Mini Pumpkin Muffins with Chocolate Chips
Mini Pumpkin Muffins with Chocolate Chips are the BEST fall breakfast. These fluffy, bite-sized Pumpkin Chocolate Chip Muffins are easy to make and share. They freeze well, too!
Servings 32 mini muffins
Calories 74kcal
Ingredients
- ¾ cup pumpkin puree 210g
- 2 eggs ~100g
- ½ cup granulated sugar 100g
- ½ cup unsweetened applesauce 147g
- 1 tablespoon pure vanilla extract 15g
- 1 ½ cups all-purpose flour 180g
- 1 ½ teaspoons baking soda 10g
- 1 ½ teaspoons baking powder 8g
- ¾ teaspoon ground cinnamon
- ½ teaspoon kosher salt 2g
- 1 cup bittersweet chocolate chips 175g
Instructions
- Preheat oven to 375°F. Spray a mini muffin pan with nonstick baking spray. Set aside.
- In a large glass bowl, whisk the pumpkin puree, eggs, sugar, applesauce and vanilla extract until smooth.
- In a medium-sized glass bowl, combine the flour, baking soda, baking powder, cinnamon and salt. Whisk together.
- Sprinkle the wet mixture into the dry ingredients. Mix until just combined.
- Add chocolate chips to the batter and stir until mixed in.
- Dollop the batter into the prepared mini muffin pan using a cookie scoop.
- Transfer the muffin pan to the oven.
- Bake for 15-18 minutes, or until the muffins have risen and an inserted toothpick comes out clean.
- Let cool for 10-15 minutes, then enjoy!
Notes
If you want to make regular-sized muffins, this recipe makes 12 (¼ cup) muffins. The bake time is longer than the mini muffins, around 20-22 minutes.
Why use applesauce instead of oil? Applesauce adds moisture and some natural sweetness to these muffins without the extra fat that an oil would add.
What is pumpkin puree? Is it the same thing as pumpkin pie filling? Pumpkin puree is simply baked pumpkin, blended up and thrown into a can for our use. :) It's similar to pumpkin pie filling, but not the same. Pumpkin pie filling is traditionally already sweetened, as well as seasoned... and since we sweetened and season our muffins in this recipe, we don't need the extra that pumpkin pie filling would add.
Can I make this dairy free? Absolutely! Check your chocolate chips to ensure they're the dairy free variety because the rest of this recipe is already dairy free!
How to store: Once they have completely cooled, transfer to an airtight food storage container. Keep at room temperature for 3-4 days.
How to freeze: If you have extras or make a double batch, freeze them on a wax paper-lined baking sheet. When frozen solid, transfer to a freezer bag. Keep frozen for up to 3 months. When ready to reheat, remove from the freezer and defrost in the microwave until warmed through. You may also toast in a toaster oven.
Nutrition
Serving: 1g | Calories: 74kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 112mg | Fiber: 1g | Sugar: 4g
