Mini Pumpkin Chocolate Chip Muffins

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
Mini Pumpkin Chocolate Chip Muffins

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! You can make this with canned pumpkin, or make your own homemade pumpkin puree from scratch.

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

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. Not just for kids, adults love them too!

Tips and Variations

  • 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.
  • To make them dairy-free, swap the chocolate chips for dairy-free chocolate chips such as Enjoy Life Chocolate Chips.
  • Muffins can be stored at room temperature overnight or 1 to 2 days. Refrigerate muffins 4 to 5 days, or freeze up to 3 months.
  • To make these muffins gluten-free, an all purpose gluten-free flour mix like Cup4cup (affiliate link) would work great, adding a few minutes more to the cook time.

How To Make Pumpkin Chocolate Chip Muffins

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!

More Pumpkin Recipes

These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – loaded with chocolate chips in every bite!
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Skinny Mini Pumpkin Chocolate Chip Muffins

7
Freestyle Points
160
Calories
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 14 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
These healthy Mini Pumpkin Chocolate Chip Muffins are made lighter than traditional muffins swapping out butter for pumpkin puree – 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

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.

Nutrition

Serving: 2mini muffins, Calories: 160kcal, Carbohydrates: 27g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 118mg, Fiber: 2g, Sugar: 18g
Freestyle Points: 7
Points: +4
Keywords: chocolate chip pumpkin muffins, mini chocolate chip pumpkin muffins, pumpkin breakfast recipes, pumpkin muffins