Mini Chocolate Chip Pumpkin Muffins Recipes

CHOCOLATE CHIP PUMPKIN MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. Combine the egg, brown sugar, pumpkin, milk, butter and vanilla; stir into dry ingredients just until moistened. Stir in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.
• Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.
• Fill greased or paper-lined muffin cups 3/4 full.
• Bake at 400 F for 16-20 minutes.
• Let cool before taking out of pan.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

PUMPKIN CHIP MUFFINS

Steps:

• In a large bowl, beat the eggs, sugar, pumpkin and oil until smooth. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full., Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

MINI PUMPKIN MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat oven to 375°F. Spray a mini muffin pan with nonstick baking spray. Set aside.
• In a large glass bowl, whisk the pumpkin puree, eggs, sugar, applesauce and vanilla extract until smooth.
• In a medium-sized glass bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Whisk together.
• Sprinkle the wet mixture into the dry ingredients. Mix until just combined.
• Add chocolate chips to the batter and stir until mixed in.
• Dollop the batter into the prepared mini muffin pan using a cookie scoop.
• Transfer the muffin pan to the oven.
• Bake for 15-18 minutes, or until the muffins have risen and an inserted toothpick comes out clean.
• Let cool for 10-15 minutes, then enjoy!

MINI PUMPKIN CHOCOLATE CHIP MUFFINS (HEALTHY AND EASY!)

Steps:

• Preheat the oven to 350 degrees F and coat a 24 cup mini muffin tin with nonstick spray.
• Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently.
• Add a heaping 1 tablespoon to each prepared muffin cup and bake for 15-17 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Cool in the pan for 2 minutes and transfer to a wire rack to cool completely.
• Serve warm, at room temp, or chilled.

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400F. Spray two 12-count mini muffin pans (or one 12-count regular muffin pan) very well with floured cooking spray or grease and flour the pans; set aside.
• To a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, allspice, nutmeg, cloves, salt, and whisk together; set aside.
• To a separate large bowl add the sugars, pumpkin, oil, milk, molasses, vanilla, and whisk until combined.
• Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don't overmix.
• Add the chocolate chips and stir to combine (I highly recommend using mini chocolate chips for better distribution and because they're size-proportionate).
• Using a tablespoon or small cookie scoop, add about 1 rounded tablespoon of batter (for mini muffins) to each muffin cavity, filling to 3/4-full; don't overfill.
• Evenly sprinkle the top of each muffin and the loaf with a generous pinch of chocolate chips.
• Bake for about 15 minutes (start checking at 10 minutes because all mini muffins pans, ovens, and climates vary; keep a close eye on them because mini muffins cook quickly) or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
• Allow muffins to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely.

PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
• Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
• Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

MINI PUMPKIN CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line a mini muffin tin with paper liners, then lightly spray the liners with oil.
• In a medium bowl, combine the whole wheat flour, all purpose flour, sugar, baking soda, pumpkin spice, cinnamon, and salt with a wire whisk. Set aside.
• In a large bowl, mix the pumpkin puree, oil, egg whites and vanilla. Beat at medium speed until thick. Scrape down sides of the bowl.
• Add the flour mixture to the wet mixture, then blend at low speed until combined; do not over mix. Fold in the chocolate chips.
• Pour the batter into the prepared muffin tin, then bake on the center rack for 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
• Let them cool at least 15 minutes.
• Serve, and enjoy!

CHOCOLATE CHIP PUMPKIN MINI MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a mini muffin tin with nonstick spray. Use a paper towel to wipe the excess off the sides.
• In a mixing bowl, beat the oil, brown sugar, egg, vanilla, and pumpkin until creamy.
• Stir together the flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg.
• Slowly add the dry ingredients to the pumpkin mixture alternately with the buttermilk until everything is mixed in.
• Stir in the chocolate chips gently by hand.
• Spoon the batter evenly into 24 mini muffin cavities. Bake for 14-15 minutes. Let cool 2-3 minutes in the pan. Remove and place on a wire rack to cool completely.
• Stir together the powdered sugar, milk, and cinnamon. Dip the tops of the muffins in the glaze and let set. Store in a very loosely sealed container.

PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 F. Whisk liquid ingredients. Let sit 10 minutes, and sift dry ingredients in a bowl while waiting. Pour dry into wet, stir just until evenly mixed, and smooth into a lined muffin tin. Bake 19 minutes on the center rack. Let cool. The muffins taste even better the next day, and liners peel off easily the next day as well. View Nutrition Facts

MINI PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.
• Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.
• Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

KID MUFFIN RECIPES: MINI CHOCOLATE CHIP PUMPKIN MUFFINS

Steps:

• 1.Preheat oven to 350 degrees and line a mini muffin pan with cupcake liners. (You could make these larger if you would like, this recipe will make 28 small muffins, or about 14 big ones)
• 2.In a bowl combine flour, baking soda, salt, cinnamon, sugar, and pumpkin pie spice. Mix well.
• 3. In another bowl combine pumpkin, oil, vanilla, and egg whites. Mix well.
• 4. Slowly add your dry ingredients into your pumpkin mix, and beat with a hand mixer until combined.
• 5.Fold in mini chocolate chips.
• 6. Scoop mixture into muffin liners and bake on center rack for 22-24 minuets. Let cool at least 15 minuets before serving.