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Mini Pumpkin Chocolate Chip Muffins

This sweet little treat is made with good-for-you whole wheat flour, but even the pickiest of eaters won't notice. These mini pumpkin and chocolate chip muffins are also incredibly easy to make--just stir all of the ingredients together, no mixer required. For a more filling and indulgent snack, smear your bite-size piece with almond butter or Nutella.

Active Time
15 mins
Total Time
1 hr
Yield
Serves 12

How to Make It

1. Step
Preheat oven to 425 degrees F. Lightly grease a 24-cup mini muffin tin with cooking spray. Whisk together pumpkin, oil, granulated sugar, brown sugar, milk, eggs and vanilla in a medium bowl until smooth. Whisk together flour, baking powder, pumpkin pie spice and salt in another medium bowl. Add flour mixture to pumpkin mixture and stir until mixture just comes together. Stir in 1/3 cup of the chocolate chips.
2. Step
Using a 1 1/2 tablespoon scoop, scoop batter into prepared muffin tin. Sprinkle remaining chocolate chips evenly over tops of muffins. Bake in preheated oven until set and muffins begin to pull away from edges of tin, about 12 minutes. Remove from oven, and let cool in tin 5 minutes, then transfer muffins to a wire rack to cool completely, about 30 minutes.

Ingredients

  • Cooking spray
  • 1 cup pumpkin puree
  • ⅓ cup canola oil
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (about 7 ounces) whole-wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • ½ cup semisweet chocolate chips, divided

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