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Whole Wheat Chocolate Pumpkin Muffins

Dark Chocolate Pumpkin Muffins

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 muffins
Calories 98 kcal
Author Christie Daruwalla

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°.
  2. Spray two standard 12-cup standard muffin tins with cooking spray.
  3. In a medium bowl, whisk together white and wheat flour, baking powder, baking soda, salt, nutmeg, allspice and cinnamon.
  4. In a small bowl, whisk together the buttermilk, pumpkin puree and vanilla.
  5. In a large bowl using an electric mixer or stand mixer, beat butter, yogurt, applesauce and brown sugar.
  6. Mix in half the eggbeaters then scrape down the bowl. Mix in the rest of the eggbeaters.
  7. 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.
  8. Spoon 1/4 cup batter into each muffin cup.
  9. Bake for about 30 minutes or until a toothpick inserted into the middle comes out clean.
  10. Place pans onto wire racks to cool for 10 minutes.
  11. Place muffins on the wire rack to cool completely.
Nutrition Facts
Dark Chocolate Pumpkin Muffins
Amount Per Serving
Calories 98 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Total Carbohydrates 16g 5%
Dietary Fiber 2g 8%
Sugars 4g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.