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Mini Pumpkin Chocolate Chip Muffins made lighter by swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

Pumpkin Chocolate Chip Muffins

Even when it’s still warm out, these mini pumpkin muffins will get you within the Fall spirit they usually are perfect for breakfast with a Skinny Pumpkin Latte or to place into your kid’s lunch box for a healthy, homemade snack. Not only for youths, adults love them too! I don’t learn about you, but I’m so ready for Fall… cozy sweaters, boots and jeans, changing leaves, apple picking and in fact pumpkin! You possibly can make these mini pumpkin chocolate chip muffins with canned pumpkin, or make your individual homemade pumpkin puree from scratch. If you wish to make them in an everyday size muffin tin, just add a couple of more minutes to the bake time.

Ingredients

Dry Ingredients:

• White whole wheat flour (King Arthur)
• Unbleached all-purpose flour (King Arthur)
• Monk Fruit Sweetener or raw sugar
• Baking soda
• Pumpkin pie spice
• Cinnamon
• Salt
• Mini chocolate chips

Wet Ingredients:

• Canned pumpkin puree (not pumpkin pie filling)
• Virgin coconut oil (or canola)
• Large egg whites
• Vanilla extract

How To Make Pumpkin Chocolate Chip Muffins

1. Preheat the oven to 350°F. Line a mini muffin tin with paper liners and frivolously spray liners with oil for simple removal. It’s also possible to use an everyday size muffin tin if that’s all you may have.
2. In a medium bowl, mix dry ingredients: flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Put aside.
3. Wet Ingredients: In a big bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
4. Add dry ingredients to the wet mixture, then mix at low speed until combined; don’t over mix. Fold in chocolate chips.
5. Pour batter into prepared muffin tin and bake on the middle rack for 22 to 24 minutes, or until a toothpick inserted in the middle comes out clean. If using an everyday muffin tin, add a couple of more minutes.
6. Allow them to cool a minimum of quarter-hour before serving.

Suggestions and Variations

• Make them in an everyday sized muffin tin for those who prefer, you need to get around 14 larger muffins and the dietary info should remain the identical per serving.
• To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips akin to Enjoy Life Chocolate Chips.
• Muffins may be stored at room temperature overnight or 1 to 2 days. Refrigerate muffins 4 to five days, or freeze as much as 3 months.
• To make these muffins gluten-free, an all purpose gluten-free flour mix like Cup4cup would work great, adding a couple of minutes more to the cook time.

More Pumpkin Recipes

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Yield: 14 servings

Serving Size: 2 mini muffins

• mini muffin tin

• mini muffin liners

• Preheat the oven to 350°F. Line a mini muffin tin with paper liners and frivolously spray liners with oil for simple removal.

• In a medium bowl, mix flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Put aside.

• In a big 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 mix at low speed until combined; don’t over mix. Fold in chocolate chips.

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

• Allow them to cool a minimum of quarter-hour before serving.

Last Step:

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