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Makes 12 servings


  • 1 cup pumpkin puree
  • 1 large egg
  • 1/3 cup milk*
  • ½ cup canola oil
  • 2 tsp. vanilla extract
  • 1 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 tsp. baking soda
  • ¼ cup mini semi-sweet chocolate chips


Preheat oven to 375°. Spray one 12-cup muffin tin with pan spray. Set aside. In a large bowl, combine pumpkin, egg, milk, oil and vanilla. Stir to combine. Add flour, sugar, cocoa and baking soda. Mix until combined. Fold in chocolate chips. Transfer batter evenly into 12 muffin cups. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and allow to cool 10 minutes before removing from pan. Serve.

*Test recipe used unsweetened soy milk

Nutrition analysis per serving: 210 calories, 12 g fat, 26 g carbohydrate, 2 g fiber, 4 g protein, 115 mg sodium

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