Ingredients
½cupwhite whole wheat flour
¾cupsunbleached all purpose flour
¾cupraw sugar
¾tspbaking soda
1¾tsppumpkin pie spice
¼tspcinnamon
¼tspsalt
1½cupspumpkin puree,canned, not pumpkin pie filling
2tbspvirgin coconut oil,or canola oil
2large egg whites
2tspvanilla extract
baking spray
⅔cupmini chocolate chips
Preparation
Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners, then lightly spray the liners with oil.
In a medium bowl, combine the whole wheat flour, all purpose flour, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
In a large bowl, mix the pumpkin puree, oil, egg whites and vanilla. Beat at medium speed until thick. Scrape down sides of the bowl.
Add the flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in the chocolate chips.
Pour the batter into the prepared muffin tin, then 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.
Serve, and enjoy!
