Description
These Mini Chocolate Chip Pumpkin Muffins are a delightful fall treat combining the rich flavors of pumpkin and warm spices with sweet mini chocolate chips. Moist and tender, these mini muffins are perfect for snacking or a cozy breakfast, made healthier with white whole wheat flour and monk fruit sweetener.
Ingredients
Scale
Dry Ingredients
- 1/2 cup (56 g) white whole wheat flour
- 3/4 cup (90 g) unbleached all-purpose flour
- 3/4 cup (150 g) monk fruit sweetener
- 3/4 tsp (3.75 ml) baking soda
- 1 3/4 tsp (8.75 ml) pumpkin pie spice
- 1/4 tsp (1.25 ml) cinnamon
- 1/4 tsp (1.25 ml) salt
Wet Ingredients
- 1 1/2 cups (340 g) canned pumpkin puree
- 2 tbsp (30 ml) virgin coconut oil
- 2 large egg whites
- 2 tsp (10 ml) vanilla extract
Other
- 2/3 cup (113 g) mini chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Set the oven to 350°F (177°C). Line a mini muffin tin with paper liners and lightly spray each liner with oil to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together white whole wheat flour, unbleached all-purpose flour, monk fruit sweetener, baking soda, pumpkin pie spice, cinnamon, and salt until fully combined. Set aside for later use.
- Combine Wet Ingredients: In a large bowl, mix the canned pumpkin puree, virgin coconut oil, egg whites, and vanilla extract. Beat this mixture on medium speed with a hand mixer until it becomes thick and creamy, scraping down the sides to make sure everything is evenly incorporated.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Mix on low speed with the hand mixer just until combined. The batter should remain lumpy—avoid overmixing to keep the muffins light and tender.
- Fold in Chocolate Chips: Using a spatula, gently fold in the mini chocolate chips to disperse them evenly throughout the batter and prevent sinking to the bottom of the muffins.
- Fill Muffin Tin: Spoon the batter into the prepared mini muffin liners, filling each about three-quarters full. This allows space for the muffins to rise without overflowing and keeps the mini size intact.
- Bake Muffins: Place the tin on the center oven rack. Bake for 22 to 24 minutes. To check doneness, insert a toothpick into the center of a muffin—it should come out with a few moist crumbs but no wet batter.
- Cool Muffins: Let the muffins cool in the tin for at least 15 minutes. This resting time helps them firm up, making them easier to remove without crumbling.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Do not overmix the batter as it can make the muffins dense.
- Filling the muffin liners three-quarters full prevents overflow while maintaining the mini muffin size.
- Allow muffins to cool in the tin to avoid breaking when removing.
- Monk fruit sweetener can be substituted with another granulated sweetener of your choice if preferred.
- For a nut-free version, ensure the chocolate chips are nut-free certified.
