Prep time: 20 min
Cook time: 13 min
Total time: 35 min
Ingredients: 1 and 3/4 cups (219g) whole wheat flour or all-purpose flour, or mix of both*; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*; 1 teaspoon ground cinnamon; 2 large eggs, at room temperature; 2/3 cup (133g) lightly packed brown sugar; 1 cup (226g) pumpkin puree (not pumpkin pie filling); 6 Tablespoons (85g) unsalted butter, melted & slightly cooled, or avocado oil; 1 teaspoon pure vanilla extract; 1/3 cup (80g/ml) milk (any kind), at room temperature; 2/3 cup (120g) mini chocolate chips

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https://sallysbakingaddiction.com/mini-pumpkin-chocolate-chip-muffins/

Mini Pumpkin Chocolate Chip Muffins - Sally's Baking

Easy mini pumpkin chocolate chip muffins with cozy fall spices! No mixer needed. Soft, moist, and perfect for kids, lunchboxes, and snacks.

Rezept

Muffins

Zubereitungszeit ca. 35 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 13 Minuten

Zutaten:

1 and 3/4 cups (219g) whole wheat flour or all-purpose flour, or mix of both*
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 teaspoons store-bought or homemade pumpkin pie spice*
1 teaspoon ground cinnamon
2 large eggs, at room temperature
2/3 cup (133g) lightly packed brown sugar
1 cup (226g) pumpkin puree (not pumpkin pie filling)
6 Tablespoons (85g) unsalted butter, melted & slightly cooled, or avocado oil
1 teaspoon pure vanilla extract
1/3 cup (80g/ml) milk (any kind), at room temperature
2/3 cup (120g) mini chocolate chips

Arbeitsschritte:

Preheat oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray or line with mini muffin liners. If using liners, I recommend lightly spraying them with nonstick spray. This recipe yields about 36 mini muffins, so prepare a second mini muffin pan in the same manner or bake in batches, keeping any leftover batter at room temperature while the first batch bakes.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon together. Set aside.
In a large bowl, whisk the eggs, brown sugar, pumpkin, butter or oil, and vanilla together. Add the milk and whisk until combined.
Pour the dry ingredients into the wet ingredients and fold together just until combined. Do not over-mix. Gently fold in the mini chocolate chips. The batter will be slightly thick. Some small lumps are OK. Again, avoid over-mixing.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 13–14 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (melted chocolate is OK). Do not overbake.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to continue cooling.
Cover leftover muffins tightly and store at room temperature for up to 5 days, or in the refrigerator for up to 1 week. If enjoying straight from the refrigerator, warm them in the microwave for a few seconds to soften them up, as they can taste a bit dense when cold.