November 25, 2014

Skinny Pumpkin Chocolate Chip Mini Muffins

Are you worried about your waistline with the upcoming holiday season? I know I am! Sweets, pastries, and pies are my ultimate weakness. Throw in pumpkin and I'm in some serious trouble!

It's fine to indulge a little bit though. Honestly, who's going to eat salad and a protein shake on Thanksgiving day? Pfft. :-)

But sometimes it's good to substitute something unhealthy with some lightened up modifications so you don't feel like you're totally depriving yourself. You'll also be more likely to stay on track if you can feel like you're eating what you want. Continuous deprivation ultimately leads to bingeing. And that's never good.

So I have a solution for you! Try my skinny pumpkin chocolate chip muffins. No one will know they're healthy! They taste downright amazing. Pumpkin itself is 100% healthy. It's all the sugar, cream, flour, and butter that causes pumpkin desserts to be naughty.

Stay on Santa's nice list with this recipe... ;-)

Made with Truvia and coconut oil, these little dudes have all the flavor of a cupcake but the nutritional content of a decently healthy breakfast treat. Or treat at any time, really.

Bring them as a gift, make people feel less guilty at the office, or enjoy yourself. Poppable, delicious, and adorable, I know you'll enjoy these any time of the year.

Skinny Pumpkin Chocolate Chip Mini Muffins
Adapted from Yummy, Healthy, Easy

Makes 36-48 mini muffins

1 c. canned pureed pumpkin
¾ c. Truvia Baking Blend (or 1½ c. sugar)
½ c. coconut oil
½ c. water
2 eggs
1 tsp. vanilla extract
1⅔ c. all-purpose flour
½ tsp. cinnamon
¾ tsp. salt
½ tsp. baking powder
1 tsp. baking soda
1½ tsp. pumpkin pie spice
½ cup mini chocolate chips


1.Preheat oven to 350F. Grease a mini muffin tin (I used paper baking cups, but then realized it doesn't come off super easily so go with greasing the pan!). I also used two 12 cup muffins tins and had to bake two different sets of muffins.

2. In a large mixing bowl, combine pumpkin, Truvia, coconut oil and water. Beat together until mixed. Add in one egg at a time and beat to incorporate. Then add vanilla and mix again.

3. In a separate bowl, whisk flour, cinnamon, salt, baking powder, baking soda and pumpkin pie spice together.

4. Slowly add dry ingredients to wet and mix just until combined. Gently fold in chocolate chips.

5. Pour into prepared muffin tins. I used a spoon because the batter was a little too thick to pour and the mini tins are really small. Fill 3/4 of the way. Bake for 16 minutes or until a toothpick comes out clean. Do not overbake. The pumpkin and oil cause them to look a little underbaked, but trust me, you want them to be very moist.

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