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–+ servings
Mini Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

4.84 from 48 votes
Mini Pumpkin Chocolate Chip Muffins made lighter by swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 14 servings
Course: Breakfast, Brunch, Snack
Cuisine: American

Equipment

Ingredients

  • 1/2 cup white whole wheat flour (King Arthur)
  • 3/4 cups unbleached all purpose flour (King Arthur)
  • 3/4 cup monk fruit sweetener (Lakanto) (or 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.

Video

Notes

If you want to use a regular muffin tin, just add a few more minutes to the bake time, using a toothpick to test them in the center.

Nutrition

Serving: 2mini muffins, Calories: 160kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 118mg, Fiber: 2g, Sugar: 18g
- WW Points: 6