(as adapted from http://www.skinnytaste.com/)

Ingredients:

• 1/2 cup white whole wheat pastry flour (it’s lighter than regular whole wheat flour, which I find sometimes makes my baked goods a little too tough)
• 3/4 cups unbleached all purpose unbleached flour
• 3/4 cup raw sugar
• 3/4 teaspoon baking soda
• 1 3/4 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 tsp salt
• 1 1/2 cups canned pumpkin puree (again, I used Trader Joe’s, you can use whatever you prefer)
• 2 tablespoons canola oil
• 2 large egg whites
• 2 teaspoons vanilla bourbon extract
• baking spray (for the muffin cups)
• 2/3 cup mini chocolate chips

To make:

Preheat the oven to 350 F. Line a mini muffin tin with paper liners and lightly spray liners with oil for easy removal (I learned my lesson the hard way with the Target liners – so cute, but they’ll stick like glue to your baked goods).

In a medium bowl, combine dry ingredients: flours, sugar, baking soda, pumpkin spice, cinnamon, and salt.

In a large bowl mix pumpkin puree, oil, egg whites and vanilla. Using stand or hand mixer, beat at medium (on my kitchenaid hand mixer I use a “2”) until consistency is thick.

Add the dry ingredients a third at a time to the wet ingredients – mixing in between each addition, and making sure to get the sides of the bowl with a spatula. Fold in (gently add with a spatula, not the mixer!) the chocolate chips at the end.

Scoop a spoonful of batter into each mini-muffin liner. One regular tablespoon full should be sufficient. Bake for 22-25 minutes (mine go in again for about 24 minutes).

Enjoy!