesauce because I didn’t have the oil, and used unbleached all purpose flour. Will be making these again. Can only say if they are this delicious with having to do these two substitutes, it can only become DEADLY DELICIOUS following the recipe in full! Once again, Skinnytaste pulls off another wonderful recipe!

  5. Made this today and the muffins were delicious! Used all purpose flour (subbed for the whole wheat) and Splenda for the sweetener. Turned out perfect!

  6. I did not have wheat flour, so used all general purpose gluten free flour. The texture was very light and not crumbly at all, not a muffin texture. Assume it is more grainy with the whole wheat flavor.

  7. These are so good and so easy! This will definitely be in my rotation. I used a cookie scope filled level and it was the perfect way to fill the mini muffins. So easy! I ended up with 32.

    Moist! I went heavy on the spices. And they look so cute on the serving dish. It’s necessary to use cooking spray in the liners. Tried one without and 1/2 the muffin stuck to the liner. Will be making and sharing them again.

  9. These are still so wet, not moist, wet even after 22 minutes plus 3 plus 4 more. Followed the ingredients and instructions to a T. Hoping I can freeze them and pretend they’re not squishy. Any ideas? Or are they supposed to be wet?

  10. Do you know what the equivalent of sugar is to the Monk fruit sweetener? My daughter has an intolerance to Monk fruit.

  11. Wow!! These are amazing!! Soft with great texture and oh SO good! I ran out of my non stick liners so I used half regular liners. I was also out of cooking spray! The non stick liners worked great & the regular liners did stick some. Followed the recipe as written.

  12. I’ve made this numerous times in a regular muffin tin with no chips and they turn out great every time. I’ve changed two things which is to “flip” the ratio of wheat to white flours (so 3/4 wheat and 1/2 white) and use two whole eggs. Today I didn’t have enough pumpkin so grated in a medium size apple and it is delicious. I top mine with unsalted roasted sunflower seeds for little crunch. Appreciate your recipes. Side note – Your breakfast muffins with the broccoli are another of your recipes that I make a lot and that everyone loves. Thank you!

    1. Avatar photo
      Kathy Franklin

      I haven’t made this recipe yet but I will soon. Would it work with any sweeteners besides sugar–liquid stevia, agave, homey, or maple syrup? Thank you!

  13. I made these but used coconut flour in place  of
    I also used brown sugar truvia in place of sugar 
    Also added half of a banana 

  14. Avatar photo
    Kerri D Gilmore

    I could swear that I’ve reviewed this recipe before… I’ve been making them since 2013!! They are BY FAR my now 12 year old son’s favorite muffin ever. I make them all year round, and even got special silicone jack o lantern muffin pans to make them for Halloween! And people at work expect me to make them each year and bring them in, for Halloween and Thanksgiving.
    Since I have made them so many times, I don’t always make exactly as directed, depending on what ingredients I have. I almost always make 12 very large muffins as opposed to minis, or pulling another pan out to make 14 regular size.
    I prefer to use all white whole wheat flour, but have made them as directed, and even all regular flour.
    I have used regular or mini chocolate chips.
    I have used 1 whole egg instead of egg whites.
    I always use regular white sugar
    I have used coconut oil or canola oil
    I have found an entire 15 oz can of pumpkin works well, even though it’s slightly more than the 1 1/2 cups called for. That way I don’t have a small amount left to store.
    No matter how I make them, they are always delicious!!

    Thank you so much, Gina!

  15. I was able to make 12 in a cupcake pan. Great texture and moist. Uses a lot of pumpkin puree so you won’t have leftovers after making pumpkin pie, rolls. Etc…Not too sweet. I used maple sugar instead raw sugar.

  16. Avatar photo
    Houston Jeannie

    I love these and have made these several times before, but have recently been diagnosed with celiac disease. So, to make these healthier can I swap bobs red mill 1.1 for the all purpose and fine almond flour for the wheat flour? Or should I just use my bobs Redhill 1.1 for the all purpose and the wheat flour?

    Thank you,

  17. These are great!  Followed recipe exactly and they are delicious.  Obviously, sweet recipes from this site are designed to be healthy/skinny, so just keep in mind that this recipe won’t taste like your buttery, bakery muffin, but it is still delicious and absolutely a treat.   

  18. These are so good!! I was able to make 14 regular size muffins. I replaced the oil with unsweetened applesauce and that brought the SP down to 6 per muffin. Great with my afternoon coffee! My 5 year old approves as well 🙂

  19. These are delicious! I use one whole egg instead of two egg whites, and only use 1/2 cup of white sugar And half cup of chocolate chips to keep the sugar down for my toddler, and they still are sweet enough! Big hit!

  20. I subbed raisins for the chocolate chips and they were bomb! I have no idea how it affected the points though. I used less than what is listed for the chocolate chips.

  21. Why can’t you use pumpkin pie filling instead of canned pumpkin? I can’t find canned pumpkin where I live.

    1. Pumpkin pie filling comes with spices already included so my guess is you could use it and just leave out the cinnamon and pumpkin pie spice.  Not sure if it would affect points.  

  22. These were so good they were gone while they were still warm. (I have 4 kids). Thank you for another consistently great recipe!

  23. Absolutely delicious. We made these abunch last year. Now, I am excited to make them again now that Fall has arrived! The kids love these muffins.

  24. I made these muffins tonite and they are delicious.  I love that they are mini muffins, healthy ingredients and low WW points.  

  25. Made these last night and oh my gosh–yum! I filled up a regular sized muffin tin and had leftover batter so I put it in a bread pan and it cooked perfectly too so I had muffins as well as mini bars and both are great! Thank you Gina

  26. Delicious! I reduced the sugar to 1/2 cup and they still tasted good. I didn’t have mini chips, only regular. I thought the chocolate flavor was a little overwhelming (still good, of course, but I really like pumpkin so I want to taste it), so next time I might try doing only 1/3 cup instead of 2/3 cup chocolate chips.

    1. What I normally do is figure out how many points the whole thing is. There are 14 servings at 7 pts per serving. Multiply 14 by 7 (98 pts total). Once you make the regular sized muffins, see how many you get. If you get 12 muffins, for example, divide the 98 by 12 (8pts each).

  27. Can you share what type of mini muffin tin you use?  I have a Pampered Chef one and I got over 40 muffins!  Just want to try and keep the serving accurate.  The plus side is my kids love them and are gobbling them up.  

  28. 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! 

  29. Should these be refrigerated or is leaving them on the counter, wrapped ok?

    These were absolutely wonderful, Gina! Thank you!! ❤️

  30. So good! Thanks for this easy recipe. My husband who is not the biggest fan of pumpkin loved the muffins.

  31. instead of chocolate chips…try Hersheys cinnamon chips……
    I don’t know if there is a big point counter or not…but worth it in taste…

  32. Not too sweet, light and delicious. I used muffin liners but i  should have used a foil muffin liner so the baked muffin won’t stick to the paper

  33. I loved these. I’ve found most things made with pumpkin usually stay pretty moist. These are no exception even with the whole wheat flour, which often dries things out. I used a little less sugar and might even try to use a little less next time around. There will definitely be a next time around. I also used cinnamon chips instead of chocolate chips. Chocolate and pumpkin just aren’t my favorite combo, but these would be great without chips of any flavor. All of your stuff is great. I recommend your site to anyone looking for easy, tasty, healthy meals and desserts. I’m a sweets person, which is hard when you’re counting calories and trying to stay on track so thank you for giving me some tasty sweet options that still allow me to keep my calories in check.

  34. I made two batches today- one with coconut oil and one with apple sauce. There was no difference in taste! Will be sticking to the apple sauce version in the future. The muffins are absolutely delicious!

  35. So, I was making these on a rainy, lazy, Sunday morning with my toddler, who is actually a great kitchen helper. He was on point today, told me I mixed the pumpkin in too soon (with the floor and spices-oops!), then as we are cleaning up…”Mom! You forgot the white stuff” (that would be the sugar!). So, we took about 2 tbs of the 3/4c of sugar and sprinkled it on the top. Threw them in the oven and hoped for the best. We each just had two!!!! So, even a few calories less now! Ha! Great recipe!

  36. Made these the other night using all gluten free flour and 1/2 cup light brown sugar . My electricity went out right before they went into the oven so the batter stayed in the fridge overnight. They were still really good and plenty sweet enough. All I have is a regular muffin tin and it made 12 regular sized Muffins. 

  37. I made these and substituted coconut sugar for the raw sugar and used all whole wheat flour. They turned out perfect, so fluffy and moist!

  38. Avatar photo
    Emily Fischer

    These turned out delicious! I made them in a regular-sized muffin tin and made a dozen out of the batter. I was debating using regular chocolate chips since I wasn’t doing mini muffins but the mini chocolate chips turned out great. 

    Skinnytaste recipes always turn out like they are supposed to and this was no exception! 

  39. What can I use, if anything beside pumpkin? My husband doesn’t like pumpkin. Or can you taste the pumpkin flavor? Thank you.

  40. These are amazing!! Huge hit! I used the suggestion and put a few of these mini’s in my Kindergarten’s lunch box!! She begged for more….so good!!

  41. These were so yummy!!!! They were our dessert tonite following our skinnytaste Salisbury steak meatballs. YUMMM!!!! Your recipes never disappoint, Gina!!! Thanks for all your hard work!!!!

  42. OH MY GOODNESS! LOVE these!!! 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!!  OOOPS! HAHA…my pants still fit fine so alls well that ends well!! 

  43. If you wanted to make this recipe vegan, could you just replace the 2 egg whites with applesauce? I know you can do that with eggs, but wasn’t sure if it’s different with just the egg white.

  44. I just found this recipe and I really want to make this pumpkin muffins today! I dont have any whole wheat flour though. Would it be ok to use all purpose flour? If so, should I use the same measurements?

  45. Made these this morning and am not disappointed-they are absolutely delicious! Substituted the raw sugar for pure maple syrup, and used all whole wheat flour, turned out amazing. I love all your recipes, use them regularly for my weekly meal plans. Thank you!!

  46. Absolutely delicious and perfect as-is! I have made so many of your recipes and not once have I been disappointed. Your site and book have become my go-to places for recipes – thank you so much! It’s wonderful to be able to try a new recipe with confidence that it will be delicious – every time!!

  47. Seems like a lot of mixture for 14 mini cupcakes. Are you talking about the itty bitty cupcakes or reg size. Help!

  48. Looking to sub GF flour into this.. Less healthy I’m sure, but also less deadly for me. I would probably just do the flour whole hog and do 1 1/4 c. King Arthur GF flour blend.. Think that would work?

    1. I think they’d actually be better without the chocolate chips! We made them WITH the chips and they are almost too sweet for me! That would bring it to 2/3c of sugar for 12 muffins or 24 minis…not too shabby (especially compared to most commercial muffins!) 

    1. I used all white whole wheat and they were perfect, but from my experience using whole wheat definitely gives a different texture. might be fine but personal preference 

    1. You could try apple sauce or mashed (very ripe) banana if you don’t like pumpkin. I’ve also used grated beets/carrots/zucchini in other cakes and they’ve been delicious! Just be mindful of the texture of whatever you’re adding – you don’t want it too sloppy or dry or it may affect the finished texture..

  49. So why the egg whites and not the whole egg? Why the oil? Can we omit the oil and use the full eggs? How much would that affect fat/ calories? And how mini are these muffins? They look a lot bigger than my mini muffin baking pan.  

  50. Just made them with king Arthur all purpose gluten free flour and they’re delicious. A big hit with the kids and soon to be devoured by my husband.

    1. The gluten free flour worked well? I am recently gluten free due to health issues and am not sure if I can just substitute the GF flour? Thanks!

      1. I just did it with GF flour and they turned out great! the tops were a bit dry but the inside was fine 🙂

    2. I substituted the whole wheat flour with almond flour and the all purpose flour With gluten free flour, they’re great!!

  51. Well I made these exactly as it said, but they came out looking a little darker and more moist. Almost like the consistency as the no bake cookies turn out from this site. I mean, they were still really good I was just sad they didn't turn out all fluffy like the picture. Not sure what I did wrong? =/

      1. Avatar photo
        Kristi Fisher

        Can you replace any of the flour’s w/ coconut flour, or no. I thought that flour was supposed to be healthy?

  52. This happened to me too every time :(. Very good but won't rise and really dense in center . Want it to be fluffier didn't rise above regular muffin swell

  53. I baked these yesterday, but next time I will reduce the sugar or substitute honey & don't add the chocolate chips. It was too sweet with the chocolate chips as well.

  54. I always end up with bowls of yolks sitting around my fridge forever if I use recipes that only call for egg whites…could I substitute one whole egg for the two egg whites?

  55. These just came out of the oven and I am in LOVE! SO good! But as a single girl, I can't eat them all fast enough (nor should I). Can I freeze them? Any suggestions on the best way to do so???

  56. For the sugar, I use half raw sugar and half Truvia baking blend. Fewer calories, but it still tastes as good. I also occasionally use 1 egg instead of 2 egg whites when I'm too lazy to separate the whites. To add more protein I exchange part of the unbleached all-purpose flour with vanilla protein powder. 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. I've never made it with all flour, so the protein powder might change the consistency… I haven't used pumpkin pie spice, since I always forget to buy it, so I use nutmeg and extra cinnamon. I've never measured it out, I just sprinkle it in and add more to taste.

    I usually end up baking them a few minutes longer than the 24, especially when I make medium size muffins. That's just my preference though, could also be because of the substitutions I make and my oven is older.

    I'm looking to make this gluten-free for some friends with celiac disease, so if anyone has suggestions on substitutions, please let me know!!

  57. My 10 year old daughter just made these in a 24 count mini cupcake pan. I got 56 from one batch and only cooked then 12 minutes. Perfect. delicious!

  58. I made these this weekend…so good, even my very picky child loved them! They are like a much lighter version of my pumpkin chocolate bundt cake.

  59. I just made these and followed the recipe to a T and they are fabulous. But when I put it in my recipe builder, it comes up with 2 PPV for 1 mini and 5 for 2 mini muffins. I don't know what happened!

  60. Avatar photo
    Tammy Caltagirone

    Hi Gina. Great recipe. FYI, I substituted Hershey's Cinnamon Chips for the chocolate chips and it was fabulous!

    1. I exchange part of the unbleached all-purpose flour with vanilla protein powder. It's a 1 to 1 exchange. I only exchange 1/2 cup of the flour with 1/2 cup of the powder, but it's up to you. I'm not sure how it would taste if you exchanged all of it. I think it changes the consistency a bit (I've never made it with all flour), so I bake it for a few minutes longer than the 24 minutes when I make regular sized muffins, could also be because my oven is older.

  61. Can you freeze these? And how strong is the pumpkin flavor, I am not a huge fan of pumpkin but I enjoy a mild flavor.

  62. When you use the mini muffin tin how high do you fill the liners? I know when you make standard cupcakes you are supposed to only fill them 3/4 full but don't know about the mini.

  63. Avatar photo
    Stacy Makes Cents

    These are GREAT and my kids love them!! I used all white wheat flour and a 15 ounce can of pureed pumpkin. Instead of egg whites I used one whole egg. My batter was a bit thick, so I had to add 1/4 cup of milk. They were SO good!

  64. how much Pumpkin Puree? I am from Australia and we don't have that on the shelves so i need to make it.

  65. I made these and 3 kids ate them all in 2 days and declared them the best muffins ever. I make a recipe off your blog several times a week. We had your slow cooker honey sesame chicken yesterday and there were no leftovers! Thank you for making recipes that are so flavorful yet healthy. I'm a loyal WW member, but your recipes are soooo much better than official WW recipes.

  66. I made these in my babycakes mini donut maker and they came out perfect. Just make sure you overfill the well. I cooked them about 4 minutes.

  67. These were SO good. Mine looked awfully weird, but they tasted sweet and delicious and wonderful. I actually cut down on the sugar, used mini cinnamon chips instead of chocolate, and made a few other changes but it's still your fantastic recipe. I blogged them here. Thanks so much — really amazing.

  68. Soooo yummy. I took out the chocolate chips and replaced with diced apple. Also ran out of the unbleached flour so used 1/2c of the unbleached flour, 1/2c almond meal and almost a 1/2c of flax meal and topped off that with chia seeds (I made double the recipe so I can freeze for busy mornings). It was devine! Thsnks Gina.

  69. These were delicious, but I made a few modifications based on what I had available. Yummy! My husband and I both ate two and I'm forcing myself to save the others for tomorrow.

    This is what I did:

    -About 3/4 cup bread flour and 1/2 cup oatmeal
    -I used 1 entire egg instead of 2 egg whites
    -1/3 cup of applesauce to add more moisture and make up for the lack of eggs/butter
    -1/2 cup chocolate chips instead of 3/4
    -~1/2 cup white sugar and 1/4 cup brown sugar because I don't have raw sugar.

    As for the consistency, they are moister than other muffins, but I like it. Mine seemed to rise OK. They weren't really puffy, but my muffin tin has rather large wells and I didn't fill them up all the way. Mine look similar to the ones in the picture.

    For those of you who couldn't get your muffins to rise, is your baking soda or powder still good? I had that problem when I last made muffins and I also made a cake and everything was so flat. I finally tested the baking powder by mixing it with some hot water and nothing happened. It was definitely stale! To test baking soda, just mix it with vinegar. In either case, if there is no fizziness you need to get new soda/powder.


  70. Making these…AGAIN, we love them!!! My girls have them as a quick bfast before school and I feel good knowing they had them to start the day 🙂

  71. Honestly, you absolutely do not miss the butter with these: absolutely moist, flavorful, sweet little morsels of autumnal heaven! 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!

  72. I didn't have any whole wheat flour on hand so I substituted baking flour instead. I was out of pumpkin puree so I used pumpkin butter (thanks for the recipe Gina!) and I left out the pumpkin pie spice. I also used mini loaf tins (I got 6 mini loaves from this recipe). They turned out AMAZINGLY yummy! Super moist!!

  73. Avatar photo
    Jessica Strayer

    I made these for my husband's eat-on-his-way-to-work breakfast and he loved them. I prefer them without chocolate chips, but I'm weird that way. 🙂

  74. hi, i've made many things from your blog and they've always worked out really well. i don't know where i went wrong with this one. i followed the instructions and used the correct ingredients, however, the muffins did not rise. they look dense…

  75. Hey, I've been following you for quite some time now. This was my first recipe of yours I tried- and I absolutely fell in love! Thanks for the wonderful and inspirational recipe it was definitely a winner!!

  76. I can't believe I am saying this but just made these and next time I will use half a cup of chocolate chips instead of 2/3 cup! Great otherwise though.

  77. These sound fantastic! I have a weak spot for pumpkin. But I am a better cook, than baker. I hate to ask the obvious but: I should measure the pumpkin in liquid measuring cup and aim for 12 oz., right? Thank you!

  78. way too many grams of sugar. if you are watching your weight, a female should consume NO MORE than 30 grams of sugar a day from ALL sources.

    1. 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. Everyone's nutritional needs are different. 🙂

  79. Hi Gina-Love your blog and have made many of your recipes. Just had to comment on these muffins. They are delicious and my kids absolutely loved them. Thanks for posting this one!

    1. I used Chinese Five Spice and it was an amazing substitution. Of course, you may not just have that lying around.

  80. Avatar photo
    Andrea Silliman

    Wow Gina, these are fantastic! 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. They baked up beautifully and taste better than any "skinny" muffin I have had. My kids are going to devour them when they get home from school. Thanks for another great recipe!

  81. I made these tonight and they were so yummy! In the past I have used a recipe from a friend for pumpkin chocolate chip muffins that I'm sure were HIGH in calories! When I couldn't find it tonight I pulled up your website really quickly and there these were! My little girls helped make them and loved eating them along with dinner! Thanks!

  82. Avatar photo
    Misty Finkley

    I have a Bob's Red Mill whole wheat pastry flour. Can I use that in place of the white whole wheat flour? Thank you. I'm looking forward to making these with my girls.

  83. Avatar photo
    Izzard Family Blog

    When you use coconut oil, do you measure in its solid or liquid form? I keep wondering this. Can't wait to make these now that it is officially fall!

  84. I made these tonight. I used 1/2 C lt brown sugar, 1/4 C raw sugar. Also I found cooking them a bit longer ( for regular sized) got the texture fluffier, a total of 28 minutes at 350.

  85. I made these as regular sized muffins tonight so that my husband and I could use them as a portable breakfast. To make them a bit healthier I substituted baking raisins for the chocolate chips and also grated in a large pink lady apple. They baked for a few extra minutes and came out perfect. Oh, also, the raisins drop the points plus value to 3. These are my new favorite muffin!

  86. Just got a batch of these out of the oven. The consistency was a little odd. I was expecting a light, fluffy bread-y texture, but these were quite dense and goopy. The flavors didn't seem to blend to well either. I'm a little disappointed because I was so looking forward to these and wanted to share them with family & friends, but unfortunately I prefer the Trader Joe's pumpkin bread box mix made into muffins over these 🙁

    1. A better way to describe the way my muffins turned out rather than "goopy" is that they were almost "gelatinous" and bouncy…I wonder what happened?

  87. I made 2 batches of these and gave them out to the trainers at my gym. They were blown away and thought they were awesome. So much so I had requests for the recipe and website. This muffins are fantabulous!

  88. What a great post to enjoy on this Winter's day…First came here, see these very nice blog, your website content and information is very good, very attractive. I think we should let more people to pay attention to your blog. I will introduce it to the people around.

    Slim Boots

  89. I had the baking bug tonight but not many points left in my day. Made these. Used cinnamon chips instead of chocolate since some how I am out of chocolate chips. DELICIOUS! Thanks Gina, you never disappoint. Oh earlier tonight we had the butternut squash with chicken sausage and pasta, love it. Have you ever made it with pumpkin purée instead of butternut squash?

  90. I made these as a parting gift for my daughter's teachers, since she was moving to a different classroom. They absolutely loved them. Apparently, they shared with a lot of other teachers, and I've been getting "thank you's" all week!

    Even my meat + potatoes husband loved them! I will definitely be making these again soon.

  91. Made these last weekend. They were so moist! My family loved them and my husband had no idea they were healthier than the average muffin! I used the coconut oil for mine.

  92. Hey Gina! If I used gluten free flour in these would they still be the same points?
    Thanks so much!

  93. I just made these replacing white sugar for raw sugar because that's all I had, and I also used vegetable oil instead of canola. I made them as the regular cupcake size, not the mini size. They came out fantastic. I am hoping they freeze well! Thank you for a great recipe.

  94. I had trouble with the rising as well. I followed the recipe to a T and my muffins remained flat and pudding-y! They're still delicious but I'm disappointed. Any idea on what could have gone wrong? FYI I'm a huge fan of your recipes and your blog!

    1. I'm interested to see the answer to this question as well. I made these muffins twice now, and they are delicious, but as Kristen said, they turned out dough-y both times. Kind of like the texture of a brownie instead of a muffin.

    2. I used self rising flour instead of all purpose flour and mine rose just fine. Try that in addition to the white whole wheat flour next time!

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    Cassandra Prescott

    I am obsessed with EVERYTHING pumpkin and was super excited when I saw this recipe, however, when I baked them they did not seem to really rise and the consistency was more pudding-y than a traditional muffin (and I followed the recipe precisely). They are still very good but I am wondering if I am doing something wrong here…thoughts anyone?

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      Kate Rebmann

      Maybe you used baking powder instead of baking soda? Baking powder is only about 1/3 baking soda, which would cause the muffins not to rise.

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      Cassandra Prescott

      Kate thank you for your reply, I actually think you are right… now that I recall, I did use baking powder rather than baking soda. I'll have to re-do this one. Thanks!

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      Denise Lambert

      My experience was similar, and I definitely used soda.  Mine looked odd.  The taste is good though.  Let me know how your redo goes!

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    Margie Hinsdale

    Just made these and ate one. Wow! So moist and delicious. I used 1 egg white and 1 whole egg because the yolk fell in and I didn't bother to fish it out. Used 3/4 cup whole wheat pastry flour and 1/2 cup all purpose flour. The only major problems is not eating them all before the kids come home!

  97. I made these for the office on Wednesday and they were gone before 10am! No one even knew they were "skinny" and they were enjoyed by all. I did not have pumpkin pie spice in my pantry so I just added a little more cinnamon and some nutmeg to make up for the deficiency. They were still delicious. Thank you Gina for helping us kick off fall all the way down in Florida!

  98. Gina, is there a way to make these "unskinny" ? They look and sound fantastic, but they would be for my daughter and I'd like her to get the calories and nutrition of full fat food. Would it be possible to add the entire egg instead of just the egg white? Please let me know what I can do! Thanks!

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    Taylor Schappert

    Gina, is it possible to use white sugar instead of raw, and if so, should I use the same amount? Thanks!

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    Maura Davenport

    This is probably the 15th or so recipe I've made from your site and while I've absolutely loved everything I've made, these muffins are one of the most delicious things I've ever tasted! I'll be making these on a very regular basis!! Thank you Gina for keeping us healthy and happy

  101. My bestie and I made these toady, and they were AMAZING! I may or may not have eaten 4 of the(big sized)m ones today! LOVE your blog!!!!

  102. OMG are these delicious!!! Even my picky child said Mmmmmm!!!!! Thank you so much for all of your recipes. <3

  103. YAY first pumpkin recipe of the fall!! Too bad Texas doesn't know it's fall… it doesn't get good and cold here until January!

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    Moira Allison

    Ah totally making these this week! Do you think I could sub in the whole wheat flour quantity for the all purpose and almond flour for the whole wheat?

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    Kimberley Legge

    My local cafe changes its muffin flavours daily, and I love when it's chumpkin (choc chip pumpkin) muffin day! They're definitely not skinny though, so I'll be giving these ones a go!

  106. I made many of your pumpkin recipes last year and this is a great addition-my kids (and me!) will love these muffins!

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    Emily Cooper

    And the pumpkin obsession begins! I will be starting off my pumpkin season with a batch of these babies! : )

  108. I was not able to find pumpkin puree. Only 100% pumpkin (which I'm assuming is what's used for pie filling). Will it not work for this recipe?

    1. As long as it does NOT say Pumpkin "Pie Filling" its good. Pie filling is already seasoned/sweetened!

  109. I'm digging into my Fall recipes this week, and this one looks like it needs to be added to the collection! YUM!

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    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? Also is it 2 points for one regular muffin, or 2 points for 2 minis?

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      Skinnytaste Gina

      I think the points are the same with all white sugar and flour. And it would be 2 points plus for one mini, 4 points plus for 1 regular.

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    Kristy Creamer

    It's like you read my mind. I was just thinking this past weekend that pumpkin muffins were in order given that the weather is starting to cool. Love this crisp weather we are heading in to! Can't wait to try this. ♥

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    Ambryn Radovich

    I made this as a bread instead of muffins and I went a little heavy on the spices. It works out great!

  113. Can you use regular sugar in place of the raw sugar? If so, would I use the same amount? Would the points change if I use regular sugar?

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      Skinnytaste Gina

      The same calories, since the serving is for 2 small, it would make 1 regular size, same amount of servings.

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      Katherine Raimo

      Awesome! And thanks for the recipe. I was looking for a skinny version of these for Fall, and you always seem to post a recipe I'm looking for as soon as I want it. You're amazing!

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    Emily Headings

    Weird question- but on some of your pictures it says "Gina's recipes" and some say Do you have a contributor to help make and photograph your recipes for you? Is that who is posting the gina's recipes pictures?

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    I am waiting for fall and starting to eat pumpkin-y items will help bring that fall feeling a little faster.

    1. Thanks for the tip Emily. I was wondering how to make them vegan. Never tried Ener G but will look for it.

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    Emily Sizemore

    I made these vegan by substituting Ener G egg replacer for the egg whites and they turned out beautifully! Calories would be about the same if not less.

  117. I really enjoy your blog. Your recipes & the pictures you post make my mouth water. I can't wait to try this recipe. Thanks for all you give your readers. 🙂

  118. When you say mini-muffin tin, is it smaller than cupcake size? Meaning this recipe would make 14 cupcake sized muffins? I just want to make sure I put them in the right one.

  119. Omg…I just froze 2 1/2 cups of canned pumpkin last night and was wondering what I'm going to do with it all. This is perfect!

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      Julie Arellanes

      Fyi… If you have a dog, pumpkin puree is good for dogs with diarrhea, as well as constipation. Go little.

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    Greer Putnam

    Finally! I've been making these for years using a box cake mix. So happy to have a recipe I can build from the ground up myself. Thank you!

    1. it's funny as i think the opposite. went to TJ today and got the pumpkin muffin mix and pumpkin pie spice. will take me about 5 min to throw them together complete with mini choc chips for less PP than also add GF multigrain oats to mine. i get 24 reg size(albeit small) muffins

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    Libby Madigan

    Love your recipes, Gina!! Can't wait to try these. How long would you bake the regular size muffins?

    1. Thank you for this recipe.
      I just started eating healthy so I didn’t have all of the ingredients so I had to sub a few things. I used all white all purpose flour, regular sugar (cut back to a half cup), and applesauce in place of coconut oil, and I only used a few tablespoons of chocolate chips. I used a regular muffin tin and my muffins turned out great! They work out to 121 calories, 24 carbs, 1.6g fat and 2g protein per regular sized muffin.

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    Hi Gina! I always love and use your recipes. My friends and family love it. I'm trying to incorporate paleo friendly food into our family meals. How can I use almond/coconut flour in this recipe? Thank you 🙂

    1. Be careful with coconut flour. It is VERY absorbent and may cause your muffins to be dry. Almond flour should substitute cup for cup but if you are using coconut flour, I wouldn't use what the recipe calls for. Just some tricks I have learned. Good luck

      1. These are delicious. I did change 2 things to make it vegan & oil-free. I replaced the oil with unsweetened applesauce, and instead of egg whites, I used a total of 4 T. aquafaba.I made 9 regular sized muffins and baked for 30 minutes.

    2. I'm so glad you asked about using almond flour as I was wondering the same thing. I'm wondering if I could use stevia in place of raw sugar and unsweetened chocolate chips? Really trying to cut out as much sugar as possible from our diets. Thoughts?