Pumpkin Muffins

Who doesn't love pumpkin in the fall? Pumpkin spiced lattes, pumpkin muffins, pumpkin everything! These are a great, easy option and so yummy with tea (my love!) Enjoy!

Pumpkin Muffins

Ingredients:

1/2 cup unbleached white flour

3/4 cup wheat flour

1/4 cup raw brown sugar

1/4 cup Truvia or Splenda

3/4 tsp baking soda

1/4 tsp allspice

1/2 tsp nutmeg

1/2 tsp ground ginger

3/4 tsp cinnamon

1/4 tsp salt

14 oz can of pumpkin puree (not pumpkin pie filling)

2 Tbsp coconut oil 

2 large egg whites

2 tsp vanilla extract

baking spray 

2/3 cup mini chocolate chips (OPTIONAL)

1 scoop vanilla whey protein powder (OPTIONAL)

Directions:

1. Preheat the oven to 350°F. Line a muffin tin with liners and lightly spray liners with cooking spray for easy removal.

2. In a large bowl mix pumpkin puree, oil, egg whites and vanilla; beat at medium speed until thick. Scrape down sides of the bowl. 

3. Add flours, sugar, baking soda, nutmeg, ginger, allspice, cinnamon, and salt and blend at low speed until combined; do not over mix. 

4. Fold in chocolate chips.

5. Pour batter into prepared muffin tins and bake on the center rack. Bake for 25+ min. for full sized muffins, 15-18 minutes for mini muffins, or until a toothpick inserted in the center comes out clean.

6. Let them cool before serving, or if you're me, eat them right out of the pans!

Makes roughly 28 mini muffins or 12 regular sized muffins.