Mini Pumpkin Chocolate Chip Muffins

These mini pumpkin chocolate chip muffins are soft and full of warm spices. Sweet chocolate chips make every bite delicious. They are the perfect little fall treat for everyone.

Prep 15 minutes Cook 12 minutes Total 27 minutes Serves 24 mini muffins

Ingredients

• 1 and 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi sweet chocolate chips

How to make it

1. Preheat your oven to 350 degrees F and grease a mini muffin pan well.
2. Whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together in a large mixing bowl.
3. In a separate bowl, stir the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
5. Fold in the chocolate chips with a spatula.
6. Spoon the batter into the prepared mini muffin cups, filling each one nearly to the top.
7. Bake for 12 to 14 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack.

Tips

Store these muffins in an airtight container to keep them soft. You can also freeze them for a quick snack later.