Recipe courtesy of Food Network
Save Recipe Print
Total:
50 min
Prep:
20 min
Inactive:
15 min
Cook:
15 min
Yield:
48 mini muffins
Level:
Easy

Ingredients

Directions

Special equipment: 2 24-cup mini muffin tins

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.

Cook's Note

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.)

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Simple Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chip Cookie Dough

Recipe courtesy of Food Network Kitchen

Chocolate Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Crispy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Chip Oatmeal Cookies

Recipe courtesy of Wayne Harley Brachman

Chocolate Chip Pancakes

Recipe courtesy of Gale Gand|Julia Moskin|Rick Tramonto

Browse Reviews By Keyword

          Latest Stories