Description

These Mini Chocolate Chip Pumpkin Muffins are a delightful fall treat bursting with warm pumpkin pie spice and sweet chocolate chips. Made with a wholesome blend of white whole wheat and all-purpose flour and naturally sweetened with monk fruit, they are moist, flavorful, and perfect for snack time or breakfast. The mini size makes them great for portion control and sharing.

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 Oven and Prepare Pan: 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.
Combine Dry Ingredients: 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.
Mix Wet Ingredients: In a large bowl, combine 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 Mixtures: 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 Tins: 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 the 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 to keep muffins light and fluffy.
Filling muffin liners three-quarters full prevents overflow and keeps the mini muffin shape intact.
Use paper liners and a light oil spray to help muffins release easily from the pan.
You can substitute pumpkin pie spice with 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves if desired.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.