Pour batter into prepared muffin tin. And how mini are these muffins? Absolutely delicious and perfect as-is! What would be the WW point value without the cream cheese swirl? I did not have a raw sugar so I used brown sugar. Raw sugar is what’s left after sugar is refined. Fall's favourite veggie and chocolate are definitely a match made in heaven. I made these as a parting gift for my daughter's teachers, since she was moving to a different classroom. Thank You very much for an answer! Calling all pumpkin spice lovers! Pumpkin Cream Cheese Muffins are moist, delicious and perfectly spiced! Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. They turned out wonderfully and were a big hit with my coworkers too! They turned out perfect, so fluffy and moist! Start by mixing the dry ingredients together: flour, cornstarch, pumpkin spice, baking soda, baking powder, and salt. Made these last weekend. And the boys love popping the whole thing in their mouth 🙂 another Skinnytaste winner!!! They are a favorite, perfect for a holiday too. Thanks so much — really amazing. I made these muffins tonite and they are delicious. Can we omit the oil and use the full eggs? Hey Gina! Will it mess it up if you just use whole wheat flour? Have not yet made these but they look very tasty and easy to make. Wondering if the measurements would be the same. I also make your zucchini muffins frequently. Weight Watchers Recipe of the Day: 2-Ingredient Chocolate Pumpkin Muffins & Cookies These 2-ingredient chocolate pumpkin muffins, mini muffins, and cookies made with just chocolate cake mix and a can of pumpkin are a lighter, healthier way to satisfy a sweet tooth. Cuisine American, Canadian. Gina, do you have any suggestions for an egg substitute for the cream cheese frosting?  Great recipe! Your site and book have become my go-to places for recipes – thank you so much!  Made with bananas and they were flavorful and moist. Can't wait to try these. Jul 26, 2014 - These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree. Your recipes never disappoint, Gina!!! Also trying to get back on track after not tracking points in like a year. Glad you asked! I put a pecan on top of each one. My family loved them and my husband had no idea they were healthier than the average muffin! i don't know where i went wrong with this one. Pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. To add more protein I exchange part of the unbleached all-purpose flour with vanilla protein powder. Thanks! They have good flavor but are slighly ‘heavy’. 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). Slight change as I did not have raw sugar so instead used monk fruit sweetener. Other than that it’s a nice way to scratch the fall treat itch for sure, and the size of a serving is satisfying! These are no exception even with the whole wheat flour, which often dries things out. I know you can do that with eggs, but wasn’t sure if it’s different with just the egg white. These were so good they were gone while they were still warm. . . The flavors didn't seem to blend to well either. Most pumpkin recipes use at least 1/2 cup butter or oil but these only use 2 tablespoons for the whole … 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. They're definitely not skinny though, so I'll be giving these ones a go! Pumpkin Chocolate Chip Blender Muffins Our FAMOUS Blender Muffins are getting into the Fall spirit too! I don’t have whole wheat flour on hand, will they come out ok with regular flour? So why the egg whites and not the whole egg? I substituted the whole wheat flour with almond flour and the all purpose flour With gluten free flour, they’re great!! Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. Love every recipe of yours that I have tried so far!! We've never met a pumpkin-filled recipe we don't love. They came out fantastic. I wish i could have another. It is VERY absorbent and may cause your muffins to be dry. I used muffin liners but i  should have used a foil muffin liner so the baked muffin won’t stick to the paper. Soft and moist pumpkin muffins loaded with chocolate chips. Very moist and not overly sweet. I made these today. 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. 🙂. Could you provide the nutritional information for the pumpkin bread without the cream cheese icing. 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. These are my new favorite muffin! As much a dessert as a breakfast muffin. 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? It’s definitely like eating a sweeter pumpkin bread. How to store them. Do you have the point value (green specifically) for the muffins without the cream cheese icing? They were still delicious. Did you replace both flours with the gluten free flour? These just came out of the oven and I am in LOVE! I baked these yesterday, but next time I will reduce the sugar or substitute honey & don't add the chocolate chips. I forgot the sugar, so I put the batter in the cups when I realized this. It's like you read my mind. Substituted the raw sugar for pure maple syrup, and used all whole wheat flour, turned out amazing. how much Pumpkin Puree? My 2 year old, 6 year old, husband, and I all devoured them. My little girls helped make them and loved eating them along with dinner! This muffins are fantabulous! 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? Refrigerate muffins 4 to 5 days, or freeze up to 3 months. I think they would be just as good with reduced fat cream cheese. If so, would I use the same amount? Thank You Gina for another tasty and healthy recipe!! I made these this afternoon with all white flour, white sugar, and the entire 8 oz cream cheese block and they still turned out amazing. These are not overly sweet so he liked them. I’ll be making these again later in the week for a pot luck for Boss’s Day. If I used gluten free flour in these would they still be the same points?Thanks so much! Could gluten-free flour be substituted in this recipe?? They are my FAVORITE. This information will not be used for any purpose other than enabling you to post a comment. Recipe by skinnytaste. These are delicious! The taste is good though. Can we make these gluten free with Bob’s 1-1 baking flour? Would it change the taste or texture if made these with only AP flour and light brown sugar instead of dark brown sugar? These are amazing. I exchange part of the unbleached all-purpose flour with vanilla protein powder. Gina, what would the nutritional information be if I left out the chocolate chips? I also used mini loaf tins (I got 6 mini loaves from this recipe). Super moist!! We don’t have canned pumpkin here in Australia. I usually end up baking them a few minutes longer than the 24, especially when I make medium size muffins. -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. She was happy I did!. It’s not that simple, but almond flour might work. PS: Sorry to have offended someone with my original post which included a 4-star rating. 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. I made a few modifications – 1/2 sugar ( brown ) and I added 2 tbsp sour cream instead of the coconut oil ; I used 1/2 cream cheese and 1/2 sour cream for the topping. 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. 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! I love love love the cream cheese component.  Taste just as good as the higher calorie ones.Â. I would start by subbing some to see if it works, maybe half. To make them a bit healthier I substituted baking raisins for the chocolate chips and also grated in a large pink lady apple. Thanks for this easy recipe. I used the suggestion and put a few of these mini’s in my Kindergarten’s lunch box!! Two bowls get you into the kind of easy thing you can bake even on a weeknight. These are great. If so, how much would you use? Gina, how long do you expect these to last? I used apple sauce instead of coconut oil and added a little star anise. Delicious! Gina, you have done it again! And the pumpkin obsession begins! I would love to try these, but I am supposed to avoid egg yolks. Line muffin tin with paper liners. Pumpkin Chocolate Chip Muffin Recipe October 13, 2020 | Filed under: Recipes and tagged with: chocolate chip , fall, ... but canola oil worked just fine. This will definitely go into the muffin rotation. These Chocolate Chip Pumpkin Muffins are always such a hit on my blog, I knew I would love this cream cheese swirl version! Fewer calories, but it still tastes as good. Just some tricks I have learned. I used a gf baking mix similar to bisquick. Is there a big difference between all-spice and pumpkin pie spice? Take a toothpick or knife and swirl the two layers together. Place paper liners in a regular sized muffin pan. She does not need to list alternate ingredients on a recipe she created.    Looking for a smaller scoop for next time! Used for both flours and used reg granulated sugar. A collection of Pumpkin Recipes for every way to use pumpkin this fall. These have been the most moist muffins ever. Any ideas of what I could use as a substitute? No one even knew they were "skinny" and they were enjoyed by all. So moist, delicious and perfectly spiced! They are so soft, tender and delicious they belong in a bakery. Very easy, gorgeous and delicious. Thanks! Absolutely delicious. Both recipes are delicious! On the WW Purple plan Pumpkin is zero smart points, does this change the point value? I may or may not have eaten 4 of the(big sized)m ones today! I really enjoy your blog. I had the baking bug tonight but not many points left in my day. Can't wait to make these now that it is officially fall!  I have a vey serious addiction to Starbucks pumpkin cream cheese muffins and these will help meet my craving with less guilt. I used a gf baking mix similar to bisquick. We made these abunch last year. Made these. Always very good. I love pumpkin everything and I think these look dessert worthy, not just for breakfast! I'm digging into my Fall recipes this week, and this one looks like it needs to be added to the collection! I am working on the new plans and will update recipes as I can! Can't wait to try this. Made these exactly per the recipe and my family said these are the best muffins they’ve ever eaten. Your recipes & the pictures you post make my mouth water. Made these this morning and am not disappointed-they are absolutely delicious! , hi, i've made many things from your blog and they've always worked out really well. I made these and 3 kids ate them all in 2 days and declared them the best muffins ever. A simple recipe to bake for Thanksgiving, it goes well for brunch or just dessert. I used all white wheat flour and a 15 ounce can of pureed pumpkin. He was on point today, told me I mixed the pumpkin in too soon (with the floor and spices-oops! Not too sweet or heavy. 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. People also love these ideas. Does anyone know the Freestyle point value if I use a regular sized muffin pan instead of mini’s? My store has multiple brands of varying amounts…. I think the cream cheese topping really makes them! I would like to make these this weekend for a work breakfast! What would the calories be for the regular sized muffins? And dairy free chocolate chips I should add… . *. And can I sub cane sugar for the raw sugar? Thank you for all your delicious recipes Gina! To make these muffins gluten-free, an all purpose gluten-free flour mix like. Gina, these were delicious! Also I found cooking them a bit longer ( for regular sized) got the texture fluffier, a total of 28 minutes at 350. Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. How To Store Pumpkin Muffins. This is great! This was my first recipe of yours I tried- and I absolutely fell in love! DELICIOUS! YUM! Maybe less points, but those TJ mixes are disgusting! Sprinkle the remaining ¼ cup chocolate chips over the tops of the muffins. Best muffins we ever had – so moist. I only exchange 1/2 cup of the flour with 1/2 cup of the powder, but it's up to you. Any suggestions on the best way to do so??? Used for both flours and used reg granulated sugar. They are so delicious. 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!! We don’t have canned pumpkins here in France. I made these and the Pumpkin Snickerdoodles today. My 5 year old approves as well . 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