There's just something about a chocolate muffin. It tastes like dessert, but you think that maybe, just maybe, it's a tad bit healthier than a cupcake. This is not always the case. Except in this case.
Don't be afraid of the pumpkin! You do not even taste it. Just enjoy the chocolatey goodness. Are there healthier things that you should have for breakfast? Sure. But this is a nice change from the ordinary.
Light Chocolate Muffins
Makes 15-16 standard muffins
2/3 cup Dutch cocoa powder
1 3/4 cup all-purpose flour
1 cup packed light brown sugar
1 tsp baking powder
1 tsp baking soda
2 eggs, beaten
1 cup skim milk (or almond or coconut milk)
1 tsp pure vanilla extract
2 tsp distilled vinegar
1/2 cup pure pumpkin puree
2 1/2 oz dark semisweet chocolate, finely chopped, divided
Preheat oven to 375 degrees. Place paper liners in muffin tins and spray very lightly with baking spray.
In a large bowl, mix together cocoa powder, flour, sugar, baking powder and baking soda.
In a smaller spouted bowl, combine beaten eggs, milk, vanilla, pumpkin, and vinegar.
Whisk wet ingredients into dry and mix until just combined. Fold in ~2 oz of chopped chocolate.
Spoon batter into prepared tins, filling each cup 3/4 full. Sprinkle remaining 1/2 oz chopped chocolate onto the batter. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Info per 1 muffin: 135 calories, 2.4 g fat, 4 g protein, 24 g carbohydrates,1.6 g fiber, 128 mg sodium