Instructions
Step 1
Preheat oven to 350°F. Prepare a standard 12 cup muffin tin with paper liners and spray with nonstick cooking spray in each liner.
Step 2
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon.
Step 3
In a medium bowl, combine the pumpkin, vanilla, almond milk, egg and yogurt. Pour mixture into the flour mixture and stir until just combined.
Step 4
Gently fold in the chocolate chips. Fill prepared muffin tin ¾ full of batter.
Step 5
Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Step 6
Allow muffins to cool in tin, then remove to a wire rack to continue cooling. Prepare a cooled muffin tin with paper liners and cooking spray, then fill with the remaining batter and bake, just as before.
Step 7
Serve and store leftovers in an airtight container.