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Pumpkin Chocolate Chip Mini Muffins

  • Author: Holley Grainger
  • Yield: 4 1x
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Ingredients

  • 1 can pumpkin puree (15-oz)
  • 1/4 cup brown sugar
  • 2 large large eggs (beaten)
  • ¼ cup water
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 12 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt
  • ½ cup mini chocolate chips
  • 1 Tbsp oil (or cooking spray)

Instructions

  1. Combine first 4 ingredients in a medium bowl and stir until brown sugar dissovles.
  2. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger and salt stirring until combined. Make a well in the center of the ingredients and add pumpkin mixture to flour mixture.
  3. Stir gently until ingredients are mixed making sure to not overstir. Gently foil in chocolate chips
  4. Prepare mini muffins tins by lightly brushing each cup with oil (or spraying with cooking spray) to prevent muffins from sticking.
  5. Add 1-2 Tbsp pumpkin batter to muffin cups.
  6. Bake at 350 degrees F for 15 minutes or until a wooden pick comes out clean when inserted in the center of the muffin.
  7. Remove muffins from pan and cool on a wire rack