Ingredients
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
Instructions
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.
From: leaderrecipes.com
