Description

These Mini Chocolate Chip Pumpkin Muffins are a deliciously moist and flavorful treat, perfect for fall or any time you crave a sweet, spiced bite-sized snack. Made with white whole wheat flour, canned pumpkin puree, and a hint of pumpkin pie spice, these mini muffins are lightly sweetened with monk fruit sweetener and studded with mini chocolate chips for a delightful balance of taste and texture.

Ingredients

Scale

Dry Ingredients

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
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

Wet Ingredients

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

Add-ins

2/3 cup (113 g) mini chocolate chips

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Instructions

Preheat and Prepare Muffin Tin: 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.
Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, unbleached all-purpose flour, monk fruit sweetener, baking soda, pumpkin pie spice, cinnamon, and salt until fully combined. Set aside.
Mix Wet Ingredients: In a large bowl, mix the 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.
Combine Wet and Dry: 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.
Fold in Chocolate Chips: 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.
Fill Muffin Liners: 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.
Bake Muffins: 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.
Cool Muffins: 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

Be careful not to overmix the batter once the dry ingredients are added to maintain a light, tender muffin texture.
Filling the muffin liners about three-quarters full allows the muffins to rise properly without overflowing.
Using paper liners sprayed with oil makes removing the muffins easier and helps maintain their shape.
These mini muffins are perfect for portion control and make great snacks or lunchbox treats.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.