Simple and Delicious Chocolate Chip Pumpkin Mini Muffins

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I’ve been making these chocolate chip pumpkin muffins for years, and take their ease, delicious moist texture, and spicy, chocolatey goodness for granted. But recently our neighbors gifted us a box of pumpkin muffin mix (so nice of them!), and I decided to give that a shot. It really didn’t save me more than a few minutes of mix time, and the results were so disappointing – dry, and overpoweringly gingery. I will keep making these homemade, perfectly spiced muffins — since our friends and family all love them so much.

The muffins are ridiculously easy to make. A regular batch takes maybe five minutes to mix up, another five minutes to spoon into the muffin tins, and then just ten minutes to bake. They’re a bright orange color before they bake, and they come out brown and fragrant. I usually double the recipe though, because otherwise they disappear too fast! (And they freeze beautifully for later enjoyment.)

My three-year-old loves to help me mix up a batch of these, and then they make a nice quick school-morning breakfast when accompanied with a big glass of milk!


Mini Chocolate Chip Pumpkin Muffins

Dry Ingredients:
1 3/4 cups all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Wet ingredients:
1/2 cup melted (and slightly cooled) butter
2 eggs
1 cup canned pumpkin
4 oz mini chocolate chips (about 2/3 cup)

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Preheat the oven to 350 degrees F. Grease mini-muffin pan with cooking spray. (The recipe will make about 35-40 mini muffins.)

In a large bowl, sift together the dry ingredients, set aside. Whisk together wet ingredients in a separate bowl. Stir the pumpkin mixture into the dry mixture until just combined. Fold in the chocolate chips. Spoon a tablespoonful of batter into each mini muffin cup.

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Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.  Let cool in pans for about ten minutes, then remove muffins to wire racks to completely cool. Store in an airtight container for a few days, or freeze some for later.

The best thing about this recipe? It’s forgiving. I’ve accidentally put too much pumpkin, left out the cinnamon, overbaked them, underbaked them, and they’re still good. I mean, I don’t recommend burning them completely – but if they’re a little crunchy, or a little underdone, people will still enjoy them! And – pro tip – don’t toss that extra half-cup or so of pumpkin left in your can! Save it in the fridge for a few days, and then use it to make pumpkin pancakes on the weekend. Just sub in pumpkin for half the milk in your recipe and add a sprinkle of cinnamon, and you’ll have the best pancakes ever.

Bon appetit!

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