Pumpkin Muffins (RD Mom Approved!)

These muffins are wholesome and delicious. Note: Using whole milk and WHOLE MILK GREEK yogurt makes a big difference in consistency and texture. If you like to get a little bit “extra” with the nutrient density of these you could add 2 tbs of flaxseed! Let me know what you think in the comments below! 

Ingredients

• 1 cup pumpkin

• 2/3 cup WHOLE MILK GREEK yogurt (yes, it makes a difference)

• 1/4 cup WHOLE milk

• 2/3 cup pure cane sugar

• 1/4 cup coconut oil

• 1 egg

• 1 2/3 cup whole wheat flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp ginger

• 1/4 tsp nutmeg

• Chocolate chips (I use 3-4 handfuls)

Instructions:

• Preheat oven to 350 degrees

• Line roughly 48 mini muffin cups with paper liners

• To a large mixing bowl, add pumpkin, yogurt, milk, egg, sugar and mix together with a whisk. Add melted coconut oil and mix well with a whisk

• Add the flour, baking soda, cinnamon, ginger and nutmeg. Stir with whisk to combine.

• Stir in chocolate chips

• Scoop by teaspoons into lined muffin cups (2/3 full in each cup)

• Bake 12-15 minutes until a toothpick comes out clean when tested