• On Oct, 05, 2024
•  ladyrecipes
•  Recipes

160 Cals 2 Protein 27 Carbs 5 Fats
PREP TIME:
15 mins
COOK TIME:
25 mins
TOTAL TIME:
40 mins
YIELD:14 SERVINGS
COURSE:Breakfast, Brunch, Snack
CUISINE:American
These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
INGREDIENTS
1/2 cup white whole wheat flour, King Arthur
3/4 cups unbleached all purpose flour, King Arthur
3/4 cup raw sugar
3/4 tsp baking soda
1 3/4 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp salt
1 1/2 cups canned pumpkin puree, not pumpkin pie filling
2 tbsp virgin coconut oil, or canola
2 large egg whites
2 tsp vanilla extract
baking spray
2/3 cup mini chocolate chips
INSTRUCTIONS
Preheat the oven to 350°F. Line a mini 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, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl mix pumpkin puree, oil, egg whites 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. Fold in chocolate chips.
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.
Let them cool at least 15 minutes before serving.
Serving: 2mini muffins, Calories: 160kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 118mg, Fiber: 2g, Sugar: 18gBlue Smart Points:7Green Smart Points:7Purple Smart Points:7Points +:4