Ingredients
Scale
- 1 ½ cup white whole wheat flour (any wheat flour will work)
- ½ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon or pumpkin spice blend
- 1 ½ cups pumpkin puree (15-ounce can with 2 Tablespoons removed)
- 1 egg
- ½ cup Greek yogurt (5.3 ounce container)
- ½ cup mini chocolate chips, semi-sweet or raisins
Instructions
- 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 muffin tin wells coated with cooking spray about ⅔ full (about ¼ cup of batter). Tip: if using liners, give them a light spritz of cooking spray.
- Bake for about 25 minutes or until the muffins are firm and lightly browned on top.
- Allow muffins to cool for 5 minutes in the pan, then remove to a wire rack to cool further. Enjoy!
Notes
- Store muffins in an airtight container for up to 3 days.
- Freeze muffins for up to 2 months.
- Substitute raisins for chocolate chips if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg