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!
Yield
24 servingsPrep
10 minCook
25 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate chips
1 bag |
*
|
| 1 ½ | cups |
yogurt, low-fat
plain |
|
| 6 | large |
egg whites
|
|
| 3 | cups |
whole-wheat flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| 2 | cups |
canned pumpkin purée
puree, or homemade |
|
| 1 ½ | cups |
brown sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
chocolate chips
1 bag |
*
|
| 355 | ml |
yogurt, low-fat
plain |
|
| 6 | large |
egg whites
|
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 473 | ml |
canned pumpkin purée
puree, or homemade |
|
| 355 | ml |
brown sugar
|
*
|
Directions
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.
