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.
Serves:
Ingredients
- ½cupwhite whole wheat flour
- ¾cupsunbleached all purpose flour
- ¾cupraw sugar
- ¾tspbaking soda
- 1¾tsppumpkin pie spice
- ¼tspcinnamon
- ¼tspsalt
- 1½cupspumpkin puree,canned, not pumpkin pie filling
- 2tbspvirgin coconut oil,or canola oil
- 2large egg whites
- 2tspvanilla extract
- baking spray
- ⅔cupmini chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners, then lightly spray the liners with oil.
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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.
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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.
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Add the flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in the chocolate chips.
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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.
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Let them cool at least 15 minutes.
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Serve, and enjoy!
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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