Recipe of the Week - Mini Pumpkin Chocolate Chip Muffins

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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!

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, 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.

Nutrition Information

  • Serving Size: 2 Mini Muffins

  • Calories: 160

  • Carbohydrates: 27 g

  • Protein: 2 g

  • Fat: 5 g

  • Saturated Fat: 1 g

  • Sodium: 118 mg

  • Fiber: 2 g

  • Sugar: 18 g