Mini Pumpkin Chocolate Chip Muffins Recipe

Level: Easy

Yield: 48 mini muffins

Nutritional Analysis Per Serving
Serving Size: 1 of 48 servings
Calories: 63
Total Fat: 3 g
Saturated Fat: 2 g
Carbohydrates: 8 g
Dietary Fiber: 0 g
Sugar: 5 g
Protein: 1 g
Cholesterol: 10 mg
Sodium: 44 mg

Total: 50 min
Prep: 20 min
Inactive: 15 min
Cook: 15 min

Ingredients

Nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 cup mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup pure pumpkin puree
2/3 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted
1/3 cup sour cream
1 teaspoon pure vanilla extract
1 large egg

Special equipment: 2 24-cup mini muffin tins

Instructions

Preheat the oven to 350 degrees F. Lightly spray the cups of 2 24-cup mini muffin tins with nonstick spray.
In a medium bowl, whisk together the flour, chocolate chips, baking powder, salt, cinnamon, and baking soda. In a large bowl, combine the pumpkin, sugar, butter, sour cream, vanilla, and egg, mixing until well blended. Gently stir the flour mixture into the pumpkin mixture until just combined, allowing a few small lumps to remain.
Spoon a generous tablespoon of batter into each muffin cup. Bake until the muffins begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 12 to 16 minutes. Remove the muffins from the tins and transfer to a cooling rack. Serve warm or at room temperature.

Pro Tip: When measuring flour, use the spoon-and-level method: lightly spoon the flour into a dry measuring cup and level off the excess. (Avoid scooping directly from the bag, as this compacts the flour and can lead to dry baked goods.)

These bite-sized delights burst with cozy pumpkin spice and melty chocolate chipsperfect for holiday snacking or gifting. Whip them up in under an hour and watch them disappear!