I love this recipe for chocolate pumpkin mini muffins because it uses two of my favorite ingredients from the autumn season: pumpkin and chocolate (Who am I kidding, chocolate is the perfect ingredient for all seasons!). Did I mention that they’re *mini*? It’s the perfect size. Indulge in these
Pumpkin is special though. It invokes the nostalgia of those cozy, warm autumn nights of my childhood. My family would often light the fireplace and I would admire the flickering flames as I tried to drink my piping hot cup of mocha. My dad would enjoy a glass of Johnny Walker gold on the rocks and mother would be obsessing over something in the kitchen, cooking up a storm… or peeling an orange. She was always peeling oranges or fruit to eat. My sisters would be bickering over something but I would just soak up the sounds of rain gently tapping against the windows.
Pumpkin Chocolate Mini Muffins
These mini muffins are deliciously fall and the perfect size for any gathering or as a snack with your favorite pumpkin spice latte.
- 1 cup pumpkin puree approx. half of 15 oz pumpkin can
- 1/2 cup mini chocolate chips
- 1 cup flour
- 1 tsp baking soda
- 1.5 tbsp Pumpkin Pie seasoning from Trader Joe's or you can use 1 tbsp ground cinnamon, 1/2 tsp allspice, 1/2 tsp ginger
- 1/2 cup butter room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs room temperature
- 1/2 tsp vanilla extract
- 1 tsp salt
Preheat oven to 350 degrees and grease a silicon baking sheet. (The silicon baking sheet can be super helpful in making sure the mini muffins don't stick! In fact, the mini muffins slip right out! It's a no mess solution to the baking process. Check out link below recipe)
Whisk together the flour, baking soda, salt, and the Trader Joe's pumpkin pie seasoning in a bowl.
If you're taking the butter out from the fridge, let the butter warm up to room temperature (or else it'll be this block of butter that refuses to play nice with the mixer). Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture and the mini chocolate chips, mixing until just incorporated.
Spoon the mixture into the silicon baking sheet. Bake for 20 minutes. The tops should be firm and a little sticky. Let it cool on the stove to firm up.
I use a silicon baking sheet that I bought on Amazon here which makes the clean up process easy: the mini muffins slip right out. Also, there’s no waste produced unlike the paper lined muffins. Very easy! It’s quite the time-saver!
I wrote this blog post in September and I just realized this recipe would be perfect for Halloween.
These mini muffins are perfect for Halloween parties or using your leftover can of pumpkin puree. Since they’re mini, can I say that they’re healthy?