Makes 7 servings
Macros: 320 kcal, Carbs 55g, Fats 9g, Protein 5g, Fibre 4g
Ingredients:
1/2 cup 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 (not pumpkin pie filling)
2 tbsp coconut oil
2 large egg whites
2 tsp vanilla extract
non-stick baking spray
2/3 cup mini chocolate chips
Directions:
Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray liners with oil for easy removal. In a medium bowl, combine flours, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. Add flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in chocolate chips. Pour batter into prepared muffin tin and bake on the centre rack for 22 to 24 minutes, or until a toothpick inserted in the centre comes out clean.
Let them cool at least 15 minutes before serving.
Comments