Recipe courtesy of Food Network
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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.)

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