Here I go with another pumpkin recipe! There is a local grocery store that sells these pumpkin chocolate chip cookies that I just LOVE. I thought how great would it be to have those same flavors in a muffin. So I found this pumpkin muffin recipe and I added the chocolate and made them bite sized mini muffins. I took these with us camping this last weekend and they were the perfect little muffin to just snack on with a big cup of coffee while we waited for the huge breakfast spread to be made. They also make a wonderful little snack just about any time of the day. These were very tasty little muffins!
Pumpkin Chocolate Chip Mini Muffins Printer Friendly VersionIngredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Canned Pumpkin Puree
½ cups Evaporated Milk1 whole Egg
1-½ teaspoon Vanilla
1 cup Mini Chocolate Chips
Directions:
Preheat oven to 400 degrees. Generously grease 1 mini muffin tins.Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add mini chocolate chips. Fold gently until mixture is just combined.Pour into a greased muffin pan. Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool.
Adapted From: The Pioneer Woman Cooks
Oh these sound really good. Love pumpkin is just about everything.
These sound so delicious! I’m making some for my roommates tonight 🙂 Also, when you say add raisins, I’m assuming for this recipe you mean the chocolate chips? Thanks again!
Yes, it was suposed to say mini chocolate chips, I corrected it. Thanks for the heads up. I hope you enjoy them, they are yummy!