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 used her math skills by counting the chocolate chips on top of each muffin and her muscles by stirring all the ingredients until smooth.
- 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 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice or nutmeg
- 1/2 cup chocolate chips, plus 1/4 cup for sprinkling on top
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.
In a large bowl, combine pumpkin, sugars, egg whites, Greek yogurt, oil, and vanilla extract. Whisk them all together until smooth.
Next add flours, cocoa powder, salt, baking soda, and baking powder. Blend in chocolate chips. The batter will be a little chunky and thick.
Pour batter into the muffin cups to the top. If desired, sprinkle a few chocolate chips on top of each muffin before baking.
Bake for 5 minutes at 425 degrees F. 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!