Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened applesauce
- 1/2 cup non-fat Greek yogurt
- 1/2 cup brown sugar substitute (e.g., Stevia or monk fruit)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup mini chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the pumpkin puree, applesauce, Greek yogurt, brown sugar substitute, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the mini chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Remember to adjust ingredient quantities and point values based on the specific Weight Watchers plan you are following. Enjoy your delicious and healthier Pumpkin Chocolate Chip Muffins!
