Whole Wheat Pumpkin Muffins with Chocolate Chips
Whole Wheat Pumpkin Muffins with Chocolate Chips is a breakfast that serves 8. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 121 calories. For 32 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 305 foodies and cooks. It is brought to you by Dinner Mom. If you have whole wheat flour, baking soda, chocolate chips, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a good spoonacular score of 49%. If you like this recipe, take a look at these similar recipes: Light Wheat Banana Muffins with Chocolate Chips, Pumpkin Chocolate Chips Muffins, and Banana Muffins with Chocolate Chips and Brownie Brittle Topping {Whole Wheat, Butter Free + Super Simple}.
Servings: 8
Ingredients:
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup miniature chocolate chips
1 egg beaten
1/4 teaspoon ground cinnamon
1/4 cup non-fat Greek yogurt
1 cup pumpkin puree
1/4 teaspoon salt
1/3 cup sugar
3/4 cup whole wheat flour
Equipment:
oven
bowl
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F.Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.Stir pumpkin, egg and yogurt into the dry mix. Fold in mini chocolate chips.Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Step by step:
1. Preheat oven to 350 degrees F.
2. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.Stir pumpkin, egg and yogurt into the dry mix. Fold in mini chocolate chips.Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
3. Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.
Nutrition Information:
covered percent of daily need
