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Moist Whole Wheat Pumpkin Muffins


These muffins are really good, just like recipe says they turned out super moist, the low-fat yogurt definitely added lots of moisture; and without any butter or oil, they were much lighter and super delicious!













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


1 each chocolate chips
1 bag
1 ½ cups yogurt, low-fat
6 large egg whites
3 cups whole-wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 cups canne pumpkin purée
puree, or homemade
1 ½ cups brown sugar


Preheat over to 350℉ (180℃).

Grease muffin tin with cooking spray or butter.

Mix together dry ingredients in a large bowl.

Mix in wet ingredients, add chocolate chips at the end and mix until well blended.

Spoon 1½ spoonfuls into each muffin.

Makes about 24 muffins.

Cook for 25 to 30 minutes or until a wooden stick inserted comes out clean.

Cool for a few minutes and serve warm, or cool muffins on a wire rack completely and store at an air-tight container.


* not incl. in nutrient facts

Add review





really good, but i found that half the chocolate chips was better, and more spice(i added cinnamon, more pumpkin pie spice and vanilla) otherwise they were really tasty. I loved the yogurt.

over 11 years ago


Glad to hear you liked these muffins. We loved them too, so moist, delicious and very healthy! Next time we will add more spice and consider to cut the chocolate chips into half.

over 11 years ago

Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 728% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 72mg 3%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 10%
Sugars g
Protein 8g
Vitamin A 64% Vitamin C 2%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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