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Pumpkin Chocolate Chip Mini Muffins

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Course Slow Cooker
Servings 12 servings

Ingredients
  

  • 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

Instructions
 

  • 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!:)