Mini Pumpkin Chocolate Chip Muffins Recipe

Mini Pumpkin Chocolate Chip Muffins Recipe

How To Make Mini Pumpkin Chocolate Chip Muffins

Taste the flavors of fall with these light pumpkin chocolate chip muffins! Whip up a soft and tasty serving of these muffins in just under one hour.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • ½cupwhite whole wheat flour
  • ¾cupsunbleached all purpose flour
  • ¾cupraw sugar
  • ¾tspbaking soda
  • tsppumpkin pie spice
  • ¼tspcinnamon
  • ¼tspsalt
  • cupspumpkin puree,canned, not pumpkin pie filling
  • 2tbspvirgin coconut oil,or canola oil
  • 2large egg whites
  • 2tspvanilla extract
  • baking spray
  • cupmini chocolate chips


  1. Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners, then lightly spray the liners with oil.

  2. In a medium bowl, combine the whole wheat flour, all purpose flour, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

  3. In a large bowl, mix the pumpkin puree, oil, egg whites and vanilla. Beat at medium speed until thick. Scrape down sides of the bowl.

  4. Add the flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in the chocolate chips.

  5. Pour the batter into the prepared muffin tin, then bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.

  6. Let them cool at least 15 minutes.

  7. Serve, and enjoy!


  • Calories: 152.70kcal
  • Fat: 4.72g
  • Saturated Fat: 3.30g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 0.14g
  • Polyunsaturated Fat: 0.12g
  • Carbohydrates: 25.53g
  • Fiber: 1.74g
  • Sugar: 15.24g
  • Protein: 2.59g
  • Cholesterol: 1.60mg
  • Sodium: 127.90mg
  • Calcium: 30.44mg
  • Potassium: 97.32mg
  • Iron: 1.07mg
  • Vitamin A: 204.26µg
  • Vitamin C: 1.22mg
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