Mini Pumpkin Chocolate Chip Muffins
It’s fall, y’all! Okay maybe not quite, but I’m ready. This past Saturday a rain spell finally broke the heat and I am really hoping that the cooler temps are here to stay. Give me all things pumpkin and cozy. Don’t judge me, but I’m definitely watching Gilmore Girl reruns and burning a hazelnut pumpkin candle while typing this recipe right now. Sigh… I know I’m basic, but you know what? These things make me very, very happy.
As I mentioned it rained this past weekend so it was the perfect day to do some baking. I had some leftover pumpkin puree from a previous recipe (video on how to store it here), so I decided to use it to make mini pumpkin muffins. I’ve already made mini chocolate chip muffins and mini blueberry muffins, so it was time for pumpkin to shine. For this recipe I prefer to use a silicone muffin pan to prevent sticking, you can find the one I have here. Find the video for this recipe here.
Mini Pumpkin Chocolate Chip Muffins
Ingredients
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tbsp. pumpkin pie spice
- 3 eggs
- 3/4 cup sugar
- 1 stick melted butter
- 1/2 cup full fat Greek yogurt
- 1/2 cup pumpkin purée
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350°F.
- Mix flour, baking powder, baking soda, salt, & pumpkin pie spice together in a bowl.
- In a separate bowl whisk together eggs, sugar, melted butter, Greek yogurt, and pumpkin puree.
- Pour wet ingredients into dry ingredients and stir together.
- Add chocolate chips and mix into the batter.
- Fill the mini muffin tins about 3/4 of the way full (I was about to make ~42 mini muffins).
- Bake 14 minutes, let cool before removing from pan. Enjoy!
Notes
NOTE: If you are using a metal pan make sure it is well greased or use mini muffin paper liners. I prefer to use a silicone non stick pan.
