We’re not sure about you, but we look for any and every excuse to have a little chocolate. Case in point? These itty bitty skinny mini pumpkin chocolate chip muffins from SkinnyTaste.com. You’ll want to eat 17 of them, and that’s ok, because you’ll make them in a tiny muffin pan and…well don’t eat 17. Have three. And although pumpkin may remind you of fall, I don’t think you’ll tummy will be mad this spring. They’re great for breakfast and the kids will love them as a snack in school or after-school. You can make them in a regular sized muffin tin if you prefer, you should get around 14 larger muffins and the nutritional info remains the same. Yum.
Servings: 14 • Size: 2 mini muffins • Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g • Sodium: 118 mg • Cholest: 0 mg
- 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
1. Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
3. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.
4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.
5. 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.
6. Let them cool at least 15 minutes before serving.
Makes 28 mini muffins or 14 regular sized muffins.