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.
Also try using our Macro Calculator for portioning.
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 egg
- 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.