I have been hearing Sara talk about the goodness of these muffins for years now, and for whatever unknown reason had never gotten around to baking them myself. I’m glad I finally kicked my rear into gear because these little babies are OUT OF THIS WORLD. I probably ate half the batch myself.
These can be made in loaf form, muffin tins, or as mini muffins. I have become particularly keen on the mini muffins–they’re just so darn cute and people love them. If you have a cookie scoop it makes the rationing of the batter even easier.
This is my word to the wise–don’t wait to make these muffins. It’s offically FALL, people. These muffins are calling your name.
Pumpkin Chocolate Chip Mini Muffin Recipe
recipe adapted from Sara Luke
makes 3 dozen mini muffins
Ingredients
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling!)
1-3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
3/4 – 1 cup chocolate chips (mini would be even better)
Directions
Preheat oven to 350 degrees.
Grease a mini muffin tin or line with muffin liners.
In a large bowl, beat together butter and sugar until creamed. Add in eggs and vanilla and mix until evenly distributed. Stir in pumpkin puree.
In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add into the creamed ingredients and stir just until combined. Mix in chocolate chips.
Use a cookie scoop to equally distribute the batter into the mini muffin tin (about 2/3 full). Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack to cool completely. (Re-spray the muffin tin before subsequent batches of baking.)
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