Weight Watchers Pumpkin Chocolate Chip

Ingredients:

• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsweetened applesauce
• 1/2 cup plain non-fat Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar or a sugar substitute equivalent
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup mini chocolate chips (or regular chocolate chips)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the pumpkin puree, applesauce, Greek yogurt, eggs, and vanilla extract until well combined.
3. In a separate bowl, combine the all-purpose flour, whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in the mini chocolate chips.
6. Spoon the batter into the muffin cups, filling each about 2/3 to 3/4 full.
7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.