Skinny Pumpkin Chocolate Chip Muffins made with whole wheat flour and greek yogurt. A healthy fall treat with no oil and lighter ingredients!
Yesterday I made my first pumpkin recipe of the season and I have mixed feelings about it.
When you’re a food blogger, pumpkin season starts earlier than most, and usually while the weather is still in the 80’s every day.
I was skeptical that I could enjoy pumpkin while it’s still warm outside, but these won me over!
I’m convinced that it’s never too early for pumpkin.
I’m dreaming of cool fall days, warm apple crisp, and pumpkin muffins for breakfast!
I’m so excited that my favorite season is just around the corner!
These skinny pumpkin chocolate chip muffins are healthy enough to eat for breakfast, but also double as a guiltless treat for your sweet tooth.
The key to these fluffy moist muffins is greek yogurt.
I love baking with greek yogurt because 1) helloooo it’s healthy, no fat, sugar free, and low calorie and 2) it’s great for baking texture (see that fluffiness?)
It also means that we don’t need any oil in this recipe!
The combination of pumpkin puree + greek yogurt gives these muffins a great texture without the need for any oil!
We are also using whole wheat flour in this recipe, but you would never know these muffins are healthy!
One bite and I knew I had found a new favorite fall breakfast!
These muffins are low in sugar, making them perfect for a healthier (and protein packed) breakfast or snack.
I used mini chocolate chips for cuteness factor, but you can use normal sized as well!
Are you ready for fall? I know I am!
Pin these skinny pumpkin chocolate chip muffins:
- 1 cup plain nonfat greek yogurt
- 1 cup canned pumpkin puree
- 2 eggs
- 1¼ cups whole wheat flour
- ½ cup rolled oats
- ⅓ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup mini chocolate chips
- In a medium sized bowl, Whisk together yogurt, pumpkin, eggs, brown sugar, and vanilla extract
- In a separate bowl, whisk whole wheat flour, rolled oats, pumpkin pie spice, salt, baking soda, and baking powder
- Add wet ingredients to the dry ingredients, mixing with a rubber spatula until just combined (do not overmix)
- Fold in chocolate chips
- Line 12 muffin cups with muffin liners
- Distribute filling evenly (these will be large muffins)
- Sprinkle on additional chocolate chips over the tops, if desired
- Bake at 400 degrees for 15-17 minutes, or until a toothpick inserted comes out clean
- Serve warm and store in the fridge