Mini Pumpkin Chocolate Chip Muffins
These easy pumpkin chocolate chip mini muffins are the best fall snack!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Pumpkin Recipes
Cuisine: American
Keyword: mini pumpkin chocolate chip muffins
Servings: 24
Author: Joy Shull
- ¾ cup pumpkin puree
- ¼ cup salted butter melted and slightly cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup brown sugar
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ⅓ cup milk
- ⅔ cup mini chocolate chips
Whisk together the flour, baking soda, and pumpkin pie spice
In a separate bowl, whisk together the pumpkin, melted butter, vanilla extract, brown sugar, milk, and eggs
Add the dry ingredients to the wet, and mix until just combined. Do not over mix
Fold in the mini chocolate chips using a rubber spatula
Line a muffin tin with mini muffin liners, or spray the tin with nonstick cooking spray
Distribute the muffin batter into the 24 mini muffin cups
Bake the mini pumpkin muffins at 350 degrees for 15 - 18 minutes, or until a toothpick inserted comes out clean
Cool 2-3 minutes in the pan, then use a butter knife to gently remove the mini muffins onto a wire cooling rack to cool completely
Calories: 105kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 73mg | Potassium: 44mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1287IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg