Whole Wheat Pumpkin Muffins with Chocolate Chips
Whole Wheat Pumpkin Muffins are dotted with chocolate chips. They taste indulgent but are full of healthy goodness.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup Stevia sugar blend or 2/3 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 15 ounce pumpkin puree
- 1 egg beaten
- 5.3 ounce non-fat Greek yogurt
- 1/2 cup Mini chocolate chips or raisins
Preheat oven to 350 degrees F.
Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
Stir pumpkin, 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 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Calories: 145kcal | Carbohydrates: 27g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 159mg | Potassium: 166mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5550IU | Vitamin C: 1.5mg | Calcium: 46mg | Iron: 1.2mg