Mini Chocolate Chip Pumpkin Muffins
Author: The Scrumptious Pumpkin
Recipe type: Healthy Snack
- ⅓ cup extra virgin olive oil
- 2 organic pastured eggs
- 1 cup pure pumpkin puree
- ⅔ cup pure granulated cane sugar
- ½ cup unbleached all-purpose flour
- ⅔ cup 100% whole wheat flour
- 2 teaspoon aluminum-free baking powder
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- 1 cup milk chocolate chips
- organic olive oil cooking spray
- Preheat oven to 350 degrees F.
- In a large bowl, whisk the wet ingredients until well combined: olive oil, eggs, pumpkin, and sugar.
- In a separate bowl, stir and combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, allspice, and salt.
- Slowly add the dry ingredients to the wet ingredients, stirring just until well combined. Stir in the chocolate chips.
- Spray a mini muffin tin with cooking spray.
- Fill each muffin cup with batter, filling to the brim.
- Bake for about 18 minutes, or until a toothpick inserted into the center of each muffin comes out clean, without batter clinging to it.
Serving size: 24 Calories: 114 Fat: 5.3g Saturated fat: 2g Carbohydrates: 15.6g Sugar: 9.6g Sodium: 62mg Fiber: .8g Protein: 1.8g Cholesterol: 15mg
Recipe by Jen Elizabeth's Journals at https://jenelizabethsjournals.com/2016/10/16/pumpkin-muffins/
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