Chocolate Chip Pumpkin Mini Muffins

Yields: 32 mini muffins

These mini muffins are perfect for any pumpkin lover! They’re as tender as cupcakes and positively bursting with rich chocolate chips. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator. (And I highly recommend reheating leftovers in the microwave because they taste even more irresistible when eaten warm!)

2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
4 tsp ground cinnamon
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted
1 ½ tsp vanilla extract
1 ½ tsp vanilla crème stevia
¾ cup (183g) pumpkin purée, room temperature (not pumpkin pie mix)
½ cup (120g) Greek yogurt
½ cup (120mL) nonfat milk
¼ cup (56g) miniature chocolate chips

Preheat the oven to 350°F, and lightly coat 32 mini muffin cups with nonstick cooking spray.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the coconut oil, vanilla, and vanilla crème stevia. Stir in the pumpkin purée and Greek yogurt, mixing until no large lumps remain. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 3 tablespoons of mini chocolate chips.
Divide the batter between the prepared muffin cups, and gently press the remaining chocolate chips into the tops. Bake at 350°F for 12-15 minutes or until the tops are firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Notes: For the gluten-free flour, I recommend the following: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1 ½ teaspoons xanthan gum. Most store-bought blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

For a stronger spice flavor, increase the cinnamon by an additional 1 teaspoon.

I highly recommend using the vanilla crème stevia! It’s my favorite sweetener, and you’ll use it in all of these recipes of mine, too. If you prefer, 8-12 tablespoons of pure maple syrup, honey, or agave may be substituted for the vanilla crème stevia. If using this substitution, omit the milk. The baking time may change.

Any milk may be substituted in place of the nonfat milk.

Be VERY careful if using liners! Generously coat the liners with nonstick cooking spray before adding the muffin batter. This batter will stick to liners like superglue if they aren’t coated with cooking spray.

If you prefer, this recipe will yield 12 standard sized muffins. The baking temperature remains the same. Begin checking on them after about 15 minutes. The muffins will be done when a toothpick inserted into the center comes out clean and the tops feel firm to the touch.

For a vegan version, use coconut oil instead of butter, substitute additional pumpkin purée (or non-dairy yogurt) for the Greek yogurt, and use your favorite non-dairy milk in place of the nonfat milk.

{gluten-free, vegan option, clean eating, low fat, low calorie, low sugar}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/09/20/chocolate-chip-pumpkin-mini-muffins/