Mini Pumpkin Chocolate Chip Muffins
These bite sized pumpkin muffins are packed with cozy spices and plenty of melty chocolate chips.
recipesbynani.comThere is something so comforting about the smell of pumpkin spice baking in the oven. These little muffins are soft and moist, making them a perfect treat for chilly fall mornings or a sweet surprise in a lunchbox.
You do not even need a mixer to pull these together. Just grab a bowl and a whisk, and you will have a batch ready for the oven in no time at all.
🧺 Ingredients
- 1 and 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees F and grease a mini muffin pan well.
- 2
Whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together in a large mixing bowl.
- 3
In a separate bowl, stir the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- 5
Fold in the chocolate chips with a spatula.
- 6
Spoon the batter into the prepared mini muffin cups, filling each one nearly to the top.
- 7
Bake for 12 to 14 minutes or until a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.
💡 Tips
Store these muffins in an airtight container at room temperature for up to three days. They also freeze beautifully for up to two months, just let them thaw on the counter before serving.
Made this recipe? Let us know how it went.
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