Mini Pumpkin Chocolate Chip Muffins
These easy pumpkin chocolate chip mini muffins are the best fall snack!
Servings: 24
Ingredients
- 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
Instructions
- 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.
- Spray a mini muffin tin with olive oil cooking spray.
- Distribute the muffin batter into the 24 mini muffin cups using a mini cookie scoop.
- Bake the mini pumpkin muffins at 350 degrees for 15-18 minutes, or until a toothpick inserted comes out clean.
- Cool the muffins for 2-3 minutes in the pan, then use a butter knife to gently remove them onto a wire cooling rack to cool completely.
Notes
How to Store
- At room temperature: Store in an airtight container for 2-3 days.
- In the refrigerator: This is the preferred method to keep these muffins fresh for longer. Pumpkin muffins will keep in an airtight container in the refrigerator for 4-5 days.
- In the freezer: Mini muffins can be frozen for up to 2-3 months.
Nutrition
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