Pumpkin Chocolate Chip Mini Muffin Recipe
Moist pumpkin muffins studded with dark chocolate chips. Pumpkin chocolate chip muffins are a Thanksgiving tradition you'll come back to again and again!
Servings 10 dozen mini muffins
- 4 eggs
- 1 16oz can of pumpkin puree
- 2 C sugar
- 3/4 C vegetable or canola oil
- 2/3 C water
- 2 teaspoons vanilla extract
- 3 1/3 C flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 C dark chocolate chips
Preheat oven to 325° F.
Add eggs, pumpkin, sugar, oil, water, and vanilla in the bowl of your mixer on low speed for 30 seconds.
In a separate bowl combine dry ingredients. Add flour mixture to pumpkin mixture until combined.
Stir in chocolate chips.
Spray a mini muffin tin with nonstick cooking spray and add 1 Tablespoon of batter to each muffin well.
Bake 8-9 minutes until a toothpick inserted in the center comes out clean. Let cool in the muffin tin 5 minutes before transferring to a wire rack to cool completely.