The arrival of fall for many people means the arrival of all things pumpkin. As a cyclist, for me, the arrival of fall means beautiful leaf-color-changing rides and crisp, cool weather. Our Mini Pumpkin Chocolate Chip Muffins are the best of both parts of fall – a delicious and convenient way to get your carbs in while enjoying the autumn rides. These moist, flavorful muffins are packed with the warm spices of fall and loaded with chocolate chips, making them the perfect fall treat for any cyclist hitting the road this season.
While these bite-size snacks are easy to eat on the bike, they are also the perfect size for a snack for my toddler.
Note: The information provided in this blog post is based solely on my personal experiences and research. It should not be considered a substitute for professional medical or nutritional advice. What worked for me may not work for you.
Pumpkin Mini-Chocolate Chip Muffins
Ingredients
- 1 1/4 cup All-Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1/2 tsp Nutmeg
- 1/4 tsp Kosher Salt
- 1/4 cup Granulated Sugar
- 3/4 cup Brown Sugar, Packed
- 3/4 cup Pumpkin Puree
- 1/3 cup Olive Oil
- 1/4 cup Whole Milk
- 1 tbsp Vanilla Extract
- 1 cup Mini-Chocolate Chips If using regular chocolate chips reduce the amount of milk to prevent them from sinking.
Instructions
- Preheat oven to 400°F (200°C). Spray mini muffin pans with cooking spray.
- In a large bowl add the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, salt, and mix together.
- Add the sugars, pumpkin, oil, milk, molasses, vanilla, and mix until combined.
- Fold in the mini-chocolate chips
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, approximately 15 mins (start checking at 10 minutes). Cool briefly in the tin before transferring the muffins to a wire rack to cool completely.