Description
These mini pumpkin muffins are tender, flavorful, and quick to make. With warm pumpkin pie spice and simple ingredients, they’re perfect for a school snack or fall treat.
Ingredients
Scale
- 1 ½ cups (212g) all-purpose flour
- 1 teaspoon (4g) baking powder
- ½ teaspoon (3g) baking soda
- ¾ teaspoon (4.5g) salt
- 2 ¼ teaspoons (5.5g) pumpkin pie spice
- 1 ¼ cups (250g) sugar
- ½ cup (120ml) vegetable oil
- 1 cup (240g) canned pumpkin
- 2 large eggs (around 100g)
- ¼ cup (60ml) water
- 1/2 cup (90g) mini chocolate chips + more for sprinkling on top
Instructions
- Preheat the oven to 350°F (180°C). Line a mini muffin pan with paper liners (2 minutes).
- In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, and 2 ¼ teaspoons pumpkin pie spice (3 minutes).
- In a medium mixing bowl, whisk together 1 ¼ cups sugar, ½ cup vegetable oil, 1 cup canned pumpkin, 2 large eggs, and ¼ cup water until smooth (5 minutes).
- Pour the pumpkin mixture into the dry ingredients and fold gently with a rubber spatula until just combined (2 minutes).
- Add in ½ cup mini chocolate chips, ensuring they are evenly distributed (1 minute).
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a few extra mini chocolate chips on top of each muffin (5 minutes).
- Bake for 15-18 minutes, until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (15-18 minutes).
- Let the mini muffins cool in the pan for 5 minutes, then transfer them to a cooling rack (10 minutes).
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 18
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 68
- Sugar: 6.2 g
- Sodium: 60.6 mg
- Fat: 2.9 g
- Carbohydrates: 10 g
- Protein: 0.8 g
- Cholesterol: 8.9 mg
