I saw these on Sallysbakingaddiction.com and had to try them.
These 130 calorie chocolate muffins taste like dessert. Lightly flavored with pumpkin, spices, and maple – you’ll be happy to jump out of bed to bite into one this fall.

3/4 cup pumpkin puree
1/2 cup packed light brown sugar
1/4 cup pure maple syrup
2 large egg whites
2/3 cup nonfat Greek yogurt (for pareve use Tofutti sour cream – more calories though)
2 tablespoon coconut oil, melted
1 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/3 cup mini chocolate chips

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
In a large bowl, combine pumpkin, brown sugar, maple syrup, egg whites, greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
Sift the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl. Slowly stir in the wet ingredients, being careful not to overmix. Fold in the mini chocolate chips. The batter will be a little chunky and extremely, extremely thick.
Divide the batter evenly among the muffin cups – fill them all the way to the top if you can. If desired, sprinkle a few more mini chocolate chips on top before baking. Bake for 5 minutes. Keeping the muffins in the oven, reduce the temperature down to 375F and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Or freeze for up to 3 months.