Mini Pumpkin Chocolate Chip Muffins!
I love these mini pumpkin chocolate chip muffins! They are so delicious, easy to make, and the perfect size! I love to make a big batch of these muffins and serve them for breakfast, brunch, I pack them in school lunches, and they are great to grab on the go.They also freeze really well! Have a great day!
-1 cup organic canned pumpkin (not pumpkin pie)
-2/3 cup dark brown sugar
-1 stick of salted butter (melted)
-1 teaspoon vanilla extract
-1/3 cup vanilla greek yogurt
-1 1/2 cups all purpose flour
-1/4 teaspoon ground cinnamon
-1/4 teaspoon baking soda
-1 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup dark chocolate chips
-Preheat oven to 350 F and set aside a silicone mini muffin pan.
-In a large bowl whisk together the pumpkin, brown sugar, vanilla extract, yogurt, and egg.
-Then add in the melted butter and whisk. Set aside.
-In another bowl combine the flour, cinnamon, baking soda, baking powder, and salt. Stir to combine.
-Add the flour mixture into the pumpkin mixture and whisk until combined.
-Fold in the chocolate chips.
-Add a heaping tablespoon of batter into the mini muffin pan. Repeat this step until the pan is full.
-Bake for 13-16 minutes. Be sure to insert a toothpick to make sure it is baked through.
-Let rest for 10 minutes.
-Serve and ENJOY!!!
*For more recipes, please visit my Instagram page @a.sprinkle.of.sweet
*If you don't have a silicone pan, be sure to add muffin liners or lightly butter the pan.