Mini Pumpkin Muffins
Mini Pumpkin Muffins are loaded with warm Fall flavors and makes the perfect size breakfast, after school snack, or dessert. We add mini chocolate chips and a cinnamon sugar coating to the tops but you can add any of your favorite toppings!
Servings: 36 mini muffins
Ingredients
- 1 1/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- 2 whole large eggs
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup pumpkin puree
- 5 tablespoons salted butter melted and cooled
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 2/3 cup whole or low-fat milk
- 1/2 cup mini chocolate chips
Instructions
- In a medium bowl, whisk together the eggs, sugars, pumpkin puree, melted butter, vanilla extract and milk.
- In a large bowl, whisk together the flours, baking soda, baking powder, pumpkin pie spice, and cinnamon.
- Add the wet mixture to the dry ingredients and mix with a wooden spoon until combined but be sure not to over-mix. It's ok if there are a few lumps in the batter.
- Fold in the mini chocolate chips (optional). Let the batter sit to rest for 5 minutes. In the meantime, preheat the oven to 350 degrees F and line mini muffin pans with paper liners or grease well with non-stick cooking spray and fill each cup about 3/4 the way.
- Optional: Top half of the muffins with mini chocolate chips and half with a cinnamon sugar mixture. I use 3 tablespoons of sugar and 1/4 teaspoon cinnamon.
- Bake for 10-12 minute or until a toothpick inserted comes out clean. Wait a few minutes then transfer to a cooling rack to cool.