Pumpkin Chocolate Chip Muffins

I had some pumpkin leftover from my last batch of muffins that I needed to use and I saw this recipe for Pumpkin Chocolate Chip muffins in my google reader at My Baking Heart and knew I'd love it. I did make a couple small changes to make these a little healthier and they came out delicious. My brother actually ate 3 at once. I know there is a shortage of pumpkin out there but if you have some and need to use a cup, this is a great way to go.

Pumpkin-Chocolate-Chip Muffins

1-1/2 cup whole-wheat flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 cup canned pure pumpkin
2 large eggs
1/2 cup packed brown sugar
1/2 cup skim milk
1/2 cup low fat vanilla yogurt
1 tsp vanilla
1 cup chocolate chips

Preheat the oven to 350 degrees. Grease a 12-cup muffin pan and set aside

Whisk together the flours, baking powder, cinnamon and salt in a large bowl; set aside. In a larger bowl whisk the pumpkin, eggs, brown sugar, milk, yogurt and vanilla in a medium bowl. Stir in the dry ingredients until moistened. Then add in the chocolate chips.

Spoon the batter into the prepared muffin pan. Bake until a toothpick inserted into the center comes out clean, about 23 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Remove the muffins and cool an additional 5 minutes before serving.