Recipe courtesy of Food Network
Mini Pumpkin Chocolate Chip Muffins
- Level: Easy
- Yield: 48 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 63
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 0
- Sugar
- 5
- Protein
- 1
- Cholesterol
- 10
- Sodium
- 44
- Total: 50 min
- Prep: 20 min
- Inactive: 15 min
- Cook: 15 min
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.)