No need to resist these Healthy Chocolate Pumpkin Muffins made with whole wheat flour, Greek yogurt, and cocoa. Eat them for a snack, dessert or breakfast!
Combine flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
Stir pumpkin, vanilla extract, milk, egg and Greek 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 them 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.
Video
Notes
SEE STEP-BY-STEP PHOTOS AND VIDEO ABOVE! Expert tips:
IF you use a different flour, then you MAY need to adjust the milk accordingly. Start with a small increment, like 1 teaspoon.
Add a little extra milk if using 100% whole wheat flour.
Start with a quarter cup of milk if using regular pastry flour and add the remaining milk back as needed.
The batter should be thick and stick to a spoon for a few seconds. (See the picture above.)
Spray the cupcake tin with non-stick cooking spray. If you're using paper inserts spray the inside of those too! Otherwise, the muffins will stick to the pan because there is no oil!
Did you forget to spray the well? Eventually, the moisture will settle and it will be easier to remove the paper liner...if you can wait!
Sift the cocoa powder to remove the tiny clumps before you measure it out!
Gently spoon the flour into the measuring cups. I don't sift the flour (although it's not a bad idea.) You don't want to "pack" it or the batter will be too thick.
Use an ice cream scoop with a quick release to easily and consistently dish out the batter. We used a blue thumb presser that measures a quarter cup.
Allow muffins to cool in the tin for 5-10 minutes.
Make an extra batch of the dry ingredients and store in a tightly sealed jar so the muffins are even easier to make the next time.
Store chocolate pumpkin muffins in an airtight container for 2-3 days. Or, store in the freezer for about 2 months.