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!

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

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

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:

  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.

Nutrition Information

Yield: 14 servings, Serving Size: 2 mini muffins

  • 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