I absolutely love using pumpkin in baked goods this time of year, and I really wanted to create a pumpkin muffin recipe that would be easy to whip up. The batter comes together in one bowl, making it an easy clean up. These muffins are tender, moist and filled with yummy chocolate flavor. This is the perfect thing to have on hand for an after-school snack and is easy to have on hand when on the go. They’re easy to freeze and perfect to give as a gift! I hope your family loves these as much as we do!
Jump to Recipe
Ingredients
Pumpkin Puree, Yogurt- the yogurt makes these muffins incredibly moist, Eggs, Honey- you can substitute with maple syrup if you prefer, Brown Sugar– if you want to stick to only natural sugars, you can omit the brown sugar (Although I think the brown sugar gives the muffins amazing flavor), Flour, Baking Powder, Baking Soda, Salt, Pumpkin Pie Spice- if you don’t have pumpkin pie spice, you can use cinnamon, Mini Chocolate Chips-the minis are perfect for this recipe, each muffin gets a good amount of chocolate due to surface area the minis cover in the batter. Although, if you don’t want chocolate in these muffins, you can omit them.
For Littles
My 17-month-old loves loves LOVES these muffins. Why wouldn’t she? They’re filled with chocolate. I feel good giving her these because of the vitamins the pumpkin gives her. There are also only two tablespoons of added sugar and 1/3 cup of natural sugar coming from the honey. You can omit the brown sugar if you would rather only have the natural sugar from the honey. You can serve this to your little 12 months+! I say this because it’s not recommended to serve anything with honey in it to your baby under 12 months of age.
This is my daughter enjoying her muffin!
How to
Pour in your wet ingredients into a big bowl and whisk together until combined.
Pour in your dry and and whisk until combined.
Pour in the chocolate chips and fold in with a rubber spatula.
Scoop into a greased mini muffin pan. Bake for 13-15 minutes.
Leave in the pan for 10 minutes until they’re cooled. Enjoy!:)
Pumpkin Chocolate Chip Mini Muffins
Course: Slow Cooker12
servings5
minutes15
minutesIngredients
1 cup pumpkin puree
2 eggs
1/2 cup yogurt
1/3 cup honey
2 tablespoons brown sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 cup mini chocolate chips
Directions
- Preheat your oven to 375 and grease a mini muffin pan. If you are using a silicone mini muffin pan, make sure to set it on a baking sheet. Set aside.
- In a big bowl, pour in the pumpkin puree, eggs, yogurt, honey and brown sugar. Whisk until combined.
- Pour in your flour, baking powder, baking soda, salt and pumpkin pie spice. Whisk until combined.
- Fold in your mini chocolate chips with a rubber spatula until just combined.
- Using a cookie scoop or spoon, fill up each mini muffin cup 3/4 of the way full. You can make anywhere from 28-32 mini muffins. You’ll either need to do another batch using the same pan once the first batch has cooled, or if you have a second mini muffin pan. You can fill the other pan up and put both pans in the oven at the same time.
- Bake the muffins for 13-15 minutes. When the tops of the muffins have set, they are done.
- Let them cool in the pan for 10 minutes. Then pop them out with your fingers. You can store them in airtight container for up to 3 days. You can freeze in an airtight container for up to 3 months. Enjoy!:)
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