Ingredients
¾cuppumpkin puree,fresh or canned
½cuplight brown sugar,packed
¼cuppure maple syrup
2large egg whites
⅔cupnonfat greek yogurt
2tbspcoconut oil,melted
1tbsppure vanilla extract
½cupall purpose flour,spoon and leveled
½cupwhole wheat flour
½cupunsweetened cocoa powder
½tspsalt
1tspbaking soda
1tspbaking powder
1½tspground cinnamon
1tsppumpkin pie spice
⅓cupmini chocolate chips,optional
Preparation
Preheat the oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
In a large bowl, combine the pumpkin, brown sugar, maple syrup, egg whites, Greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
Sift the flour, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl.
Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky and extremely thick.
Divide the batter evenly among the muffin cups. Fill them all the way to the top. If desired, sprinkle a few more mini chocolate chips on top.
Bake for 5 minutes. Keeping the muffins in the oven, reduce the temperature down to 375 degrees F, 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.
Remove from the oven and allow to cool for 3 minutes in the pan then transfer to a wire rack to cool completely.
Serve and enjoy!
