Mini muffins packed with pumpkin, spices, and chocolate chips for a soft, flavorful treat.
# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup canned pumpkin puree
09 - 3/4 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 1 teaspoon pure vanilla extract
→ Add-ins
13 - 1 cup semisweet chocolate chips
# Method:
01 - Preheat oven to 350°F (175°C). Line mini muffin pans with paper liners or lightly grease each well.
02 - Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl until well combined.
03 - In a large mixing bowl, beat eggs lightly, then stir in pumpkin puree, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
04 - Gradually add the dry ingredients to the wet mixture, folding gently until just incorporated. Do not overmix.
05 - Gently fold chocolate chips into the batter until evenly distributed.
06 - Spoon batter into prepared mini muffin cups, filling each about three-quarters full. Bake for 12 to 15 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
