Snacks involving chocolate are my fave and these pumpkin and chocolate chip muffins are no exception. Combining the spicy flavors of Fall with creamy pumpkin and decadent chocolate chips, you’ll be happy with this sweet treat. I’m sure there are healthier treats out there, but with the pumpkin’s vitamin A haul and the addition of whole wheat flour, these pumpkin and chocolate chip muffins are by far not the worst option for you. I’m talking to you, maple-glazed bacon doughnuts (yum!).
Ingredients
- 1/2 cup Sugar
- 1 tbsp Brown Sugar
- 1/4 cup Pumpkin (pure pumpkin, canned)
- 1/4 cup Almond Milk, unsweetened
- 1/2 tsp Cinnamon
- 2 Egg Whites
- 1/2 tsp Vanilla Extract
- 1 cup Flour, whole wheat
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2/3 cup Mini Chocolate Chips
Directions
- Preheat oven to 375 degrees. Spray a mini muffin tin with cooking spray.
- In a bowl, mix sugar, brown sugar, and pumpkin until well mixed.
- Add eggs, vanilla, cinnamon, and milk. Stir well.
- In a separate bowl, mix flour, baking soda, baking powder, and salt.
- Slowly add dry ingredients to wet ingredients while stirring.
- Fold in the chocolate chips.
- Place dough in muffin tin (*about 1 tbsp per muffin).
- Bake for 8-10 minutes, or until golden brown.
- Monch!