Name: Mini Pumpkin Chocolate Chip Muffins
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 48 mini muffins
Ingredients: Nonstick 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

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.)