Jump to recipe
Yields:
36
Prep Time:
20 mins
Total Time:
35 mins
We all love the classic combo of peanut butter and chocolate but did you know that pumpkin and chocolate are secretly a flavor match made in culinary heaven?! The nutty, earthy notes of the pumpkin matches so well with the fruity sweetness of the chocolate and few recipes show that off better than these mini muffins.
These muffins are endlessly poppable. The muffins are tender, pumped filled with pumpkin spice and pumpkin puree, and then speckled with adorable mini chocolate chips. We dare you to name a better fall treat!
You can make full sized muffins with this batter, you may just need to cook them a bit longer. Made this recipe? Let us know how they came out in the comments below!
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Ingredients
- 1 3/4 cups
all-purpose flour
- 1 tsp.
baking powder
- 1 tsp.
baking soda
- 1/2 tsp.
salt
- 1 tsp.
ground cinammon
- 1 tsp.
pumpkin pie spice
- 2
large eggs, at room temperature
- 1/2 cup
packed light brown sugar
- 1 cup
pumpkin puree (not pumpkin pie filling)
- 1/3 cup
unsalted butter, melted and slightly cooled
- 1 tsp.
vanilla extract
- 1/3 cup
milk
- 1/2 cup
mini chocolate chips
Directions
- Step 1Preheat oven to 350 degrees F. Spray two mini-muffin pans with nonstick cooking spray. You will only use half of the 2nd pan for this recipe. I do not recommend using cupcake liners.
- Step 2In large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Set aside. In medium bowl, whisk eggs, brown sugar, pumpkin puree, melted butter, vanilla, and milk together until combined. Pour wet ingredients into dry ingredients, stir a few times, then add mini chocolate chips. Fold everything together gently just until combined.
- Step 3Fill muffin cups around 3/4—all the way full. Go for about 1 tablespoon of batter per muffin. Bake for 12 to 14 minutes or until toothpick inserted into center comes out clean. Remove pans from oven. Allow muffins to slightly cool before serving.
