Tis’ the season for Pumpkin, and I looooove pumpkin! I found this recipe on Skinny Taste and decided to substitute the nuts for chocolate chips. Besides, everything tastes better with chocolate. The first time I made these muffins I accidentally added baking powder instead of baking soda. The muffins didn’t rise leaving them heavy and dense. I made them again with baking soda and got them just right! They are light, fluffy, and have the perfect balance of flavors. Mmmmmmmmm!
Pumpkin Chocolate Chip Muffins
Adapted from Skinny Taste
- 1/2 cup white whole wheat flour
- 3/4 cups unbleached all purpose flour
- 3/4 cup raw sugar
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups canned pumpkin (not pumpkin pie filling)
- 2 tbsp vegetable oil
- 2 large egg whites
- 1 1/2 tsp vanilla extract
- baking spray
- 1/2 cup mini chocolate chips
Preheat your oven to 350°. Line a muffin tin with paper liners (optional) and spray muffin tins with non stick cooking spray.
In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, nutmeg, 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. Since I don’t own a mixer (sad, I know), I did this by hand. If you own a mixer it would be best to use it to get the egg whites light and fluffy. The muffins still came out great when I mixed the ingredients by hand. Once all the ingredients are combined, fold in mini chocolate chips.
Pour batter into prepared muffin tin and bake for 24 – 26 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool at least 15 minutes before serving. It’s tough to wait that long, but just do it!
These were devoured in less than 24 hours.