Every year during the fall, advertisements for seasonal fall goodies spread like wildfire. Dunkin Donuts, Starbucks, and a variety of other specialty shops brag about their pumpkin muffins, caramel apple croissants, and pumpkin spice lattes.
And you know what? They suck me in every single year. I run to Starbucks for their pumpkin spice lattes and stop at Dunkin Donuts for one of their pumpkin muffins. And while I only do this occasionally, it keeps me coming back for more.
But with the indulgent sweet treat comes a lot of calories! I’m not even going to tell you how many calories are in a Dunkin Donuts pumpkin muffin…it’s crazy, and will probably steer you clear from that place for the rest of your life. I will admit that I probably get at least one per season, but only one. And I’m sticking to it! Those gigantic, bakery style muffins always lure me in, but no more! I do have some will power…
And you know where my will power came from? These Whole Wheat Pumpkin Muffins. Yep, because I love DD’s version entirely too much but don’t want to sacrifice consuming all of my calories for the day on a single muffin, I decided to create my own “skinny” version.
These Whole Wheat Pumpkin Muffins are filled with cozy fall flavors for a fraction of the calories that you would find in a regular bakery shop muffin. They bake up moist, fluffy, and full of pumpkin goodness. And because I just can’t live without chocolate, I added in some peanut butter filled chocolate chips. Which, by the way, have you tried those yet? Amazing!
In order to reduce the amount of calories in these muffins, I opted to use a combination of whole wheat and all-purpose flours. I also used unsweetened applesauce in place of the oil. It helps to keep these on the healthier side and also creates a super moist filling. Pair that with some fall spices and lots of peanut butter filled chocolate chips, and you have yourself a match made in pumpkin heaven!
No one will guess these Whole Wheat Pumpkin Muffins are on the healthy side! These babies are full of pumpkin-y goodness and loaded with flavor. One bite and you’ll be skipping Dunkin Donuts and baking these in your own kitchen.
These Whole Wheat Pumpkin Muffins are filled with cozy fall flavors for a fraction of the calories that you would find in a regular bakery shop muffin.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cups packed brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsweetened applesauce
- 1/2 cup plain, nonfat Greek yogurt
- 1 teaspoon vanilla
- 1 egg
- 1 cup milk chocolate morsels with peanut butter filling
- Preheat oven to 350F. Lightly grease a 12 count muffin pan or line with paper liners. Set aside.
- In a large bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine the pumpkin, pumpkin pie spice, cinnamon, nutmeg, applesauce, Greek yogurt, and egg. Whisk thoroughly to combine.
- Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in chocolate chips.
- Spoon batter into prepared muffin tin.
- Bake for 18-22 minutes or until muffins are set and golden brown.
- Remove from oven and let cool completely.