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  • Jessica Larit

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!


Ingredients:

-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 egg

-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

Next Step:

-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.


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