TRUVIA CONVERSION CHART FOR BAKING RECIPES

Steps:

• Preheat oven to 350F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal.
• In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.
• In a large bowl mix pumpkin puree, oil, egg and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
• Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix.
• In a large bowl, beat the cream cheese until smooth. Slowly beat in the sugar, egg yolk and vanilla extract until combined.
• Pour batter into prepared muffin tin. Drop about 1 tablespoon of the cream cheeseto the tops of each muffin. Using a toothpick gently swirl the frosting from the edge to the center into the batter.
• Bake on the center rack for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean.
• Let them cool before serving.

Steps:

• Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
• Mix flour and baking soda with a whisk in a medium bowl.
• In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
• In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
• Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
• With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
• Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.