Sep 8, 2013

Skinny Mini Pumpkin Chocolate Chip Muffins



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


I don't know about you, but I'm so ready for Fall... cozy sweaters, boots and jeans, changing leaves, apple picking and of course pumpkin! Even if it's 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 kid's lunch box for a healthy, homemade snack.

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. And if you want more pumpkin recipes, I have TONS, check out my Skinny Pumpkin Recipes in the Index or follow my Skinny Pumpkin Madness Pinterest Board.

Enjoy!!



Skinny Mini Pumpkin Chocolate Chip Muffins
Skinnytaste.com
Servings: 14  • Size: 2 mini muffins  • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g
Sodium: 118 mg • Cholest: 0 mg

Ingredients:

  • 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

Directions:

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.

Makes 28 mini muffins or 14 regular sized muffins.

115 comments :

  1. Hi Gina! I always love and use your recipes. My friends and family love it. I'm trying to incorporate paleo friendly food into our family meals. How can I use almond/coconut flour in this recipe? Thank you :)

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    1. I would start by subbing some to see if it works, maybe half. Let me know!

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    2. Be careful with coconut flour. It is VERY absorbent and may cause your muffins to be dry. Almond flour should substitute cup for cup but if you are using coconut flour, I wouldn't use what the recipe calls for. Just some tricks I have learned. Good luck

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    3. I'm so glad you asked about using almond flour as I was wondering the same thing. I'm wondering if I could use stevia in place of raw sugar and unsweetened chocolate chips? Really trying to cut out as much sugar as possible from our diets. Thoughts?

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  2. Love your recipes, Gina!! Can't wait to try these. How long would you bake the regular size muffins?

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  3. yay! I needed something pumpkin-y. :)

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  4. Finally! I've been making these for years using a box cake mix. So happy to have a recipe I can build from the ground up myself. Thank you!

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    1. it's funny as i think the opposite. went to TJ today and got the pumpkin muffin mix and pumpkin pie spice. will take me about 5 min to throw them together complete with mini choc chips for less PP than these..lol..i also add GF multigrain oats to mine. i get 24 reg size(albeit small) muffins

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  5. gina, what flours can I use to make these gluten free? Thank you!

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    1. I would try a gluten free baking blend.

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    2. Would you sub it out for the total 1 1/4 cup if you did a GF blend?

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  6. Omg...I just froze 2 1/2 cups of canned pumpkin last night and was wondering what I'm going to do with it all. This is perfect!

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  7. I am so excited for fall. Bring on everything pumpkin!

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  8. When you say mini-muffin tin, is it smaller than cupcake size? Meaning this recipe would make 14 cupcake sized muffins? I just want to make sure I put them in the right one.

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  9. Anything pumpkin and chocolate (and skinny) has to be amazing! I'm definitely gonna try this one out!

    www.katelynnow.com

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  10. Very tempting!! They look superb!!

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  11. I really enjoy your blog. Your recipes & the pictures you post make my mouth water. I can't wait to try this recipe. Thanks for all you give your readers. :)

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  12. I'm ready to eat everything pumpkin! (:

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  13. I made these vegan by substituting Ener G egg replacer for the egg whites and they turned out beautifully! Calories would be about the same if not less.

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  14. And dairy free chocolate chips I should add... :)

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    Replies
    1. Thanks for the tip Emily. I was wondering how to make them vegan. Never tried Ener G but will look for it.

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  15. I am waiting for fall and starting to eat pumpkin-y items will help bring that fall feeling a little faster.

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  16. Weird question- but on some of your pictures it says "Gina's recipes" and some say skinnytaste.com. Do you have a contributor to help make and photograph your recipes for you? Is that who is posting the gina's recipes pictures?

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    1. No it's just me, I changed it from Gina's recipes, so the older ones say that.

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  17. I am drooling. Can't wait for fall!! So excited to make these.

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  18. I am so making these! LOOKS SO GOOD! I am ready for fall

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  19. What would the calories be for the regular sized muffins?

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    1. The same calories, since the serving is for 2 small, it would make 1 regular size, same amount of servings.

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    2. Awesome! And thanks for the recipe. I was looking for a skinny version of these for Fall, and you always seem to post a recipe I'm looking for as soon as I want it. You're amazing!

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  20. If you wanted to use the yolk would you decrease the amt of pumpkin?

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  21. Can you use regular sugar in place of the raw sugar? If so, would I use the same amount? Would the points change if I use regular sugar?

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    Replies
    1. I was wondering the same thing, do the point value change with regular sugar?

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  22. I made this as a bread instead of muffins and I went a little heavy on the spices. It works out great!

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  23. It's like you read my mind. I was just thinking this past weekend that pumpkin muffins were in order given that the weather is starting to cool. Love this crisp weather we are heading in to! Can't wait to try this. ♥

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  24. I love skinny baked goods, and I just bought a mini muffin pans! Making these ASAP!!

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  25. has anyone tried using almond meal flour for those of us gluten free..?

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  26. Hey Gina,
    If you used just regular white flour in place of both flours, and regular granulated sugar would the recipe come out the same, and would the points be the same? Also is it 2 points for one regular muffin, or 2 points for 2 minis?

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    Replies
    1. I think the points are the same with all white sugar and flour. And it would be 2 points plus for one mini, 4 points plus for 1 regular.

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  27. I'm digging into my Fall recipes this week, and this one looks like it needs to be added to the collection! YUM!

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  28. I was not able to find pumpkin puree. Only 100% pumpkin (which I'm assuming is what's used for pie filling). Will it not work for this recipe?

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    1. As long as it does NOT say Pumpkin "Pie Filling" its good. Pie filling is already seasoned/sweetened!

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    2. Yes, that's exactly what you need.

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  29. Is demerara sugar the same as raw?

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  30. And the pumpkin obsession begins! I will be starting off my pumpkin season with a batch of these babies! : )

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  31. I made many of your pumpkin recipes last year and this is a great addition-my kids (and me!) will love these muffins!

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  32. My local cafe changes its muffin flavours daily, and I love when it's chumpkin (choc chip pumpkin) muffin day! They're definitely not skinny though, so I'll be giving these ones a go!

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  33. Ah totally making these this week! Do you think I could sub in the whole wheat flour quantity for the all purpose and almond flour for the whole wheat?

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  34. YAY first pumpkin recipe of the fall!! Too bad Texas doesn't know it's fall... it doesn't get good and cold here until January!

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  35. OMG are these delicious!!! Even my picky child said Mmmmmm!!!!! Thank you so much for all of your recipes. <3

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  36. My bestie and I made these toady, and they were AMAZING! I may or may not have eaten 4 of the(big sized)m ones today! LOVE your blog!!!!

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  37. This is probably the 15th or so recipe I've made from your site and while I've absolutely loved everything I've made, these muffins are one of the most delicious things I've ever tasted! I'll be making these on a very regular basis!! Thank you Gina for keeping us healthy and happy

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  38. Gina, is it possible to use white sugar instead of raw, and if so, should I use the same amount? Thanks!

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    Replies
    1. Sure, you can use the same amount.

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  39. Gina, is there a way to make these "unskinny" ? They look and sound fantastic, but they would be for my daughter and I'd like her to get the calories and nutrition of full fat food. Would it be possible to add the entire egg instead of just the egg white? Please let me know what I can do! Thanks!
    :)

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  40. I made these for the office on Wednesday and they were gone before 10am! No one even knew they were "skinny" and they were enjoyed by all. I did not have pumpkin pie spice in my pantry so I just added a little more cinnamon and some nutmeg to make up for the deficiency. They were still delicious. Thank you Gina for helping us kick off fall all the way down in Florida!

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  41. Just made these and ate one. Wow! So moist and delicious. I used 1 egg white and 1 whole egg because the yolk fell in and I didn't bother to fish it out. Used 3/4 cup whole wheat pastry flour and 1/2 cup all purpose flour. The only major problems is not eating them all before the kids come home!

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  42. I am obsessed with EVERYTHING pumpkin and was super excited when I saw this recipe, however, when I baked them they did not seem to really rise and the consistency was more pudding-y than a traditional muffin (and I followed the recipe precisely). They are still very good but I am wondering if I am doing something wrong here...thoughts anyone?

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    1. I had the same problem... didn't rise and pudding like in texture.

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    2. Maybe you used baking powder instead of baking soda? Baking powder is only about 1/3 baking soda, which would cause the muffins not to rise.

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    3. Kate thank you for your reply, I actually think you are right... now that I recall, I did use baking powder rather than baking soda. I'll have to re-do this one. Thanks!

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  43. I had trouble with the rising as well. I followed the recipe to a T and my muffins remained flat and pudding-y! They're still delicious but I'm disappointed. Any idea on what could have gone wrong? FYI I'm a huge fan of your recipes and your blog!

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    1. I'm interested to see the answer to this question as well. I made these muffins twice now, and they are delicious, but as Kristen said, they turned out dough-y both times. Kind of like the texture of a brownie instead of a muffin.

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    2. I used self rising flour instead of all purpose flour and mine rose just fine. Try that in addition to the white whole wheat flour next time!

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  44. Could I replace the sugar with honey? How much?

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  45. I just made these replacing white sugar for raw sugar because that's all I had, and I also used vegetable oil instead of canola. I made them as the regular cupcake size, not the mini size. They came out fantastic. I am hoping they freeze well! Thank you for a great recipe.

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  46. Hey Gina! If I used gluten free flour in these would they still be the same points?
    Thanks so much!

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  47. Made these last weekend. They were so moist! My family loved them and my husband had no idea they were healthier than the average muffin! I used the coconut oil for mine.

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  48. I made these as a parting gift for my daughter's teachers, since she was moving to a different classroom. They absolutely loved them. Apparently, they shared with a lot of other teachers, and I've been getting "thank you's" all week!

    Even my meat + potatoes husband loved them! I will definitely be making these again soon.

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  49. I had the baking bug tonight but not many points left in my day. Made these. Used cinnamon chips instead of chocolate since some how I am out of chocolate chips. DELICIOUS! Thanks Gina, you never disappoint. Oh earlier tonight we had the butternut squash with chicken sausage and pasta, love it. Have you ever made it with pumpkin purée instead of butternut squash?

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  50. What a great post to enjoy on this Winter's day...First came here, see these very nice blog, your website content and information is very good, very attractive. I think we should let more people to pay attention to your blog. I will introduce it to the people around.


    Slim Boots

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  51. These were soooooo good! I will def. be making these again! My hubby loved them too :-)

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  52. I made 2 batches of these and gave them out to the trainers at my gym. They were blown away and thought they were awesome. So much so I had requests for the recipe and website. This muffins are fantabulous!

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  53. Just got a batch of these out of the oven. The consistency was a little odd. I was expecting a light, fluffy bread-y texture, but these were quite dense and goopy. The flavors didn't seem to blend to well either. I'm a little disappointed because I was so looking forward to these and wanted to share them with family & friends, but unfortunately I prefer the Trader Joe's pumpkin bread box mix made into muffins over these :(

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    1. A better way to describe the way my muffins turned out rather than "goopy" is that they were almost "gelatinous" and bouncy...I wonder what happened?

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  54. Can I substitute splenda for the sugar?

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  55. I made these as regular sized muffins tonight so that my husband and I could use them as a portable breakfast. To make them a bit healthier I substituted baking raisins for the chocolate chips and also grated in a large pink lady apple. They baked for a few extra minutes and came out perfect. Oh, also, the raisins drop the points plus value to 3. These are my new favorite muffin!

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  56. Gina, these were delicious! Thank you for the recipe!!

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  57. I made these tonight. I used 1/2 C lt brown sugar, 1/4 C raw sugar. Also I found cooking them a bit longer ( for regular sized) got the texture fluffier, a total of 28 minutes at 350.

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  58. When you use coconut oil, do you measure in its solid or liquid form? I keep wondering this. Can't wait to make these now that it is officially fall!

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  59. I have a Bob's Red Mill whole wheat pastry flour. Can I use that in place of the white whole wheat flour? Thank you. I'm looking forward to making these with my girls.

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  60. THESE ARE DELICIOUS (as usual). Thank you!!!

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  61. I made these tonight and they were so yummy! In the past I have used a recipe from a friend for pumpkin chocolate chip muffins that I'm sure were HIGH in calories! When I couldn't find it tonight I pulled up your website really quickly and there these were! My little girls helped make them and loved eating them along with dinner! Thanks!

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  62. Wow Gina, these are fantastic! I had to make some changes since I didn't have raw sugar, used brown sugar instead and regular whole wheat flour in place of the white whole wheat flour. They baked up beautifully and taste better than any "skinny" muffin I have had. My kids are going to devour them when they get home from school. Thanks for another great recipe!

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  63. I couldn't find pumpkin pie spice. Any ideas of what I could use as a substitute?

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    Replies
    1. I used Chinese Five Spice and it was an amazing substitution. Of course, you may not just have that lying around.

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  64. Hi Gina-Love your blog and have made many of your recipes. Just had to comment on these muffins. They are delicious and my kids absolutely loved them. Thanks for posting this one!

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  65. way too many grams of sugar. if you are watching your weight, a female should consume NO MORE than 30 grams of sugar a day from ALL sources.

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    1. Unless you have a specific health issue in which sugar is an issue, there is really no reason to restrict your sugar intake that much especially if its coming from natural/unprocessed sources. Everyone's nutritional needs are different. :)

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  66. Is there a big difference between all-spice and pumpkin pie spice? can i use all-spice instead?

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  67. These are super delicious! I made these and the Pumpkin Snickerdoodles today. :)

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  68. These sound fantastic! I have a weak spot for pumpkin. But I am a better cook, than baker. I hate to ask the obvious but: I should measure the pumpkin in liquid measuring cup and aim for 12 oz., right? Thank you!

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  69. I can't believe I am saying this but just made these and next time I will use half a cup of chocolate chips instead of 2/3 cup! Great otherwise though.

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  70. Hey, I've been following you for quite some time now. This was my first recipe of yours I tried- and I absolutely fell in love! Thanks for the wonderful and inspirational recipe it was definitely a winner!!

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  71. What type of gluten free flour could I use for this recipe? Can I add almond meal?

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  72. hi, i've made many things from your blog and they've always worked out really well. i don't know where i went wrong with this one. i followed the instructions and used the correct ingredients, however, the muffins did not rise. they look dense...

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  73. I made these for my husband's eat-on-his-way-to-work breakfast and he loved them. I prefer them without chocolate chips, but I'm weird that way. :)

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  74. I didn't have any whole wheat flour on hand so I substituted baking flour instead. I was out of pumpkin puree so I used pumpkin butter (thanks for the recipe Gina!) and I left out the pumpkin pie spice. I also used mini loaf tins (I got 6 mini loaves from this recipe). They turned out AMAZINGLY yummy! Super moist!!

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  75. Honestly, you absolutely do not miss the butter with these: absolutely moist, flavorful, sweet little morsels of autumnal heaven! Make sure to cook these to the minimum done-ness because if they overcook just a little, they'll get a little dry since you don't have the fat from butter/egg yolk!

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  76. Making these...AGAIN, we love them!!! My girls have them as a quick bfast before school and I feel good knowing they had them to start the day :)

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  77. These were delicious, but I made a few modifications based on what I had available. Yummy! My husband and I both ate two and I'm forcing myself to save the others for tomorrow.

    This is what I did:

    -About 3/4 cup bread flour and 1/2 cup oatmeal
    -I used 1 entire egg instead of 2 egg whites
    -1/3 cup of applesauce to add more moisture and make up for the lack of eggs/butter
    -1/2 cup chocolate chips instead of 3/4
    -~1/2 cup white sugar and 1/4 cup brown sugar because I don't have raw sugar.

    As for the consistency, they are moister than other muffins, but I like it. Mine seemed to rise OK. They weren't really puffy, but my muffin tin has rather large wells and I didn't fill them up all the way. Mine look similar to the ones in the picture.

    For those of you who couldn't get your muffins to rise, is your baking soda or powder still good? I had that problem when I last made muffins and I also made a cake and everything was so flat. I finally tested the baking powder by mixing it with some hot water and nothing happened. It was definitely stale! To test baking soda, just mix it with vinegar. In either case, if there is no fizziness you need to get new soda/powder.

    -Amber

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  78. Soooo yummy. I took out the chocolate chips and replaced with diced apple. Also ran out of the unbleached flour so used 1/2c of the unbleached flour, 1/2c almond meal and almost a 1/2c of flax meal and topped off that with chia seeds (I made double the recipe so I can freeze for busy mornings). It was devine! Thsnks Gina.

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  79. These were SO good. Mine looked awfully weird, but they tasted sweet and delicious and wonderful. I actually cut down on the sugar, used mini cinnamon chips instead of chocolate, and made a few other changes but it's still your fantastic recipe. I blogged them here. Thanks so much -- really amazing.

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  80. I made these in my babycakes mini donut maker and they came out perfect. Just make sure you overfill the well. I cooked them about 4 minutes.

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  81. I made these and 3 kids ate them all in 2 days and declared them the best muffins ever. I make a recipe off your blog several times a week. We had your slow cooker honey sesame chicken yesterday and there were no leftovers! Thank you for making recipes that are so flavorful yet healthy. I'm a loyal WW member, but your recipes are soooo much better than official WW recipes.

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  82. how much Pumpkin Puree? I am from Australia and we don't have that on the shelves so i need to make it.

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