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Mini Pumpkin Chocolate Chip Muffins

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Ingredients

Adjust Servings:
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

Nutritional information

Calories
Carbohydrates
27g
Protein
2g
Fat
5g
Saturated Fat
1g
Cholesterol
118mg
Sodium
2mg
Fiber
18g
Sugar
g
Blue Smart Points
7
Green Smart Points
Purple Smart Points
Points +

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Mini Pumpkin Chocolate Chip Muffins

Features:
    Cuisine:

    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!

    • 40 min
    • Serves 14
    • Easy

    Ingredients

    Directions

    Share

    I dont know about you, but Im so ready for Fall cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! You can make this with canned pumpkin, or make your own homemade pumpkin puree from scratch.,Even if its 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 kids lunch box for a healthy, homemade snack. Not just for kids, adults love them too!,You can 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.,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 (affiliate link) would work great, adding a few minutes more to the cook time.,Alt=,Pumpkin Pie Dip,Pumpkin Butternut Squash Bars,No Bake Pumpkin Spice Cheesecake,Pumpkin Pie,Pumpkin Mac and Cheese


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    Steps

    1
    Done

    In a Medium Bowl, Combine Flours, Sugar, Baking Soda, Pumpkin Spice, Cinnamon, and Salt With a Wire Whisk Set Aside

    2
    Done

    in a Large Bowl Mix Pumpkin Puree, Oil, Egg Whites and Vanilla; Beat at Medium Speed Until Thick. Scrape Down Sides of the Bowl.

    3
    Done

    Add Flour Mixture to the Wet Mixture, Then Blend at Low Speed Until Combined; Do not Over Mix. Fold in Chocolate Chips.

    4
    Done

    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.

    5
    Done

    Let Them Cool at Least 15 Minutes Before Serving.

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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