Recipe courtesy of Food Network

Mini Pumpkin Chocolate Chip Muffins

  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 48 mini muffins
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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
  1. Preheat the oven to 350 degrees F. Coat the cups of 2 24-cup mini muffin tins with cooking spray. 
  2. 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. 
  3. 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.)

Mini Chocolate Chip Muffins

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