These rainy day inspired pumpkin chocolate chip muffins are a fiber-rich snack that is perfect for that mid-day craving. Made without butter and with just a touch of oil, these muffins won’t break the calorie bank or load you up with saturated fats!
While most people love that pumpkin flavor, not a lot know how incredibly healthy it is for you. Check out these stats!
One of the best sources of beta-carotene, a powerful antioxidant that protects eye-sight and fights cancer.
Contains more than 20% of your daily recommended amount of fiber.
Contains 7grams of filling fiber in one cup.
Contains 20% of your daily recommended amount of vitamin C.
And you thought that pumpkin was only good for baking a pie! This powerful superfood can do a lot for your health, but when it’s covered with refined sugar and refined flours it loses those health benefits. Try these pumpkin muffins instead – made with wheat flour, non-fat yogurt, and no refined sugars these muffins allow you to reap those pumpkin benefits!
Pumpkin Chocolate Chip Muffins
Makes 12 muffins
1 ½ cups white whole wheat flour
½ cup non-fat Greek yogurt
1 cup pumpkin (canned pumpkin not pumpkin pie mix)
1 tablespoon olive oil
1/3 cup milk
¼ cup maple syrup
1 tablespoon vanilla extract
1 teaspoon baking soda
½ teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/3 cup mini chocolate chips
Preheat the oven to 350 degrees. Line a cupcake pan with liners
In a large bowl, mix together the greek yogurt, pumpkin, olive oil, egg, milk, maple syrup and vanilla extract. Beat until smooth.
Add in the flour, baking soda and spices. Mix until well incorporated.
Stir in the chocolate chips.
Spoon batter into cupcake pan, filling them half way.
Sprinkle with more chocolate chips if desired.
Bake 20 minutes or until toothpick comes out clean.