I was making a batch of my Pumpkin Muffins for my daughter to snack on when a chocolate craving attacked. A little bag of mini dark chocolate chips came to mind. Well why not make a batch of my normal pumpkin muffins with a cinnamon sugar topping and make a batch with dark chocolate chips. So that is exactly what I did. I have to admit it was quite a brilliant idea. Surprisingly or not, pumpkin and dark chocolate go deliciously together.
I still used the same healthy ingredients like whole wheat flour, Greek yogurt and applesauce. In addition I added a splash of mini dark chocolate chips. The mini size is just as important as using dark chocolate. In fact I find the ratio between the mini chips and the muffin to be at an optimal level with the mini size. Regular size chocolate chips tend to overpower the pumpkin. Even though the pumpkin muffins have chocolate, it is still all about the pumpkin. I am sure you will enjoy these delicious Dark Chocolate Pumpkin Muffins. In addition, they freeze wonderfully.
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Dark Chocolate Pumpkin Muffins
- 3 tbsp unsalted butter softened
- 3 tbsp non fat yogurt room temp I used Fage
- ¼ cup unsweetened applesauce room temp
- 2 cups all purpose flour 240 grams
- 1 cup whole wheat pastry flour 120 grams I used Bob's Red Mill
- 2 ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp kosher salt
- ½ tsp nutmeg
- ¼ tsp allspice
- ½ tsp cinnamon
- 1/3 cup buttermilk taken out for 15 min
- 1 ¼ cups pure pumpkin puree from 15 ounce can
- 1 tsp vanilla extract
- 2/3 cup light brown sugar not packed
- ½ cup eggbeaters taken out for 15 mins
- 1/2 cup mini dark chocolate chips
Preheat oven to 350°.
Spray two standard 12-cup standard muffin tins with cooking spray.
In a medium bowl, whisk together white and wheat flour, baking powder, baking soda, salt, nutmeg, allspice and cinnamon.
In a small bowl, whisk together the buttermilk, pumpkin puree and vanilla.
In a large bowl using an electric mixer or stand mixer, beat butter, yogurt, applesauce and brown sugar.
Mix in half the eggbeaters then scrape down the bowl. Mix in the rest of the eggbeaters.
Turn mixer to low and add a third of the flour mixture, then half the pumpkin mixture, repeat ending with flour. Beat until just combined.
Spoon 1/4 cup batter into each muffin cup.
Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
Place pans onto wire racks to cool for 10 minutes.
Place muffins on the wire rack to cool completely.
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Happy Healthy Eating,
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.