These pumpkin chocolate chip muffins are light on calories, but certainly not on taste - they're tender, moist, and packed with delicious Fall flavors!
Servings 12muffins
Author Karen @ The Tasty Bite
Ingredients
3/4cupall-purpose flour
1/2cupwhole wheat flour
3/4tspbaking soda
1tspcinnamon
½tspground nutmeg
1/4tspsalt
3/4cupbrown sugar
1 1/2cupspumpkin puree
2tbspscanola oil
1large egg
1large egg white
1/2cupdark chocolate chips
Instructions
Preheat oven to 375F. Line muffin tins with paper baking cups or coat with cooking spray.
In a mixing bowl, whisk together flours, baking soda, cinnamon, nutmeg, and salt.
In another large mixing bowl, combine brown sugar, pumpkin puree, canola oil, egg, and egg white, and mix well. Add dry ingredients to wet ingredients, and mix until just combined (do not overmix). Fold in chocolate chips.
Fill muffin tins about ¾ full. Bake for 15 to 18 minutes, or until toothpick inserted in the center comes out clean.