Double Chocolate Muffins (and they're healthy!)

How sinful do these look? Pretty wicked if you ask me. In fact, they're moist, sweet and double chocolatey, making them more like a cupcake than a muffin. But, wait! There's a secret, fat-slashing ingredient that makes them healthy too! Pumpkin puree...

By using canned pumpkin, I was able to cut the fat in half and still keep the batter rich and decadent. Oh, and get this - you need just 2 bowls and 3 mini muffin pans. No mixer or food processor to clean afterwards. After just 8 minutes in the oven, you can cozy up with a remarkable, double chocolate, sweet treat (great for breakfast, brunch, snacking, and dessert).

Got leftovers? While I highly doubt that, store leftover muffins in an airtight container at room temperature for up to 2 days. You can also refrigerate them for 3 to 4 days. 

Double Chocolate Muffins 

Cooking spray
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
3/4 cup pumpkin puree
1/2 cup Greek yogurt
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees. Coat three mini muffin pans with cooking spray.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the pumpkin, yogurt, oil, eggs, and vanilla. Whisk the pumpkin mixture into the flour mixture until blended. Fold in the chocolate chips

Spoon the batter into the prepared pans, filling each cup 2/3 full. 

Bake for 8 to 9 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.

Cool the muffin pans on wire racks.

Makes 36 muffins