Bring your little ones into the kitchen to make tasty and simple Pumpkin Chocolate Chip Mini Muffins. These are a delightful and delicious breakfast, snack or lunchbox treat.
Frances (my 3 year old) and I love Saturday Mommy-Daughter baking mornings because we share time together in the kitchen and always end up making something sweet. If there is one thing I can say about baking with Frances, it has to be that I better have chocolate chips on-hand! It is her #1 favorite ingredient of all time (and mine too)! And to be honest, I don’t think she cares what flavor muffin we make as long as it has chocolate. In an effort to work her chocolate tooth to my advantage, I’ve started experimenting with new muffin recipes. For example, I’ve tried reducing sugar (and swapping with over-ripe bananas or omitting completely), grating in veggies (zucchini or carrots), etc. Regardless of what add-ins I try, in her little eyes, Mommy-Frances baking time always results in a warm “cho-cate muffin.”
Because I pack 9 million lunchboxes every year (plus 9 million more snacks), I often use our leftover muffins as the perfect little sweet treat to round out lunch. I like these Pumpkin Chocolate Chip Mini Muffins because they get a boost of nutrition plus a subtle flavor from the pumpkin puree and ginger. (Love pumpkin? Try my Pumpkin Pie Smoothie Bowl or have some fun with my Pumpkin Pie Playdough!)