Mini Pumpkin Chocolate Chip Muffins

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

Yield:
48 mini muffins
Level:
Easy

Ingredients
  • 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
Directions
  • Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray.

  • Whisk together the flour, chocolate chips, baking powder, salt, cinnamon and baking soda in a medium bowl. Whisk together the pumpkin, sugar, butter, sour cream, vanilla and egg in a large bowl until thoroughly combined. Stir the flour mixture into the pumpkin mixture until just combined but with a few small lumps.

  • Fill each muffin cup with a generous tablespoon of batter. Bake until the muffins have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 12 to 16 minutes. Transfer the muffins to a cooling rack. Serve warm or at room temperature.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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