Mini Pumpkin Chocolate Chip Muffins
Moist mini pumpkin chocolate chip muffins with the perfect balance of spice and sweetness. A cozy fall treat everyone will love!
Servings: 15 people
Calories: 264kcal
Ingredients
- 1 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ½ cups granulated sugar
- 2 eggs beaten
- ½ cup oil
- ⅓ cup water
- 1 cup pure pumpkin puree
- ½ cup mini semi sweet chocolate chips
Optional
- ¼ cup mini semi sweet chocolate chips for topping
Instructions
- Preheat oven to 350℉ and prepare pans-if using paper liners line with these or lightly grease the wells of a mini muffin pan.
- In a large bowl sift together the flour, baking soda, salt, cinnamon, pumpkin pie spice and sugar.
- In a medium sized bowl or large measuring cup add the beaten eggs, oil, water and pumpkin and mix this together.
- Add the wet ingredients to the dry ingredients and using a hand mixer begin to mix together. Being sure to scrape the sides as needed. Mix this until it is smooth and there are no white flour streaks or clumps of spices. It should be very smooth.
- Using a small cookie scoop, add a scoop into each mini muffin well. If using, sprinkle 2-4 extra mini chocolate chips to the tops and then bake.
- Bake for 12-14 minutes until the tops are no longer sticky and a toothpick inserted comes out clean. Mine take just under 14 minutes.
- Let cool in pans for a few minutes then remove to a wire rack to cool completely. Repeat until all the batter is used up.
Notes
This recipe makes 62 mini muffins and can be easily doubled.
If doubling just use an entire 15 oz can of pumpkin.
Do not use Pumpkin Pie filling!
Nutrition
Serving: 4muffins | Calories: 264kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 162mg | Potassium: 122mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2581IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg
