Dark Chocolate Chip Pumpkin Muffins
2 cups canned pumpkin
1 cup Truvia Baking Blends
1/2 cup vegetable or canola oil
1 cup fat free greek yogurt (vanilla flavor works great!)
1 carton egg whites (~450g)
1 cup dark chocolate chips (confession: I sometimes use the whole bag!)
1/2 teaspoon salt
1 teaspoon baking soda
3 cups all purpose flour
2 teaspoons cinnamon (more to taste)
Preheat oven to 350 degrees Fahrenheit. Spray cooking spray on muffin tin or use paper cups. Be sure to spray the inside of paper cups if you use them.
Combine first 5 ingredients in large mixing bowl and mix with wire whisk.
In separate bowl, combine all dry ingredients EXCEPT chocolate chips. Whisk.
Slowly add flour mixture to pumpkin mixture while stirring. Mix until all flour is just moistened with very few clumps.
Stir in chocolate chips.
Divide equally into muffin cups, filling about 3/4 full.
Bake approximately 15-18 minutes until muffins are firm. Note: These muffins will be very moist! Enjoy!
Per one muffin (recipe makes about 32-36):