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Health and Nutrition

Right Bite

Diabetes Cooking School

Whole Wheat Pumpkin Muffins with Chocolate Chips Pumpkin Muffins

Ingredients:

¾ cup whole wheat flour
⅓ cup sugar
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup pumpkin puree
1 egg beaten
¼ cup non-fat Greek yogurt
¼ cup miniature chocolate chips

Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  3. Stir pumpkin, egg and yogurt into the dry mix.
  4. Fold in mini chocolate chips.
  5. Fill muffins tins lined with paper liners or coated with cooking spray about 2/3 full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
  6. Bake for 20-25 minute or until the muffins are firm and lightly browned on the top.
  7. Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

Makes 8 muffins

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