#MuffinMonday - Mini Pumpkin Chocolate Chip Muffins
Welcome to the November 2019 edition of #MuffinMonday! #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. Our hostess is Stacy of Food Lust People Love.
- Carrot Ginger Muffins from Karen's Kitchen Stories
- Garlic Bread Muffins from A Day in the Life on the Farm
- Mini Pumpkin Chocolate Chip Muffins from Making Miracles
- Sausage Honey Cornbread Muffins from Food Lust People Love
- Stout Gingerbread Muffins from Passion Kneaded
These mini pumpkin muffins are tender and delicious, and studded with little bites of chocolate which rounds them out beautifully! They came together quickly and were a lovely soft bite sized treat!
I cannot believe we're already back around to the week of Thanksgiving... I always say the year is over once we hit Halloween, but this past month has truly flown by. I am so looking forward to a few low key days this week and the all-day baking and cooking fest coming up on Thursday!
Mini Pumpkin Chocolate Chip Muffins adapted from Food
Makes 36-48 mini muffins
Nonstick cooking spray
1 1/2 cups all-purpose flour
1/2 cup mini chocolate chips
1 teaspoon baking powder
1/2 teaspoon fine salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup pure pumpkin puree
2/3 cup packed light brown sugar
8 tablespoons (1 stick) butter, melted
1/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 large egg
- Pre-heat oven to 350 degrees. Spray a 24-hole mini muffin tin with nonstick cooking spray and set aside.
- Combine dry ingredients in a medium sized bowl (flour, chocolate chips, baking powder, salt, cinnamon, and baking soda). Whisk to combine.
- In the bowl of a stand mixer blend the pumpkin puree, brown sugar, melted butter, heavy whipping cream, vanilla extract, and egg together until smooth and a little fluffy. On low speed, add the dry ingredients into the wet and mix just until combined - do not over mix.
- Fill the muffin wells about 3/4 full (a heaping TBS or so) and place fist tin in the oven. Bake 12-15 minutes (12 was perfect for mine). Test with a toothpick, and allow to cool a few minutes on a cooling rack before turning out and finishing cooling on the rack.
- Repeat spraying and filling a muffin pan with any remaining batter.