Search This Blog

Sunday, October 13, 2013

Pumpkin Chocolate Chip Muffins

I've been wanting to make these for awhile.  My favorite pumpkin incorporating baked good has always been a very soft chocolate chip pumpkin cookie.  So when I saw the recipe for this, I immediately thought they would be similar and wanted to try it out as soon as possible.  It didn't hurt that this recipe was called "skinny."  It only has 2 Tbsp of coconut oil and 3/4 of a cup of raw sugar.  Also it is almost 50% whole wheat flour.  I do not have pumpkin pie spice in the house, so I made some from this recipe.  They did come out delicious, but at first, I was knocked over by the strength of the cloves and allspice - they are some powerful spices.  I am not a huge fan of those to begin with and chose a pumpkin pie spice recipe that had the smallest ratio of these spices to the other ingredients, but I still may tone them down the next time I make this.  Regardless, you can use whatever blend of pumpkin pie spice you have or experiment in making your own.  Despite the strong flavor of these muffins, a three year old and a four year old loved them.  So fear not and enjoy these little guys.

Pumpkin Chocolate Chip Muffins
from Skinnytaste
made 36 mini muffins

1/2 cup white whole wheat flour
3/4 cups unbleached all purpose flour
3/4 cup 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 oil)
2 large egg whites
2 tsp vanilla extract
2/3 cup mini chocolate chips

Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners.  In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.  In a large bowl mix pumpkin puree, oil, egg whites and vanilla.  Beat at medium speed until thick. Scrape down sides of the bowl.  Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.  Put a tablespoon of batter into each muffin cup and bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.  Let them cool at least 15 minutes before serving.

No comments:

Post a Comment