Chocolate Pumpkin Spice Muffins

Yield: 12-13 muffins

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Ingredients:

 * 3/4 cup (185g) pumpkin puree (fresh or canned)
 * 1/2 cup (100g) packed light brown sugar
 * 1/4 cup (82g) pure maple syrup
 * 2 large egg whites
 * 2/3 cup (160g) nonfat Greek yogurt1
 * 2 Tablespoons (30ml) coconut oil, melted
 * 1 teaspoons vanilla extract
 * 1/2 cup (62g) all-purpose flour (measured correctly)
 * 1/2 cup (66g) whole wheat flour
 * 1/2 cup (42g) unsweetened cocoa powder
 * 1/2 teaspoon salt
 * 1 teaspoon baking soda
 * 1 teaspoon baking powder
 * 1 and 1/2 teaspoons cinnamon
 * 1 teaspoon pumpkin pie spice
 * 1/3 cup (60g) mini chocolate chips (optional)

Directions:

 * 1) Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. If using cupcake liners, spray those lightly with nonstick spray. Set aside.
 * 2) In a large bowl, combine pumpkin, brown sugar, maple syrup, egg whites, greek yogurt, oil, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining.
 * 3) Sift2 the flours, cocoa powder, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together into a large bowl. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the mini chocolate chips. The batter will be a little chunky and extremely, extremely thick.
 * 4) Divide the batter evenly among the muffin cups - fill them all the way to the top if you can. If desired, sprinkle a few more mini chocolate chips on top before baking. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 3753 and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
 * 5) Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days.
 * 6) Make ahead tip:  Muffins freeze well up to 3 months: heat up for 45 seconds to thaw. They are so good warm!

Recipe Notes:
Enjoy!!
 * 1) I prefer nonfat Greek yogurt in these muffins. If using regular yogurt, a different fat percentage, and/or a flavored variety such as vanilla, the calorie count may be different.
 * 2) Sifting the dry ingredients is optional, but recommended. It helps get out any little cocoa lumps and ensures the heavy whole wheat flour and lighter all-purpose are evenly combined.
 * 3) Why the initial high temperature? See my sky-high muffin dome tricks for more detail.