Pumpkin Chocolate Chip Muffins
User Reviews
4.8
Pumpkin Chocolate Chip Muffins
Description
Pumpkin Chocolate Chip Muffins blend pumpkin puree with a mixture of white whole wheat and all-purpose flour, seasoned with pumpkin pie spice, cinnamon, and baking soda for leavening. Mini chocolate chips are folded into the batter, adding bursts of sweetness throughout. The muffins bake in a mini muffin tin, which helps achieve a soft crumb with a slightly crisp exterior. The recipe calls for egg whites and coconut oil, providing moisture and lightness to the texture.
The flavor is a balance of warm autumn spices and chocolate, making these muffins a comforting treat in cooler months. The mini chocolate chips melt slightly during baking, enhancing each bite with chocolate pockets. The texture is moist but not dense, suitable for breakfast or snacks.
If preferred, a regular muffin tin can be used by increasing baking time slightly and testing with a toothpick for doneness. The muffins cool before serving to prevent them from falling apart. This recipe offers a thoughtful mix of ingredients to create a familiar dessert-like muffin without pumpkin pie filling.
Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cups all-purpose flour King Arthur, unbleached
- 3/4 cup Monk Fruit Sweetener or raw sugar, Lakanto brand
- 3/4 tsp baking soda
- 1 3/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups pumpkin puree not pumpkin pie filling, canned
- 2 tbsp virgin coconut oil (or canola)
- 2 large egg white
- 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.
Notes
- If baking in a regular muffin tin, extend bake time slightly and check doneness with a toothpick in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 2mini muffins | |
| Calories | 160kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 118mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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