Mini Chocolate Chip Pumpkin Muffins
Author: 
Recipe type: Healthy Snack
 
Total Time: 30 minutes
Prep: 12 minutes
Cook: 18 minutes

Yield: 24 mini muffins

Level: Easy
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk the wet ingredients until well combined: olive oil, eggs, pumpkin, and sugar.
  3. In a separate bowl, stir and combine the dry ingredients: all-purpose flour, whole wheat flour, baking powder, cinnamon, ginger, allspice, and salt.
  4. Slowly add the dry ingredients to the wet ingredients, stirring just until well combined. Stir in the chocolate chips.
  5. Spray a mini muffin tin with cooking spray.
  6. Fill each muffin cup with batter, filling to the brim.
  7. Bake for about 18 minutes, or until a toothpick inserted into the center of each muffin comes out clean, without batter clinging to it.
Nutrition Information
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/