Mini Pumpkin Chocolate Chip Muffins Recipe

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Taylor
Taylor January 9, 2021
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How To Make Mini Pumpkin Chocolate Chip Muffins

Pumpkin puree substitutes butter in this lighter version of chocolate chip muffins. The flavors are all there, especially with the chunks of chocolate.

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

Ingredients

  • ½cupwhite whole wheat flour
  • ¾cupsunbleached all purpose flour
  • ¾cupraw sugar
  • ¾tspbaking soda
  • tsppumpkin pie spice
  • ¼tspCinnamon
  • ¼tspsalt
  • cupscanned pumpkin puree,(not pumpkin pie filling)
  • 2tbspvirgin coconut oil,or canola oil
  • 2largeegg whites
  • 2tspvanilla extract
  • baking spray
  • cupmini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

  2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

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

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

  5. Pour batter into prepared muffin tin and 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 before serving.

Nutrition

  • 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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