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!
pumpkin pie spice
canne pumpkin purée
puree, or homemade
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.