We love muffins especially now that my boys are responsible for taking snacks to school. Nothing better than sending along a batch of fresh homemade muffins for the class. Easy, compact and nutritious. These muffins are so moist and delicious you will end up making double batches to ensure you get one.
This recipe was created by Gina at SkinnyTaste.com – a food blog you MUST read if you aren’t already. Her food is fantastic and good for you too. I modified the recipe slightly using less chocolate chips and exchanging white sugar for raw sugar.
Low Fat Pumpkin Chocolate Chip Muffins
- 1/2 cup white whole wheat flour
- 3/4 cups unbleached all purpose flour
- 3/4 cup 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
- 1/2 cup mini chocolate chips
Preheat the oven to 350°F. Line a muffin tin with paper liners.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt. Set aside.
In a large bowl or stand mixer, mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until combined.
Add flour mixture to the wet mixture, then blend at low speed until combined. Fold in chocolate chips.
Pour batter into prepared muffin tin and bake on the centre rack for 20 to 22 minutes, or until a toothpick inserted in the centre comes out clean.
Easy to make and delicious – I’m sure you’ll love this recipe!
What is your favourite recipe to make with pumpkin?