If you are in the mood for a sweet pumpkin something, but don't want to spend a lot of time in the kitchen, then give these mini muffins a try. With a total bake time of 15 minutes, you can have a little nugget of chocolatey pumpkin goodness in 30 minutes or less.
Ingredients
- 1c pure pumpkin
- 1/4c canola oil
- 1/4c 1% milk
- 1/2c nonfat plain yogurt
- 1 egg
- 1/2c packed brown sugar
- 1tsp cinnamon
- 1/2tsp pumpkin pie spice
- 2tsp baking soda
- 2c all-purpose flour
-1/2c to 1c semi-sweet chocolate chips (depending on how much chocolate you like - I used one overflowing cup :))
-1-2tsp stevia, optional (step-up the sweetness game without adding extra calories - not used in original recipe)
Directions
1. Preheat oven to 375 degrees and spray a large mini muffin pan with non-stick cooking spray
2. Ina medium bowl add oil, pumpkin, yogurt, milk, egg, and brown sugar. Stir well, ensuring no lumps
3. In a large bowl combine flour, baking soda, cinnamon, and pumpkin pie spice
4. Add wet ingredients to dry ingredients, stirring well with a rubber scrapper, then fold in chocolate chips
5. Using a small cookie scoop, pour batter into muffin tins (~3/4 of the way full / can fill to the top if you like a little overflow - that's how I like them!)
6. Bake for 15 minutes or until toothpick comes out clean. Let cool for 2 minutes then transfer to a wire cooling rack
7. Makes 30 mini muffins. Store in airtight container in the fridge for 3-5 days
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