Moist Whole Wheat Pumpkin Muffins

• 1 each chocolate chips 1 bag
• 1 1/2 cups yogurt, low-fat plain
• 6 large egg whites
• 3 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 2 cups pumpkin puree (canned) puree, or homemade
• 1 1/2 cups brown sugar

1. Preheat over to 350F (180C).
2. Grease muffin tin with cooking spray or butter.
3. Mix together dry ingredients in a large bowl.
4. Mix in wet ingredients, add chocolate chips at the end and mix until well blended.
5. Spoon 1 1/2 spoonfuls into each muffin.
6. Makes about 24 muffins.
7. Cook for 25 to 30 minutes or until a wooden stick inserted comes out clean.
8. Cool for a few minutes and serve warm, or cool muffins on a wire rack completely and store at an air-tight container.

chocolate chips, yogurt, egg whites, whole wheat flour, baking soda, baking powder, pumpkin pie spice, pumpkin puree, brown sugar

Taken from recipeland.com/recipe/v/moist-whole-wheat-pumpkin-muffi-51301 (may not work)