Light Chocolate Muffins

Name: Light Chocolate Muffins
Ingredients: 2/3 cups Dutch Cocoa Powder; 1-3/4 cup All-purpose Flour; 1 cup Light Brown Sugar; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 2 whole Eggs, Beaten; 1 cup Skim Milk (or Almond Or Coconut Milk); 1 teaspoon Pure Vanilla Extract; 1/2 cups Pure Pumpkin Puree; 2 teaspoons Distilled Vinegar; 2-1/2 ounces, weight Dark Semisweet Chocolate, Finely Chopped, Divided

11 ingredients

6 steps

Ingredients

2/3 cups Dutch Cocoa Powder
1-3/4 cup All-purpose Flour
1 cup Light Brown Sugar
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 whole Eggs, Beaten
1 cup Skim Milk (or Almond Or Coconut Milk)
1 teaspoon Pure Vanilla Extract
1/2 cups Pure Pumpkin Puree
2 teaspoons Distilled Vinegar
2-1/2 ounces, weight Dark Semisweet Chocolate, Finely Chopped, Divided

Directions

1

Preheat oven to 375°F. Place paper liners in muffin tins and spray very lightly with baking spray.
2

In a large bowl, mix together cocoa powder, flour, sugar, baking powder and baking soda.
3

In a smaller spouted bowl, combine beaten eggs, milk, vanilla, pumpkin, and vinegar.
4

Whisk wet ingredients into dry and mix until just combined. Fold in about 2 ounces of chopped chocolate.
5

Spoon batter into prepared tins, filling each cup 3/4 full. Sprinkle remaining 1/2 ounce chopped chocolate onto the batter. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
6

Nutrition info per 1 muffin: 135 calories, 2.4 g fat, 4 g protein, 24 g carbohydrates, 1.6 g fiber, 128 mg sodium