Mini Chocolate Chip Pumpkin Muffins Recipe
Mini Chocolate Chip Pumpkin Muffins are a delightful treat that combines the warm, earthy flavor of pumpkin with the sweetness of chocolate chips. They are perfect for breakfast, snacks, or even dessert! These muffins are soft, moist, and packed with flavor, making them a favorite for both kids and adults.
Why Make This Recipe
There are many reasons to make these Mini Chocolate Chip Pumpkin Muffins. They are easy to prepare, cook quickly, and create a lovely aroma in your kitchen. Plus, they are a great way to use pumpkin puree, especially in the fall when pumpkins are in season. These muffins are also versatile enough to enjoy any time of the year. With the addition of mini chocolate chips, they become a sweet treat that everyone will love!
How to Make Mini Chocolate Chip Pumpkin Muffins
Ingredients:
- 1 cup pumpkin puree
- ½ cup sugar (100 grams)
- 6 TBSP unsalted butter, melted (85 grams)
- 1 large egg
- ½ tsp pure vanilla extract
- 1 cup all-purpose flour (120 grams)
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp pumpkin pie spice blend
- ¼-1/3 cup mini chocolate chips
Directions:
- Preheat your oven to 375℉ (190℃) and line a mini muffin tin with parchment paper liners. This prevents sticking and keeps muffin bottoms soft and tender.
- For smooth preparation, measure all ingredients ahead of time.
- In a large bowl, melt the butter in the microwave for about 60 seconds. Add pumpkin puree, vanilla extract, and sugar, then whisk together with a metal whisk until smooth.
- Whisk in the egg until fully incorporated.
- In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt until evenly blended.
- Add the dry ingredients to the wet mixture. Stir with a fork gently until just combined to avoid overmixing. The batter will be thick.
- Gently fold in mini chocolate chips to evenly distribute throughout the batter.
- Let the batter rest for 10-15 minutes. This helps develop fluffy, domed muffins.
- Using a 1.5 tablespoon medium cookie scoop or a heaping tablespoon, fill each muffin liner. You will get about 20 mini muffins.
- Place muffin pan on the center rack. Close the oven door and reduce temperature from 375℉ to 350℉ (175℃), a smart trick to encourage puffy muffin tops. Bake for 17-18 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan until handleable, then transfer to a wire rack to cool completely before enjoying.
How to Serve Mini Chocolate Chip Pumpkin Muffins
These muffins are delicious on their own, but you can also serve them warm with a pat of butter or a drizzle of honey. They make a great addition to a brunch spread or can be packed as a snack for school or work.
How to Store Mini Chocolate Chip Pumpkin Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for 2-3 days. If you want to keep them longer, you can freeze them. Place them in a freezer-safe container or bag, and they will stay good for up to 3 months. Just thaw them at room temperature when you want to enjoy them!
Tips to Make Mini Chocolate Chip Pumpkin Muffins
- Measure your ingredients carefully for the best results.
- Make sure your butter is melted but not too hot, as it can cook the egg if added directly.
- Take care not to overmix the batter, as this can lead to dense muffins.
- Experiment with other mix-ins like nuts or cranberries for added flavor and texture.
Variation
You can try different flavors by adding spices like nutmeg or allspice, or use white chocolate chips instead of mini chocolate chips for a sweeter twist. You can also substitute whole wheat flour for a healthier option.
FAQs
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin. Just cook and puree it until smooth before measuring.
Q: How can I tell when the muffins are done?
A: Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are done.
Q: Can I make these muffins gluten-free?
A: Absolutely! You can substitute all-purpose flour with a gluten-free flour blend that is suitable for baking.
Enjoy your baking adventure with Mini Chocolate Chip Pumpkin Muffins!
