Skinny Mini Pumpkin Chocolate Chip Muffins

Skinnytaste.com
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

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.

Food Safety

When you are working with food it is important to practice safe habits so you can avoid disease and food borne illness. Use the following tips to ensure that your food has been stored and prepared properly.

• Wash your hands thoroughly before handing food and after working with raw meat, eggs, or fish.
• Separate raw meats from other food when shopping, storing, and preparing food.
• Keep meats on the bottom shelf of the refrigerator so the juices will not drip onto food.
• Refrigerate properly. (40ºF or below)
• Wash cutting boards and utensils thoroughly when preparing food to avoid contamination.
• Never place cooked food on a plate or cutting board that was previously used for raw meat.
• Refrigerate or freeze food right after eating to avoid the growth of bacteria.
• Defrost foods in refrigerator, never at room temperature.

Following these guidelines will help ensure that you are able to enjoy your food and avoid disease. Don’t forget to look at individual food guidelines if you have questions about safe food handling.