Looking for a healthy and fun recipe to stir up this weekend? These Double Chocolate Pumpkin Muffins make a great nutritious breakfast, snack or dessert!
My daughter couldn’t wait to make these. She utilized her math skills by counting the mini chocolate chips on top of each muffin and her tiny muscles by having her stir all the ingredients until smooth. Get messy! Have fun! And eat healthy!
Double Chocolate Pumpkin Muffins Recipe
3/4 cup canned pure pumpkin
1/2 cup light brown sugar
1/4 cup white sugar
2 large egg whites
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 or nutmeg
1/2 cup mini chocolate chips, plus ¼ cup for sprinkling on top
1.) Preheat oven to 425 F degrees. Spray 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
2.) In a large bowl, combine pumpkin, sugars, egg whites, Greek yogurt, oil, and vanilla extract. Whisk them all together until smooth.
3.) Next add flours, cocoa powder, salt, baking soda, and baking powder. Blend in mini chocolate chips. The batter will be a little chunky and thick.
4.) Pour batter into the muffin cups to the top. If desired, sprinkle a few mini chocolate chips on top of each muffin before baking.
5.) 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 2 more minutes.
* These muffins are amazing warmed up with a scoop of vanilla frozen yogurt for a heavenly dessert or snack!