Instructions

1. 1

   Begin by setting your oven to 350°F. Prepare a mini muffin tin by lining it with paper liners and giving them a light spray of cooking oil to ensure easy removal later.

2. 2

   In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda, pumpkin spice, cinnamon, and salt until well combined. Set this mixture aside for later use.

3. 3

   In a larger bowl, combine the pumpkin puree, oil, egg whites, and vanilla extract. Use a mixer on medium speed to blend these ingredients until the mixture becomes thick and creamy. Remember to scrape the sides of the bowl to incorporate everything evenly.

4. 4

   Gradually add the dry flour mixture to the wet ingredients, mixing at a low speed just until everything is combined; be careful not to overmix. Gently fold in the chocolate chips until evenly distributed.

5. 5

   Divide the batter among the prepared muffin tin, filling each liner. Bake in the center of the oven for 22 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

6. 6

   Allow the muffins to cool in the tin for at least 15 minutes before serving to ensure they hold their shape.

Nutrition Information

Notes & Tips

• If you want to use a regular muffin tin, just add a few more minutes to the bake time, using a toothpick to test them in the center.