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Pumpkin Chocolate Chip Muffin

Makes 7 servings

Macros: 320 kcal, Carbs 55g, Fats 9g, Protein 5g, Fibre 4g


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


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.

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