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Pumpkin Chocolate Chip Muffin


  • 1/2 cup white whole wheat flour

  • 3/4 cups unbleached all purpose flour

  • 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

  • 2 tbsp virgin coconut oil (or canola)

  • 2 large egg whites

  • 2 tsp vanilla essence

  • Baking spray

  • 2/3 cup mini chocolate chips


  1. Preheat the oven to 175degC. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal.

  2. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.

  3. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

  4. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips.

  5. Pour batter into prepared muffin tin and bake on the center rack for 22-24mins, or until a toothpick inserted in the center comes out clean.

  6. Let them cool at least 15mins before serving.

Adapted from Skinny Taste

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