Mini Chocolate Chip Pumpkin Muffins

Are you ready for fall to be over so everyone can stop posting stuff about pumpkin? Or are you like me, and will go into a pumpkin greiving hibernation once fall turns into winter, and Christmas takes over everything from our radio to the grocery store. I had some pumpkin puree in my fridge leftover from when I made pumpkin spice waffles, and figured I'd make the best of it. And by the best of it, I mean muffins. My favorite part? Cocoa nibs instead of chocolate chips. These little pieces of heaven are roasted cocoa beans, covered in a thick layer of stone ground dark chocolate. They are the perfect texture and flavor, plus they are gluten, dairy, and soy free.

Mini Chocolate Chip Pumpkin Muffins 

Ingredients:

• 1/2 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/4 cup +2 tbsp. truvia sugar substitute (if using granulated sugar, use 3/4 cup)
• 3/4 tsp. baking soda
• 1 3/4 tsp. pumpkin pie spice
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 1 1/2 cups canned pumpkin puree
• 2 tbsp. coconut oil
• 1 large egg (or 2 egg whites)
• 2 tsp. vanilla extract
• baking spray
• 2/3 cup cocoa nibs (or mini chocolate chips)

Preheat oven to 350 degrees F. Spray a mini muffin pan with non-stick cooking spray.

In a medium bowl, whisk together the flours, sugar, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

In a larger bowl, mix the pumpkin puree, oil, egg, and vanilla. Beat at medium speed until smooth and thick. Be sure to scrape down the sides of the bowl.

Slowly add in the fliur mixture to the wet pumpkin mixture until all incorporated. Be careful not to overmix.

Gently fold in the chocolate chips. Fill your mini muffin pan with batter. Cook for 22-24 minutes until a toothpick inserted in the center or the muffins comes out clean.

Let them cool on a wire baking rack for 15 minutes before serving.