Friday, November 15, 2013

Skinny Mini Pumpkin Chocolate Chip Muffins
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


·                     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


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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