Mini Pumpkin Muffins With Chocolate Chips Recipes

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!

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 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 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:

• 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.