Registered Dietician Anna Hamada invites you to try a Dark Chocolate Pumpkin Muffin recipe. This fall-themed snack is sure to have you feeling satisfied and warm as we prepare to welcome the cooler months.

Dark Chocolate Pumpkin Muffins
Serves: 12
Portion size: 1 each (2oz)

Ingredients

1 ¾ cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 oz 72% dark chocolate, chopped
¼ cup dried cranberries
1/3 cup chopped walnuts, unsalted
1 beaten egg
¾ cup nonfat milk
¼ cup canola oil
½ cup canned pumpkin 100% pure, not mix
non-stick cooking spray

Preheat oven to 400°
Directions:

  1. Combine in a mixing bowl the flour, sugar, baking powder, cinnamon, nutmeg, cloves, chocolate, cranberries and nuts.
  2. In a separate bowl combine the egg, milk, oil, and pumpkin and stir. Add all at once to the flour mixture and stir until just moistened. Do not over-stir.
  3. Spray muffin cups with the non-stick cooking spray and fill approximately 2/3rds full with batter. Do not use paper bake cups.
  4. Bake in the oven for about 20 minutes or until golden and the toothpick comes out clean.

*Nutrition Information:

176 calories, 4 g protein, 10 g fat, 2 g sat fat, 0 g trans fat, 16 g cholesterol, 1509 JU Vit. A, 50 mg calcium, 105 mg sodium, 108 mg potassium, 30 mcg folate.