Just squeezing in some more pumpkin before Thanksgiving while it’s still acceptable!
These are actually more chocolatey than pumpkin. The pumpkin adds the moistness and takes the place of most of the fat in this recipe!
Chocolate Pumpkin Spice Muffins
Thanks, Sally! :)
3/4 cup pumpkin puree
1/2 cup brown sugar
1/4 cup pure maple syrup
2/3 cup nonfat Greek yogurt
2 Tablespoons 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
1/4 cup mini chocolate chips
1/4 cup cinnamon 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. Get any dry pockets of flour out. 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 at 425F. Keeping the muffins in the oven, reduce the temperature down to 375* 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. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months: heat up for 45 seconds to thaw.