Mini Pumpkin Chocolate Chip Muffins

I got really excited as soon as the weather dropped below 70 degrees. FALL IS COMING!!!! The word fall is synonymous in my vocabulary with anything and everything pumpkin. So as soon as I wrapped my mind around something to make with this incredible ingredient, I sprinted to my kitchen and started baking.

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This recipe took all of 10 minutes to put together-so flipping easy.

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And the results…oh my goodness the results…moist, fluffy, melt in your mouth bites of heaven.

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I especially love mini muffins because you can’t feel any guilt for eating just one! I did some calculations and one of these muffins is just about 60 calories..YEAH!

This recipe could be made without the chocolate chips but I wouldn’t advise leaving them out because they add a really nice texture and flavor. Not to mention the gratifying feeling of peeling open the muffin and getting just the smallest amount of chocolate on your finger tips that you get to lick off later when the cupcake is long gone. It’s the little things in life, folks.

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If you store your cupcakes in an airtight container they will stay good for about a week and will not dry out! Definitely don’t leave these little guys out in open air for too long or else they will not be as scrumptious as they could be.

Mini Pumpkin Chocolate Chip Muffins

Makes about 36 mini muffins


1/2 cup white whole wheat flour

3/4 cup all purpose flour

3/4 cup raw sugar (the brown shtuff)

3/4 tsp baking soda

1 3/4 tsp pumpkin pie spice

1/4 tsp cinnamon

1/4 tsp kosher salt

1 1/2 cups canned pumpkin puree

2 tbsp coconut oil (I used refined)

2 egg whites

2 tsp vanilla extract

butter flavored baking spray

2/3 cup mini semisweet chocolate chips

Preheat oven to 350. Line a mini muffin pan with liners. Spray liners with baking spray to prevent sticking.

In a large bowl, add both flours, sugar, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk together until thoroughly mixed with no lumps. In a different mixer bowl, add pumpkin puree, coconut oil, egg whites, and vanilla. Mix at medium speed until all ingredients come together and are thick, about 2 minutes or so.

Pour flour mixture into bowl. Mix on low speed until all ingredients are incorporated. Do not overmix-this will result in tough muffins. Stir in chocolate chips.

Spoon mixture into muffin pan. You will have some batter left over so if you do not have a second mini muffin pan, you will want to save the batter and make more once the first batch finishes baking. Bake for 17 minutes (when a toothpick just barely comes out clean).

Adapted from Skinny Taste

One thought on “Mini Pumpkin Chocolate Chip Muffins

  1. Pingback: Pumpkin Pie Oatmeal | greensmoothiewithasideofries

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