Whole Wheat Pumpkin Chocolate Chip Mini Muffins


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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 57.7
  • Total Fat: 1.2 g
  • Cholesterol: 6.5 mg
  • Sodium: 83.7 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.3 g

View full nutritional breakdown of Whole Wheat Pumpkin Chocolate Chip Mini Muffins calories by ingredient
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Introduction

When you're craving something sweet, pop one of these little healthy treats When you're craving something sweet, pop one of these little healthy treats
Number of Servings: 36

Ingredients

    1 large egg
    2/3 cup light brown sugar
    1 can of pumpkin puree (not pumpkin pie mix!)
    1 cup skim milk
    1 1/2 cups whole wheat flour
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 tsp cinnamon
    1 tsp nutmeg
    1/2 tsp pumpkin pie spice
    1/2 cup mini chocolate chips

Directions

Preheat oven to 400.

Using an electric mixer, beat egg with brown sugar until smooth. Add pumpkin and milk, mix. Add baking soda, baking powder, salt, cinnamon, nutmeg and pumpkin pie spice to wet ingredients. Mix well. Slowly add in whole wheat flour, mix until well combined. Fold in mini chocolate chips.

Spray a nonstick mini muffin pan with cooking spray. Fill muffin tins 2/3 - 3/4 full. Bake for 10-15 minutes until a toothpick poked into the muffin center comes out clean. Allow to cool in muffin tins for 5-10 minutes. Remove from muffin tins and completely cool (if you can wait that long before eating one!).

(Note: you can use standard size muffin tins, fill standard muffin tins 1/2 full, you should get about 18 muffins out of this recipe).

Number of Servings: 36

Recipe submitted by SparkPeople user KARAOKEKITTY.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    Love these. Had no problem with the baking at all. I made regular muffins in a 12 cup pan and increased the baking time to about 20 mins at 375. Everyone loves them! - 9/25/07

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  • Incredible!
    1 of 1 people found this review helpful
    Really yummy! I did make some changes this time - I was in a full fledge "chocolate mode", so I replaced 1/4 cup of flour with cocoa powder. And because of this, I replaced the spices with one additional Tbl of flour to fill in the bulk. 24 (full) mini muffins @ 19 minutes, and 2 muffins @ 21 min - 2/2/12

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  • I halved this recipe and made it to take to work - it was a big hit. I used 1/2 a 15 oz can of pumpkin and baked the mini muffins 12 minutes. They were very moist and I thought maybe I should have baked a couple more minutes but the consensus was they were perfect. - 9/26/14

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  • So far so good. Think the problem with mushy recipes has to do with the amount of pumpkin. I used a large can, but doubled everything else. Let you know how it turns out :) - 10/26/12

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  • I love these muffins! - 10/11/12

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