Weight Watchers Pumpkin Chocolate Chip Muffins – 1 point

Ingredients:

• 1 cup canned pumpkin puree
• 1/2 cup unsweetened applesauce
• 1/2 cup non-fat Greek yogurt
• 1/3 cup unsweetened almond milk (or any low-calorie milk)
• 1/4 cup sugar substitute (like Stevia or monk fruit)
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup mini chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the pumpkin puree, applesauce, Greek yogurt, almond milk, sugar substitute, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the mini chocolate chips.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.