Stir to incorporate, then add the pumpkin puree. And of course the calories don’t count then either. published on October 23, 2020 YUM! Easy Pumpkin Chocolate Chip Muffin Recipe. Instead, look for pumpkins labeled as sugar  or pie pumpkins. Divide batter into muffin tins, filling 3/4 full. Next time I will add "pumpkin pie spice blend" (or at least some cinnamon and nutmeg) liberally! Fold everything together gently just until combined. Maybe I’m reading this wrong, but where’s the pumpkin listed in the recipe? Pumpkin is my favorite, and hence, I am glad to find your post. Pour wet ingredients into dry ingredients, stir a few times, then add mini chocolate chips. Made these today for my kids. Storage: Muffins will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months. I love chocolate and pumpkin together. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Mini Pumpkin Chocolate Chip Muffins. Her legion of fans loves her down-to-earth attitude and approachable spirit. Let cool before taking out of pan. Your email address will not be published. Make sure to set aside exactly what you want to eat so you can be conscious of points and portion. It’s easy to pop these tasty treats in your mouth without thinking! My family and I loved them!! Add pumpkin puree and stir until well mixed. Mini food just tastes better! 2 teaspoons pumpkin spice blend (*see note). Read on for more…. Do you have the correct amount of the cinnamon, ginger, allspice, nutmeg and cloves without using pre made spice mix? Rating: 4.47 stars 1448 Ratings. These Mini Pumpkin Chocolate Chip Muffins Are Here To Improve Your Weekend, Pumpkin Chocolate Chip Skillet Cookie = LEGIT. Yield: 24 mini muffins/12 regular. Bake until the centers are set and springy to the touch. Depending on how full I fill my pans, my baking times range anywhere between 11 to 15 minutes which is quite a range. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! These pumpkin chocolate chip muffins are a perfect grab-and-go breakfast or lunchbox snack (for both kids and grown-ups!) In a separate bowl, combine wet ingredients (melted oil, syrup, pumpkin purée, eggs, milk, and vanilla) in a large bowl. It’s not that it’s hard or that fresh can be incredibly tasty, it’s just that the canned version can be an easy addition to your pantry staples. Answer is You explain everying very clear.. And this recipe special because My Family is vegetarian so they would love to have.. thanks for sharing and Keep Writing.. Mini Pumpkin Chocolate Chip Muffins — Easy, no mixer recipe for the SOFTEST, moistest, most ADORABLE little muffins ever!! Makes autumn so happy! The small size makes portion control easier — but you have to be careful! In a separate mixing bowl sift together dry ingredients (flours, baking powder, baking soda, cinnamon, salt, xanthan gum). It was like banana chocolate chip bread. & Thanks so much! If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info. The batter is made in the blender making this the EASIEST pancake ever! From cereal to coffee to candles, it is the flavor for fall. Add dry ingredients to wet ingredients and stir gently until batter is uniform. Preheat oven to 325 degrees F (165 degrees C). Save my name, email, and website in this browser for the next time I comment. https://www.tasteofhome.com/recipes/chocolate-chip-pumpkin-muffins Thanks so much for reading! What is a Cricut Maker & 5 Reasons I Love Mine ». These look so good, especially with that chocolate! Evenly sprinkle the top of each muffin with a generous pinch of chocolate chips.