Mini Pumpkin Chocolate Chip Muffin Recipe

Mini Pumpkin Chocolate Chip Muffins made lighter by swapping out butter for pumpkin puree – loaded with chocolate chips in each chunk!

Pumpkin Chocolate Chip Muffins

Even when it’s nonetheless heat out, these mini pumpkin muffins will get you within the Fall spirit and they’re good for breakfast with a Skinny Pumpkin Latte or to place into your child’s lunch field for a wholesome, home made snack. Not only for youngsters, adults love them too! I don’t find out about you, however I’m so prepared for Fall… cozy sweaters, boots and denims, altering leaves, apple choosing and naturally pumpkin! You can also make these mini pumpkin chocolate chip muffins with canned pumpkin, or make your individual home made pumpkin puree from scratch. If you wish to make them in an everyday dimension muffin tin, simply add a number of extra minutes to the bake time.

Components

Dry Components:

• White entire wheat flour (King Arthur)
• Unbleached all-purpose flour (King Arthur)
• Monk Fruit Sweetener or uncooked sugar
• Baking soda
• Pumpkin pie spice
• Cinnamon
• Salt
• Mini chocolate chips

Moist Components:

• Canned pumpkin puree (not pumpkin pie filling)
• Virgin coconut oil (or canola)
• Giant egg whites
• Vanilla extract

How To Make Pumpkin Chocolate Chip Muffins

1. Preheat the oven to 350°F. Line a mini muffin tin with paper liners and flippantly spray liners with oil for straightforward elimination. You can even use an everyday dimension muffin tin if that’s all you may have.
2. In a medium bowl, mix dry elements: flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Put aside.
3. Moist Components: In a big bowl combine pumpkin puree, oil, egg whites and vanilla; beat at medium velocity till thick. Scrape down sides of the bowl.
4. Add dry elements to the moist combination, then mix at low velocity till mixed; don’t over combine. Fold in chocolate chips.
5. Pour batter into ready muffin tin and bake on the middle rack for 22 to 24 minutes, or till a toothpick inserted within the middle comes out clear. If utilizing an everyday muffin tin, add a number of extra minutes.
6. Allow them to cool no less than quarter-hour earlier than serving.

Ideas and Variations

• Make them in an everyday sized muffin tin in the event you favor, you need to get round 14 bigger muffins and the dietary data ought to stay the identical per serving.
• To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips resembling Enjoy Life Chocolate Chips.
• Muffins could be saved at room temperature in a single day or 1 to 2 days. Refrigerate muffins 4 to five days, or freeze as much as 3 months.
• To make these muffins gluten-free, an all objective gluten-free flour combine like Cup4cup would work nice, including a couple of minutes extra to the cook dinner time.

Extra Pumpkin Recipes