Ingredients
- 3/4 cup whole wheat flour
- 2 tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 1/2 cup Splenda*
- 1 tsp vanilla extract
- 1/4 cup semi sweet chocolate chips**, melted and somewhat cooled
- cooking spray or coconut oil
* These days, I would substitute honey or stevia, to taste, instead of using Splenda.
**I use Grain Sweetened Chocoloate Chips, which are more of a dark chocolate taste. I buy them at Whole Foods.
Directions
Preheat oven to 350 degrees F and lightly oil 9 out of 12 cups in a 12-muffin tin.
In a medium bowl, whisk together whole wheat flour, cocoa, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mix together the wet ingredients – pumpkin, Splenda, vanilla, and melted chocolate chips. Add wet ingredients to the dry ingredients, but be careful not to overmix. Drop even spoonfuls into 9 muffin tins.
Bake for 25 minutes. Allow to cool before removing from tin.
Nutritional Info
9 servings = per serving
Calories: 105
Fat: 2 g
Carbs: 20 g
Protein: 2 g
For added chocolatey goodness, frost with Chocolate Peanut Butter Fudge Decadence!
Transform how you "do food"
Print This Post
