Whip up some healthy pumpkin muffins


By Mandy Fayne

Member of the Chicago Parent Blog Network

With this fall weather, I start dreaming of baking with pumpkins and apples. To cap off last weekend's fun, my daughter put on her fanciest dress and insisted on baking. Love her!

I searched my pantry and saw a can of pure pumpkin. Here is one of many fall-inspired recipes to come - a healthy pumpkin muffin with chocolate chips, no butter, no oil, low sugar and baked with applesauce, Greek yogurt and whole wheat flour.

Skinny Pumpkin Chocolate Chip Muffins

Yields 10-12 muffins


  • ¾ can of 15-ounce pure pumpkin
  • 2 eggs
  • ½ cup applesauce
  • ½ cup white sugar
  • 1 ½ cup whole wheat flour
  • ½ cup nonfat vanilla Greek yogurt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • Pinch of salt
  • ¾ cup chocolate chips


Preheat oven to 350 degrees.

Combine all the ingredients into one bowl.

Stir until smooth.

Bake 40-45 minutes or until you stick a fork through the middle of one muffin and it comes out clean.

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