Healthy Chocolate Pumpkin Muffins

• Vegetarian

• Produce

  • 1 15 ounce can Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips, miniature
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla
  • 1 1/2 cup Whole wheat pastry flour

• Dairy

  • 1 5.3 ounce container Greek yogurt, non-fat
  • 1/3 cup Skim milk

Found on dinner-mom.com

Description

Ingredients

• 1½ cup whole wheat pastry flour
• ¼ cup unsweetened cocoa powder
• ⅔ cup sugar (I used ½ cup stevia/sugar substitute)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 15 ounce can pumpkin puree
• 1 teaspoon vanilla
• ⅓ cup skim milk
• 1 egg beaten
• 5.3 ounce container non-fat Greek yogurt
• ½ cup miniature chocolate chips

Directions

• Preheat oven to 350 degrees F.
• Combine flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
• Stir pumpkin, vanilla, milk, egg and yogurt into the dry mix.
• Fold in mini chocolate chips.
• Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
• Bake for 20-25 minutes or until firm.
• Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.