Skinny Chocolate Pumpkin Muffins


I had some pumpkin left over after a few recipes and needed to use it up. I didn't have anything special planned for breakfast that week so I decided to go on the hunt for pumpkin muffin recipes. I wanted a healthier version, but one that didn't need me to go out to the store for ingredients.

So here we are:

Skinny Chocolate Pumpkin Muffins
Source: Skinnytaste
Servings: 12
Printer Friendly

    • 3/4 cup all-purpose flour
    • 1/2 cup whole wheat flour
    • 3/4 cup sugar
    • 1 3/4 tsp. pumpkin pie spice
    • 3/4 tsp. baking soda
    • 1/4 tsp. cinnamon
    • 1/4 tsp. salt
    • 1 1/2 cups pumpkin puree
    • 2 egg whites
    • 2 tbsp. coconut oil, melted
    • 2 tsp. vanilla
    • 2/3 cup mini chocolate chips
1. Preheat the oven to 350. Line a muffin pan with paper liners.
2. In a medium bowl whisk together the flours, sugar, pumpkin pie spice, baking soda, cinnamon and salt.
3. In another medium bowl, whisk together the pumpkin puree, egg whites, coconut oil and vanilla until fully combined.
4. Stir the wet ingredients into the dry and mix until no flour lumps remain, then stir in the mini chocolate chips.
5. Spoon the batter into the muffin pan and bake for 20-25 minutes or until cooked through. Let cool on a wire rack for 10 minutes before serving.

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