Pumpkin Mini-Chocolate Chip Muffins
These Mini Pumpkin Chocolate Chip Muffins are not only a delicious treat but also an ideal source of carbs to fuel your fall holiday bike rides. These have approximately 13g of carbs per muffin if you make 30.
Servings: 30 Mini 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.