Pumpkin Chocolate Chip Muffins
These muffins were made in the early morning hours and are so simple, but yet so delicious. My kids were up early, and I decided to make a batch of pumpkin chocolate chip muffins, and they turned out so good. There is a mix of whole wheat, flour and oat flour, giving it an extra fluffy texture. They are only sweetened with agave, making them even healthier than your average muffin. I hope you love these.
5 minutes
15 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 157 |
| Fat: | 6 g |
| Carbohydrates: | 25 g |
| Protein: | 4 g |
| Cholesterol: | 0 g |
| Sodium: | 68 mg |
| Fiber: | 3 g |
| Sugars: | 11 g |
| Calculated per serving. | |
Serves: 12
Ingredients
- 1 whole1 whole1 whole Egg
- 0.5 cup0.5 cup0.5 cup Egg Whites
- 0.5 cup0.5 cup0.5 cup Agave Nectar (Syrup)
- 0.5 cup0.5 cup0.5 cup Whole Wheat Flour
- 0.5 cup0.5 cup0.5 cup Oat Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 0.25 cup0.25 cup0.25 cup Pumpkin Purée
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 0.5 cup0.5 cup0.5 cup Baking Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350°, and line a muffin pan with cupcake liners.
- In a mixing bowl, add your egg, egg whites, and agave. Whisk together. Add in all other ingredients, and mix until the batter is formed.
- Poor batter and two cupcake liners and place pan in the oven. Bake for 12 to 15 minutes. Enjoy.
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