These delicious muffins have only 100 calories. Two with a glass of milk make a delightful breakfast or supper.
Note: I use homemade yogurt and home-canned pumpkin, but store-bought will be perfectly fine, too.
This is a recipe I tweaked up from my daughter-in-law, Lindsay Stephenson. She got the basic idea on THE DINNER MOM
1 1/2 cups whole wheat flour
1/4 cup cocoa powder
1/3 cup sugar
1/2 teaspoon each of salt, baking soda, baking powder and cinnamon
2 cups of pumpkin puree
1 teaspoon vanilla
1 cup plain, nonfat yogurt
1/2 cup semi-sweet chocolate chips.
Mix all ingredients, reserving out 2 Tablespoons of the chocolate chips.
Divide into 16 muffins cups, (sprayed with non-stick spray, if not a nonstick pan)
Sprinkle reserved chocolate chips over any muffins that might have been gyped, and then poke down into the batter.
Bake at 350 for 20 minutes.