Skinny Mini Pumpkin Chocolate Chip Muffins

Skinny Mini Pumpkin Chocolate Chip Muffins

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Summary:

These mini pumpkin spiced muffins are made light with pumpkin puree and egg whites and loaded with chocolate chips in every bite!

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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.

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Ingrediants:

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

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Nutrition:

Amount Per Serving

Smart Points:7

Points +:4

Calories:160

Total Fat:5g

Saturated Fat:g

Cholesterol:0mg

Sodium:118mg

Carbohydrates:27g

Fiber:2g

Sugar:18g

Protein:2g