MOIST AND DELICIOUS CHOCOLATE PUMPKIN MUFFINS
Moist and delicious muffins!
We added some antioxidant rich unsweetened cocoa powdered and added some skim milk to balance it out. Dark chocolate cocoa powder is divine too!
They are sure to be a winner with friends and family!
Healthy Chocolate Pumpkin Muffins Ingredient Swaps
We chocolatized one of the most popular recipes these days on The Dinner-Mom site: Whole Wheat Pumpkin Muffins.
If you’re looking for a gluten-free version, then check out Healthy Oatmeal Pumpkin Muffins which could easily receive the same makeover!
These little goodies are packed with protein from Greek yogurt, egg and skim milk. You won’t find any oil. But, you will find lots of pumpkin, which makes them very moist. We dotted them with mini chocolate chips for a double dose of chocolate in every bite.
Calories: 166kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 163mg | Potassium: 187mg | Fiber: 3g | Sugar: 17g | Vitamin A: 111.5% | Vitamin C: 1.8% | Calcium: 5.8% | Iron: 8%
1½ cup whole wheat pastry flour
1/4 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 pumpkin puree
1 teaspoon vanilla
1/3 cup skim milk
1 egg beaten
5.3 ounce container non-fat Greek yogurt
½ cup miniature chocolate chips
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 …