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 if it’s still warm out, these mini pumpkin muffins will get you in the Fall spirit and they are perfect for breakfast with a Skinny Pumpkin Latte or to put into your kid’s lunch box for a healthy, homemade snack. Not just for kids, adults love them too! I don’t know about you, but I’m so ready for Fall… cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! You can make these mini pumpkin chocolate chip muffins with canned pumpkin, or make your own homemade pumpkin puree from scratch. If you want to make them in a regular size muffin tin, just add a few 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
- Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal. You can also use a regular size muffin tin if that is all you have.
- In a medium bowl, combine dry ingredients: flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
- Wet Ingredients: 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 dry ingredients 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. If using a regular muffin tin, add a few more minutes.
- Let them cool at least 15 minutes before serving.
Tips and Variations
- Make them in a regular sized muffin tin if you prefer, you should get around 14 larger muffins and the nutritional info should remain the same per serving.
- To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips such as Enjoy Life Chocolate Chips.
- Muffins can be stored at room temperature overnight or 1 to 2 days. Refrigerate muffins 4 to 5 days, or freeze up to 3 months.
- To make these muffins gluten-free, an all purpose gluten-free flour mix like Cup4cup would work great, adding a few minutes more to the cook time.
More Pumpkin Recipes
Yield: 14 servings
Serving Size: 2 mini muffins
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mini muffin tin
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mini muffin liners
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Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
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In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
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In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
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Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
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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.
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Let them cool at least 15 minutes 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
