Pumpkin Chocolate Chip Muffins

Ingredients
- 1/2 cup white whole wheat flour (King Arthur)
- 3/4 cups unbleached all purpose flour (King Arthur)
- 3/4 cup monk fruit sweetener (Lakanto) (or 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
- 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.
22 min - 6
Let them cool at least 15 minutes before serving.
15 min
Nutrition
Per serving (based on 14 servings)



