Skinny Mini Pumpkin Chocolate Chip Muffins

By á-40522

Servings: 14 • Size: 2 mini muffins • Old Points: 3 pts • Weight Watcher Points+: 4 pt
Calories: 160 • Fat: 5 g • Carb: 27 g • Fiber: 2 g • Protein: 2 g • Sugar: 18 g
Sodium: 118 mg • Cholest: 0 mg

Ingredients

• 1/2 cup white whole wheat flour (King Arthur)
• 3/4 cups unbleached all purpose flour (King Arthur)
• 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)
• 2 large egg whites
• 2 tsp vanilla extract
• baking spray
• 2/3 cup mini chocolate chips

Preparation

Step 1

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.