Thursday, October 24, 2019

Perfect Mini Pumpkin Chocolate Chip Muffins

Fall just beckons for something pumpkin and I've been heeding the call. From Pumpkin Pecan Waffles for Sunday Brunch, to Pumpkin Soup warming up a rainy fall evening, and rounding out with these delicious mini treats for all the time in between. I think that it's safe to say that all pumpkin cravings have been satisfied. Probably my favorite out of the bunch are these Pumpkin Chocolate Chip Mini Muffins. Three mini muffins equals one regular sized muffin, so it's easy to scratch that craving without feeling too guilty. These come together really easily, and you probably have the ingredients in your pantry. So, this weekend is a great time to whip up a batch.

Digressing for a moment. I'll share a not-so-secret secret. I have three major loves -- aside from my friends and family -- gardening, cooking, and all things related to beauty. Sadly, gardening is basically wrapped up for this season. However, I still have plenty of beauty products to test out and I find it incredibly relaxing to whip up something delicious on the weekends and then go treat myself to a little at-home spa treatment.

So in keeping with my pumpkin obsession, after making a batch of these Pumpkin Chocolate Chip Mini Muffins may I suggest that you take some "me time" with a newly found favorite? Check out the NEW Wondergloss Pumpkin Latte Face Masque. Pumpkin is a helpful superfood for the skin and coffee helps blood to circulate. Mix them together and you get a creamy, antioxidant and enzyme-rich face treat. The Pumpkin Latte Masque ($50) smells delicious as it brings deep exfoliation and sloughing effects to dry, dull skin. Absolutely the perfect face treat after making the mini muffins! But first let's get to those muffins.

  • 4 eggs
  • 2 cups sugar
  • 1 - 15 ounce can pumpkin puree
  • 3/4 cup canola oil
  • 3/4 cup applesauce
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 2 cups mini semisweet chocolate chips

  1. Preheat oven to 400°. You can use mini muffin cup liners or coat muffin tins with cooking spray. I use the later because I absolutely detest paper around my muffins.
  2. In a large bowl, beat the eggs, sugar, pumpkin puree, oil, and applesauce until smooth. Whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt in a separate bowl. Add flour mixture slowly to pumpkin mixture and mix well. Add mini  chocolate chips.
  3. Fill greased or paper-lined muffin cups approximately 3/4 of the way full. (I've over-filled the tins and it isn't a pretty sight).
  4. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Makes 6 dozen mini muffins.

Equipment that I use: Wilton 48 Cup Mini Muffin Tin, Thunder Group Disher Ice Cream Scoop, Kitchen Aid Mixer.

Don't be afraid to make this recipe your own. Add pecans or substitute the chocolate chips for raisins. You're only limited by your imagination with this recipe. I really hope that you enjoyed this post and that you take a little time to both, make these, and to treat yourself!

No comments:

Post a Comment