mini chocolate chip pumpkin muffins

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Mini Chocolate Chip Pumpkin Muffins

Greetings from New York City! Late Friday afternoon, I got a call summoning me to work out of our main office for the week and I jumped at the opportunity. New York in the fall is my favorite, and made all the better on the company expense account. While here I’m making a point of seeing some of my favorite people and eating at some of my favorite restaurants, and hope to share a food diary later this week. Until then, you can check out some of my recommendations from my trip to New York this time last year. 

Second to New York, my next favorite things about this season are pumpkin baked goods, especially of the homemade variety. Without further ado, follow along for Mini Chocolate Chip Pumpkin Muffins that capture all of my favorite fall flavors in convenient, sugary bite-sized servings. 

Pumpkin Muffin Ingredients
Cast of characters: flour, baking powder, salt, cinnamon, pumpkin pie spice, nutmeg, unsalted butter, dark brown sugar, egg, milk, vanilla, pumpkin, and mini chocolate chips. 

For the cinnamon sugar coating, you’ll need more butter, cinnamon and white sugar. 

Mini Pumpkin Muffin Dry Ingredients
Start by preheating the oven to 350 degrees and prepping a mini muffin pan with baking spray. 

Next, combine and mix the dry ingredients in a large bowl: flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. 

Wet ingredients for Pumpkin Muffins

After the dry, comes the wet. In a smaller bowl, mix together the melted butter and dark brown sugar.

Egg for Mini Pumpkin Muffins
Next, crack in an egg and mix with a whisk for about 1 minute until fully combined. 

Making Mini Pumpkin Muffins
Follow that up with the most important part in the whole process: vanilla, milk and pumpkin puree! Keep mixing with the whisk until combined. 

Mini Pumpkin Muffins | mixing wet and dry ingredients
Slowly pour the wet ingredients into the dry. Stirring together until just combined, avoid overmixing if you can, because we still have one more thing to mix in. 

Chocolate Chips Galore
Mini chocolate chips for mini pumpkin muffins! Fold those in nicely. 

Prepping Mini Pumpkin Muffins

Spoon about a rounded tablespoon full of batter into each cup. You’l have enough batter for 24-30 muffins depending on how generous you are with the filling.

Bake for 12-15 minutes until a toothpick inserted in the middle comes out clean of orange batter. Notice how I didn’t just leave it at clean? That’s because the melted chocolate chips will be nearly impossible to avoid, and that’s a good thing. Remove from the oven when ready. 

If you give them a taste, you’ll notice they aren’t that sweet, but don’t fear, we still have one crucial step to go. 

As the mini muffins are cooling, melt half a stick of unsalted butter, and in a separate dish, combine the sugar and cinnamon. When the muffins are still warm, dip them first in the butter, then coat with the cinnamon sugar topping. 

Delicious Mini Chocolate Chip Pumpkin Muffins

Now they’re ready for a true tasting, and you should be picking up all kinds of great pumpkin, cinnamon, and chocolate flavors.

These little guys are the perfect cross between pumpkin muffins and donut holes, great with a a hot beverage. I dare you to limit yourself to just one. It can’t be done. 

mini chocolate chip pumpkin muffins
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for the mini muffins
  1. 1¾ cup flour
  2. 1½ teaspoon baking powder
  3. ½ teaspoon salt
  4. 1 teaspoon cinnamon
  5. 1 teaspoon pumpkin pie spice
  6. ¼ teaspoon nutmeg
  7. ¼ cup (½ stick) unsalted butter, melted
  8. ½ cup dark brown sugar
  9. 1 large egg
  10. 1½ teaspoon vanilla extract
  11. ½ cup milk
  12. ¾ cup pumpkin puree
for the cinnamon sugar coating
  1. ¼ cup (½ stick) unsalted butter
  2. ⅔ cup white sugar
  3. 2 Tablespoons ground cinnamon
Instructions
  1. Preheat oven to 350 degrees and prep a mini muffin pan with baking spray.
  2. In a large bowl, combine and mix the dry ingredients: flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg.
  3. In a small bowl, combine and mix the melted butter and dark brown sugar.
  4. Next, crack an egg into the butter and sugar mixture and mix for about 1 minute until fully combined.
  5. Mix in vanilla, milk and pumpkin puree.
  6. Slowly pour the wet ingredients into the dry. Stirring together until just combined.
  7. Fold in mini chocolate chips.
  8. Spoon about a rounded tablespoon full of batter into each cup.
  9. Bake for 12-15 minutes until a toothpick inserted in the middle comes out clean of batter. Remove from the oven.
  10. As the mini muffins are cooling, melt half a stick of unsalted butter, and in a separate dish, combine the sugar and cinnamon. When the muffins are still warm, dip them first in the butter, then coat with the cinnamon sugar topping.
  11. Enjoy!
Notes
  1. Makes 24-30 mini muffins.
Adapted from Sally's Baking Addiction
Fortune Goodies http://fortunegoodies.com/

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