Description
Delicious mini chocolate chip pumpkin muffins that are perfect for a quick snack or breakfast. Easy to make and packed with flavor!
Ingredients
Scale
- 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
- 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
- 2/3 cup (113 g) mini chocolate chips
- 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
Instructions
- Step 1: Set the oven to 350°F (177°C). Line a mini muffin tin with paper liners and lightly spray the liners with oil to ensure easy removal of the muffins after baking.
- Step 2: 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.
- Step 3: In a large bowl, mix canned pumpkin puree, virgin coconut oil, egg whites, and vanilla extract. Beat with a hand mixer at medium speed until the mixture becomes thick and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Step 4: Add the dry ingredients to the wet mixture. Mix at low speed with the hand mixer just until combined. The batter should be lumpy — do not overmix to avoid dense muffins.
- Step 5: Using a spatula, gently fold the mini chocolate chips into the batter to prevent them from sinking to the bottom, ensuring chocolate in every bite.
- Step 6: Spoon the batter into the prepared mini muffin tin, filling each liner approximately three-quarters full to allow room for rising without overflowing, which preserves the mini shape.
- Step 7: Place the muffin tin on the center oven rack. Bake for 22 to 24 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs, not wet batter.
- Step 8: Allow muffins to cool in the tin for at least 15 minutes before removing. This helps them firm up and prevents crumbling when lifting them out.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days to maintain their softness and flavor.
- Refrigeration: Store muffins in an airtight container in the refrigerator for up to 7 days, which keeps them moist longer.
- Freezing: Wrap each muffin individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature before eating.
- Lightly spray muffin liners with oil before adding batter to prevent sticking.
- Use fresh baking soda no older than six months to ensure proper rise.
- If muffin tops brown too quickly, cover them loosely with foil after 15 minutes of baking to prevent burning while allowing baking completion.
- Aim for a lumpy batter when mixing dry and wet ingredients; overmixing causes dense texture.
- Check doneness by toothpick inserted at 22 minutes in – it should come out with moist crumbs, not wet batter.
- Serve muffins warm with a side of Greek yogurt or cottage cheese for added protein. Pair with fresh berries or sliced bananas. For additional flavor, drizzle with maple syrup or dust with powdered cinnamon. These muffins also pair well with a cup of coffee or warm tea.
- Swap mini chocolate chips for dried cranberries or add chopped nuts for texture. Use these muffins as a topping in breakfast parfaits with yogurt and granola. For a different twist, add a dollop of whipped cream or cream cheese frosting on top.
- Use high-quality canned pumpkin puree with a deep orange color and smooth consistency for optimal moisture and flavor.
- Choose reliable brand unbleached all-purpose flour for consistent structure and rise; avoid overly bleached flour.
- Mini chocolate chips should be semi-sweet or dark chocolate from a good-quality brand that melts evenly and balances sweetness.
- Virgin coconut oil adds moisture and a subtle coconut taste but may be replaced with an alternative oil if preferred.
- Use large eggs at room temperature for proper binding and moisture.
Nutrition
- Serving Size: 2 mini muffins
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg