Healthy Chocolate Pumpkin Muffins

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Healthy Chocolate Pumpkin Muffins


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.
1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 can (15 oz.) pumpkin puree
1 teaspoon vanilla extract
1/3 cup almond milk
1 large egg, beaten
3/4 cup Kroger® Greek Plain Nonfat Yogurt
½ cup fresh chopped cilantro
1/2 cup chocolate chips

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