Screen shot 2014-01-30 at 8.29.31 PM1 1/2 cups wheat flour

1/2 cups plus 1 teaspoon unsweetened cocoa

3/4 teaspoon baking soda

1/2 teaspoon salt

3/4 cup light vanilla soy milk

1/2 non-fat Greek yogurt

1/2 cup granulated sugar

1/4 cup unsalted butter, melted and cooled

1/4 cup fat-free egg substitute

2 teaspoons vanilla extract

1 teaspoon instant espresso powder

Preheat oven 350º F. Line 12 muffin cups with paper liners, spray liners with non-stick spray.

Whisk together flour, 1/2 cup cocoa, baking soda, granulated sugar, espresso powder, baking powder, and salt in a large bowl. Whisk together milk, Greek yogurt, butter, egg substitute, vanilla in a medium bowl. Add milk mixture to flour mixture; whisk until smooth.

Spoon batter evenly into muffin cups. Bake until toothpick inserted into centers come out clean, about 18 minutes.

Let cool in pans 10 minutes; remove cupcakes from pans and let cool completely on racks.




  • 1 cup whole-wheat or all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 can (15 oz.) LIBBY’S 100% Pure Pumpkin
  • 2 large eggs, slightly beaten


PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.

COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full.

BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags.