Our pumpkins are carved and the candy bowl is full; we are ready for trick-or-treaters tonight! We made these pumpkin muffins a few weeks ago and I thought it would be a fun recipe to share today.
Ingredients
1/2 cup
white whole wheat flour
3/4 cups unbleached
all purpose flour
3/4 cup 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)* *I substituted apple sauce
2 large egg
whites
2 tsp
vanilla extract
baking
spray
2/3 cup mini
chocolate chips
Directions
Preheat the oven to 350°F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.
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.
Pour batter into prepared muffin tin 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.
Makes 28 mini muffins or 14 regular sized muffins.
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| Some got eaten before I snapped a photo! |
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