Ingredients
-
1/2
-
3/4
-
3/4
-
3/4
-
1 3/4
-
1/4
-
1/4
-
1 1/2
-
2
-
2
-
2
-
-
2/3
-
-
Directions
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.,,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. |
